Formulation and stability of beer head foams

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. With these new products come challenges in maintaining expected quality and understanding how changes in formulation impact product performance.

Working with one of the world’s leading premium beverage brand owners, this industrially facing project will develop deep understanding of beer head foams, their formation, stability and eventual collapse. In addition, the formation of predictive models for the destabilisation of the foams will be studied.

Funding notes:

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 foam systems and CFD experience (openfoam) whilst not essential, would be an advantage. Funding available to UK students only with a minimum 2.1 honours degree in the relevant subject.