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THE IMPACT OF SCIENCE ON QUALITY *
Author(s) -
Curtis N. S.
Publication year - 1975
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1975.tb06411.x
Subject(s) - brewing , presentation (obstetrics) , quality (philosophy) , convention , production (economics) , work (physics) , engineering ethics , microbiology and biotechnology , computer science , business , engineering , political science , chemistry , food science , law , biology , economics , medicine , philosophy , mechanical engineering , macroeconomics , epistemology , fermentation , radiology
The role that science has played in the development of commercial brewing is traced over two centuries. Today's demands for packaged beers of long shelf life could not have been met without the scientific knowledge that has been gained by research in microbiology and biochemistry, particularly in the last twenty years. The work of the control laboratory is changing as new analytical techniques make it possible for the quality of production to be monitored more swiftly. The European Brewery Convention does much to advance brewing science by providing a forum for the presentation and discussion of research results, but the desire to extend this more to development and production topics raises difficult problems.