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Quality Technical Committee

Mission

To promote continuous improvement of the quality and production of beverage products through the exchange of information concerning quality control activities as they apply to the beverage industry.

Current Activities

The objectives / goals of the committee include:

The Quality Committee is dedicated to promoting innovative technologies, methods and ideas aimed at improving the quality and production of beverage products. The annual meeting provides an open forum discussion on any quality-related topics. Papers are presented on areas of particular interest.

To that end, here are the latest activities of the Quality Technical Committee.

The Quality Technical Committee will present the latest technology and innovations at the BevTech® 2021 virtual meeting. Click here to view the committee meeting agenda as part of the larger agenda, also available through Whova for registered attendees. The Quality Technical Committee meeting will be held on Tuesday, May 11, 2021. The theme of this year's BevTech is Trends and Innovations in Challenging Times.

Subcommittees

Please click on the More Information button for additional details about any of these subcommittees. If anyone wishes to join a group, please contact the Subcommittee Chairs.

Brix Measurement Subcommittee

The objectives / goals of the committee include: To establish best practice guidelines for Brix measurement in a non-alcoholic beverage operation.

Matt Garcia

Subcommittee Chair

Matt Garcia
Anton Paar
Phone: (618) 407-9382

More Information

Education and Beverage Institute Subcommittee

The objectives / goals of the committee include: This subcommittee coordinates the development of education modules and seminar speakers as needed.

Matt Garcia

Subcommittee Chair

Matt Garcia
Anton Paar
Phone: (618) 407-9382

More Information

Food Safety Subcommittee

The objectives / goals of the committee include: To increase the awareness of the US FDA Food Safety Modernization Act (FSMA) and its impact to the beverage industry. One of the core objectives is to update the ISBT HACCP Principles and Application Guidelines to ensure it aligns with current requirements and best practices.

Subcommittee Chair

Kerry Kenny
Apura Ingredients, Inc.
Phone: (706) 731-4567

More Information

Sensory Subcommittee

The objectives / goals of the committee include: Our key objective is to raise the awareness and the standard of sensory best practices across the beverage industry and its supply chain. One of our main tasks will be to work closely with some of the industry's most experienced sensory specialists in creating an easy-to-follow guideline on sensory evaluation techniques and protocols.

Lori Brustad

Subcommittee Chair

Lori Brustad
PepsiCo
Phone: 8472541934

Marie Pohler

Subcommittee Chair

Marie Pohler
FlavorActiV Ltd
Phone: 44-(0)7838781899

More Information

Beverage Institute by ISBT®

The Quality Technical Committee worked with the Beverage Institute by ISBT® and The Packaging School to develop the following courses:

Fundamentals of Beverage Technology

Fundamentals of Beverage Technology

The Fundamentals of Beverage Technology is a self-paced, interactive session providing a technical overview of the beverage industry. It covers the complete supply chain from research and development to ingredients, processing, packaging, and food safety to finished goods distribution.

The Introduction to Food Safety module was developed in conjunction with the Quality Technical Committee.

Non-Member: $399
Member: $299

Enroll Now

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Areas of Interest

  • Promotion of Innovative Technologies for the Beverage Industry
  • Test Methods Related to Beverage Products and Ingredients
  • Systems for Improving the Quality and Productivity of Beverage Manufacturing
  • Quality of Beverage Ingredients and Packaging
  • Quality Audits and Schemes
  • Emerging Microbiological Contaminants
  • Food Safety of Beverage Operations
  • Promotion of Sensory Best Practices

BevTech Presentations

2019

  • Food Adulteration in the Beverage Industry: Is it a Concern? — George C. Ziobro Ph.D.
  • Sensory Testing For Ingredients — Lori Brustad (PepsiCo), Marie Pohler (FlavorActiV)
  • Sustainability and Management Systems — Jay Evans (Coca-Cola Consolidated)
  • Carbonation Measurements for Beverage Category — Jim Post, Eduard Harrauer (ACM), Karin Biebernik (Anton Paar), Frank Verkoelen (Haffmans), Johannes Angres (Steinfurth)

2018

  • Smart Skin Cans — Stephanie Rowbotham, Smart Skin Technologies
  • Validation of NCB's (non-carbonated beverages) Processes for Microbiological Safety — Wilfredo Ocasio, Covance
  • Defoamer/Antifoam Technology — Chris Fogleman, DyStar
  • FSMA's Effect on Food Quality Programs — Lina Bush, SGS

2017

  • Review the Food Safety Modernization Act and Rules — Dr. Keith Schneider (University of Florida)
  • A Can Manufacturer's Perspective on Determining Beverage Risk — Michelle Parikh (Materials Engineering and Packaging, LLC)
  • Oxygen or Air Does it Make a Difference? — Karin Biebernik (Anton Paar)