To be the best, learn from the best: Internship at Boortmalt
Weronika Filipowska tells us about her experience in the European Joint Doctorate in Food Science and her activities during her professional internship at Boortmalt.
Chasing Metal Ions: Reducing Iron Intake in Brewing for Higher Flavour Stability
Hi everyone, As promised, I will talk more about the research aspect of this project. From the very start of the European Joint Doctorate, each Early Stage Researcher (ESR) was given a specific task/topic. My goal was to come up with (working) strategies to reduce the iron intake during brewing. You see, iron—and other transition…
A Busy Brewing Bee in Stockholm
Busy times passed and busy times are ahead of me in the project. After finishing my secondment at the University of Gent this spring, I returned to my home base in Krakow. With a lot of new knowledge and data, I was ready to start the last year of the European Joint Doctorate in Food…
Sharpening Senses at FlavorActiV
Much more than just a set of skills, craftsmanship is technique and expertise gained through training and repetition. Like any other craft, brewing requires a specific set of skills that goes beyond the mere concoction of ingredients to achieve a particular taste. It involves everything from knowledge on chemistry, botanics, physics, nutrition, as well as…
Finally in Ghent! Finally Analysing Lentil Beer!
I finally arrived! The wonderful city of Ghent welcomed me with beautiful weather and a sunny golden October. Since the moment I arrived on October 1st I was already able to meet my colleagues and friends from the project on a constant basis. Weronika and Maciej, who are based at KU Leuven on the other side…