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

Prof. Dr. Jean Titze
Tel.: +49 (0) 3496 67 2561
jean.titze@hs-anhalt.de

Visitor address:
Geb. 63 - Halle K063
1. Obergeschoss Raum 116-1
Hubertus
D-06366 Köthen

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
Jannis Böhlke
© sascha perten, all rights reseved
Beatrix Parthey
© all rights reserved
Ilona Jawinski

Impressions

Impressions confectionery

© 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.