Weihenstephan research center for brewing and food quality
The Weihenstephan Research Center for Brewing and Food Quality at the Technical University of Munich is a successor organization to the State Brewing Technology Testing and Research Institute in Weihenstephan . The new institute covers the entire spectrum of the previous institution and also the food sector. The German-Turkish chemist Harun Parlar was the head of the research center until 2012 .
Through increased research in cooperation with the Chair for Chemical-Technical Analysis and Chemical Food Technology at the Technical University of Munich-Weihenstephan, the additional activities worldwide will not only focus on a comprehensive advisory and research program for partners in the brewery, malting , beverage and food industries , but also on research and development in all of these areas.
In the chemical-technical department, the investigations of raw materials, intermediate and by-products, finished products and auxiliary and operating materials are carried out .
The department for environmental and special analysis carries out further examinations of raw materials, beers, water and food, including those that are monitored within the framework of the Drinking and Food Ordinance. The microbiological department has focused on the specific analysis of water, yeast , wort, beer, alcoholic beverages and all types of food. As one of the four most important yeast banks in Germany, the research center maintains and supplies a large collection of commercially usable yeasts.
In the food analysis department , quality controls including residues, export and import controls as well as pre-certification work are carried out using the most modern methods. The Weihenstephan Research Center for brewing and food quality is accredited according to DIN EN 17025 as well as the approval of Analytical Quality Assurance Bavaria (AQS) and the certificates according to Appendix 1 TrinkwVO .
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Coordinates: 48 ° 23 ′ 41.7 " N , 11 ° 43 ′ 40.2" E