{"id":147,"date":"2017-09-07T19:13:09","date_gmt":"2017-09-07T17:13:09","guid":{"rendered":"http:\/\/sztf.edu.pl\/2018\/?page_id=147"},"modified":"2018-04-28T21:36:56","modified_gmt":"2018-04-28T19:36:56","slug":"team","status":"publish","type":"page","link":"https:\/\/sztf.edu.pl\/2018\/en\/about\/team\/","title":{"rendered":"The Team"},"content":{"rendered":"

THE ORGANISING COMMITTEE<\/strong><\/h3>\n

The team is composed of staff members of the University of Agriculture in Krakow.<\/strong><\/p>\n

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\"\"Aleksander\u00a0Poreda<\/strong><\/span> graduated from the Faculty of Food Technology Academy of Agriculture in Krakow (2000). In 2006 he defended his doctoral thesis on \u201cThe impact of selected metal ions on the fermentation of the brewers’ wort,\u201d and in 2015 received his habilitation\u00a0on the work of \u201cModifications in brewing technology and their impact on processes and the product quality.\u201d In his academic career, he implemented several research projects in collaboration with many breweries. He is the Head of the International PhD School in Malting and Brewing established within the European Joint Doctorate in Food Science project (funded in Horizon 2020 programme).<\/p>\n

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\"\"Marek Zdaniewicz<\/strong><\/span> graduated from the Faculty of Food Technology UR in Krakow in 2009. He completed his doctoral studies with experiments in the brewery in Zywiec and in 2014 he defended his doctoral thesis on the intensification of the fermentation process using a rotary head. He is a graduate of postgraduate studies \u201cAgroecology\u201d. He has held an internship researcher in Belgium (Bioengineering Technology Campuses Ghent, KU Leuven).<\/p>\n

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\"\"Aneta Walczak<\/strong><\/span> graduated from the Faculty of Food Technology at the University of Agriculture in Krakow. In 2015 she defended her master\u2019s thesis \u201cThe hardness of the magnesium process water and the ionic composition of the wort.\u201d She is currently a doctoral student in the Department of Fermentation Technology and Technical Microbiology and conducts research aimed at developing the technology of production of sour beers.<\/p>\n

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\"\"Olga Szczepanik<\/strong><\/span> graduated the Faculty of Food Technology in Krakow in 2017, defending her master thesis: „The impact of the freezing process on the production of eisbock beer on its chemical composition”.\u00a0<\/span>From October 2017, she is a PhD student at the Department of Fermentation Technology and Technical Microbiology at University of Agriculture in Cracow. Her research is about the impact of applied hopping technology on beer chemical composition.<\/span><\/p>\n

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\"\"Aneta Pater<\/strong><\/span> graduated from the Faculty of Food Technology in Krakow in 2017. Since October 2017, she is a PhD student at the Department of Fermentation Technology and Technical Microbiology at the University of Agriculture in Krak\u00f3w. Her research is in the field of alternative raw materials\u200b for brewing\u200b, as well as technological aspects of using plasma water in the brewing industry.<\/p>\n

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\"\"<\/strong><\/span>Jonas Trummer<\/strong><\/span>\u00a0graduated from the Technical University Munich-Weihenstephan where he accomplished the B.Sc. as well as the M.Sc. in Brewery Science and Beverage Technology. In between his studies he also did exchange programs in Budapest, Hungary and in Cork, Ireland, where he wrote his Master Thesis about the influence of Lactic Acid Bacteria on malt quality. Besides that, he is also a certified beer tasting analyst. After studies he worked for 3 years in a medium sized brewery in Germany in the position of a quality controller. Since 2017, he moved to Krakow and now is one of the doctoral students at University of Agriculture in Krakow in the frame of the European Joint Doctorate in Brewing Science.<\/span><\/p>\n

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\"\"Juan M Sarabia Guti\u00e9rrez<\/u><\/strong> is a humanist and an engineer. He currently works as a Social Media & Marketing coordinator at the Krakow School of Brewing<\/strong> and at Poland In Your Pocket. He holds an MA from the Institute of European Studies of the Jagiellonian University. His background as an industrial and systems engineering (ITESM, Mexico) has given him the project management skills to perform in fields such as cultural management, communications and PR. He has adopted Krak\u00f3w as his hometown and has a weakness for strong coffee, spicy food, beer and cheese.<\/p>\n

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\"\"Simone Campo Dall\u2019Orto<\/strong><\/span> graduated from the University of Udine where he accomplished the B.Sc. in Food Science and Technology. After spending a semester studying in Wroc\u0142aw for his first Erasmus he came back to Italy where he joined the Erasmus Student Network association, to help foreign students in Udine. After a year he had the opportunity to do his M.Sc. Traineeship in Beer Technology in Krak\u00f3w. He immediately fell in love with Poland, his traditions and food.<\/p>\n

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