Research Center Weihenstephan for Brewing and Food Quality
Freising, GERMANY
Oliver Kunz holds a Masters Degree in Brewing and Beverage Technology from the Technical University Munich. Between his Bachelors and Masters degree, both of which he passed with distinction, he interned in different breweries around the world. He started to pursue his PhD in 2020 working on microbiological issues considering pasteurization and the equipment used for the heat treatment of beverages. In 2023 he joined Dr. Mathias Hutzler as the deputy division manager microbiology and yeast center representative at the Research Center Weihenstephan for Brewing and Food Quality. In this role he oversees analysis and counselling of customers in regards of contamination analysis, stability testing, risk assessment and methodology. The implementation of non-conventional yeasts as starters for novel beers and alcohol free products and their individual quality aspects plays a major role in the portfolio of the institute.
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Wednesday, August 13, 2025
4:30pm - 5:15pm PDT
Focus Session - Optimizing Pasteurization for Microbial Stabilization of Non-Alcoholic Beverages
Friday, August 15, 2025
10:45am - 12:00pm PDT