Banca de QUALIFICAÇÃO: MARIA JOSÉ SILVA DE SOUZA
Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.STUDENT : MARIA JOSÉ SILVA DE SOUZA
DATE: 28/11/2024
TIME: 16:00
LOCAL: meet.google.com/xqq-mank-usv
TITLE:
MUSA BEER: Craft Beer Made with Bread Waste From Homemade Production to Industrialization in an Artisanal Microbrewery
KEY WORDS:
fermentative processes; alcoholic fermentation; sustainable production.
PAGES: 71
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Engenharia de Alimentos
SUMMARY:
Beer is defined as a beverage resulting from the fermentation of brewing yeast, derived from the cooking of malt and hops, where part of the malt or malt extract can be partially replaced by brewing adjuncts, resulting in flavor variations depending on the ingredients used. Therefore, the objective of this study was to develop the production and commercialization of a beer using alternative materials, such as. During this study, the transition from producing homemade craft beer to production in an artisanal microbrewery was addressed. The beer produced was branded "Musa" and sold at a price of R$15.00 per unit. The sales strategy included intensive social media promotion, the creation of WhatsApp groups, partnerships with digital influencers, and sensory analysis conducted at the Federal University of Rio Grande do Norte (UFRN). These efforts allowed the beer to reach a broader and more diverse audience, effectively promoting Musa beer. Furthermore, the combination of digital marketing within. Considering the craft beer consumer market, an opportunity window was identified by leveraging the diversity of adjuncts and fruits and the versatility of beer as a product, which enables the creation of various sensory experiences for enthusiasts. Thus, using bread as a partial substitute for malt does not alter the alcoholic fermentation or the beer production process but also reduces production costs and promotes sustainability by reusing food waste in the brewing industry, contributing to a circular economy and reducing the environmental impact of production.
COMMITTEE MEMBERS:
Presidente - 1282620 - HENRIQUE ROCHA DE MEDEIROS
Interno - 1753123 - CARLOS ALEXANDRE CAMARGO DE ABREU
Interno - 1753067 - EFRAIN PANTALEON MATAMOROS
Externo ao Programa - 3410576 - FELIPE MACEDO ZUMBA - UFRN