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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 BevTech® 2017. Click here to preview the topics and the tentative agenda.

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.

ACB & HRM (Alicyclobacillus & Heat Resistant Mold) Subcommittee

The objectives / goals of the committee include: Subcommittee description needed.

The Subcommittee Chair position for this committee is open. If you are interested in the position, please contact the ISBT office at for more information.

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.

Subcommittee Chair

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

More Information

Food Safety Subcommittee

The objectives / goals of the committee include: Subcommittee description needed.

Subcommittee Chair

Don Goss
Dr Pepper Snapple Group
Phone: 3145836489

More Information

Sensory Subcommittee

The objectives / goals of the committee include: Subcommittee description needed.

Subcommittee Chair

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

More Information

Areas of Interest

  • Promotes innovative technologies and methods
  • Assessing quality of raw materials, packaging, closures, etc.
  • Improving the quality and production of beverages
  • Publish and maintain the Quality Manual series including, our current methods for measuring the quality of beverage products, ingredients, packages, closures, and other aspects relating to the production and distribution of beverage products
  • The second edition of ISBT Carbon Dioxide Guidelines and Analytical Procedure Bibliography was completed in March 2001. Copies of this publication are available for purchase through the ISBT office
  • The Technical Presentations Guidelines Bulletin was completed in April of 2001. Copies of this bulletin are available from the ISBT office

Archive

Click here for the committee's archive page.