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Institute of Brewing- und Beverage Technology (TUM-BGT)
Institution
Section overview
Activities
- Research
Parent institution
Coordinated projects
- Aroma substances in hops-containing beverages: optimization of formulation and manufacturing process to prevent quality-reducing substances in hops aroma-containing beverages
- Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption
- Collaborative project: The research project VersiPack: Versatile and self-organising system for user-specific beverage packaging aims to create a novel, versatile system concept for beverage filling and thus enable new business models in the beverage industry - subproject A
- Control of technological functionality of mechanically modified flours
- Control of the structure, flavor quality and freshness of wheat pastry with optimized dough processing and modified starch properties
- Correlation of dough properties and surface structures using optical measurement methods
- Development of an intelligent fermentation control for the optimized production of dough pieces using digital image analysis and experience-based fuzzy control
- Effects of Fusarium contaminations on quality characteristics of brewer's grain
- Formal kinetic description of the reaction rates of major technological process markers in brewing technological cooking processes for control and optimization of cooking systems
- Impact of modified malt qualities and hop regimes on the turbidity tendency of beer
- Improving technological functionality of amaranth, buckwheat and quinoa by using the endogenous substrate characteristics and physiological properties of the fermentation organisms
- Influence and interaction of materials and their surface structure on the adhesion properties of doughs taking into account technological and hygienic aspects
- Influence of texture and molecular composition of foam on the flavor release from beer
- Minimizing salt in bread: minimize the use of salt in the bread recipe, while maintaining the baking properties and quality of taste
- Novel evaluation methods and optimized baking tests to describe the baking quality of flour from modern wheat varieties
- Optimizing the cleaning of pumpable cereal doughs by cleaning-in-place (CIP) processes
- Physical imaging of structure and texture recognition in meat processing
- Preparative protein fractionation for the analysis and optimization technology regarding the turbidity stability in beer and the beer being full-bodied
- Ultrasonic measuring system for process for monitoring and regulating the concentrations of relevant components in industrial yeast fermentation processes
Work package leader of collaborative projects
Involved in research projects
- Achieving the compatibility of beer with celiac disease using malt with high peptidase activity while maintaining relevant quality characteristics
- Activity oriented characterization of antioxidant key ingredients and their effect on the sensory quality of beer
- Analysis of porosity and density in cereal-based dough for the evaluation of product quality
- Comparative identification of filtration-inhibiting substances in membrane and diatomaceous earth filtration of beer
- Enzymatic modification of arabinoxylan and protein fraction to information and optimization of the structure-forming properties of rye dough
- Evaluierung technologischer Maßnahmen zur Reduzierung des Hydrophobin-verursachten Gushing
- Influence of cold hopping on the aroma profile and important aroma substances top and bottom fermenting beers and their aromatic stability during storage
- Mashing process simulation - Model-based support in the development, management and monitoring of the depolymerization of natural polymers, the example of the mashing process
- Minimal processing in automated process chains of meat processing on the example of the boning of pork (ham)
- Optimizing the particle size distribution of grain-based foams for producing fine pastries
- Performance improvement of CIP (Cleaning in Place) processes in Spray drying towers based on the detection of fouling formation by ultrasound
- Process-induced changes in physical properties of packaging material as a marker for high-pressure or temperature treatment of packaged food
- Protein foams in food production
- Recycling of spent grains by hydrothermal digestion with the aim of developing enjoyable beverage bases
- Systematic studies on the applicability of an innovative oven technology with volumetric ceramic arc tube (VKB) adjustable wavelength spectrum and high control dynamics and energy efficiency
Contact
Institute of Brewing- und Beverage Technology
(TUM-BGT)
Weihenstephaner Steig 20
85354 Freising
Bavaria
Germany
Phone: +49 08161 - 71-0
Fax: +49 08161 - 71-3883
Email: thomas.becker(@)wzw.tum.de
