© all rights reserved

Research Groups

Brewing and Confectionery Technology (BST)

 

The brewing industry is facing new structural challenges: Economic and ecological as well as social demands and technological trends are influencing the way we look at our food.

With growth rates of over 100 % in the last five years, malt-based foods are becoming increasingly important. As a natural raw material, malt fulfills the expectations that consumers have of food with the multidimensional properties of its products.

Our research uses this raw material as the basis for developing functional foods that meet current trends. In addition to state-of-the-art brewing technology, in-process analysis from the raw material to the end product is the central basis for the further development of manufacturing processes and product quality assurance.

Take responsibility for innovative and sustainable food yourself and work side by side with us on topics of applied brewing technology in our experimental malting and brewery, which is complemented by a well-founded and modern brewing analysis laboratory.

Research group leader

Mobile: +49 (0) 174 4144910

Postal address:
Anhalt University of Applied Sciences
Prof. Dr. Jean Titze
Bernburger Straße 55
D-06366 Köthen

Brewing course

Brewing and Confectionery Technology (BST)

  • © all rights reserved
    Prof. Dr. Jean Titze
  • A person wearing glasses, a green shirt, and a black jacket, smiling and standing in front of industrial equipment. The background appears to be a laboratory or industrial setting with metallic structures and tanks.
    Jannis Böhlke
  • Porträtfoto von Beatrix Parthey © sascha perten, all rights reseved
    Beatrix Parthey
  • © all rights reserved
    Ilona Jawinski

University brewery

Impressions

  • © Anna Werner
  • © Anna Werner
  • © Anna Werner
  • © Anna Werner
  • © Anna Werner
  • © Anna Werner
  • © Sam Sanchez; DokuTeam, Fachbereich Design Dessau, Hochschule Anhalt
  • © Sam Sanchez; DokuTeam, Fachbereich Design Dessau, Hochschule Anhalt
  • © Sam Sanchez; DokuTeam, Fachbereich Design Dessau, Hochschule Anhalt
  • © Sam Sanchez; DokuTeam, Fachbereich Design Dessau, Hochschule Anhalt

Equipment

Confectionery laboratory

Impressions confectionery

  • Vermessung von Flüssigkeiten © sascha perten all rights reseved
    Studierende der "Lebensmitteltechnologie" an der Hochschule Anhalt führen praktische Arbeiten im Labor durch. Sie tragen weiße Kittel und vermessen Flüssigkeiten mit einer Waage.
  • Vermessung von Flüssigkeiten mit Handgerät © sascha perten all rights reseved
    Ein Studierender der "Lebensmitteltechnologie" an der Hochschule Anhalt misst eine Flüssigkeit mit einem Handgerät.
  • Drei Studierende in Laborkitteln arbeiten mit Gummibärchen © sascha perten all rights reseved
    Drei Studierende in weißen Laborkitteln analysieren Gummibärchen im Zuckerwarenpraktikum.
  • Drei Studierende in Laborkitteln arbeiten mit Flüssigkeiten © sascha perten all rights reseved
    Drei Studierende in weißen Laborkitteln analysieren Flüssigkeiten im Zuckerwarenpraktikum.
  • Flaschenförmige Gummibärchen mit viel Zucker © Sascha Perten
    Im Zuckerwarenpraktikum werden Gummibärchen analysiert.
  • A pot on an electric stove contains a bubbling, frothy mixture, likely being cooked or heated. A red silicone spatula and a kitchen thermometer are being used to stir and monitor the mixture.
  • A translucent, golden-brown gelatinous substance is spread on a silicone baking mat. A spatula is being used to smooth or spread the substance. The mat is placed on a countertop.
  • A person wearing red gloves is inserting a long, cylindrical object, possibly a food item like a hot dog or sausage, into a metal holder mounted on a wall. The holder is attached to a metallic plate with screws.
  • Four elongated, smooth, light brown objects are laid out on a rectangular silicone baking mat with a mesh texture. The mat is placed on a kitchen countertop. The objects appear to be dough or pastry, possibly ready for baking.
  • A clear plastic container filled with small, translucent, yellowish-brown pieces of dried fruit, likely mango. The pieces are irregularly shaped and appear to be sweet and chewy.

Publications

All publications can be found on the website of Prof. Dr. Jean Titze.

Press

All press articles, radio reports and television reports/video spots can be found on Prof. Dr. Jean Titze's website.

Research group

Placeholder Image
Prof. Dr. Jean Titze Lebensmitteltechnologie pflanzlicher Produkte jean.titze (at) hs-anhalt.de
Ilona Jawinski Technische Assistentin Ilona.Jawinski (at) hs-anhalt.de
Porträtfoto von Beatrix Parthey
Beatrix Parthey Beatrix.Parthey (at) hs-anhalt.de
Placeholder Image
Jannis Böhlke Fachpraktischer Mitarbeiter jannis.boehlke (at) hs-anhalt.de