On-line courses

You are welcome to take advantage of the e-learning courses created by the young researchers within the EJDFoodSci project. The courses cover various aspects of malting and brewing technology – chosen by the PhD students based on their experience.

We hope you enjoy the courses and you benefit from the knowledge provided. You are welcome to comment and ask additional questions – in order to gain even more!

Basic brewing calculations kept easy by Jonas Trummer (University of Agriculture in Krakow)

Applying ESR in the brewery by Marcus Pagenstecher (University of Copenhagen)

How to identify off-flavors in beer by Celina Dugulin (University of Nottingham)

Yeast metabolism and its influence on beer by Magda Costa (Ghent University)

Flavor stability in homebrewing by Tuur Mertens (TU Berlin)

Beer flavor by Maciej Ditrych (KU Leuven)

Base malts – the key to excellent beer by Weronika Filipowska (KU Leuven)

Research papers of the EJDFoodSci

Investigating the evolution of free staling aldehydes throughout the wort production process, Maciej Ditrych, Weronika Filipowska, Gert De Rouck, Barbara Jaskula-Goiris, Guido Aerts, Mogens L. Andersen and Luc De Cooman (2019), BrewingScience, https://pdfs.semanticscholar.org/4459/4a712551b786e21522c082dfc6cd946c0a0c.pdf

Overcoming technical barriers to brewing with green (non‐kilned) malt: a feasibility study, Celina A. Dugulin, Susan C. Clegg, Gert De Rouck, David J. Cook, (2020), Journal of the Institute of Brewing, DOI: 10.1002/jib.602

Assessment of Chelators in Wort and Beer Model Solutions, Tuur Mertens, Thomas Kunz and Frank J. Methner (2020), BrewingScience, Vol. 73, 58-67. link to the publisher

Retention of Iron and Copper during Mashing of Roasted Malts, Marcus Pagenstecher, Carolina Maia & Mogens L. Andersen (2020) , Journal of the American Society of Brewing Chemists,  DOI: 10.1080/03610470.2020.1795609,

Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry, Weronika Filipowska, Barbara Jaskula-Goiris, Maciej Ditrych, Johanna Schlich, Gert De Rouck, Guido Aerts, Luc De Cooman, (2020), Journal of Chromatography A, Vol. 1612,  https://doi.org/10.1016/j.chroma.2019.460647

Jonas Trummer, Aleksander Poreda, Wiktor Berski, “The effect of malting on green lentils and their suitability for wort production”, Przemysł Fermentacyjny i Owocowo-Warzywny, 2019

https://sigma-not.pl/publikacja-123047-2019-10.html

School of Fermentation Technology (PL, 2018)


Database of Raw Materials

Database: starchy raw materials usable for malt and beer production and its malt/wort composition after malting/brewing.

How to set up a Joint Doctorate – guide book

This guide book is targeted to the future project coordinators, partners, universities willing to establish a joint doctorate programme (especially by the means of applying for external funds). It can be used in many ways:

1/ learn the experience of a project coordinator in the Horizon 2020 project,

2/ see how a sample project was done from the scratch till the end,

3/ hear about some solutions that were proposed and were successfull

4/ and last but not least: you can use any part of the text provided in this guide as part of your next proposal. So you may find some ready-to-use solutions regarding the Excellence, Impact and Implementation parts of your proposal.

Here is the link to the download page with full text of the guide book.