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]


Displaying results 22 to 28 out of 52