Brewing Formulation and Stability of Beer Head Foams, PhD Research Project

Explore the science behind beer head foams in this exciting PhD project, developed in collaboration with Diageo. Investigate the formation, stability, and collapse of beer foams to support the innovation of high-quality, low/no alcohol beverages like Guinness 0.0. Gain hands-on experience, attend world-leading conferences, and contribute to research in brewing science.

Project Description 

Traditional beer production is one of the oldest biotechnology processes, yet there is a growing demand for innovation to create new and higher quality product lines including no and low alcohol beers. These new products represent a dramatic change from tradition which therefore necessitates further research.

In collaboration with Diageo, one of the world’s leading premium beverage companies, this research project aims to develop a fundamental understanding of beer head foams - their formation, stability, and eventual collapse. This knowledge will be crucial in ensuring the longevity of brands such as Guinness and supporting ongoing innovation. The insights gained will contribute to delivering high-quality zero alcohol beer products such as Guinness 0.0. Additionally, the potential for developing predictive models for foam destabilization will be explored.

The project offers comprehensive training in laboratory skills and relevant techniques, along with opportunities to attend world-leading conferences and workshops to disseminate your work.

Funding Notes 

Funding is available to UK students only with a minimum 2.1 honours degree in a relevant scientific or engineering subject. The funding covers all fees and provides a tax-free stipend of £20,780 per year for 3 years.

This project would suit candidates with backgrounds in bioscience, chemistry, chemical engineering, or related fields such as brewing or distilling studies.