Barley, malting and brewing research at QAAFI: A tough job but someone has to do it

Event Details

Date:

Tuesday, 09 August 2016

Time:

12:00 pm - 1:00 pm

Room:

Large Seminar Room (3.142), Level 3 Qld Bioscience Precinct Building 80, St Lucia

UQ Location:

Queensland Bioscience Precinct (St Lucia)

URL:

Event category(s):

Full Description:: QAAFI Science Seminar Series
presented by Dr Glen Fox, Senior Research Fellow, QAAFI Centre for Nutrition and Food Sciences

Barley and beer are major contributors to Australia's economy, and for many countries around the world. Over the last few centuries, there have been breakthroughs in brewing research, usually as a result of improvements in technology. QAAFI has been working with our UQ partners and industry collaborators on new breakthroughs in the area of starch structure and fermentability, as well as barley to beer-omics. Starch provides the majority of fermentable sugars in brewing and variation in starch structure can impact on fermentable sugars profiles. Similarly, the composition of barley proteins can positively effect beer quality including beer foam, or contribute to negative aspects, such as haze. This presentation will describe a number of areas of barley to beer, or 'lab to slab' research.