NTU Team Gets More Beer Out of Spent Grains
What better way to use spent brewery grains then to reuse them to brew even more beer? Nanyang Technological University (NTU) researchers have developed a technique to do just that by making use of microorganisms. Adding the food-grade microorganisms to spent grains left behind during the beer-brewing process produces a substance that yeast – a crucial ingredient needed to make beer – can grow on. Read More
About Chua Junjie
Junjie is a Scholarly Communication librarian (research impact and copyright). He has an honours degree in Psychology from NUS and a Masters of Information Studies from NTU. In his free time, he enjoys learning foreign languages, playing the piano, fine arts, fiddling with R programming, inferential statistics – e.g. GLMs, predictive modelling & more.
22. February 2018 by Chua Junjie
Categories: General |
Tags: NTU, Sustainability |
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