The New Era of 'Omics Analysis in Malting and Brewing

Tuesday, March 09, 2021: 9:05 AM - 9:40 AM

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Description

The brewing industry is one of the world's oldest food processes. Beer has followed civilizations and colonization over many centuries. We celebrate life and loss with beer. But the brewing industry has been a leader in many stages of societal development. The evolution of scientific discoveries in brewing lead to many standard tests including pH and Kjeldahl protein method. The latter for protein quantification is still used but we now can analyse for hundreds of proteins and other metabolites in malting, track changes during brewing using a range of 'omics analysis on the finished beer. The challenge we face now is how do we deal with so much data but that's a good challenge to have. This presentation will describe the numerous ways this old industry is embracing the latest technologies for a better understanding of the quality of raw materials, track changes during processing and how individual proteins and metabolites influence beer sensory and quality.

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Track(s)

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  Food Science/Agriculture

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Additional Info

Keywords: Please select up to 4 keywords ONLY:
Food Science,Method Development,Proteomics,Quality,Agriculture