WFBGG – The sponsoring organisation

Everything about the association, membership of WIB and WFBGG, its purpose and philosophy can be found here. WIB, WIG and WFBGG are very closely linked. Here you will also find information on the organisation structure.

WIG und WIB

Weihenstephaner Institut für Brauereiforschung

The WIB has the task of coordinating research projects with a background in raw materials, brewing and beverage technology and decides on the funding of planned research projects by the association.

Weihenstephaner Institut für Getreideforschung

The WIG has the task of coordinating research projects with a grain processing and bakery technology background and decides on the funding of planned research projects by the association.

Interdisciplinary cluster formation and bundling of research activities

  • The research institutes are divided into two departments, the „Weihenstephaner Institut für Getreideforschung (WIG)“ and the „Weihenstephaner Institut für Brauereiforschung (WIB)“.

  • Each department is supported by an elected research advisory board made up of members of the WFBGG.

  • The research institutes are managed by an elected board of directors from the ranks of the research advisory board and a managing director for administrative management

Purpose of the WFBGG

Support for science and research in the field of brewing, beverage and grain technology through

  • Promotion of the scientific activities of researchers and students of the Chair of Brewing and Beverage Technology at the Technical University of Munich as well as general promotion of the scientific work of researchers, students and young talent in the brewing, beverage and grain sector

  • Publications on the activities of the chair and especially on brewing, beverage and grain research at the TU Munich and dissemination of research results

  • Promotion of research projects and innovative activities related to brewing, beverage and grain science

  • Establishing contacts and promoting the exchange of ideas between industry and universities at home and abroad in order to fulfil the purpose of the association

Support for vocational training through

  • Promoting the training of employees, students and interns at the Chair of Brewing and Beverage Technology at the Technical University of Munich

  • Measures for the integration of new employees of the Chair of Brewing and Beverage Technology at the Technical University of Munich

The WFBGG philosophy

We intend to translate our findings into an application-orientated context with a scientific approach, so that the industries concerned see a direct benefit and hopefully feel it in monetary terms, i.e. “science for the practice of tomorrow”. In doing so, we endeavour to strike a balance in language, thinking and action between science and the innovative entrepreneurial spirit. The association aims to support the new challenges of modern food production with scientific impulses and innovative ideas. The focus is on cereals and other plant-based raw materials as well as their process engineering and biotechnological processing.

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