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:
http://www.vision6.com.au/em/mail/view.php?id=1166966&a=45549&k=99a2ca8
Event category(s):

Event Contact

Name:
Miss Hannah Hardy
Phone:
334 62092
Email:
h.hardy@uq.edu.au
Org. Unit:
Queensland Alliance for Agriculture and Food Innovation

Event Description

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.

Directions to UQ

Google Map:
Directions:
To St Lucia Campus, UQ Ipswich, and UQ Gatton.

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