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The Art and Science of Brewing, University College Ghent & Ghent University

At the Faculty of Science and Technology, University College Ghent (HoGent), and at the Faculty of Bioscience Engineering, Ghent University (UGent), the brewing process is used as a model for industrial biochemical processes in the biochemistry studies of professional bachelors and masters. As such the brewing technology courses prepare the graduate to food and beverage industry. Brewing experts guarantee a professional training. The brewing institute, as part of the “Association Ghent University”, has a long experience in brewing research and training (oldest Belgian brewing institute; since 1887). The labs are well equipped. There is a pilot brewery of 60 L with all necessary equipment for production of finished beers. Specialised apparatus are available for physiochemical analysis and research: mash
bioreactors, haze meter, oxygen- and CO2-meters, density meter, alcoholyser, foam stability meter, viscosity meters, cellometer. An anaerobic cabinet for special handlings and a lot of biochemical and microbiological apparatus (fluorimeter, gel electrophoresis facilities, density meter, bioluminescent reader, Dumas protein analyser, HPAEC-PAD, UPLC, biosensor) are also at hand. Diverse high resolution mass spectrometers are available for use by the group in other Ghent University labs for: 

  • Study of proteins and micro-organisms by high definition Mass Spectrometer (MALDI-TOF MS);
  • Monitoring and quantitative determination of microbial metabolites during fermentation processes with in-line mass spectrometry platform;
  • Quantitative determination of phytosterols, peptides, ingredients compounds, specific yeast metabolites by High Performance LC-MS with Orbitrap TM Technology (HRMS);
  • Research on (modified) mycotoxins in grains and grain products and in the processing of grains to beer with high resolution mass spectrometry (HRMS).

The brewery group is currently participating in projects about studying the impact of processing on health risk factors including mycotoxins, gluten-free malt beers, nickel toxicity problems and toxic and/or allergenic gluten peptides. Other projects are about brewing microbiology, study of malting barley and hop varieties and development and production of diverse new beers and food additives. All research of the group is in intense collaboration with industry. The brewery research group is part of two institutes: Ghent University, Faculty of Bioscience Engineering
University College Ghent, Faculty of Science and Technology

Brewery research group of the Association Ghent University -
The Ghent brewery group has several, and diverse, research projects, which are funded by public or industrial funding. The brewing research is in strong collaboration with industry and Fermentation (former student association, since 1894).


Campus Schoonmeersen
Gebouw C  C0.011
Valentin Vaerwyckweg 1
9000 Gent

+ 32(0)9 243 24 76

anita.vanlandschoot@ugent.be
dana.vanderputten@hogent.be


 



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