Poster Program

Poster No.	Poster Title	Author	Organisation
1	Thirty Seconds of Wellness: Cultivating Productivity through Cultural Wellness	Allica Austin	Allica Austin LLC.
2	Novel use of centrifuge for processing dry hopped hazy beers in an un pasteurised fully automated brewery.	Miles Barraclough	Lion
3	Diastatic yeast: Know before she blows!	Caroline Bartel	Affinity Labs
4	Volume Growth Through Global Partnerships	Craig Brodie	Lion
5	Improving Laboratory Safety through Culture, Knowledge and 5S	Melinda Christophersen	Asahi Beverages Abbotsford
6	An interactive decision tool for product optimisation and preference prediction in beer	Mark David	Lion
7	Sensitivity Improvements with Solid Phase Microextraction Arrow Sampling Technology and application to Beer Staling Characteristics.	David Duan	Asahi Beverages
8	An alternative or substitute of Mechanical Mixer development applied in process during High Gravity Brewing fermentation	Debasis Dutta	Celebrity Breweries Pvt Ltd
9	How the Internet of Things (IoT) Simplifies Managing Kegs, Quality and Brand Reputation	Marc Eggins	Konvoy
10	Redefining the square - the case for modernisation of malt quality parameters	Evan Evans	Tassie Beer Dr
11	O2 and CO2 management from craft to big players– we have a solution for every need / every process / every size.	Daniel Fleming	Pentair Food and Beverage
12	Beer Nutritional Panel Development – Claims, Methods, and Best Practice	Kira Greenlaw	Asahi Beverages
13	“Clarifying” Safety – Removal of filter-aids in favour of enzymatic solutions to improve safety	Scott Hausman	Carlton & United Breweries
14	In situ ionic cross-linking of chitosan to enhance flocculation for the rapid clarification of beer and other fermented beverages.	James Herron	Murphy and Son
15	The Application of an Acoustic Camera to Locate Gas Leaks	Julia Honan	Asahi Beverages
16	Chemical characterisation of the copper deposit in the whisky low wine receiver	Graham Jones	Kent Jones Distillers
17	Dry Hop Blowing System – Addition of Hop Pellets to top of Fermenters using High Pressure CO2	Patrick Kerr	Asahi
18	A novel glucoamylase for highly attenuated beer production	Aldo Lentini	Novonesis
19	Impact of flavour development through a selective distilling yeast program	Lisa Macrae	Ab Biotek
20	Spirited Sleuths: Deciphering Congeners in Your Favourite Spirits	Simone Madaras	Affinity Labs
21	Controlled Stabilisation System (CSS) for shelf life stability	Peter McKenzie	Lion
22	The impact of beer dispense methods and the sensory experience	Shane McNamara	AB InBev
23	A Malt Masters Series exploring the insights from AFSystems: Increased industry sustainability through retrofitting mechanical processes	Jordan Neill	AFSystems
24	Impact of cereal composition on hop induced haze stability in beer	Breeze Outhwaite	Totally Natural Solutions
25	Utilisation of yeast ascospores for pasteurisation optimisation of beers	Grzegorz Rachon	Campden BRI
26	Maximising efficiency and throughput for brewing low carbohydrate brands	Stuart Scott	Lion
27	London Dry Gin under the microscope	Neil Scrimgeour	Affinity Labs
28	S. diastaticus - risk and analysis	Alana Seabrook	Winechek
29	Beer AI - Tracing quality tends in your batches using machine learning	Kevin Staunton-Lambert	Pyrmont Brewery
30	Unveiling the Crystal Clear Truth Behind Impurities	Yihe Sui	Affinity labs
31	Steinecker Phoenix BMC - plant for biomass conversion - upcycling residual materials from the brewing process	Severin Thomandl	Krones
32	Enhancing Brewery Sustainability: Machine Learning-Optimized Cleaning Program for Beer Membrane Filtration	Rob Van De Riet	Pentair
33	Detection Methods for Isohumulones in Beer	Servarna Waterman	Asahi Beverages
34	Development, application and adoption of near infrared spectroscopy for hop analysis	Simon Whittock	Hop Products Australia

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