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Symposium secretariat
KU Leuven
Technology Campus Ghent
Gebroeders De Smetstraat 1
9000 Ghent (Belgium)
Tel: +32 (0)9 265 87 09
Fax +32 (0)9 265 87 24

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Call for abstracts

Main topics | Break-outs | Technical visits


Session 1: Beer Styles

  • P1.1 Training approaches for beer styles assessment
    Craig Thomas, Cara technology Limited, UK
  • P1.2 The health beneficial properties of dry hopped beer – chance for dry hopped non-alcoholic beverages?
    Susanne Braun, Michael Helmut Hagemann, University of Hohenheim, Germany
  • P1.3 Possibilities of quality-improving measures in alcohol-free beer production
    Magdalena Mueller, Technical University Munich, Germany
  • P1.4 Identification of malt aroma compounds in specialty malt
    Jens Voigt, University of Applied Sciences Trier, Germany
  • P1.5 Monitoring of Italian grape ale aging in barrels by a graphite based sensor for polyphenols detection
    Luca Pretti, Porto Conte Ricerche Srl, Italy
  • P1.6 Reduction of beer losses after dry hopping by using a special sieve
    Willi Mitter, Hopsteiner, Germany
  • P1.7 Czech style of brewing – keeping tradition
    Alexandr Mikyska, Research Institute of Brewing and Malting, Czech Republic
  • P1.8 Chemical profile of historical Czech beer – analysis of 100-year-old-beer
    Jana Olsovska, Research Institute of Brewing and Malting, Czech Republic

Session 2: Sources of Fermentable Extract

  • P2.1 Processing high gelatinising adjuncts by infusion mashing
    Jaydeep Chatterjee, Novozymes, Switzerland
  • P2.2 Improved lauter performance for thin bed filtration combined with decreased energy consumption
    Gert De Rouck, KU Leuven, Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Belgium
  • P2.3 Gluten-free sources of fermentable extract: behaviour of witkop teff variety on malting process
    Lidia Di Ghionno, Department of Agricultural, Food and Environmental Science, Italy
  • P2.4 Optimization of malting process to obtain special rice malts
    Dayana Ceccaroni, Department of Agricultural, Food and Environmental Science, Italy
  • P2.5 Preliminary study on durum wheat malt (Triticum turgidum subsp. durum)
    Vincenzo Alfeo, University of Palermo, Italy
  • P2.6 Response surface modelling and kinetics of dimethyl sulfide oxidation in malt model solutions
    Matthias Baldus, Technische Universität Berlin, Germany
  • P2.7 Pythium oligandrum as a starter culture in the malting process
    Michaela Postulkova, Department of Biotechnology, Czech Republic
  • P2.8 Maize as raw material for production of glutenfree beer
    Trude Wicklund, Department of Chemistry, Biotechnology and Food Science, Norway
  • P2.9 A whiff of beer, a hint of malt
    Cynthia Almaguer, Technische Universität München, Germany
  • P2.10 The potential of wort concentrate used for beer production to enable cost optimisation in craft breweries
    Jean Titze, Anhalt University of Applied Science, Germany
  • P2.11 Alternative cereals and pseudo cereals as a useful raw material for beers and beverages
    Michael Zarnkow, Research Institute Weihenstephan for Brewing and Food Quality, Germany

Session 3: Sources of Flavour Diversity

  • P3.1 Production and Use of “Purified Pellets Type 90”
    Andreas Gahr, Hopfenveredlung St. Johann, Germany
  • P3.2 Hoppy aroma characteristics of conventionally and advanced hopped pilot-scale lager beers
    Tatiana Praet, KU Leuven, Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Belgium
  • P3.3 Effects of process parameters during dry hopping on hop oil transfer rates and hop aroma in beer
    Daniel Mcllmoyle, Technische Universität Berlin, Germany
  • P3.4 The hop disintegrator
    Michael Dillenburger, DILLENBURGER & HERTEL GmbH, Germany
  • P3.5 Feasibility and optimisation of a novel desorption/absorption process for transferring hop volatiles into beer
    Rüdiger Klie, Technische Universität Berlin, Germany
  • P3.6 Gentle and smart - final wort treatment by means of a dynamic coolship
    Tobias Becher, Ziemann Holvrieka, Germany
  • P3.7 Retention of hop compounds by Class II hydrophobins in aqueous solutions
    Karla Córdova, KU Leuven, KUL-MBS-LFoRCe, Belgium

