All participating organizations have suitable laboratory facilities for the project. Most have malting facilities and pilot breweries ranging from 25 to 1000 liters. The participants together have a broad and complementary range of analytical instrumentation and knowledge relevant for profiling and characterization of raw materials, intermediate products during brewing and final beverage products. There is a large and specialized chromatographic
expertise of high relevance for studies of beer stability among the participants, and every organization has basic chromatographic techniques available such as HPLC, UPLC and MS facilities, as well as spectrometric eg. AAS. Through the secondments all ESR student will be able to get access to a broad range of experimental techniques and state-of-art expertise at participating organizations.
University of Agriculture in Krakow
A) total number of students 12000 (inc. 267 PhD)
B) over 1400 employees
C) operating revenue in 2014: ca. 42 million Euro.
University of Agriculture is one of the largest research and education institutions in Poland, and the only agricultural education institution in the country. It comprises: 7 faculties (divided into ca. 65 departments and research centers) and Veterinary Medicine – within the framework of Centre of Veterinary Medicine Jagiellonian University-UA. Candidates apply to undergraduate programme, graduate programme and doctoral studies. It educates specialists in the fields of agriculture, forestry, horticulture, biology, animal breeding, veterinary medicine, environmental protection, biotechnology, geodesy, environmental engineering, landscape architecture, food technology, commodity science, technology and production engineering, economics and management. In the 2015 “Top PhD’s friendly universities” ranking UA was awarded 1st place (National Association of PhD Students, www.krd.org.pl).
1. Poreda A. Czarnik, M. Zdaniewicz, M. Jakubowski, P. Antkiewicz, Corn grist adjunct – application and influence on the brewing process and beer quality, J. Inst. Brew., 2014, 120(1), 77-81.
2. Poreda A., Tuszyński T., M. Zdaniewicz, P. Sroka, M. Jakubowski, Support materials for yeast immobilization affect the concentration of metal ions in the fermentation medium, J. Inst. Brew., 2013, 119(3), 164-171.
3. Poreda A., Antkiewicz P., Tuszyński T., Makarewicz M., Accumulation and Release of Metal Ions by Brewer’s Yeast During Successive Fermentations, J. Inst. Brew., 2009, 15(1), 78-83.
4. Poreda A., Bijak M., Jakubowski M., Sterczyńska M., Zdaniewicz M., Effect of wheat malt on the concentration of metal ions in wort and brewhouse by-products, J. Inst. Brew., 2015.
5. Jakubowski M., Sterczyńska M., Matysko R., Poreda A., A simulation and experimental research of the flow inside a whirlpool separator, J. Food Eng., 2014, 133, 9-15.
University of Copenhagen
A) total number of students 40000 (inc. 2500 PhD, out of which approx. 40% are international PhD students);
B) employees: over 10000;
C) operating revenue: 1,1 billion Euro (in 2014).
University of Copenhagen is the largest research and education institution in Denmark with 6 Faculties and around 100 departments and research centers. Internationally, the University is highly competitive and is ranked as one of the leading universities globally with the most recent QS rankings placed the University as No. 45 worldwide and No. 13 in Europe. Furthermore, it is highly competitive when it comes to obtaining research funding and currently involved in over 4.000 externally funded research projects.
1.Lund, M.N., Krämer, A.C., Andersen, M.L., Antioxidative mechanisms of sulfite and protein-derived thiols during early stages of metal induced oxidative reactions in beer, J. Agric. Food Chem. 2015, 63, 8254-8261.
2. Hoff S., Lund M.N., Petersen M.A., Jespersen B.M., Andersen M.L., Quality of pilsner malt and roasted malt during storage, J. Inst. Brew. 2014, 120, 331–340.
3. Hoff S., Damgaard J., Petersen, M.A., Jespersen, B.M., Andersen, M.L., Lund, M.N. Influence of barley varieties on wort quality and performance, J. Agr. Food Chem., 2013, 61, 1968-76.
4. Frederiksen A.M., Festersen R.M, Andersen M.L., Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping, J. Agr. Food Chem., 2008, 56(18), 8514-20.
5. Huvaere K., Andersen M.L., Storme M., Van Bocxlaer J., Skibsted L., DeKeukeleire D., Flavin-induced photodecomposition of sulfur-containing amino acids decisive in the formation of beer lightstruckflavor, Photochem. Photobiol. Sci., 2006, 5(10):961-9.
The University of Nottingham
A) total number of students 43893 (inc. 3690 PhD, out of which 59% are international PhD students);
B) 8471 employees;
C) operating revenue in 2014: 782 million Euro.
