PROGRAMME

PROGRAMME

Provisional programme

Summary Programme

Mon 1st March

09:00-16:00Technical Tours
16:00 - 19:00Registration
18:30 - 22:00Welcome Reception

Tuesday 2nd March

09:00-09:45Session 1: Welcome and conference opening
09:45-12:30Session 2: Diversity of Raw Materials and their Processing
13:45-15:15Session 3: Innovation and Diversity in FermentationBreakout 1: Big DataBreakout 2: Raw Materials and Flavour
15:45-17:15Session 4: Distillation Processes - Present and FutureBreakout 3: The Art of Storytelling and Why We Need It!Breakout 4: Delve into Baijiu
19:30-23:00Networking Evening

Wednesday 3rd March

09:00 - 10:30Session 5: Challenging TraditionBreakout 5: Analytical Chemistry 1Breakout 6: Environmental Impact 
11:00 - 12:15Session 6: Diversity of People
13:30 - 15:00Session 7: Chemistry and Flavour of SpiritsBreakout 7: Challenging Tradition - R&D ApproachBreakout 8: Celebrating Process Diversity
15:30 - 17:00Session 8: Authenticity and SecurityBreakout 9: Fun with FermentationIndustry Insight: Flavour Workshop (TBC)
19:30 - lateSurprise Event

Thursday 4th March

09:00-10:45Session 9: Improving our Environmental Impact 1
11:15-12:45Session 10: Improving our Environmental Impact 2Breakout 10: Analytical Chemistry 2Breakout 11: The Elephant in the Room: Health and Safety
14:00-15:30Session 11: Consumer Engagement Breakout 12: Small Distilleries - challenges and opportunities
15:30-16:15Session 12: Conference Close

Wednesday 29th May

TimeTitleRoomSpeaker
09:45-10:15Title TBCS2.1Dr Ross Alexander (invited)
10:15-10:45C O F F E E B R E A K
10:45-11:15Grain Skinning and its Effects on Malting BarleyS2.2Paulina Okoro
11:15-11:45The Impact of Barley Variety on Scotch Malt New Make Spirit Flavour S2.3Dr Barry Harrison
11:45-12:30Poster workshop 1
12:30-13:45L U N C H
13:45-15:15Session 3: Innovation and Diversity in FermentationDawn Maskell
13:45-14:15Vacuoles under vacuum: Effects of reduced pressure on yeast performance and morphology during rum fermentations S3.1Mario Guadalupe
14:15-14:45Exploring microbial alternatives for whisky flavour diversity S3.2Elena Fossati
14:45-15:15Effect of Terroir in Whiskey ProductionS3.3Dr Dustin Herb
15:15-15:45COFFEE BREAK
15:45-17:15Session 4: Distillation Processes - Present and FutureGillian Macdonald
15:45-16:15Ensuring product quality while utilizing modern technology in the design of a grain whiskey distilleryS4.1D. Dabrowska/ B. Nation
16:15-16:45Lessons learnt from the thermal oil still heating system at Bently Heritage DistilleryS4.2Samuel Briggs
16:45-17:15The game changing technology for delivering a Net Zero distilleryS4.3Tim Dumenil
11.45-12.14 COFFEE BREAK
09:45-10:15Title TBCS2.1Dr Ross Alexander (invited)
10:15-10:45Coffee break
10:45-11:15Grain Skinning and its Effects on Malting BarleyS2.2Paulina Okoro
11:15-11:45The Impact of Barley Variety on Scotch Malt New Make Spirit Flavour S2.3Dr Barry Harrison
11:45-12:30Poster workshop 1
12:30-13:45Lunch
13:45-15:15Session 3: Innovation and Diversity in FermentationDawn Maskell
13:45-14:15Vacuoles under vacuum: Effects of reduced pressure on yeast performance and morphology during rum fermentations S3.1Mario Guadalupe
14:15-14:45Exploring microbial alternatives for whisky flavour diversity S3.2Elena Fossati
14:45-15:15Effect of Terroir in Whiskey ProductionS3.3Dr Dustin Herb
15:15-15:45Coffee break
15:45-17:15Session 4: Distillation Processes - Present and FutureGillian Macdonald
15:45-16:15Ensuring product quality while utilizing modern technology in the design of a grain whiskey distilleryS4.1D. Dabrowska/ B. Nation
16:15-16:45Lessons learnt from the thermal oil still heating system at Bently Heritage DistilleryS4.2Samuel Briggs
16:45-17:15The game changing technology for delivering a Net Zero distilleryS4.3Tim Dumenil