| Another Brewing Scientist is doctored |
| 28/03/2012 03:12 PM |
 Aroma and flavour are important attributes of the beer that form a characteristic and enjoyable component of the final product. Along with the wort compositions, the fermentation process itself has a key role in determining the flavour characteristics of the beer. Among all the flavour compounds found, esters and higher alcohols are important group of metabolites formed by yeast that have substantial contribution to the development of the flavour profile during fermentation. Thus measuring the changes in beer flavour and controlling its formation during production can help to standardise the quality of the beer and develop new brands. With this notion, research initiatives were undertaken to develop tools that would permit rapid analysis of beer volatiles and assess the impact of processes conditions on the formation of flavour during fermentation.In this project a direct spectroscopy method was developed that allowed instantaneous quantification of volatile components present in fermented samples using APCI-MS. The high throughput capability made this technique ideal for large scale sampling and could be further developed for real-time measurements. This led to the second part of the research that investigated the impact of key process conditions, chiefly the initial level of dissolved oxygen and the temperature, on fermentation performance and formation of flavour compounds. In particular the impact of differing initial amount of dissolved oxygen was further evaluated by comparing the physiological and metabolic indicators with genome wide gene expression of yeast using microarray. This work was conducted through the sponsorship of the Royal Commission for the Exhibition of 1851 and SABMiller Plc. that enabled a broad and deep knowledge of such an advanced topic in fermentation and mass spectroscopy. Currently I am working as a Fermentation Scientist in the Biodomain Group at the Royal Dutch Shell. Here I am leading several projects on the development of biofuel as a viable and sustainable source of energy. The work and understanding I have gained through my PhD have been invaluable and continue to contribute in my current role. I owe my deepest gratitude to my supervisor, Professor Katherine Smart. The joy and enthusiasm she has for her research was contagious and motivational for me, even during tough times in the Ph.D. pursuit. She has taught me, both consciously and un-consciously, how good science is done. I appreciate all her contributions of time, ideas, and encouragement. I am also indebted to my co-supervisors, Professor Andy Taylor and Dr Francis Bealin-Kelly, whose guidance and support during the entire duration of this thesis has enabled me to pursue a deeper understanding of the subject and complete my research project. I would also like to extend special recognition to Professor Chris Boulton and Professor Barry Axcell both of whom have been the vault of knowledge and experience where I could learn from. I am also thankful to my sponsors, the Royal Commission for the Exhibition of 1851 and SABMiller Plc., who have enabled me to demonstrate a broad and deep knowledge of such an advanced topic in fermentation and mass spectroscopy. Nadim Ashraf a former Brewing Science student now works as a Fermentation Scientish at Shell Global Solutions (UK) |
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