Pint of Science: Entrepreneurial thinking over a sugar free pint?

Beer brewing as part of a net zero future

Angie Merkouri (PhD student in Chemical and Process Engineering at University of Surrey) Dr Melis Duyar (Senior Lecturer in Chemical and Process Engineering) Dr Michael Short (Lecturer of Chemical and Process Engineering) Ruosi Zhang (Postgraduate Research Student)

Beer brewing generates carbon dioxide through fermentation as well as energy use, and can put a strain on land and water systems through agriculture. The industry has reduced overall emissions by 42% over the past decade, and there are efforts to become more sustainable through the recovery of waste. However, reaching net zero carbon emissions presents a challenge to independent microbreweries, due to the lack of small scale solutions available for carbon capture. If captured, the CO2 produced from brewing can be used in the canning and kegging processes to carbonate beer.

Ramifications of replacing added sugar with sweeteners from a sustainability perspective.

Dr James Suckling (Research Fellow)

Added sugar in our diets is increasingly of concern because of its links to non-communicable diseases, such as diabetes, obesity, or tooth decay. There is growing interest about replacing that added sugar with sweeteners as a way of tackling these health issues. This talk explores the ramifications of swapping out sugar for sweeteners from the perspective of sustainability, including aspects of environment, society and economy.

Hypervigilance and entrepreneurial thinking.

Will Lanham-New (Teaching Fellow at University of Surrey, Surrey Business School)

This talk makes the link between hypervigilance (always alert and on) and entrepreneurial thinking. Does it help or hinder entrepreneurial thinking?