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PhD Defence

Marcus Pagenstecher

On January 7, 2022 the PhD School at University of Copenhagen SCIENCE has received the assessment committee’s preliminary recommendation for the PhD thesis submitted by PhD student Marcus Pagenstecher.

The preliminary assessment was accepted.

The general public is invited for the Defence of the PhD Thesis:

“Impact of malt on metal uptake during brewing – New insights on the effect of malting
parameters on levels of metals with pro-oxidative effects and the copper species in wort”

by Marcus Pagenstecher

to be held on the January 21, 2022 at 13:00 via Zoom meeting.

Join Zoom Meeting
Meeting ID: 624 2603 3912
Passcode: 270650

Supervisors:

prof. Mogens Larsen Andersen, University of Copenhagen

prof. Aleksander Poreda, University of Agriculture in Krakow

Evaluation Committee:

Head of committee, Associate Professor Nils Arneborg, FOOD

Professor David Cook, Nottingham University, UK

Assoc prof. Karen Khachatryan, University Agriculture Krakow.

Assoc prof. Aneta Kopec, University Agriculture Krakow

Assoc prof. Karsten Olsen, FOOD

Recent news
  • Final Symposium – EJD Food Science
    06/02/2020
  • We are looking for Project Assistant
    22/11/2017
  • EJDFoodSci recruitment started
    27/11/2016
  • EJDFoodSci kick-off meeting
    25/10/2016
Recent blog posts
  • To be the best, learn from the best: Internship at Boortmalt
    17/03/2020
  • Chasing Metal Ions: Reducing Iron Intake in Brewing for Higher Flavour Stability
    05/11/2019
  • A Busy Brewing Bee in Stockholm
    29/10/2019
  • Sharpening Senses at FlavorActiV
    05/03/2019
  • Finally in Ghent! Finally Analysing Lentil Beer!
    25/10/2018
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News
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

EJD Food Sci
eu

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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