Research papers of the EJDFoodSci

Maillard reaction products in food and their potential health impact: a new challenge for beer, Rosa Santella, Birthe Moller Jespersen, Mogens Larsen Andersen, Advances in brewing and malting technology 2018, ISBN: 978-83-930745-6-3
https://ejdfoodsci.eu/wp-content/uploads/2019/02/SzTF-Book-Rosa-Santella.pdf

Grains usable for malting and brewing: a practical overview, Jonas Trummer, Advances in brewing and malting 2018, ISBN: 978-83-930745-6-3
https://ejdfoodsci.eu/wp-content/uploads/2019/02/SzTF-Book-Jonas-Trummer.pdf

Brewing with 100% green malt – process development and key quality indicators, Celina A. Dugulin, Luisa M. Acuña Muñoz, Jasper Buyse, Gert De Rouck, Irina Bolat and David J. Cook, Journal of the Institute of Brewing, 2020, DOI: 10.1002/jib.620
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.620

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

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

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

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review, Weronika Filipowska, Barbara Jaskula‐Goiris, Maciej Ditrych, Paula Bustillo Trueba, Gert De Rouck, Guido Aerts, Chris Powell, David Cook, Luc De Cooman, Journal of the Institute of Brewing, 2021
https://onlinelibrary.wiley.com/doi/full/10.1002/jib.644

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review, Celina A. Dugulin, Gert De Rouck, David J. Cook, Journal of the American Society of Brewing Chemists, 2021
https://www.tandfonline.com/doi/full/10.1080/03610470.2021.1902710

How Electron Spin Resonance Spectroscopy can help Monitor Your Brewing Process, Marcus Pagenstecher, Mogens Larsen Andersen, Przemysł Fermentacyjny i Owocowo-Warzywny, 2018
https://www.sigma-not.pl/publikacja-116704-jak-metoda-esr-(spektroskopia-elektronowego-rezonansu-spinowego)-mo%C5%BCe-pom%C3%B3c-w-monitorowaniu-procesu-warzenia-piwa-przemysl-fermentacyjny-2018-10.html

The effect of malting on green lentils and their suitability for wort production, Jonas Trummer, Aleksander Poreda, Wiktor Berski, Przemysł Fermentacyjny i Owocowo-Warzywny, 2019
https://sigma-not.pl/publikacja-123047-2019-10.html

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)

Conferences attended within the project

Jonas Trummer

  • Trends in Brewing in Gent (2017), oral presentation
  • 19th School of Fermentation Technology (2018), oral presentation

Marcus Pagenstecher

  • 19th School of Fermentation Technology (2018), “Roasting dependent Fe and Cu-levelling during mashing”, oral presentation
  • EBC Congress 2019 in Antwerp, “The copper binding affinity of wort during the brewing process”, oral presentation

Celina Dugulin

Oral Presentations:

  • 19th School of Fermentation Technology (2018). Brewing with green malt for an energy and water efficient future – oral presentation
  • Postgraduate Symposium, University of Nottingham, UK, 2018. (Silver award for presentation)
  • Young Scientist Symposium, Bitburg, Germany, 2018. Brewing with green malt for an energy and water efficient future. (Award for best presentation)
  • Fermentatio, Ghent, Belgium, 2019. Brewing with green malt (presented by Prof. David Cook)
  • Nottingham Festival of Science & Curiosity, 2020. The Science of Brewing.

Poster Presentations:

  • Trends in Brewing, Ghent, Belgium, 2018. Brewing with green malt for an energy and water efficient future
  • EBC, Antwerp, Belgium, 2019. Brewing with green malt for an energy and water efficient future.

Magda Costa

  • 19th School of Fermentation Technology (2018) “Factors affecting wort fermentation and follow-up of brewer’s yeast fermentation” – oral presentation
  • EBC Congress 2019,  2 – 6 June 2019, Antwerp, Belgium, “Yeast proteomics during beer fermentation: challenges and prospects” – oral presentation

Tuur Mertens

Oral Presentations:

  • 19th School of Fermentation Technology (2018): “Assessment of Metal Chelators in Wort- and Beer-Simulating Buffer Solutions” – oral presentation
  • 6th International Young Scientists Symposium on Malting, Brewing and Distilling (2018): Metal Ions In Brewing – Their Role In Beer Staling And Current Remedies (Bitburger Brewery Venue, Bitburg, Germany)  (Award for best presentation)
  • Final Symposium of the European Joint Doctorate in Food Science Project (2020): “Improving beer flavour stability by removal of transition metals during”, Kraków
  • PubhD #51: Brewing Science special – Beer Flavour Stability and Metal Ions in Beer (The Vat & Fiddle, Nottingham)
  • Berlin Science Talk – Explain Your Research – What is Happening to my Beer! The Headache called ‘Beer Flavour Stability’ (The Digital Eatery, Berlin, Germany)

Poster Presentations:

  • International Malting and Brewing Symposium ‘13th Trends in Brewing’ (2018): Assessment of Metal Chelators in Wort- and Beer-Simulating Buffer Solutions (KU Leuven, Technology Campus Ghent, Gebroeders de Smetstraat 1, 9000 Gent, Belgium)
  • ASBC and Master Brewers ‘Brewing Summit’ (2018): Evaluation of Metal Chelators in Wort- and Beer-Simulating Buffer Solutions (1380 Harbor Island Dr, San Diego, CA 92101, USA)
  • European Brewery Convention ‘37th EBC congress’ (2019): Assessment of Metal Chelation during the Mashing Stage of Brewing (Flanders Meeting & Convention Center, Antwerp, Belgium)

Weronika Filipowska & Maciej Ditrych

  • 14th Trends in Brewing, 17th January 2021, Leuven, Belgium – „Prediction of beer staleness – a case of multivariate data analysis” – accepted for poster presentation.
  • Final EJD Symposium, 27th-28th February 2020, Krakow, Poland – “Beer flavour instability – investigating the staling aldehydes” – oral presentation.
  • 37th European Brewery Convention, 2nd June 2019, Antwerp, Belgium – „Investigating the evolution of staling aldehydes during the brewing process and beer aging” – poster presentation.
  • Beverage Day 2019, 24th May 2019, Copenhagen, Denmark – Staling aldehydes from wort to beer” – oral presentation.
  • 4th Research Day Symposium at KU-Leuven TCG, 19th March 2019, Ghent, Belgium – „Investigating the staling aldehydes during the brewing process and beer aging” – oral presentation.
  • 6th Young Scientists Symposium in Malting and Brewing, 14th September 2018, Bitburg, Germany – “Influence of Brewing Process on Flavour Stability – Hunting the Staling aldehydes” – oral presentation.
  • 19th School of Fermentation Technology (2018) – “Evolution of Staling Aldehydes during Brewing Process” – poster presentation.
  • 19th School of Fermentation Technology (2018) – “The Relevance of the Brewing Process in Beer Flavour Stability – Behaviour of Staling Aldehydes” – oral presentation.
  • 13th Trends in Brewing, 8th April 2018, Gent, Belgium – “Evolution of Staling Aldehydes during Brewing Process” – poster presentation.
  • W. Filipowska, L. De Zutter, J. Schlich, B. Jaskula-Goiris, I. Bolat, G. Van D’huynslager, G. Aerts, G. De Rouck, L. De Cooman. 12-14th September 2018. The influence of malting technology on the formation of beer staling aldehydes) during Young Scientists Symposium in Bitburg, Germany.
  • PubHD seminar for lay public, 13th June 2018, Nottingham, UK – oral presentation.

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.