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
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