Dr.-Ing. Martina Gastl

Executive Management
 

Tel.: +49 8161 71-5170
Fax: +49 8161 71-4181

E-Mail: martina.gastl[at]tum.de

TRAINING AND STUDY

1994–1996 Apprenticeship as brewer and maltster at the Andechs monastery brewery, Weyermann malt factory
1996–2002 Studied brewing and beverage technology, graduating with a degree in engineering from the Technical University of Munich
since 09/2005 Instructor of the IHK Munich and Upper Bavaria for the training of chemical laboratory assistants
2006 Doctorate (Dr.-Ing.) from the Technical University of Munich
since 09/2007 Instructor of the Chamber of Industry and Commerce for Munich and Upper Bavaria for the training of brewers and maltsters

PROFESSIONAL BACKGROUND

2002-2005 Scientific employee at the Chair of Brewery Technology I of the Technical University of Munich
2005-2007 Head of the GC/HPLC laboratory at the Department of Brewery Technology I
2007-2009 Head of the Malt Laboratory at the Department of Brewery Technology I
since 2009 Group Leader of the Raw Material Oriented Brewing and Beverage Technology Group at the Chair of Brewing and Beverage Technology
since 04/2022 Executive manager of the Weihenstephan Research Center for Brewing and Food Quality of the Technical University of Munich

SCIENTIFIC BACKGROUND

2009 to 2022 Group leader of the raw material-oriented brewing and beverage technology working group at the Chair of Brewing and Beverage Technology. The working group focused on raw material design, breeding and process and product interactions. This includes various cereals and pseudocereals, hops and, where appropriate, adjuvants. With the focus on malting barley, the evaluation of new breeds of various cereals and pseudocereals is carried out with regard to their malting properties, assessment of the suitability or optimization of processing for beverage production, and the development of requirements for a future-oriented raw material design. Basic research areas therefore relate to the chemical-physical, functional and quality-relevant properties of the raw material ingredients (starch, proteins, polyphenols) and their transformation or changes during the malting process and beverage production, with the aim of tracking their functional and quality-influencing properties with regard to beverage characteristics and stability (full-bodiedness, cloudiness stability, flavor stability, microbial properties, foam stability, etc.).

 

Her research is published with more than 70 papers and she is working on projects funded by STMUV (TEWO1CO2P-77738), FEI/AiF (e.g., 21289 N, 21447 N, 21289 N), FEI/AiF (20814/N, 20717/N, 20624 BGI) and industry (e.g., KK5022304NK0, KK5022307AP0).