Aktuelles

Dr. Mathias Hutzler presented a talk about

“Special yeasts for non- and low-alcoholic beers“ [more]


Ludwig Narziß Award for Brewing Science 2020

for Martin Zarnkow, Fritz Jacob, Sandro Cocuzza, Alexander Stallforth, Frank Peifer "The impact of dry hopping on selected physical and chemical attributes of beer[more]


Barth Haas Grant 2020

for Martin Zarnkow and Fritz Jacob as well as Ferdinand Gutsch, Friedrich Banke, Kohles, Michael Kohles "Evaluation of the aroma transfer during cold stuffing using a novel extraction concept". [more]


New doctoral student

The Research Center Weihenstephan for Brewing and Food Quality welcomes Mr. M. Sc. Luis Raihofer as a new doctoral student. He will focus his research on the „Application of Raman spectroscopy in beverage analysis“.[more]


New doctoral student

The Research Center Weihenstephan for Brewing and Food Quality welcomes Mr. M. Sc. Oliver Kunz as a new doctoral student. He will be working on the characterization and evaluation of the community of microorganisms in the water...[more]


WIFÖ for research center

The research center receives the two-year funding from WIFÖ on the topic: Comprehensive characterization and evaluation of the microbial flora of pasteurized water.


Displaying results 8 to 14 out of 40