|Funding for:||UK Students, EU Students|
|Funding amount:||Not Specified|
|Placed On:||16th April 2019|
|Closes:||31st August 2019|
Traditional beer production is one of the oldest biotechnology processes, however there is increasingly a demand for further innovation to create new and higher quality product lines as well as improved production economics. Several approaches have been taken in recent years to address this demand such as utilising alternative yeasts for higher gravity brews or low alcohol beers, exploring alternative fermentables and developing new processing technologies such as hydrodynamic cavitation. With these developments comes the need to better understand the impact on the process to develop an optimised approach for implementation industrially.
Working with the world’s leading premium beverage brand owners, this industrially facing project will identify a series of novel process developments for evaluation and optimisation. Your research may drive sustainability advances from improved manufacturing design, energy reduction of standing processes and optimising ingredient usage from having generated new insights into the process.
You will be expected to engage with the UK based partner company on a frequent basis during the course of the study.
The nature of this project would suit candidates with a background in subjects such as brewing, distilling, bioscience, chemistry or chemical engineering. Practical experience of analytical chemistry (GC-MS, GC-FID, HPLC) whilst not essential, would be an advantage. Funding available to Home/EU students with a minimum 2.1 honours degree in the relevant subject.
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