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PROGRAMME
07.45 –
18.00 – Registration
| Plenary Session
- DESPACHANTES HALL |
OPENING SESSION/ KEY-NOTE ADDRESSES
Chair:
Stefan Lustig, Brau Holding International, Germany
09.00 – 09.30:
L1: Key note 1: Beer
and Brewing in Portugal: challenges of the 21st Century
Abecasis, J., President of APCV
09.30 - 10.30:
L2: Promoting the unique contribution made by
beer and brewers to Europe
Carceller, D., President of The Brewers of Europe, CEO of Damm
Breweries, Spain
10.00 - 10.30: Coffee break
10.30 - 11.00:
L3: Key note: The importance of science for the
future of our industry
Besenbacher, F., Chair of the Carlsberg Board
11.00 - 11.30:
L4: Key note: The joint EBC / Euromalt Gushing
Project: Results and Outlook
Rath, F., VLB, Berlin, Germany
11.30 - 12.00:
L5: Key note: The crystal ball - Hot topics for
the brewing sector
Zufall, C., Cerveceria Polar, Venezuela & Walker, C., Campden
BRI, UK
12.00 - 14.00: Lunch
| Afternoon Parallel
Session 1 - DESPACHANTES HALL |
BENELUX
Chair: Guido Aerts, KU Leuven (Ghent), Belgium
14.00 - 14.30:
L6: Glance at the Future: A New Approach for
Accurate and Selective Determination
of Vicinal Diketones in Beer via Negative Chemical Ionization
Mass Spectrometry
and Selected Ion Flow Tube-Mass Spectrometry
De Clippeleer, J., KU Leuven, Belgium
14.30 - 15.00:
L7: Antigushing effect of hopaid antifoam versus
Class 2 hydrophobins: a part of
the veil is lifted
Riveros, D., KU Leuven, Belgium
15.00 - 15.30:
L8: The ‘kettle hop aroma’ mystery: Sesquiterpene
oxidation products as flavour
character impact
Praet, T., KU Leuven, Belgium
15.30 - 16.00:
L9: Polyfunctional thiols and terpenoids
potential of new dual hop varieties for late
and dry hopping
Kankolongo Cibaka, M., UC Louvain, Belgium
16.00 - 16.30: Coffee break
| Afternoon Parallel
Session 2 - NOBLE HALL |
CENTRAL
EUROPE I
Chair: Thomas Becker, TUM Weihenstephan, Germany
14.00 - 14.30:
L10: Predicting filterability using an accurate
ß-glucan assay
Kupetz, M., Lehrstuhl für Brau- und Getränketechnologie, Germany
14.30 - 15.00:
L11: A new approach to bacterial identification
in a point-of-care format
Koob, J., Research Center Weihenstephan for Brewing and Food
Quality, Germany
15.00 - 15.30:
L12: Enzymatic hydrolysis of barley starch as
affected by degree of gelatinization
Henke, S., TUM Weihenstephan, Germany
15.30 - 16.00:
L13: Fixed bed process: A faster way to biogas -
From spent grains to Energy
in 14 days
Haeffner, B., TU-München, Center of Life Sciences Weihenstephan,
Germany
16.00 - 16.30: Coffee break
| Afternoon Parallel
Session 3 - AUDITORIUM |
SCANDINAVIA/
FINLAND
Chair: Brian Gibson, VTT, Finland
14.00 - 14.30:
L14: Sugar transporters in different strains of
lager brewing yeast and their impact
on fermentation performance
Magalhães, F., VTT, Finland
14.30 - 15.00:
L15: A particular a-L-arabinofuranosidase,
selectively hydrolysing (13)-a-Larabinofuranosyl
residues of doubly substituted xylopyranosyl residues in
arabinox-ylan-a real booster of mash- and consequently beer filtration
Mauch, A., Novozymes A/S, Denmark
15.00 - 15.30:
L16: Protein thiols and sulfite: Competing or
complementary antioxidants in beer?
Lund, M., University of Copenhagen, Denmark
15.30 - 16.00:
L17: Newly-created hybrid lager yeast strains (S. cerevisiae x S. eubayanus)
outperform both parents during brewery fermentation
Krogerus, K., VTT, Finland
16.00 - 16.30: Coffee break
| Late - Afternoon Supply
Chain Plenary Session - DESPACHANTES HALL |
Chair: Susan
James, SABMiller, UK
16.30 - 17.00:
L18: Sustainable Packaging for Carlsberg
Kreisz, S., Carlsberg, Denmark & France
17.00 - 17.30:
L19: Safety first: our journey
Galvão, M., Central de Cervejas, Portugal
CENTRAL DE
CERVEJAS
SPONSORED DOURO
RIVER CRUISE
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CENTRAL DE CERVEJAS EVENING
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