11:30

Conference opening  & welcome

Dr. Josef Fontaine, Dr. Martin Senz (VLB Berlin)

11:45

Alternative fermentations in beverage technology

Prof. Dr. Christian von Wallbrunn (Hochschule Geisenheim University, Germany)

12:20

From a home kitchen to an industrial production: The story of ROY Kombucha

Fabio Carlucci (ROY Kombucha, Germany)

12:45

Impact of yeasts-acetic acid bacteria interactions on the composition of kombucha beverage

Thierry Tran (University of Burgundy, PAM Lab Food & Wine Sciences and Technology, France)

14:25

Microbiome-based investigations of fermented beverages; kefir and water kefir as case studies

Prof. Paul Cotter (Teagasc Food Research Centre, Ireland)

15:05

Opportunities in automation of the Kombucha production process

Liesa Wilsberg (Cetotec GmbH, Germany)

15:35

All about tea

Simon Gerhard (Martin Bauer Group)

16:00

Influence of yeast additions to the aroma profile of Kombucha

Dr. Niel van Wyk (Hochschule Geisenheim University & Macquarie University, Germany & Australia)

17:00

The growing kombucha market segments and the technical processes that enable this

Denis Kelleher (Good Culture Kombucha, Ireland)

17:30

Current regulations for acidic fermented beverages: An overview

Jana Thenert (analyze & realize, Germany)

17:55

Use of pro-, pre- and postbiotics in beverage production

Daniel Ramón Vidal (ADM Biopolis, Spain)

9:00

The influence of backslopping and incubation practices on the water kefir fermentation process

Dr. ir. David Laureys (Ghent University, Innovation center for Brewing & Fermentation – IBF, Belgium)

9:40

No-lo fermented beverages in Denmark – an overview

Maciej Krol (mac.ferments, Denmark)

10:10

Sour NABLAB – a technical approach trough fermentation

Philippe Janssens (Fermentis by Lesaffre, France)

11:15

Beverage fermentation, pure or mixed – quo vadis?

Dr. Mathias Hutzler (Technische Universität München, Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Germany)

11:50

Still traditional? What are the basics for the classification of acidic fermented beverages – a consideration of the raw materials, the microbiology and the manufacturing process
– with subsequent panel discussion and exchange with the audience–

Dr. Martin Senz (VLB Berlin)

13:45

Microbial interactions in co-cultures and impact on beverage properties

Fanny Canon  (Atelier du fruit, France)

14:20

Don't forget the raw material: Phytochemicals as valuable components of fermented beverages

Prof. Dr. Sascha Rohn (Technische Universität Berlin, Department of Food Chemistry and Analysis, Germany)

14:45

Microbial analyses of acidic fermented beverages: Current status and applicability in practice

Sophie Lange (VLB Berlin)

15:05

Summary & Outlook

Dr. Martin Senz (VLB Berlin)

11:30

Conference Opening  & Welcome

Dr. Josef Fontaine, Dr. Martin Senz (VLB Berlin)

11:45

Alternative fermentations in beverage technology

Prof. Dr. Christian von Wallbrunn (Hochschule Geisenheim University)

12:20

Stepping into the Kombucha Market: The story of ROY  (working title)

Fabio Carlucci (ROY Kombucha)

12:45

Impact of yeasts-acetic acid bacteria interactions on the composition of kombucha beverage

Thierry Tran (University of Burgundy, PAM Lab Food & Wine Sciences and Technology)

14:25

Microbiome-based investigations of fermented beverages; kefir and water kefir as case studies (working title)

Prof. Paul Cotter (Teagasc Food Research Centre)

15:05

Microbial analyses of acidic fermented beverages: Current status and applicability in practice

Sophie Lange (VLB Berlin)

15:25

Tea as valuable basis for beverage production (working title)

Felix Rother (Martin Bauer Group)

15:50

Current research on acidic fermented beverages

tba

17:00

Technological aspects in the production of acidic fermented beverages and possibilities for process intensification (working title)

