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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Beer Brewing and Malting 101
(Webinar length: 1hr 35m)

Overview:

Brewing beer is one of the oldest applications of biotechnology, dating back to early
civilizations. Although the chemistry of brewing is well understood the process has remained
essentially unchanged for the last 500 years. Yet, new interventions have been implemented
with respect to downstream processing and sanitation to produce more consistent product.

The following webinar will provide a broad overview of brewing and malting. A brief history of
beer brewing will be provided along the structure of the industry and rise of the craft-brewer. A
detailed description of the malting and brewing process will be provided that will include the
importance of water and malt type in brewing different beers.  Factors that impact on the
brewing process along with the monitoring procedures commonly employed from the start to
the end of the fermentation process.  The biochemistry of brewing will be outlined and how
branches of metabolism can be altered based on the fermentation conditions.  The route
cause of defects and how these can be minimized in beer will be provided. Finally, an
overview on sensory analysis of beer will be described.

Areas covered in the webinar:

History of brewing
Structure of the industry and emergence of craft-brewers
Regulations associated with brewing
Chemistry of malting and different categories of malt
Description of the different unit operations in the brewing process
Contribution of water composition on beer sensory quality
Methods used to monitor the fermentation process
Downstream processing of beer.
Biochemistry of the brewing process and importance of intrinisic/extrinsic factors
Sensory evaluation of beer

Who will benefit from this webinar:

Craft Brewers
Educators
Quality Managers
Sensory Scientists

Presenter - Dr. Keith Warriner

Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science
at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the
University of Nottingham, UK and PhD in Microbial Physiology from the University College of
Wales Aberystwyth, UK. He later went on to work on biosensors within the University of
Manchester, UK and subsequently returned to the University of Nottingham to become a
Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in
2002.

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner
has published more than 100 papers, book chapters, patents, and conference abstracts. He
has broad research areas encompassing development of decontamination technologies,
biosensors for biohazard detection, and more fundamental research on the interaction of
human pathogens with plants. One notable research accomplishment was the development of
a decontamination treatment for sanitizing seeds destined for sprout production and a further
process based on Advanced Oxidation Process for inactivating pathogens on fresh produce.
Current research in the area is focused on developing biocontrol strategies based on using a
combination of antagonistic bacteria and bacteriophage to reduce levels of human pathogens
at the primary production stage.

Webinar Price ($289)
Click here to buy it

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