Scientist > Cajetan Geißinger

Cajetan Geißinger

(right)

// studied brewing and beverage technology at TUM

// Joining the Chair of Brewing and Beverage Technology (TUM) in 2012, he has since worked on the impact of Fusarium contamination on the quality characteristics of brewing cereals

Contact: schmidt@succidia.de

How can we safeguard the quality of our beer?

From the barley to the bottle - von Prof. Dr Michael Rychlik, Katharina Hofer, Dr Martina Gastl, Katharina Habler, Cajetan Geißinger, Dr Michael Hess

Beer is an integral part of German culture. Not only because of the German "Beer Purity Law" (Reinheitsgebot) it is that we associate the drink with concepts such as “traditional”, “wholesome” and “additive-free”. As a cereal product, however, beer is subject to the same conditions that affect the cultivation, storage and processing of other cereal crops. One of the problems with which almost all cereal products are confronted is...