Craft Beer
Academic Press Inc (Verlag)
978-0-443-16015-8 (ISBN)
- Noch nicht erschienen (ca. Mai 2025)
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Patrizia Romano has been a professor at Universitas Mercatorum teaching Food and Wine Microbiology since 2020. Prior to that, she was a full professor of Agricultural Microbiology at the University of Basilicata, where she served in various other academic roles, including President of bachelor courses, vice-Dean of the Faculty of Agriculture, vice-Director of the Department, and pro-Rector for internationalization courses. Dr. Romano is also a full academic of the Academy of Vine and Wine (AIVV); a member of ICY (International Commission on Yeasts) as an expert on yeasts in food; delegate of MIPAAF (Italian Ministry of Agricultural, Food and Forestry Policies) for the OIV (Organization Internationale de la Vigne et du Vin); a member of the Italian Society of Agro-Food and Environmental Microbiology (SIMTREA), where she is coordinator of the Italian Group of Vine and Wine Microbiology (GMVV); and a member of the Academy of Sciences of Mediterranean Biodiversity (ASBM). Maurizio Ciani is a full professor of Biotechnology of Microorganisms in the Department of Life and Environmental Sciences at the Polytechnic University of Marche, where he has worked since 2006. He is the Departmental Coordinator for the Faculty of Science and served as Delegate of the Rector for the orientation "in itinere" of students (2014-2019). He serves on the editorial board of Food Microbiology, In. J. Wine Res., Frontiers in Microbiology, Foods, Fermentation, Microorganisms, and the International Journal of Molecular Science. He is also an editor of Frontiers in Microbiology and Editor in chief of section for Microorganisms. He is a member of Accademia Italiana della Vite e del Vino and in the expert group of Ministero delle Politiche Agricole e Forestali for the OIV (Organization International du Vin). Angela Capece is an associate professor at SAFE School, University of Basilicata. She holds a master’s degree in Food Science and Technology and a PhD in Food Biotechnology, both from the University of Basilicata, in 1998 and 2003, respectively. She obtained the National Scientific Qualification to function as a full professor in 2017. She is member of the Commission for Quality Control of University of Basilicata. She is also member of the Italian Society of Microbiology (SIMTREA) and of the Italian delegation of the Coordination Committee of OIV (Organisation Internationale de la Vigne et du Vin), as an expert in the Microbiology Group for Enology Commission. She was member of the organizing committees of national and international conferences and currently serves as a referee for several international journals.
1. Definition, history and market of craft beer 2. Raw materials in craft beers 3. Production process of craft beer 4. Craft beer styles 5. Conventional brewer's yeasts: Saccharomyces 6. Non-conventional brewer's yeasts 7. The spontaneous fermentation 8. Aroma of craft beer 9. Control of critical points of the production process 10. Functional traits of craft beers 11. Sustainability of craft beer production process
| Erscheint lt. Verlag | 1.5.2025 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-443-16015-5 / 0443160155 |
| ISBN-13 | 978-0-443-16015-8 / 9780443160158 |
| Zustand | Neuware |
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