Dr. Deliang Wang

Mr Deliang Wang was born in 1972,and received a Ph.D. degree in food science from China Agriculture University in Beijing in 2003. Mr Deliang Wang was a full professor, and responsible for R&D of brewing and distilled spirits department of China National Research Institute of Food and Fermentation Industries(CNRIFFI). Dr Wang is an editorial board member of Journal of ASBC (American Society of Brewing Chemist), Journal of MBAA (Master of brewer of American Association). Dr Wang is also director of international Joint Research Center of Quality and Safety of Alcoholic Beverages authorized by Chinese ministry of science and technology.

Dr Wang is a member and reviewer of ASBC (American Society of Brewing Chemist), MBAA (Master of brewer of American Association), and has published many scientific papers in national and international journals, and some recent SCI publications concerning beer are following:

1. Disruption of Brewer’s Yeast Alcohol Dehydrogenase II Gene and Reduction of Acetaldehyde Content During Brewery Fermentation, Deliang Wang,et al, J. Am. Soc. Brew. Chem. 64(4):195-201, 2006
2. Deliang Wang,et al,Rapid Detection of Lactobacillus brevis in Beer Production by the Combination of Microcolony and Fluorescence In Situ Hybridization (FISH)，J. Am. Soc. Brew. Chem. 70(2):91-94, 2012
3. Fengjie Zhang,1* Jie Xue,1 Deliang Wang,1 Yijing Wang,1 Fengjie Zhang,1* Jie Xue,1 Deliang Wang,1 Yijing Wang,1 Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process J. Inst. Brew. 2013; 119: 294–302
4. Yang Xu, Deliang Wang.Flavor Contribution of Esters in Lager Beers and an Analysis of Their Flavor Thresholds, J. Am. Soc. Brew. Chem. 75(3):201-206, 2017
5. Zuming Li ,Zhihui Bai,Wujiu Zhang，Michael(*) Deliang Wang,Zhang，Francis Lin，Liping Gao，Bodi Hui，Hongxun Zhang，Cultivable bacterial diversity and amylase production in three typical Daqus of Chinese spirits，Int J Food Sci Technol，2014，49（3）：776-786.
6. Yinzhuo Yan. Deliang Wang, Microbial Diversities & Structures in Daqu & Fermentation Process of Traditional Chinese Liquor. Worldwide Distilled Spirits Conference, Glasgow, UK, 2014.9
7. Ganggang Guo ，Dawa Dondup，Xingmiao Yuan,Jing Zhang,Deliang Wang Rare allele of HvLox-1 associated with lipoxygenase activity in barley (Hordeum vulgare L.)，Theor Appl Genet，2014，127（10）：2095-2103.
8. Isolation of lager yeast mutants with low proteinase A for foam stability of Chinese draft beer. Deliang Wang, World Brewing Conference, Hawaii USA, 2008.8
9. The Application of Antifungal Protein from Aspergillus giganteus to Malting and its Effect on Beer gushing potential, Deliang Wang, World Brewing Congress 2012,July 28 – August 1, Oregon Convention Center ,Portland, Oregon, U.S.A.

Dr Wang has organized 8 International brewing technical confererces in China since 2010 with the help of ASBC (American Society of Brewing Chemist), MBAA(Master of brewer of American Association), University of Nottingham of UK, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB-Berlin) of Germany, Research Institute of Brewing and Malting in France (iFBM), as well as University of Belgrade.

Mathias Hutzler, Dr.-Ing.

