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Estimating bitterness in beer by fluorescence

Educational level:Master thesis
Target group:MSc Food Science and Technology
Main area:Chemometrics and Analytical Technology
Ingredients and Dairy Technology
Project description:

A set of beers with known reported bitterness will be degassed, and measured by fluorescence excitation-emission matrices in a series of dilutions in order to estimate the bitterness content of the selected beers. It is important that the student is willing to go beyond the current knowledge both regarding multivariate data analysis (/ chemometrics), but also fluorescence spectroscopy. It is likely that this project could end up into a publication if the results are promising.

Keywords:Fluorescence, Chemometrics, Dilution, Beer
Supervisor(s): Åsmund Rinnan and Marta Bevilaqua
Email:aar@food.ku.dk
Last edited:29-01-2019