Jana Olšovská has worked for nearly 15 years as an analytical chemist in a biomedical field. She is an expert in modern separation techniques such as HPLC with UV, FL and MS detection. She started to work in brewery research in 2011; since 2013 she has been an expert of the Analytical Committee of EBC. Presently, she is a manager of the Analytical Testing Laboratory EN ISO/IEC 17025:2018, a manager of the Sensory Laboratory and a member of a professional sensory panel of the Research Institute of Brewing and Malting, Prague. She is an author of more than 100 papers in international impacted journals and a new book “Sensory analysis of beer”, Kvasny Prumysl, Czech Republic, 2017. She is a leader of projects related to the introduction of new drought-resistant hop varieties into practice and the phenomenon of Czech beer using a sensomic approach. She regularly actively participates in international professional conferences, in particular EBC congresses and Trend of Brewing. She is also involved in pedagogical activities, she has already been a supervisor of many BSc., MSc., and PhD. students.

Research Institute of Brewing and Malting (RIBM)

Our mission since 1887 has been to conduct research, provide services and education in the brewing and malting industry at home and abroad. RIBM provides services for barley growers and breeders, companies active in agricultural supply, breweries, producers of both alcoholic and soft beverages, as well as for state management bodies. The analytical testing laboratories in Prague and Brno are both accredited by Czech Accreditation Institute under ČSN EN ISO/IEC 17025, no. 1309 and 1309.2. RIBM has initiated the idea of Protected Geographical Indication (PGI) “České pivo” (Czech beer). Since 2008 RIBM verifies the properties of barley and hops and is the only institution empowered to recommend suitable varieties for the production of PGI Czech beer. In implementing R&D projects RIBM cooperates with a number of industrial partners, research organizations and universities and its activities often extend beyond the fields of brewing and malting.

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