Marie Skłodowska-Curie Action ITN EJDFoodSCI


MSCA ITN EJDFoodSCI Logo"Food science, technology and engineering - European Joint Doctorate training towards knowledge, skills and mobility". The European Joint Doctorate in Food Science is an international consortium that brings together leading researchers from 6 top class universities and the partners: VLB Berlin DE, FlavorActiV UK, Carlsberg Group DK and Boortmalt BE, to ensure well balanced research-business environment. The project is coordinated by prof. Aleksander Poreda (University of Agriculture in Krakow, Poland) and will run from March 2017 until February 2020.




MSCA ITN EJDFoodSCI fotoThe main goal of the Marie Skłodowska-Curie Action ‘European Joint Doctorate in Food Science’ is to train 8 top class specialists in a ground-breaking training network by merging university expertise with successful, rapidly growing businesses in the modern malting and brewing industry. The completion of the training program will provide PhD students with appropriate knowledge, skills and awareness of the science-business reality, crucial for scientific and/or commercial based research projects. The scientific objective of the research is to reduce the environmental impact of malt and beer production by introducing innovative technologies that reduce energy consumption, whilst maintaining or improving their flavour quality and stability.



These are the objectives of EJDFoodSCI:
1) develop innovations in malting and brewing technologies and new protocols for yeast performance and fermentation processes;
2) verify their impact on the quality and stability of the products;
3) acquire new scientific knowledge on formation and release of staling aldehydes.

Role of Ghent University

UGent supervises the PhDs focusing on yeast performance and new fermentation processes in the beer production.
UGent will provide advanced courses to each of the ESRs about all aspects of brewing microbiology: technology and fermentation with pure yeast cultures, microbiology of contaminants and spoilage micro-organisms and of specialty beers (spontaneous and mixed fermentation) and state of the art techniques for the analysis of yeast metabolites and for the identification of new bio-markers.



Prof. Anita Van Landschoot
Department Applied Biosciences
Phone number: +32 9 243 24 76