Beverage Day 2019
Beverage Day 2019 will be hosted at the Department of Food Science at University of Copenhagen (UCPH FOOD) May 24 2019.
The organisers are The Danish Brewer's Association, The Scandinavian School of Brewing and UCPH FOOD. The organisers will put the science of our beverages in focus.
"We have begun to organise an exciting programme with the purpose of passing on the science of the beverages of the future to the manufacturers and the other way around share the experience of the manufacturers to the food scientists," states Professor Mogens Larsen Andersen from the Department of Food Science.
There will be a big opportunity to hear about the latest trends in food science and the industry and to network with the representatives of the two areas.
Read the article about last year's Beverage Day.
See the programme for this year's Beverage Day below:
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Festauditoriet A1-01.01 (1.01), Bülowsvej 17 |
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10.00 |
Welcome |
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10.10 |
New Raw Materials in Brewing Zoran Gojkovic, Director of Brewing Science & Technology, Carlsberg Research Laboratory |
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10.30 |
Product environmental footprint Eskild Andersen, Sustainability Manager, Carlsberg Breweries A/S |
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10.50 |
Water reuse in the food industry: Drivers, challenges and opportunities Susanne Knøchel, Professor, KU FOOD |
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11.10 |
Enzymatic cleaning in the food industry Inge Byg Ulbrink, Research Scientist, Novozymes A/S |
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11.30 |
No and low alcohol beer Kim L. Johansen, Director, Scandinavian School of Brewing |
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11.50 |
The use of Pichia kluyveri for the production of low alcohol and non-alcoholic beer Sofie Saerens, Department Manager Wine & Fermented Beverages, Chr. Hansen |
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12.10 |
Lunch, Festauditoriet, Bülowsvej 17 |
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Walk to Thorvaldsensvej 40 |
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Lecture hall A2-84.01 (3-04) |
Lecture hall A2-84.11/12 |
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12.50 |
Den Nordiske Ølhave Natalie Ahlstrand, Post Doc, KU Natural History Museum of Denmark |
Fermentation in casks and bottles Henrik Siegumfeldt, Associate Professor, KU FOOD |
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13.10 |
Danish hops – breaking the dormancy Oliver Kemp, Project Scientist, Carlsberg Research Laboratory. |
Chemistry of long term ageing in casks and bottles Mogens L. Andersen, Professor, KU FOOD |
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13.30 |
Efficient dry hopping technologies for small and large breweries Alyce Hartvigsen, Iso-Mix & Fermentation Manager, Brewery Systems, Alfa Laval |
Staling aldehydes from wort to beer Maciej Ditrych, PhD-Student, KU Leuven, Belgium |
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13.50 |
Beer with fruits Torben Toldam, Associate Professor, KU Pometet |
Instrumental measurement of flavour perception Mikael Agerlin Petersen, Associate Professor, KU FOOD |
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14.10 |
Joining in Lecture Hall A2-84.01 (3-04) |
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14.15 |
New pilot brewery at KU FOOD |
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14.25 |
Representative sampling – an overlooked process in the beverage industry Carsten Rosendal, Business Development, Keofitt |
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14.45 |
Consumer information and introducing beer tasting Nils Hald, Secretary General, Danish Brewers’ Association, and chairman of the board of Scandinavian School of Brewing. |
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15.05 |
Beer tasting and informal sharing of knowledge |
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16.30 |
End of Beverage Day |
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