Three new BrewingScience reviewers
Specialist publisher Hans Carl, Nuremberg, Germany, is pleased to announce three new peer reviewers for its scientific publication BrewingScience: Dr. Karl Glas and Dr. Mathias Hutzler, both Weihenstephan and Prof. Stefan Schildbach, Fulda.
Dr. Karl Glas, head of the research group "Water Systems Technology" at the Chair of Food Chemistry and Molecular Sensory Science at Technische Universität München (TUM), focuses on the interface of water and environment with a special emphasis on the needs of the beverage and food industry, in addition to further research projects on resource efficiency in process and production technology.
Following his degree in food and fermentation technology with a special focus on brewing technology at TU Berlin and his doctorate on steeping water recycling in malthouses, Prof. Stefan Schildbach had first been appointed Head of Central Laboratory at Versuchs- und Lehranstalt für Brauerei (VLB) in Berlin in 2002. After having worked as Head of Chemical Technology at EUWA H. H. Eumann GmbH water treatment plants in Gärtringen near Stuttgart for six years, he accepted the appointment as Professor for bioprocess engineering in the Department of Food Technology at University of Applied Sciences in Fulda in 2012. His focal research area is membrane technology for food production, bioprocess engineering and water treatment in the food industry.
Dr. Mathias Hutzler, born in 1978 in Regensburg, Germany, studied technology and biotechnology at TU München and received a doctorate in 2009. Afterwards, he took over as division manager of the accredited laboratory for brewing/ beverage microbiology and the yeast center of the Research Center Weihenstephan for Beer and Food Quality. In addition, he has been associate lecturer for "Microbial Diversity in the Brewing Process" and "Beer Substances and Human Physiology" at the Department of Brewing Science, TU Berlin since 2003. Since 2014, he has been MEBAK member and coordinator of the working committee microbiology. His research focuses on brewing microbiology, yeast technology and alternative fermentations.
Ludwig Narziß Award for Brewing Science
The EUR 2,500 award is designed to formally recognize those BrewingScience publications in which the results are particularly relevant for application in the brewing industry. For further information please refer to this article.