Grant: Applied Research and Development Grants - Level 1
Camosun College
$25,000.00
Short-Circuiting Yeast Metabolism for the Development of a Non-Alcoholic Craft Ale and its Chemical Evaluation by Gas Chromatography/Mass Spectrometry
FY 2015-16
Summary
The proposed collaboration between Camosun and Phillips Brewing Co. has the aim of developing a
high-quality non-alcoholic beer (NAB), defined in Canada as containing less than 1.1% alcohol by volume.
Phillips Brewing Co. is a well-established craft brewery known for its progressive beer styles rooted in Pacific
Northwest culture.
The brewery is recognized for pushing beyond the boundaries of craft brewing by expanding into soda
manufacturing and spirit distilling, while becoming an important community hub in Victoria through music,
food and beer festivals. The brewery demonstrates scientific innovation by incorporating advanced scientific
techniques into its quality control, including raw material analysis by gas chromatography and rapid detection
of microbial contaminants by polymerase chain reaction.
This project offers Camosun the opportunity to expand its applied research efforts in the fields of chemistry,
microbiology and cellular physiology while increasing the College's capacity to partner with a local company
on a project with public health benefits that will break ground within the brewing industry by manipulating
yeast physiology.
Program
Applied Research and Development Grants - Level 1
Recipient
Location
British Columbia, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
485440-2015
Name nom
Vandenbossche, Jamie
Department département
Head Office
Organization id
10222
Institution établissement
Camosun College
Province en
British Columbia
Province fr
Colombie-Britannique
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2015
Competition year année de concours
2015
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
501
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Processed food products and beverages
Area of application fr
Aliments transformés et boissons
Research subject code
3500
Research subject group en
Analytical chemistry
Research subject group fr
Chimie analytique
Research subject en
Analytical chemistry
Research subject fr
Chimie analytique
Partie
1
Nb partie
1
Application title
Short-Circuiting Yeast Metabolism for the Development of a Non-Alcoholic Craft Ale and its Chemical
Evaluation by Gas Chromatography/Mass Spectrometry
Keyword
NSERC
Application summary
The proposed collaboration between Camosun and Phillips Brewing Co. has the aim of developing a
high-quality non-alcoholic beer (NAB), defined in Canada as containing less than 1.1% alcohol by volume.
Phillips Brewing Co. is a well-established craft brewery known for its progressive beer styles rooted in Pacific
Northwest culture.
The brewery is recognized for pushing beyond the boundaries of craft brewing by expanding into soda
manufacturing and spirit distilling, while becoming an important community hub in Victoria through music,
food and beer festivals. The brewery demonstrates scientific innovation by incorporating advanced scientific
techniques into its quality control, including raw material analysis by gas chromatography and rapid detection
of microbial contaminants by polymerase chain reaction.
This project offers Camosun the opportunity to expand its applied research efforts in the fields of chemistry,
microbiology and cellular physiology while increasing the College's capacity to partner with a local company
on a project with public health benefits that will break ground within the brewing industry by manipulating
yeast physiology.