Science and Sustainability

12-15th September 2011

Exploring the following topics:

Distilling Industry Resources
Maximising utilisation, guaranteeing the supply chain

Yeast and Fermentation
Improving control and performance

Distillation
Benefitting from new technology

Flavour Science
Maintaining consistency and exploring new possibilities

Energy
Improving efficiencies and utilising "waste" streams

Environmental Impact
Reducing the environmental demands of the industry

Global Issues
Using science to meet external threats such as counterfeiting and legislation

12 - 15 September 2011
The Hilton Hotel
Glasgow, UK.

Images of Glasgow - West End, Glasgow Museum of Art, Glasgow School of Art