PETplanet Insider Vol. 26 No. 06/25 www.petpla.net 17 EDITOUR With the new analytical methods in Geisenheim, he could look deeper into the material and imagine a way of improving the determination of the exact rPET content. Beverage technology has a history of over 60 years in Geisenheim. The Beverage Technology Centre (GTZ) is of central importance here. Here, beverage technology products can be produced and filled under realistic conditions in different sizes and with a high degree of process engineering flexibility. The “baby” of Dipl.-Ing. (FH) Michael Ludwig is responsible for the design, planning and new construction of the GTZ with laboratories, technical facilities and production areas. With an area of over 4,000m², the GTZ offers a unique infrastructure for the practical training of Bachelor’s and Master’s students in all areas of beverage technology. The new centre enables the practical processing of raw materials from the fruit and vegetable production sector into high-quality juices, nectars, spritzers and soft drinks. Beer is brewed in two breweries and spirits and liqueurs are produced in the distillery. The range is complemented by the company’s own sparkling wine factory. The coffee laboratory with its own roastery is another pillar of the comprehensive beverage technology training programme. In addition, a sensory laboratory and analytical laboratory are available for drinking and table water and other beverages. The GTZ combines teaching and research in an ideal way. It offers students sound practical training and enables them to carry out current research projects with a process engineering background. About Prof. Dr Ralf Schweiggert: from 2008 to 2011 and habilitated in 2017 in the field of technology and analysis of plant foods at the University of Hohenheim. Since 2018, he has headed the Institute for Beverage Research and holds the Professorship for Analysis and Technology of Plant-Based Foods at Hochschule Geisenheim University. www.hs-geisenheim.de Since 2003, Prof Schweiggert has been working in food technology with a focus on fluid foods and beverages such as wine and fruit juice. During his career, he studied and taught at the Department of Food Science and Technology at Ohio State from 2011 to 2012, at the Escuela de Tecnología de Alimentos of the Universidad de Costa Rica (San José, Costa Rica)
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