Dear colleagues in malting and brewing,
On behalf of the Organizing and Scientific Committees, it is our great pleasure to invite you to the International Malting and Brewing Symposium ‘13th Trends in Brewing’, which is jointly organized by KU Leuven (Belgium), Technical University Berlin (Germany), University of Nottingham (United Kingdom), Oregon State University (United States of America), and the Italian Brewing Research Centre (CERB, University of Perugia). The ‘13th Trends in Brewing’ will take place from 8 until 12 April 2018 at the KU Leuven Technology Campus Ghent, situated near the renowned historical centre of Ghent city.
More than ever, maltsters and brewers are constantly looking for process and product innovation in order to obtain premium quality beers showing both pleasant and novel flavour profiles within a wide range of levels of alcohol. Therefore, “Opportunities through innovative ingredients and technologies – recipes, better practices and challenges” was selected as the central theme of the 13th Trends in Brewing. Major topics comprise challenges of the future (both analytical and process-based), breeding in brewing (in particular regarding microorganisms), hops, botanicals, herbs and spices, alternative sources of extract and emerging grains, useful microorganisms in malting and fermentation technology, emerging beers, and innovative processing in malting and brewing, including a round-table session to discuss on membrane filtration in particular (for more detailed information: www.trendsinbrewing.org). Clearly, whereas the aim is to explore and figure out an array of opportunities in different areas of malting and brewing, ‘moving science into practical solutions’ (i.e. searching for workable solutions for problems encountered in daily practice) remains the major objective of the symposium, in accordance with previous editions of Trends in Brewing.
The congress is aimed to bring together malting and brewing researchers, scientists, and technologists from universities, companies and institutes to provide them a unique international platform for sharing new ideas and discovering promising trends and developments in malt and beer production. Scientific findings and technological advances will be presented through invited lectures, peer-reviewed lectures and posters, in combination with an extensive technical exhibition. The symposium will also allow to visit local industrial breweries, and, evidently, to find out the fascinating richness of Belgian beer culture.
By combining the scientific program with a variety of social events, we are convinced that the 13th Trends in Brewing - similar to previous editions with more than 400 attendants - will be a unique opportunity to exchange ideas and contacts, and to consolidate our continuous efforts for innovation in malting and brewing.
We are very much looking forward to meeting you!
Prof. Luc De Cooman
Chair of the Symposiumc
The International Beer Strategies Conference is proud to welcome attendees to its 20th Anniversary event. Building on the success of the 2017 programme, the 20th birthday has been developed to once more give world-leading insight to the world of beer.
Taking place in London, we will begin the 3 day event with a brewery tour at Meantime Brewery to give industry leaders an opportunity to explore the facilities.
To ensure that we give attendees relevant content based on their specific needs, we have set up 4 unique streams that will be covered during the conference. These will be portfolio diversification, digitalisation, distribution strategies and the beer market.
During the two day conference, delegates will be presented with the opportunity to hear a keynote presentation from Julian Momen, CEO of Carlsberg UK as well as from Hector Gorosabel, CEO of Asahi Europe who has agreed to return once more based on the success of 2017. There will also be innovative session formats such as a live debate, fireside chat and beer tasting.
The International Beer Strategies Conference will return to celebrate its 20th birthday in May 2018. Don’t miss out on this exclusive event; register your place today!
Location of conference: The lectures will take place in a school-like environment at the University of Applied Sciences Osnabrück, Campus Westerberg, Barbarastraße in 49076 Osnabrück Osnabrück. Building SL, room SL0008b. the practical courses will take place at Elea GmbH, Professor-von-Klitzing-Str. 9, Germany 49610 Quakenbrück and at the German Institute of Food Technologies, Professor-von-Klitzing-Str. 7, Germany 49610 Quakenbrück.
Description/About: We would like to invite you to 5 days of Pulsed Electric Field discovery & insight at the University of Applied Sciences Osnabrück, at the German Institute of Food Technologies (DIL) and at the custom built facility for the development of PEF technology at Elea in Quakenbrück, Germany. Over the course of your stay you will partake in lectures about fundamentals of PEF technology and its applications. Practical courses and excursions to our industry partners will complete the PEF school programme. All you, students, academic and industrial researchers, interested in this innovative technology and its applications are welcome to participate at the 5th PEF school 2018 in Osnabrück and Quakenbrück, Germany.
Meetings International feels proud and honoured in inviting the contributors across the globe to the “International Conference on Food and Beverages” which is to be held on August 06-07, 2018 Tokyo, Japan. This is meant to crease the leading intellects to a platform for round table confab on Food Innovation and its progress. It is the unique service to convey globally renowned universities in the department of food science and beverages, public health nutritional facts, scientists, speculative researchers, food researchers, scholar's etc. This is the congress where you will be having an outstanding experience with the gathering. This conference provides the innovative food technology methods and also you can improve your network globally by interacting with the various experts related to the field of food technology across the world.