Billard, Julien

PhD in food process and biotechnology, today he works as a researcher in the R&D department at IFBM on barley-to-beer themes. He also has worked on the identification of malt spoiling moulds by MALDI-TOF analyses during his MSC specialized in food process and biotechnology. He has worked 2 years at AEB group France on the screening and characterization of yeast strains for the beer wort fermentation and the impact of the glutathione on brewing yeast growth.





Posted on

May 6, 2022