Principal Industrial Supervisor – Ms Tanya Henderson, AB InBEV, USA
Principal Academic Supervisors – Prof David Cook, University of Nottingham, UK
Additional Supervisors – Dr Guillermina Mendiondo, University of Nottingham, UK
This project will be based at the University of Nottingham and the appointed student will register at University of Nottingham as the degree awarding institution.
This four-year PhD studentship is fully funded by the BARIToNE Collaborative Training Partnership and offered (from Oct. 2023) by University of Nottingham and AB InBev.
Key malt processing quality parameters, like the starch gelatinization temperature, vary with barley variety and harvest year. More knowledge is required regarding the relative significance of genotype, environment and crop management practices in determining starch properties. This project will be conducted in partnership with AB InBev, the world’s largest brewing company, who manufacture one in four of all beers consumed worldwide. There will be an opportunity to gain valuable industry experience during a placement within a Technical Division of AB InBev.
In Year 1, several lines will be grown across two distinct sites to generate samples for initial characterization, training in the required techniques and to provide an initial snapshot of the significance of genotype. In subsequent years selected varieties will be grown in multiple sites both within the UK and globally under controlled conditions selected to evaluate the separate impacts of environment and crop management practices.
Barley samples will be micromalted and characterized for significant parameters related to starch breakdown during mashing, including: nitrogen content, a- and b-amylase activities, starch content, amylose to amylopectin ratio. Thermal properties of the starches will be determined using Differential Scanning Calorimetry (DSC) and Rapid Visco Analysis (RVA). Malts will be mashed using industry standard protocols and the resulting wort extract and fermentable sugars spectrum determined. Statistical analyses will determine the relative impacts of genotype, site and management practices on starch properties and function. Desirable traits and practices linked to best performance in brewing will be identified.
How to Apply
Please visit the main BARIToNE programme page for more details