Preliminary Lecture Programme

Time

session

Opening of the Congress

08.30-09.00

Welcome
Piero PERRON, President Assobirra
Prof. Massimo CACCIARI, Mayor of Venice
Opening Address and Introduction to Opening Session by Hilary JONES, President EBC

The Brewing Industry and the EU: Future Perspectives
chairman: Roberto Cavalli, Birra Peroni, Italy

09.00-09.30

1.*

Moderate is the message
(based on report by the Weinberg Group, commissioned by BoE)
Simon BRYCESON, consultant

09.30-10.00

2.*

The future for the European brewing industry
Ulf SPENDRUP, President The Brewers of Europe

10.00-10.30

Interval

10.30-11.00

3.*

The impact of technology on the brewing industry
Esko PAJUNEN, Carlsberg Research Center, Denmark

11.00-11.30

4.*

R&D in brewing: the importance of underpinning knowledge
Barry AXCELL, SAB Miller, South Africa

11.30-12.00

5.*

A global need for a renewed emphasis on technical education in brewing
David RYDER, Miller Brewing Company, USA

12.00-12.45

panel discussion
Joint chairmen: Hilary Jones & Roberto Cavalli

13.00-14.30

lunch & poster discussion - exhibition

Time

Session

Product Development
chairman: Caroline Walker, BRI, UK

14.30-15.00

6.*

Cereal based foods to improve well-being and reduce risk of metabolic syndrome related diseases
Kaisa POUTANEN, VTT, Finland

15.00-15.30

7.

Influence of beer matrix in respect to drinkability
Martina GASTL, TU Munich, Germany

15.30-16.00

8.

Aroma release from beer; dynamic mechanistic studies
Andy TAYLOR, University of Nottingham, UK

16.00-16.30

9.

Development of new plant extracts rich in hop polyphenols
Martin BIENDL, Hopsteiner, Germany

16.30-16.45

Interval

16.45-17.15

10.

Medical properties and brewing technological limits of xanthohumol enriched beer
Sascha WUNDERLICH, TU Munich, Germany

17.15-17.45

11.

Transfer of potent hop odorants linalool, geraniol and 4-methyl-4-sulfanyl-2-pentanone from hops to beer
Martin STEINHAUS, German Research Center for Food Chemistry, Germany

17.45-18.15

12.

Functional drinks and phytopharmaceuticals based on beer and medicinal herbs
Ida LESKOSEK-CUKALOVIC, University of Belgrade, Serbia

Time

Session

Product Safety
chairman: Frank Lynch, Diageo, Ireland

14.30-15.00

13.

The EBC/Brewers of Europe Food Safety Programme
Denise BAXTER, BRI, UK & Patrick BOIVIN, IFBM, F

15.00-15.30

14.

Fate of naturally occurring aflatoxins during brewing
Gianluca DONADINI, Università Cattolica del Sacro Cuore, Italy

15.30-16.00

15.

Evolution of Fusarium population on French brewing barley
Régis FOURNIER, IFBM, France

16.00-16.30

16.

Effects of time, temperature and humidity on acrylamide generation during thermal processing of partially kilned malt: an on-line mass spectrometry study
David COOK, University of Nottingham, UK

16.30-16.45

Interval

16.45-17.15

17.

Detection of mycotoxins in malting barley by electronic nose
Benjamin NEUGNOT, IFBM, France

17.15-17.45

18.

Biogenic amines and N-nitrosamines control in beer production chain
Paolo FANTOZZI, Italian Brewing Research Centre, Italy

17.45-18.15

19.^*

A competitive R5-ELISA for measurements of hydrolysed barley and wheat prolamins: Analysis of beers
Enrique MENDEZ CORMAN, National Center of Biotechnology, Spain