Programme

WDSC 2021 Programme

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

09:00 - 10:30	Session 5: Challenging Tradition	Breakout 5: Analytical Chemistry 1	Breakout 6: Environmental Impact
11:00 - 12:15	Session 6: Diversity of People
13:30 - 15:00	Session 7: Chemistry and Flavour of Spirits	Breakout 7: Challenging Tradition - R&D Approach	Breakout 8: Celebrating Process Diversity
15:30 - 17:00	Session 8: Authenticity and Security	Breakout 9: Fun with Fermentation	Industry Insight: Flavour Workshop (TBC)

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

Time	Title	Room	Speaker

09:45-10:15	Title TBC	S2.1	Dr Ross Alexander (invited)

10:15-10:45	C O F F E E B R E A K

10:45-11:15	Grain Skinning and its Effects on Malting Barley	S2.2	Paulina Okoro
11:15-11:45	The Impact of Barley Variety on Scotch Malt New Make Spirit Flavour	S2.3	Dr Barry Harrison
11:45-12:30	Poster workshop 1

12:30-13:45	L U N C H

13:45-15:15	Session 3: Innovation and Diversity in Fermentation		Dawn Maskell
13:45-14:15	Vacuoles under vacuum: Effects of reduced pressure on yeast performance and morphology during rum fermentations	S3.1	Mario Guadalupe
14:15-14:45	Exploring microbial alternatives for whisky flavour diversity	S3.2	Elena Fossati
14:45-15:15	Effect of Terroir in Whiskey Production	S3.3	Dr Dustin Herb

15:15-15:45	COFFEE BREAK

15:45-17:15	Session 4: Distillation Processes - Present and Future		Gillian Macdonald
15:45-16:15	Ensuring product quality while utilizing modern technology in the design of a grain whiskey distillery	S4.1	D. Dabrowska/ B. Nation
16:15-16:45	Lessons learnt from the thermal oil still heating system at Bently Heritage Distillery	S4.2	Samuel Briggs
16:45-17:15	The game changing technology for delivering a Net Zero distillery	S4.3	Tim Dumenil

11.45-12.14	COFFEE BREAK

09:45-10:15	Title TBC	S2.1	Dr Ross Alexander (invited)

10:15-10:45	Coffee break

10:45-11:15	Grain Skinning and its Effects on Malting Barley	S2.2	Paulina Okoro
11:15-11:45	The Impact of Barley Variety on Scotch Malt New Make Spirit Flavour	S2.3	Dr Barry Harrison
11:45-12:30	Poster workshop 1

12:30-13:45	Lunch

13:45-15:15	Session 3: Innovation and Diversity in Fermentation		Dawn Maskell
13:45-14:15	Vacuoles under vacuum: Effects of reduced pressure on yeast performance and morphology during rum fermentations	S3.1	Mario Guadalupe
14:15-14:45	Exploring microbial alternatives for whisky flavour diversity	S3.2	Elena Fossati
14:45-15:15	Effect of Terroir in Whiskey Production	S3.3	Dr Dustin Herb

15:15-15:45	Coffee break

15:45-17:15	Session 4: Distillation Processes - Present and Future		Gillian Macdonald
15:45-16:15	Ensuring product quality while utilizing modern technology in the design of a grain whiskey distillery	S4.1	D. Dabrowska/ B. Nation
16:15-16:45	Lessons learnt from the thermal oil still heating system at Bently Heritage Distillery	S4.2	Samuel Briggs
16:45-17:15	The game changing technology for delivering a Net Zero distillery	S4.3	Tim Dumenil