Decoding Taste: Scientific Approaches to Wine and Beer Quality
UCPH FOOD ALUMNI AND FRIENDS: Join us for an engaging afternoon, where we explore the science behind wine and beer quality. Learn about and discuss sensory analysis, chemometrics, and quality assessment. The event is free and will provide a platform for networking, learning, and collaboration among food science professionals.
Register here
Registration deadline: 23 September
The speakers will:
- Present cutting-edge methods for analyzing wine, including fluorescence spectroscopy and ultra-fast 2D NMR, revealing hidden dimensions of wine quality
- Compare how consumers and experts perceive wine
- Dive into the cognitive skills behind wine expertise, while you taste a glass of wine
- Introduce novel brewing research, including the use of yeast RNA to create hazy beer and the design of hop flavor for alcohol-free brewing.
This event will be a unique opportunity to connect with like-minded professionals and stay abreast of the latest advancements in beverage science. We encourage you to join us for an afternoon of learning, discussing and tasting.
PROGRAM
| 13:45 - 14:00 | Arrival and coffee |
| 14:00 - 14:10 | Welcome |
| 14:10 - 14:25 | Radiating wine for a fast measure of quality: Combining fluorescence spectroscopy and advanced data analysis by Helene Froriep Stengade Halberg, Industrial PhD Student, FOSS and UCPH FOOD |
| 14:25 - 14:40 | Understanding wine quality perception: A sensometric comparison of consumers and experts by Frederikke Hjertholm, Industrial PhD Student, Einar Willumsen and UCPH FOOD |
| 14:40 - 14:55 | Exploring the dark matter of white wines using ultra fast 2D NMR methods by Pia Susan Mayer, PhD Student, UCPH FOOD |
| 14:55 - 15:15 | Break |
| 15:15 - 15:45 | From perception to inference: The cognitive skills of wine expertise by Qian Janice Wang, Associate Professor, UCPH FOOD |
| 15:45 - 16:00 | Yeast RNA: A new way to generate hazy beer by Mogens L. Andersen, Professor, UCPH FOOD |
| 16:00 - 16:15 | Designing hop flavor for the absence of ethanol by Sylvester Holt, Tenure Track Assistant Professor, UCPH FOOD |
| 16:15 - 17:00 | Closing, drinks and snacks |
Time and place
26 September 2025, 14:00-17:00
Auditorium A2-70.02
Thorvaldsensvej 40, Frederiksberg
Contact
Nina Jensen, ninaj@food.ku.dk
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