“Special yeasts for non- and low-alcoholic beers“
for Martin Zarnkow, Fritz Jacob, Sandro Cocuzza, Alexander Stallforth, Frank Peifer "The impact of dry hopping on selected physical and chemical attributes of beer
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".
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“.
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...
The research center receives the two-year funding from WIFÖ on the topic: Comprehensive characterization and evaluation of the microbial flora of pasteurized water.