Brewing Microbiology

Part I
Yeast: Properties and management
1. Brewing yeasts: An overview
2. Yeast quality assessment, management and culture maintenance
3. Modelling yeast growth and metabolism for optimum performance
4. Advances in metabolic engineering of yeasts
5. Yeast identification and characterization

Part II
Spoilage bacteria and other contaminants
6. Toxigenic fungi and mycotoxins in the barley-to-beer chain
7. Gram-positive spoilage bacteria in brewing
8. Gram-negative spoilage bacteria in brewing
9. Strictly anaerobic beer-spoilage bacteria

Part III
Reducing microbial spoilage: Design and technology
10. Hygienic design and cleaning-in-place (CIP) systems in breweries
11. Reducing microbial spoilage of beer using filtration
12. Reducing microbial spoilage of beer using pasteurisation
13. Maintaining microbiological quality control in Hard Seltzers and NOLO beverages To include biopreservation
14. Traditional methods of detection and identification of brewery spoilage organisms
15. Rapid detection and identification of spoilage bacteria in beer
16. Beer packaging: Microbiological-hazards and considerations
17. Draught beer: Hygiene, microbiology and quality

Part IV
Impact of microbiology on sensory quality
18. Biotransformation of wort components for appearance, flavour and health
19. Exploration of beer flavour and sensory analysis as a tool for microbial quality control in the brewery

Part V
The recycling and valorisation of brewing residues
20. Anaerobic treatment of brewery wastes
21. Water treatment and reuse in breweries

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• Tecnologia dos alimentos e bebidas

Yeast; beer spoilage; quality control; sustainable brewing; waste valorisation