Applying fermentation-based techniques for the valorisation of malting co-products and malt-based ingredients

The project is fully funded for 3.5 years and will be based at the globally recognised International Centre for Brewing and Distilling based at Heriot-Watt University’s Edinburgh campus.

This project would be appropriate for candidates with a background in the following: food science, chemistry, biological sciences, fermentation science, malting, brewing, or distilling.