Born in 1978 in Regensburg, Germany. 1999-2004 course of study “Food Technology and Biotechnology” at the Technical University Munich (TUM). 2004-2009 Scientific Assistant at the Chair for Brewing Technology II (Prof. Geiger). TUM, Weihenstephan. Topic of doctoral thesis: Differentiation of industrial and spoilage yeasts based on novel rapid methods. Since 2009 division manager of the accredited laboratory for brewing/ beverage microbiology and the yeast center of the Research Center Weihenstephan for Beer and Food Quality (Prof. Jacob). 2013-2019 associate lecturer for “Microbial Biodiversity of the Brewing Process” and “Beer Substances and Human Physiology” at the Department of Brewing Science (Prof. Methner), TU Berlin. Since 2014 MEBAK member and coordinator of the working committee microbiology. 2021 Habilitation at TU Berlin, Faculty III Process Sciences. Subject of Habilitation: “Beverage Technology and Microbiology”. Topic of Habilitation thesis: Yeast biodiversity of traditional and modern hop beer fermentations and their targeted expansion via developed yeast hunting methods.  Since May 2022 Vice Director of TUM Research Center Weihenstephan for Brewing and Food Quality. Research focus: brewing microbiology, yeast technology, alternative fermentations, starter cultures, historic brewing technology, archeo-fermentation

Professor Emeritus Dr. Peter Raspor, Dr.H.C.muti; Univ. Dipl. Eng. Food Tech.

Born: Dolga Poljana, Slovenia,1954. Maribor: Bakery school (1971), food technical school (1975). Ljubljana: Food Technology, BF,UL Graduate diploma in food technology (1983), Zagreb: Doctorate in Biotechnology (1987) Faculty of Food Technology and Biotechnology, London Labatt Institute (1989). Postdoctoral specialization Assistant Professor in Biotechnology and Industrial Microbiology (1989), associate professor (1992), full professor (1996) and emeritus (2020). Establishment of the Department of Biotechnology (1992).

Working activity: Mlinotest Ajdovščina (1969-86), Labatt (1987-89), University of Ljubljana (1989-2013). University of Primorska (2014-2016).

Pedagogical work: He established post-graduate biotechnology study at UL (1994); undergraduate biotechnology study at BF (2004). He mentored 55 dissertations, 18 master’s degrees, 145 diplomas, among them a dozen of prize winners.

Research work: He has led dozens of projects. food, industrial microbiology and biotechnology, and food safety.

Bibliography: SICRIS lists 1810 bibliographic units, 214 scientific articles, 27 expert articles, a few dozen book chapters, several patents, over 100 invited lectures.

Awards and recognitions: He has received three honorary doctorates (Doctorem Honoris Causa from Universitatis de Sancto Stephano, Gödollö, Hungary in 2002, University of Pecs, Hungary in 2003, Universität für Bodenkultur, Wien, Austria in 2014) and become member of International Academy of Food Science and Technology IAFoST in 2008, Academia Europea in 2011 and international member of Acadmia Scientiarum Technicarum Croatica (Croatian Academy of Engineering) in 2015 and international member of  Academy of Engineering sciences of Serbia 2022. He received recognition of CEFood community in 2012 for its foundation and development on the occasion of 10^th anniversary and Plenčič medal of Slovenian Society of Microbiology as highest prize for scientific contribution to microbiology  For his contribution to science and education he received a few awards like, “100 years of Virology” medal from All-Russian Scientific Council of Virology for academics, of  Republic of Slovenia gave him for State award achievements in the high education in 2003 and Medal Of Excellence of University of Ljubljana for achievements in teaching and research in 2007, and in 2011 Jesenko award for life achievements given by his Faculty for exceptional results, among other awards and in 2018 he got Silver Medal for Merit of the Republic of Slovenia for exceptional scientific and pedagogical contribution to biotechnology, microbiology, food and nutrition.

Additionally: He helped set up the LUI incubator at UL, 5 biotech companies. He was involved with ISO and international audits in higher education for research and teaching. He established and led the adoption of two declarations: on microbiology in 2004, and a declaration on food, nutrition and technology in 2008. He set up three congressional networks that began their journey in Ljubljana, CEFood 2002, FEMS 2004 and EFFoST 2008. He co-founded two Rotary clubs in the 1912 district and significantly marked their activity.

Cultural work: Published seven poetries: Rays of the Sun on the Face of Time (2018), Footprints in the Sand (2019), Skip Your Shadow (2020), in 2022 collection of for works under the running title “On the wings of the Corona”:  A call to solitude, Viroslav the Evil, Gigi Comrade and Solitude in Loneliness.