Session 4: Microbial (Fermentation) Diversity

  • P4.1 Effect of CO2 saturation and alcohol content on beer refermentation
    Julien Depierreux, Institut Meurice-HELDB, Belgium
  • P4.2 Developing a screening system for the brewing ability of non-saccharomyces yeasts
    Maximilian Michel, Technische Universität München, Germany
  • P4.3 Improvement of beer quality by using alternative yeast sources with potential brewing interest
    Antonio Troilo, University of Perugia, Italy
  • P4.4 Influence of non-conventional yeasts on aromatic profile in Italian grape ale
    Alice Agarbati, Polytechnic University of Marche, Italy
  • P4.5 Influence of yeast generation on fermentation behavior and sensory characteristics of beer
    Sasa Despotovic, University Belgrade, Serbia
  • P4.6 Beer production by Torulaspora delbrueckii: a new approach for the bioflavour enhancement and ethanol reduction
    Laura Canonico, Polytechnic University of Marche, Italy
  • P4.7 An automated yeast pitching skid to achieve consistent pitching profiles in craft breweries
    David Anderson, Aber Instruments Ltd, UK
  • P4.8 Investigating flavour and functional diversity of Dekkera/Brettanomyces bruxellensis in wort primary fermentation
    Richard Preiss, Department of Molecular and Cellular Biology, Canada
  • P4.9 Automated and manual fermentation monitoring using MEMS technology
    Richard Smith, ISS, Integrated Sensing Systems, USA

Session 5: Final Product Evaluation

  • P5.1 Optimising pasteurisation of novel beverages
    Karin Pawlowsky, Campden BRI, UK
  • P5.2 The performance of beer packaging: vibration and thermal insulation
    Alexander Paternoster, University of Antwerp, Belgium
  • P5.3 Assuring excellent dispense at beer competitions and festivals – large and small
    Kevin Mutch, International Centre for Brewing Science, UK
  • P5.4 Optimized Beer Filtration with the Latest Generation Membrane Filter
    Roland Folz, Pentair, The Netherlands
  • P5.5 A new PCR-based method for the early detection and identification of spoilage yeast in wine, beer and alcoholic free beverages
    Vincent Ulvé, Pall GeneDisc Technologies, France
  • P5.6 The way of developing a new filteraid on the basis of viscose fibres
    Jörg Zacharias, Krones AG, Germany
  • P5.7 Continuous improvements of enzyme solutions for the brewhouse, wort preparation, separation as well as beer filtration
    Wilbert Heijne, DSM Food Specialties, The Netherlands
  • P5.8 Yeast specific hygienic monitoring - a new application
    Robert Riedl, Technische Universität München, Germany
  • P5.9 Impact of transport and storage conditions on beer quality and flavour stability
    Barbara Jaskula-Goiris, KU Leuven, Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Belgium
  • P5.10 Evaluation of malt quality in relation to beer quality and beer flavour instability
    Barbara Jaskula-Goiris, KU Leuven, Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Belgium
  • P5.11 "Ideal beer" concepts and liking of beer in Spanish consumers
    Laura Vázquez-Araújo, Hijos de Rivera S.A.U., Spain
  • P5.12 Predictive modelling of pasteurisation conditions to achieve a safe and high quality product at low costs
    Kevin van Koerten, NIZO food research, The Netherlands
  • P5.13 Novel in-line alcohol measuring technology
    Christian Günther, Pentair, The Netherlands
  • P5.14 Impact of hop constituents on the formation of staling aldehydes in wort-like model solutions
    Magdalena Öhlschläger, Technische Universität Berlin, Germany
  • P5.15 Comparison of hop volatile scalping into can linings and crown liner polymers
    Richard Glattfelder, Technische Universität Berlin, Germany
  • P5.16 The thermal sensitivity index (TSI) – A new way to evaluate Shelf Life
    Friedrich Felix Jacob, Technische Universität München, Germany
  • P5.17 Highly Sensitive and Selective Quantification of Microcystin Toxins in Drinking Water by UHPLC-MS/MS
    Alan P. McKeown, Advanced Chromatography Technologies Ltd, UK
  • P5.18 LC/MS Analysis of Monoclonal Antibody Structure Utilizing Superficially Porous Particles; Multilevel Analysis for Proteins and Glycovariants
    Andre Dams, Dams Analytical Consultancy, The Netherlands
  • P5.19 SFC analytical method development for vitamin D3 and related compounds
    Daniel Eßer, YMC Europe GmbH, Dinslaken, Germany
  • P5.20 Evaluation of hop aroma profile in top- and bottom-fermented beers with different hopping regimes using projective mapping
    Torsten Seewald, Technische Universität Berlin, Germany
  • P5.21 Real-time PCR a multi-purpose tool to increase quality of craft-beer
    Markus Fandke, BIOTECON DIAGNOSTICS GmbH, Potsdam, Germany