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Finally in Ghent! Finally Analysing Lentil Beer!

Oct252018

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 of Ghent, and of course Magda, who I work with at Ghent University in the same office.

After waiting for six days, the kegs of lentil beer that I brewed at the University of Agriculture in Krakow finally arrived in Ghent and are now waiting for analysis.


There will be classical chemical-technical analysis, as well as more special ones to check the sugar composition and amino acid concentrations or even doing extensive sensory analysis on the different beers.

Here is where the network comes in handy again. Since Magda is focusing on sugar analysis she will support me in these tasks.

During my free time I will try to find my way through the massive jungle of Belgian beers and experience as much as possible from the local beer culture. A good start was the visit to the Brewery “de Brabandere” with a group of Ghent University alumni. We had an amazing experience and spent a lovely day together.

So stay tuned till I reach out to you again to give you more insights of my work and time here in Gent!

By Jonas Trummer25/10/2018
Tags: BelgiumGhentsensory analysis

Author: Jonas Trummer

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Final Symposium – EJD Food Science

Final Symposium – EJD Food Science

We are looking for Project Assistant

We are looking for Project Assistant

EJDFoodSci recruitment started

EJDFoodSci recruitment started

Blog: Brewing Ideas
To be the best, learn from the best: Internship at Boortmalt

To be the best, learn from the best: Internship at Boortmalt

Chasing Metal Ions: Reducing Iron Intake in Brewing for Higher Flavour Stability

Chasing Metal Ions: Reducing Iron Intake in Brewing for Higher Flavour Stability

A Busy Brewing Bee in Stockholm

A Busy Brewing Bee in Stockholm

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This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 722166.

Copyright 2016 European Joint Doctorate in Food Science

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