27-28 February 2020

We are happy to welcome you to the last stage and event of the European Joint Doctorate in Food Science. This final symposium is an opportunity to get acquainted not only with the PhD and its Early Stage Researchers, but also with the inner workings of such a European Consortium programme.

During these 2 days you’ll have an opportunity to learn about the research conducted by the PhD candidates, but also what kind of challenges, shortcomings, good practices and opportunities such a collective academic endeavour presents.

DAY 1 AGENDA – Thursday, Feb.27

📍 Wydział Technologii Żywności (room 1.35)

10:00 – 11:00

Opening of the symposium.
Network set-up, introduction of the project beneficiaries and partners.

Aleksander Poreda
Project Coordinator
University of Agriculture in Krakow

11:00 – 11:15 Break

11:15 – 12.00

Project management (development stage)

Aleksander Poreda

12:00 – 12:10 Break

12:10 – 13:00

Project management organization of training for Early Stage Researchers

David Cook
Executive Committee Member
University of Nottingham

Project management – organization of research in the network
(implementation stage)

Gert De Rouck
Executive Committee MemberKU Leuven

13:00 – 14:00 Lunch break

14:00 – 15:00

Early Stage Researches Panel Discussion – PhD candidates share their experience of the project. Q&A session

ESRs of the EJDFoodSci

15:00-15:15 Break

15:15 – 16:00

Project management – deliverables, reporting, evaluation
(evaluation stage)

Aleksander Poreda

16:00 Coffee Break

Networking, discussion, opportunity for individual talk with consortium members

DAY 2 AGENDA – Friday, Feb. 28

📍Browar Górniczo-Hutniczy

10:00 – 10:30

Identification of critical factors in malt production related to beer flavour (in)stability

Weronika Filipowska
KU Leuven

10:30 – 11:00

Pilot scale brewing trials using 100 % green malt –process development and key quality indicators

Celina Dugulin
University of Nottingham

11:00 – 11:15 Break

11:15 – 11:45

Malt’s impact on trace elements with pro-oxidative effects during the brewing process and in finished beer

Marcus Pagenstecher
University of Copenhagen

11:45 – 12:15

Improving beer flavour stability by removal of transition metals during mashing

Tuur Mertens
Technical University of Berlin

12:15 – 13:00 Lunch

13:00 – 13:30

Beer flavour instability – investigating the staling aldehydes

Maciej Ditrych
KU Leuven

13.30- 14:00

Green Lentils – an innovative raw materials suitable for production of high quality malt and beer

Jonas Trummer
University of Agriculture in Krakow

14:00 – 14:15 Break

14:15 – 14:45

Ale yeast proteomics during beer fermentation: a study of yeast enzymes quantification and assimilation of substrates and production of metabolites

Magda Costa
Ghent University

14:45 – 15:15

Closing of the symposium

Aleksander Poreda
University of Agriculture in Krakow