Aktuelles
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.
Current paper „New Yeasts – New Beers“ in Brewing and Beverage Industy International
Current paper „New Yeasts – New Beers“ in Brewing and Beverage Industy International download article[more]
Erweiterung des Gär-/ Lagerkellers am Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität
Am Forschungszentrum Weihenstephan wurde die Gär- und Lagerkapazität erweitert. Im neuen Lagerkeller stehen nun insgesamt 14 neue Tanks zur Verfügung, diese teilen sich auf zwölf Tanks mit Nettovolumen von 20 l, ein Tank mit 180...[more]