The program covers a variety of current microbiological topics relevant to the brewing and beverage industries as well as plant engineering. These include microbiological detection methods, microorganisms, and practical operational control. Additional topics include yeast biodiversity, yeast physiology, yeast and fermentation technology, and product development. In addition to practical, specialized presentations, participants can expect insights into the latest developments in applied research and technological innovation. The seminar content is aimed at participants from the production and quality assurance sectors of the brewing and beverage industry, representatives of the microbiological, chemical, and technological supply industries or the plant engineering sector, as well as other interested individuals.

Beyond the technical lectures, the supporting program invites you to poster sessions, discussions, and in‑depth professional exchange.