The University of Nottingham (UN) is a research-led University, part of the Russell group, and is consistently rated one of the top 10 UK Universities. It has a student community from over 140 countries across the world. In the latest global tables, UN was again confirmed as a world-class university (ranked 9th in the UK and 28th in Europe by the established world rankings index (Shanghai Jiao Tong University in 2013). UN is also ranked in the top 1% of universities worldwide in the QS World University Rankings, with a ranking of 75th in the world in 2014. UN is a centre of excellence for brewing technologies, comprising research across the biosciences, chemistry, chemical engineering and environmental sciences.
1. Linforth R.S.T., Westwood K., Somani A., Doherty N., Cook D.J. Hop proanthocyanidins for the fining of beer. J Inst. Brew., 2015, 121, 490-5.
2. Maxminer, J., White, R., McMaster, J. & Cook, D.J. Modelling beer flavour stability as a function of its key factors: interactions between SO2, DO, metal ions, hop acids, polyphenols and thiol concentrations in a commercial lager. 35th Congress of the European Brewery Convention, Porto, Portugal, May 24th-28th, 2015.
3. Holmes C.P., HenseW., Donnelly D., Cook D.J., Impacts of steam injection technology on volatile formation and stripping during wort boiling, MBAA TQ, 2014, 51(2), 33-41.
4. Nielsen L.K., Cook D.J., Edwards S.G., Ray R.V., The prevalence and impact of Fusarium Head Blight pathogens and mycotoxins on malting barley quality in England and Scotland, Int. J. Food Microbiol., 2014, 179, 38-49.
5. Yahya H., Linforth R.S.T., Cook D.J., Flavour generation during commercial malt roasting operations: a time course study, Food Chem., 2013, 145, 378-387.
A) total number of students 41000 (inc. 3800 PhD, out of which 30% are international PhD students)
B) over 9000 employees
C) operating revenue in 2014: 410 million euro
Ghent University (UGent) is one of the major universities in the Dutch-speaking region of Europe. 11 faculties offer a wide range of courses and conduct in-depth research in both exact and social sciences.
1. Spitaels F., Wieme A.D., Janssens M., Aerts M., Daniel H.M., Van Landschoot A., De Vuyst L., Vandamme P., The microbial diversity of traditional spontaneously fermented lambic beer, PlosONE, 2014, 9(4), e95384 DOI: 10.1371/journal.pone.0095384.
2. Wieme A.D., Spitaels F., Vandamme P., Van Landschoot A., Application of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry as monitoring tool for in-house brewer’s yeast contamination, J. Inst. Brew., 2014, 120(4), 438-443.
3. Wieme A.D., Spitaels F., Aerts M., De Bruyne K., Van Landschoot A., Vandamme P., Identification of beer spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight MS, Int. J. Food Microbiol., 2014, 185, 41-50.
4. Walravens J., Mikula H., Rychlik M., Asam S., Ediage E.N., Di Mavungu J.D., Van Landschoot A., Vanhaecke L., De Saeger S., Development and validation of a UPLC-MS/MS method for the simultaneous determination of free and conjugated Alternaria toxins in cereal-based foodstuffs, J. Chromatogr. A., 2014, 1372, 91-101.
5. Spitaels F., Van Kerrebroeck S., Wieme A.D., Snauwaert I., Aerts M., Van Landschoot A., De Vuyst L., Vandamme P., Microbiota and metabolites of aged bottled gueuze beers converge to the same composition, Food Microbiol., 2015, 47, 1-11.
A) number of students: total 32,272 (2015) (inc. ca. 2,500 PhD);
B) employees: 8,317, 3,740 scientific employees;
C) operating revenue: 500.6 million Euro (in 2014).
TU Berlin is one of the largest universities of technology in Germany. TU Berlin currently offers 26 dual-degree programs in conjunction with partner universities in England, France, Poland, China, Russia and Chile, in addition to 17 English-language Master’s programs. International students from more than 130 countries make up about 20% of the student body. In 2013 TU had 476 defended PhD dissertation. TU implemented a “Quality assurance study programs”, the teaching evaluations and student surveys.
1. Baldus M., Kunz T., Methner F.-J., The analysis of dimethyl sulfoxide in malt, wort and beer using headspace gas chromatography combined with pulsed flame photometric detection (HS-GC-PFPD) – Methodology and Applications, Brew. Sci., 2013, 66(9/10), 154-161.
2. Wietstock P., Methner F.-J., Formation of aldehydes by direct oxidative degradation of amino acids via hydroxyl and ethoxyradical attack in buffered model solutions, Brew. Sci., 2013, 66(7/8), 104-113.
3. Müller C., Kleinwächter M., Selmar D., Methner, F.-J., The Influence of the Withering Temperature on the Resulting Proteolytic and Cytolytic Modification of Pale Malt, Brew. Sci., 2014, 67 (7/8), 88-95.
4. Kunz T., Strähmel A., Cortès N., Kroh L.W., Methner F.-J., Influence of intermediate Maillard reaction products with enediolstructure on the oxidative stability of beverages, J. Am. Soc. Brew. Chem., 2013, 71(3), 114-123.
