-
type, maturation temperature, the composition of the microbial community, and their interactions—on the quality of the wood-matured beer. The formation and modification of flavor and aroma components
-
or resist specific policies. The project combines theory development with qualitative fieldwork in the Belgian and French contexts. The project requires a PhD candidate who combines theoretical curiosity with
Searches related to phd composite
Enter an email to receive alerts for phd-composite positions