Backgound: A key
process of brewing is the mashing process. In the traditional mashing process
malted barley is mixed with hot water in order to activate a cascade of
biochemical reactions. The most important biochemical process in mashing is the
combined liquefaction and saccharification of starch to produce fermentable
sugars. However, climate change and the emerging
markets in developing countries are driving up malt prices and challenging
traditional brewing methods. This combined with new specific request from
western consumers has resulted in an urgent need for new inventive brewing
Specshell has developed a new inline analyzer technology
that monitors carbohydrate formation and tracks enzyme activity during mashing. The Specshell´s analyzers have already been
installed in industrial breweries in all around the globe. Specshell works in
close contact with the industry and universities to push the boundaries for
what is possible in brewing by taking untraditional methods in use.
mashing processes today uses a specific program of different temperatures to
activate different enzymes and physiochemical processes at different times in
the process. The student will systematically study new mashing approaches. The
experimental methods in the project will include working with Specshell inline
analyzer on a 20L pilot reactor, in combination with known enzyme scientific
methods such as assay testing.
project will require that the student is skilled with hands on laboratory work,
and preferably has completed some independent laboratory project. Specific
knowledge on brewing and mashing enzymes is not a must, but brewing and beer
interest it is a plus.
project will predominantly take place in Specshell’s facilities on Tempovej 14
Project types: Special courses (13 week or 3 week), and/or Master
Please send an email expressing your motivation for the
project and attached with your CV.
Aitor Lekuona, MScEng Enzyme and Brewing specialist, firstname.lastname@example.org
Andreas Kunov-Kruse, PhD Spectroscopy and Kinetic analysis,
Professor Jens Ø. Duus, NMR spectroscopy and Carbohydrates email@example.com
Hands-on laboratory experience and brewing and beer interest