Training

The department provides continuous training and scientific outreach to breweries and related industries (equipment manufacturers, maltsters, etc.). In this context, department members regularly provide specific training sessions for various companies or associations, either internally or externally, depending on availability. Making academic knowledge accessible to the industrial world, ensuring the transfer of useful information for their activities, disseminating the latest technical innovations, or simply seriously informing the general public are priorities for the laboratory, which thus remains close to industry expectations.

Several training courses are conducted in collaboration with Alimento and therefore benefit from financial support from this organization for companies under commissions 118 and 220 (https://www.alimento.be/).

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Training Courses Conducted in Collaboration with Alimento

Continuing Education in Brewing-Fermentation – 1 week

Training Objectives:

  • Review and deepen general theoretical concepts in brewing science
  • Practically analyze the finished product in qualitative and quantitative terms (participants may bring their own products for analysis, including raw materials and finished beers)
  • Evaluate malt to negotiate specifications with a malt house
  • Pedagogical update of daily practice

Target audience: Brewery managers and technical operators, craft brewers seeking theoretical advancement.

Microbiology Techniques in Brewing (advanced) – 4 days

Training Objectives:

  • Deepen theoretical concepts of beer microbiology
  • Learn to manage yeast in practice (participants may bring their own strains for observation and/or their own beers for analysis)
  • Learn best practices for sterile handling.

Target audience: Brewery technical managers (laboratory or production), craft brewers wishing to deepen their knowledge in beer microbiology.

Alcoholic Fermentation – 2 days

Training Objectives:

  • Address microbial growth to understand industrial fermentation technologies.
  • Understand alcoholic fermentation and the role of yeasts in the fermentation process.
  • Learn to conduct fermentation in the laboratory.

Target audience: Production and R&D departments, laboratory technicians, quality assistants and managers.