Beverage Day 2019

Beverage Day 2019 afholdes på Institut for Fødevarevidenskab ved Københavns Universitet (KU FOOD) den 24. maj 2019. 

DER ER  NU LUKKET FOR TIMELDINGEN TIL BEVERAGE DAY 2019, SOM ER FYLDT OP.

Arrangørerne er Bryggeriforeningen, Bryggerhøjskolen og KU FOOD, der på seminaret sætter fokus på videnskaben i vores drikkevarer. 

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Se programmet for Beverage Day 2019 via dette link

"Vi er i gang med at tilrettelægge et spændende program, der skal udbrede videnskaben i fremtidens drikkevarer til producenterne og omvendt sende erfaringerne fra producenterne videre til fødevareforskerne," siger professor Mogens Larsen Andersen fra Institut for Fødevarevidenskab. 

Der bliver rig lejlighed til at høre om de seneste trends fra både videnskabens og industriens verden og for at netværke med repræsentanter fra de to verdener. 

Læs artikel om sidste års Beverage Day.

Se programmet for årets Beverage Day herunder:

 

Festauditoriet A1-01.01 (1.01), Bülowsvej 17

10.00

Welcome

10.10

New Raw Materials in Brewing

Zoran Gojkovic, Director of Brewing Science & Technology, Carlsberg Research Laboratory

10.30

Product environmental footprint

Eskild Andersen, Sustainability Manager, Carlsberg Breweries A/S

10.50

Water reuse in the food industry: Drivers, challenges and opportunities

Susanne Knøchel, Professor, KU FOOD

11.10

Enzymatic cleaning in the food industry

Inge Byg Ulbrink, Research Scientist, Novozymes A/S

11.30

No and low alcohol beer

Kim L. Johansen, Director, Scandinavian School of Brewing

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

12.10

Lunch, Festauditoriet, Bülowsvej 17

 

Walk to Thorvaldsensvej 40

 

Lecture hall A2-84.01 (3-04)

Lecture hall A2-84.11/12

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

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

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

13.50

Beer with fruits

Torben Toldam, Associate Professor, KU Pometet

Instrumental measurement of flavour perception

Mikael Agerlin Petersen, Associate Professor, KU FOOD

14.10

Joining in Lecture Hall A2-84.01 (3-04)

14.15

New pilot brewery at KU FOOD

14.25

Representative sampling – an overlooked process in the beverage industry

Carsten Rosendal, Business Development, Keofitt

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.

15.05

Beer tasting and informal sharing of knowledge
Visit pilot brewery

16.30

End of Beverage Day