The team Innocampus of the Universitat has organised the round table ‘Beer and Science’ on Wednesday 22 March at 12:00h in the Sala Darwin, at Burjassot-Paterna Campus. In this session it will be analysed the scientific interdisciplinarity that is behind the beer and the business practice of production and commercialisation.
The round table is accompanied with a tasting and pairing of Valencian beers by the students of Gastronomic Sciences.
This session has free access, but the University card is essential. Javier Pereda will host the project Innocampus, which involves all the centres of Burjassot-Paterna Campus; Amparo Chafer, from Chemical Engineering, will talk about the production and making of beer; Roberto Pedrós, from Physics, will talk about the physics of beer; Maria Luisa Cervera, from Chemistry, will refer to the quality control of the beer; Lucia Hipólito, from Pharmacy will address the responsible consumption; and Ana Corberán, from Mathematics, will end up talking about the consumption of this product.
Representatives of Valencian craft beers (Altura de Vuelo, Cerveza Artesanal Tyris, La Achicharrada Cerveza Artesanal, Cervezas Alegría y Valentivm Cerveza Artesana) will talk at 13:00h about the business practice and commercialisation.
Gregorio Arranz will give an explanation about the tasting and pairing. He together with Rafael Fernández Mora and Juan Castaño have designed the pairing at 13:45h. This will be followed by the tasting and pairing at the Hall of the Faculty of Pharmacy at 14:00h.