Malting Symposium Scotland

Malting Symposium - SCOTLAND

Venue to be confirmed in Edinburgh

11th & 12th October 2017

 

A two-day event available to MAGB members only, involving lectures and tours

 

Following your registration a booking form will be issued for completion by you and once returned your registration will be confirmed. 

Places are limited and the closing date for registration is 28th August 2017.  Early booking is advised.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cost per delegate:  £440
Includes: All presentations and tours, lunches and refreshments for the two days, overnight accommodation and evening meals.

Cost per delegate:  £205
Includes: All presentations and tours, lunches and refreshments for the two days, without overnight accommodation and evening meals.

(an invoice will be sent shortly after registration forms have been received)

To reserve your place use this booking form. Once received your registration will be confirmed.  This course is available to MAGB members only.

Places are limited and the closing date for registration is 30th September 2016.  Book now to avoid disappointment.

ITINERARY

Date and Time Activity and Venue  
11th October -19.30 Evening meal at Apex City Quay Hotel  
12th October    - 9.15 Welcome, introduction & background to MAGB Juian South, MAGB
                       - 9.45 Innovation in agriculture to achieve the best from new varieties Steve Hoad, SRUC
                     - 10.30 Refreshments  
                     - 10.45 Managing food safety Peter Mann, Campden BRI
                      - 11.30 Innovation in barley breeding Bill Thomas, JHI
                     - 12.15 Lunch  
                    - 13.00 Depart for James Hutton Institute  
                      - 13.30 Tour of James Hutton Institute  
                      - 16.00 Depart for hotel  
                      - 19.30 Evening meal at Apex City Quay Hotel  
13th October    - 9.00 Energy savings and Sustainability – engaging, quantifying, reporting, communicating Nigel Davies, Muntons plc
- 10.00 Designing maltings – blue sky thinking versus practical application Steve Rowley, Simpsons Malt Ltd
- 10.45 Refreshments  
 - 11.00 Water reduction, bore holes, new technology, recycling, sustainability Richard Broadbent, Bairds Malt Ltd
                     - 11.45 Research and Innovation in Scotch whisky Frances Jack, SWRI
                     - 12.30 Lunch  
               - 13.15 Malt processing – eco steep and barley washers Neil Chapman, Bairds Malt Ltd
 - 14.00 Depart for Bairds Malt Ltd  
- 14.45 Tour of Bairds Malt, Arbroath plant  
 - 16.00 Close