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Africa and the art (and a smidgen of science) of artisan gluten-free beverages

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The International Institute of Agri-Food Security (IIAFS) is pleased to announce a seminar presentation on africa and the art (and a smidgen of science) of artisan gluten-free beverages. The seminar will be presented by Professor John RN Taylor from Institute for Food, Nutrition and Well-being, University of Pretoria.

Event details

Find out about the techniques used by generations of African women maltsters and brewers at a seminar on Wednesday 26 November.

Wednesday 26 November 2014
5.00 pm - 7.00 pm
Bank West Lecture Theatre, Building 200A, Curtin University, Bentley
Three glasses of different types of beer

About the topic

In sub-Saharan Africa, historically there was no barley for beer making. However, necessity is the mother of invention. Generations of African women maltsters and brewers developed ingenious technologies to brew high quality beers and non-alcoholic beverages using the local available grains, sorghum and millets.

View more info on the topic [.pdf – 117kB]

About the presenter

John Taylor is a Professor in the Department of Food Science and is the Research Theme Leader for Functional Biomolecules and Functional Foods in the Institute for Food, Nutrition and Well-being at the University of Pretoria in South Africa.

Event registration

Please register now to attend the seminar on Wednesday 26 November 2014.

If you have any special requirements to enable you to participate at this event please advise when you RSVP. We will contact you to provide assistance.

For information about disability services at Curtin, please visit our Disability Services website.



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This story has 1 comment

  1. Amakali Lahja Ndeshipanda says:

    I am very much impressed, I wish I could attend the seminar. I am a Namibian who studied in Curtin University, Master in Food Science and Technology. I am impressed because, in Namibia we had a factory in those kind of alcholic and non-alcoholic beverages and now it is closed, just because the products used to expired within a week. This is because the research was not done well, to fig out what was the cause-root of the spoilage. That is really an achievement……Keep it up Prof Tailor.

    Amakali Lahja Ndeshipanda

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