Valorisation of Carbon Dioxide from Brewing Fermentation

Capturing carbon dioxide emission from alcoholic fermentation has become increasingly attractive in recent years, especially given its high degree of purity which is a unique advantage compared to that derived from other sources. The presentation would introduce a couple of recent projects carried out by Honour’s students, including assessment of carbon capture and utilisation technologies for craft brewers, and identification of CO2-eating microorganisms for human food. The author hopes to spark internal collaborations from this seminar.