EJDFoodSci · Food science, technology and engineering - European Joint Doctorate training towards knowledge, skills and mobility

Food science, technology and engineering - European Joint Doctorate training towardsknowledge, skills and mobility

The objective of the project was to train 8 early stage researches (ESR) in an innovative international PhD program. Training objectives have been achieved by participation in: -specialized courses, -an international team, using facilities of multi-institutional consortium; -academic and industrial internships. In malting and brewing industry lots of heat and energy is used. The main aim of the project was to evaluate the possibilities to use innovative raw materials and introduce innovations in malting and brewing process - to reduce the CO2 fingerprint of the brewing technology. Another emerging issue is the flavor stability of foods and drinks, especially beer. The scientific aim of the project was to obtain new knowledge about the formation of staling compounds in beer, depending on the production process parameters. Reducing heat inputs during malting and brewing can reduce the overall production cost and CO2 emissions by decreased energy use. Additionally, reducing the oxygen and heat impact during malting and brewing can result in an increased quality of products by reducing oxidation reactions and negative reactions due to heat load. By developing an international PhD school in Food Science, six European universities were brought in close cooperation, overcoming the formal and legal obstacles to issue a joint/double PhD degree. This forms a completely new approach that the society can benefit from by creating a new way of providing PhD degree education. In this new network, PhD students can benefit from the cooperation between universities to perform better and more advanced research - cooperation instead of competition, is the key to better and more competitive European research. Scientific goals were: - introducing innovative raw materials (abundant in the parts of the world where barley is less abundant), - reducing the energy uptake, thus reducing the CO2 emissions, - reducing heat load on the malts and oxygen impact, to obtain a better quality malt, improved flavour stability of beers, and a more environmental friendly technology. The brewers, consumers, and general society may benefit from the above innovations. The objective of this project was to create an international, multi-university PhD school in food science (brewing and malting). Research aimed at reduction of the environmental impacts of malt and beer production by reducing energy inputs. It also seeks to improve the flavour quality and stability of beers through the application of state of the art, interdisciplinary scientific knowledge to the novel malting and brewing production processes we propose to develop.

Data: CORDIS, © European Union