(2024)

• Workshop Principles of beer production (6 hours long) – will take place during Chemistry and Biotechnology Week
  Workshop Sensory analysis of beer (2 hours long) – will take place during the 1st Fermentation Week(https://www.unifal-mg.edu.br/lme/fermentando)

 

• Data em breve e sob demanda- Oficina Análise sensorial de cerveja – (4h de duração) (a inscrição será uma garrafa de cerveja – 600 mL – e uma taça de água de vidro Nadir 250 mL (ref. 7002).

Past

(2023)

• Workshop Principles of beer production – September 13 (2 hours long)

• Principles of beer production (lecture) – July 4th (2 hours long)

(2022)

• Principles of beer production (lecture) – August (2 hours long)
  Artisanal beer production (workshop) – 16/07 (6 hours)
  Collective sensory analysis – 17h/March (2 hours long)

(2021)

• Virtual workshop: collective sensory analysis (we will present the principles of sensory analysis of beers and then we will each do a collective sensory evaluation at home. November 30 (6pm – 8pm
• Principles of craft beer production (August 30 – 5pm to 7pm)Badges will be awarded to those who have effective synchronous participation.

 

 

 

 

 

 

 

Principles of collective sensory analysis (Oct 13 or Nov 5 – 5pm to 7pm)

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(2019)

• Workshop on artisanal beer production – Alfenas – Unifal-MG
• Beer science: theoretical and practical principles – SBBq annual meeting – Águas de Lindóia – 2019