PhD Research Project: The Enzymology of the Mashing Process in Brewing

United Kingdom
Oct 17, 2016
Nov 25, 2016
Organization Type
University and College
Full Time

This project will study the enzymology of the mashing process in beer manufacture. Barley malt contains a population of enzymes that modulate the mashing process and directly affect wort (and eventually beer) quality. This project will study the thermal stability of endogenous barley-derived enzymes using differential scanning calorimetry and enzyme activity using isothermal titration calorimetry. A model will be produced to guide the mashing process to produce different types of beer. Addition of heat-stable commercial enzymes will also be investigated to improve the mash process beyond that possible relying solely on barley-derived enzymes.

Funding Notes

The DTG provides funds for studentships (fees + stipend for UK applicants, fees only for EU students) on a competitive basis. Applications are welcome up until the closing date. Overseas applicants will not qualify for DTG funding but self funded/externally funded applications are welcome

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