Denis Kelleher (Good Culture Kombucha)

17:30

Current regulations for acidic fermented beverages: An overview

tba (VLB Berlin)

17:55

Use of pro-, pre- and postbiotics in beverage production

Daniel Ramón Vidal (ADM Biopolis)

9:00

The influence of backslopping and incubation practices on the water kefir fermentation process

Dr. ir. David Laureys, Ghent University (Innovation center for Brewing & Fermentation – IBF)

9:40

No-lo fermented beverages in Denmark – an overview

Maciej Krol (mac.ferments)

10:10

SOUR NABLAB a Technical Approach trough Fermentation

Philippe Janssens (Fermentis by Lesaffre)

11:15

Beverage fermentation, pure or mixed – quo vadis?

Dr. Mathias Hutzler (Technische Universität München, Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität)

11:50

Still traditional? What are the basics for the classification of acidic fermented beverages – a consideration of the raw materials, the microbiology and the manufacturing process
– with subsequent panel discussion and exchange with the audience–

Dr. Martin Senz (VLB Berlin)

13:45

Microbial Interactions in co-cultures and impact on beverage properties

Fanny Canon  (Atelier du fruit)

14:20

Don't forget the raw material: Phytochemicals as valuable components of fermented beverages

Prof. Dr. Sascha Rohn (Technische Universität Berlin, Department of Food Chemistry and Analysis)

14:45

Possibilities of production control for sour beverages: Current research at the VLB Berlin

Sarah Köhler (VLB Berlin)

15:05

Summary & Outlook

Dr. Martin Senz (VLB Berlin)

Introduction to flow cytometry in microbiology

Hands on workshop applying different flow cytometric detection kits

• CyStain TM VitalCount unspecific detection of vital microorganisms in fruit juice samples
• CyStain TM BacCount Viable determination of a bacterial viable cell count in process water
• CyFlow BrettCount specific detection of living Brettanomyces bruxellensis cells

13:00

Aktuelle Trends und Innovationen im Bereich Getränkeverpackungen

Ingo Pankoke (VLB Berlin)

13:40

Auf aber nicht ab! - Tethered Caps für Einwegflaschen

Anfrage: Hr. Helbling (Corvaglia GmbH)

14:20

Qualitätsschutz von Lebensmittel- und Getränkeverpackungen - Optische Prüfsysteme für die Verpackungsindustrie

Sascha Baumanns (INTRAVIS GmbH)

15:40

Easy to handle, easy to open! Neue Vollkartonverpackungen für Getränkedosen

Volker Quaas (DS Smith)

16:20

Qualitätsaspekte zur Abfüllung von Getränkedosen - Achtung Falzkontrolle!

Anfrage: Kuhnke (Duve)

17:00

Anforderungen an Getränkekästen aus Sicht der Lager- und Transportlogistik & Dienstleistungen der Verpackungsprüfung an der VLB

Susan Dobrick und Ingo Pankoke (VLB Berlin)

9:00

Klebepunkte auf Kartonagen

Martin Will (Henkel)

9:40

Herausforderung bei Dosen im Multikarton

n.n (n.n.)

11:00

Papier statt Kunststoff für Sekundär- und Tertiärverpackungen

n.n (Mondi plc)

11:40

Recyclingfolien Pro & Cons

Karsten Glüse (Trio World)

Bustransfer nach Kallinchen

14:00

Fahrversuche und weitere Demonstrationen

9:00

Aktuelles zur Ladeeinheitenstabilität

Norbert Heyer (VLB)

9:40

Innovative Lastverteilung – ein Erfahrungsbericht

Mario Sowa (Rothschenk) und  Christian Raschke

10:20

Innovationen bei Stretchwicklern

Ben de König (Lantech)

11:40

Neuerungen bei Ladungssicherungshilfsmitteln

Matthias König (allsafe)

12:20

Neuerungen bei Ladungssicherungshilfsmitteln und Nutzfahrzeugen

n.n. (n.n.)