Traditional beer production is one of the oldest biotechnology processes, however there is increasingly a demand for further innovation to create new and higher quality product lines as well as improved production economics. Several approaches have been taken in recent years to address this demand such as utilising alternative yeasts for higher gravity brews or low alcohol beers, exploring alternative fermentables and developing new processing technologies such as hydrodynamic cavitation. With these developments comes the need to better understand the impact on the process to develop an optimised approach for implementation industrially.
Working with one of the world’s leading premium beverage brand owners, this industrially facing project will initially look into the effect of using 3D printed scaffolds for immobilised yeast fermentation coupled with the exploration of novel and little used yeast strains. Your research may drive sustainability advances from improved manufacturing design, energy reduction of standing processes and optimising ingredient usage from having generated new insights into the process.
You will be expected to engage with the UK based partner company on a frequent basis during the course of the study.