Retreat 2024

Retreat of the Chair of Brewing and Beverage Technology

Date: October 25–26, 2024
Location: TUM Friedrich N. Schwarz Research Station, Berchtesgaden National Park

Against the picturesque backdrop of the Berchtesgaden Alps, the Chair of Brewing and Beverage Technology at TUM held a two-day retreat on October 25–26, 2024. The TUM Friedrich N. Schwarz Research Station provided the perfect setting for an in-depth exchange on the challenges and opportunities shaping the future of the brewing and grain industries.

Goals of the Retreat

The retreat provided a valuable opportunity to share updates from the individual working groups and to define strategic objectives for the coming year. Under the guidance of Prof. Thomas Becker, the future direction of the Chair was intensively discussed, with a central focus on identifying the developments that will shape the brewing and grain industries over the next 20 years. Another key aspect was the strengthening of teaching and education at the TUM Weihenstephan Campus, aimed at actively addressing the current decline in student enrollment in Brewing and Beverage Technology.

Participants and Agenda

The scientific team of the Chair gathered to discuss key topics and current developments while also taking the opportunity to warmly welcome new members to the team. Prof. Thomas Becker opened the retreat by presenting the “Strategic Outline BGT,” which defined the future direction of the Chair. Following this, the working groups shared their latest progress in 2024 and their objectives for 2025. They also provided insights into ongoing projects and research initiatives:

RG Beverage and Cereal Biotechnology – Head: Roland Kerpes
RG Cereal Technology and Process Engineering – Head: Thekla Alpers
RG BioPAT and Digitilization – Head: Dominik Geier
RG Smart Production Systems – Head:Dr. Tobias Voigt
RG Process and Raw Material Based Brewing Technologiy – Head: Christoph Neugrodda

After the presentations, Iain Whitehead led a workshop on statistical experimental design, providing practical insights into methods and applications. The group then ended the evening with a scenic night hike to Zinkenstüberl, followed by a cozy gathering at the “Campfire Talk.”

On the second day, a workshop focused on the strategic direction of the brewing and grain industries. Economic and regulatory challenges facing both sectors were thoroughly discussed. Participants identified technical and scientific gaps and discussed measures to improve teaching and education, aiming to address the declining student enrollment in Brewing and Beverage Technology at the Weihenstephan campus in the long term.

Atmosphere and Highlights

The TUM Friedrich N. Schwarz Research Station, an architectural masterpiece made of wood, not only offers breathtaking views of the Alps but also creates a unique atmosphere. The hut is energy self-sufficient, fostering a cozy ambiance where participants can feel at home in slippers. Its secluded location provides the perfect space for creative and productive exchange.

A special thanks to Roland Kerpes for the excellent organization of the retreat!