Researchers at the University of Victoria develop a lab-on-a-chip device to analyze gluten's role in beer flavor, potentially transforming the brewing industry.

Researchers at the University of Victoria have developed a user-friendly lab-on-a-chip device to analyze gluten's role in stabilizing hop oil emulsions, which could enhance beer flavor. This microfluidic technology allows for the creation of oil-in-beer emulsions, mimicking large-scale brewing operations on a smaller scale. The innovation aims to help brewers improve beer styles, shelf life, and flavor profiles, potentially transforming the brewing industry.

October 06, 2024
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