5. Kunz T., Seewald T., Brandt N., Methner F.-J., Reducing properties of fermentable and nonfermentable carbohydrates in beverages and brewing process, J. Am. Soc. Brew. Chem., 2013, 71(3), 124-130.
A) number of students: total 55479 (inc. 4950 PhD, out of which 39% are international PhD students)
B) employees: over 11545
C) operating revenue: 1,015 billion euro (in 2014) – profit: 110 million euro.
KU Leuven is Belgium’s largest university and, founded in 1425, one of the oldest and most renowned universities in Europe. The university offers degree programmes at campuses in 11 Belgian cities, including Brussels and Ghent.
1. De Rouck G., Flores-González A.G., De Clippeleer J., De Cock J., De Cooman L., Aerts G., Sufficient formation and removal of dimethyl sulfide (DMS) without classic wort boiling, Brew. Sci., 2010, 63, 31-40.
2. Jaskula-Goiris B., De Causmaecker B., De Rouck G., De Cooman L., Aerts G., Detailed multivariate modeling of beer staling in commercial pale lagers. Brew. Sci., 2011, 64, 119-139.
3. Baert J., De Clippeleer J., Hughes P.S., De Cooman L., Aerts G., On the origin of free and bound aldehydes in beer, J. Agric. Food Chem.,2012, 60, 11449-11472.
4. De Rouck G., Jaskula B., De Causmaecker B., Malfliet S., Van Opstaele F., De Clippeleer J., De Brabanter J., De Cooman L., Aerts G., The influence of very thick and fast mashing conditions on the wort composition, J. Am. Soc. Brew. Chem., 2013, 71, 1-14.
Since 1883, VLB Berlin has been an independent institute at the interface of research, teaching and industrial practice. Modern technical equipment ensures high standards, together with the high motivation, qualifications and communication capabilities of app. 130 employees. VLB provides up-to-date, customer-oriented services and competent consulting, and contributes to the very practically-oriented training events; organizes national and international conventions; provides a platform for an interdisciplinary, cross company exchange of information.
1. Pahl R., Methner F.J., Schneider J., Kowalczyk J., Hausmanns S., Radowski A., Study on the applicability of isomaltulose (palatinose) in beer and beer specialties and its remarkable results, Brewing Science Yearbook, 2008., 49-55.
2. Hofmann R., Weber S., Rettberg N., Thörner S., Garbe L.A., Folz R., Optimization of the hop kilning process to improve energy efficiency and recover hop oil, BrewingScience, 2013, 66, 23-30.
3. Rettberg N.,Thoerner S.,Labus A.,Garbe L.A.,Aroma active monocarboxylic acids-origin and analytical characterization in fresh and aged hops, Brew.Sci.2013,67;33-47
FlavorActiV is World largest supplier of GMP flavour standards and training services for water, carbonated soft drinks, juices, beer, wine and other beverages aiming to help, train and maintain professional sensory panels at industrial sites.
1. Gadzov B., Powell M., Johnstone D., Gomez-Lopez J., Smith D., Development and validation of an assay method for volatile ﬂavour compounds in GMP beer ﬂavour standards, 34th European Brewing Congress, 2013, 26.05-30.05, Luxembourg.
2. Gadzov B., Powell M., Development and validation of an assay method for phenolic flavour compounds in GMP beer Flavour Standards. World Brewing Congress, 2012, 28.07-01.08, Portland, Oregon, USA.
3. Gadzov B., Hein I, Schoder D., Foissy H., Malorny B., Wagner M., Temporal and spatial distribution of Cronobacter isolates in a milk powder processing plant determined by pulsed- field gel electrophoresis, Foodborne Pathog. Dis., 2009, 6(2), 225-33.
The Carlsberg Group
The Carlsberg Group is the world’s fourth largest brewing group with more than 40,000 employees, numerous different brands, markets and cultures worldwide, and the production capacity of 150 mln hl per year. It is one of the leading R&D companies in the brewing sector, with its outstanding Carlsberg Research Center, founded in 1871 and a fully new built Development center in Obernai France.
As the 5th largest producer of Malt in the World and the 2nd in Europe (producing 1 million ton malt per year), Boortmalt’s goal is to produce high quality types of malt to meet the specific demands of our worldwide clientele of brewers and distillers. By utilising the most modern production techniques and far-reaching logistics, we reach international markets in an efficient and cost effective manner. From 10 locations in Europe, Boortmalt branches out into the World with 50% of its total volume of trade stemming from developing markets outside of Europe. Through our parent company Axereal, the largest French grain cooperative we guarantee our customers access to high quality barley year round. Our vision is to become the best maltster in the world (not necessary the biggest) supported by our mission to be the top 3-innovative malt supplier producing quality malt in benchmark maltings.