International Beverage Science Center Weihenstephan
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The International Beverage Science Center Weihenstephan (iGZW) is a research center of the Technical University of Munich on the Freising-Weihenstephan campus . It was opened on April 22, 2013. The Federal Republic of Germany contributed 50 percent to the financing, which comprises 22 million euros. The iGZW has a floor space of 4,200 square meters and the TUM has contributed around one million euros to the equipment.
Purpose of the center
The center is supposed to map the entire process chain of beverage research, from the molecular biological basics to biotechnological processes up to the finished product. In its laboratories, scientific and engineering research in the field of modern beverage science is to be promoted.
The new research building is based on the concept initiated by President Wolfgang A. Herrmann on March 14, 2008. He said: With the new research building, TUM is continuing its international brand profile in brewing and beverage science into a new future. The research program brings together the specialist core competencies of several chairs in an interdisciplinary manner, and it uses the fertile environment of food and nutrition sciences at the TUM Weihenstephan location . The purpose of the new center is to combine scientific and engineering research cultures with a common goal, the drink as an innovative food.
The demand for functional drinks and food enriched with health-relevant ingredients is the challenge for research in this center, which also fulfills a social responsibility.
Chairs and projects
The chairs for system process engineering and technical microbiology as well as research groups of the chair for brewing and beverage technology work in the new building. In addition, the Bavarian Biomolecular Mass Spectrometry Center (BayBioMS) will be located here, which focuses on protein and metabolite analysis.
- The Chair for Technical Microbiology (Prof. Rudi Vogel) works on detection methods for microbial contamination and on the elucidation of the molecular mechanisms that lead to spoilage and defective products.
- The chair for brewing and beverage technology (Prof. Thomas Becker) deals with the development of new types of malt-based beverages.
- The Chair of Process Systems Engineering (Prof. Heiko Briesen) researches computer-aided models with which the processes in beverage production can be represented fundamentally. In another project, scientists are analyzing the filtration processes in beer production.
- The Chair of Food Chemistry and Molecular Sensor Technology (Prof. Thomas Hofmann) examines which molecules are responsible for the biological effect and the taste of beverages such as coffee, beer, wine or orange juice.
- Together with Prof. Bernhard Küster (Chair for Proteomics and Bioanalytics), Prof. Hofmann heads the BayBioMS ( Bavarian Biomolecular Mass Spectrometry Center ) at the iGZW. With mass spectrometric analyzes, the molecular composition of beverages is to be determined and the manufacturing process monitored. If these substances are known, the design of the drinks should be influenced directly.
Part of a reform of the Weihenstephan campus
The new research building is a result of the reform policy of the Technical University of Munich that has existed since 1998 for its important life science campus Weihenstephan. This development has resulted not only in the modern central library, but also in the new building for "Nutrition and Food Research" and the relocation of food chemistry, including the addition of two chairs from Garching to Weihenstephan. Including the “ Hans Eisenmann Center for Agricultural Sciences Weihenstephan ”, which opened in summer 2013, around 150 million euros were invested in infrastructure measures in the structural reform.
Individual evidence
- ↑ April 22, 2013 Unique international position for Bavaria: Beverage science research center opened at the TU Munich, http://www.wzw.tum.de .
Web links
Coordinates: 48 ° 23 ′ 56.7 " N , 11 ° 43 ′ 12" E