Grant: Applied Research and Development Grants - Level 1
New Brunswick Community College
$25,000.00
Valorization of Brewing By-Products
FY 2021-22
Summary
Pump House Brewery and the NBCC Culinary Arts program are working to develop new routes for the valorization of by-products generated through the brewing of beer brewing into value-added food products. The project focus is on processing spent grains and leftover liquid from brewing for use as flabourings in the production of beer-inspired ice cream.
Program
Applied Research and Development Grants - Level 1
Recipient
Location
New Brunswick, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
566626-2021
Name nom
MacDonald, Mark
Department département
Head Office
Organization id
30262
Institution établissement
New Brunswick Community College
Province en
New Brunswick
Province fr
Nouveau-Brunswick
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2021
Competition year année de concours
2021
Award amount
25000
Program id
CARD1
Program name en
Applied Research and Development Grants - Level 1
Program name fr
Subventions de recherche et développement appliquée - niveau 1
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1561
Committee name en
Applied Research and Development Grants
Committee name fr
Subventions de recherche et développement appliquée
Area of application code
517
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Consumer goods
Area of application fr
Produits de consommation
Research subject code
6100
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food science and technology
Research subject fr
Science et technologie de l'alimentation
Installment
inst:1
Partie
1
Nb partie
1
Application title
Valorization of Brewing By-Products
Keyword
NSERC
Application summary
Pump House Brewery and the NBCC Culinary Arts program are working to develop new routes for the valorization of by-products generated through the brewing of beer brewing into value-added food products. The project focus is on processing spent grains and leftover liquid from brewing for use as flabourings in the production of beer-inspired ice cream.
