Beverage Day brought together members the beverage industry for liquid inspiration
In recent years, there have been huge developments in the beverage industry where tastes, yeasts, local ingredients and brewing methods are being explored to develop exciting new beverages for consumers. In order to strengthen the development and share knowledge between industry and science, the first “Beverage Day” was held at the Department of Food Science (FOOD) at the University of Copenhagen in a heat that made cold drinks a welcome relief.
Head of the Department of Food Science, Anna Haldrup, welcomed the 200 guests and presented some of FOOD’s competencies for the guests who came from the beverage industry, including breweries, wine and cider producers, as well as researchers and food science students.
“When it comes to the microbiology of the beverages, FOOD works with, for example, yeast and fermentation, and the competencies are also grouped around taste with aroma analyses, sensory science and gastronomy. The Department also focuses on data collection and utilisation, including, for example, the optimisation of productions for increased sustainability and corporate earnings,” said Anna Haldrup
“We have a unique collaboration with the Department of Food Science, which provides the brewers with a research-based education and means that researchers and practitioners have good access to each other,” said the Secretary General of the Danish Brewers’ Association and the Chairman of the Scandinavian School of Brewing, Niels Hald on Beverage Day. Picture Lene Hundborg Koss
“In Denmark, we have 197 breweries, which is the most breweries per capita in Europe and many breweries are represented here today. We are also the leader in “beer innovation” and last year alone, 1622 new beers came onto the Danish market,” explained Secretary General of the Danish Brewers’ Association and the Chairman of the Scandinavian School of Brewing, Niels Hald. He also welcomed the knowledge sharing that is an everyday occurrence in the training of future brewers, which takes place in a collaboration between the Scandinavian School of Brewing and FOOD.
In addition, the day offered a wide range of presentations, which gave an insight into the daily lives of researchers and companies alike.
We need to see more eye to eye with each other
FoodNetwork, which financed the day through the project Strengthening Knowledge Bridges (in Danish "Styrkelse af Videnbroerne"), was represented by Dorthe Trabjerg Hansen, among others. Strengthening Knowledge Bridges aims to create a forum for knowledge sharing between universities and the food industry, and FoodNetwork was the facilitator of a joint discussion about how small businesses in particular can best collaborate with universities.
Professor Mogens Larsen Andersen from FOOD was the moderator and opened the day with a big thanks to the co-organisers: the Danish Brewers’ Association, the Scandinavian School of Brewing and FoodNetwork for the good collaboration. Picture Lene Hundborg Koss
From the corporate side, there was a call for the university to be more proactive in relation to companies and to inform them about opportunities for collaboration – for example, connecting a student with the company. The debate showed that both the universities and companies could strengthen their contact with each other. A representative of a larger brewery, for example, explained that an internship often stretches over a tight timeframe that does not always suit the company’s project, while a student pointed out that some companies could be more precise when shaping the content.
Both Anna Haldrup and Dorthe Trabjerg Hansen invited the companies to contact them directly for future collaborations in all its forms and promised to channel inquiries in the right direction. It was a good meeting on a hot day and there is the possibility of a repeat next year– perhaps in conjunction with the Copenhagen Beer Festival as was proposed – which was also the case this year.
Read more about collaboration with the university.
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Contact
Head of the Department of Food Science (FOOD) at the University of Copenhagen Anna Haldrup, anna.haldrup@food.ku.dk
or
Communications Officer at the Department of Food Science (FOOD) at the University of Copenhagen Lene Hundborg Koss, lene.h.koss@food.ku.dk
Facts
KU FOOD and the Scandinavian School of Brewing have collaborated since 2010 to offer a specialisation in Brewing Science and Technology as part of the Master of Science (MSc) Food Science and Technology. By combining the specialisation with a 6-month internship you will be awarded the title of Diploma Master Brewer (in Danish: Brygmester) from SSB. The teaching takes place at the University of Copenhagen and there are a number of dedicated courses in brewing technology and science. In 2018, KU FOOD will invest in a new pilot brewery, which will provide the brewing students with significantly improved practical training in brewery technology.