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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: Discusses and evaluates new and emerging information on prevention and testing of ACB & HRM. This subcommittee is dedicated to evaluate and discuss any new and emerging technology or information regarding the prevention and testing of ACB and/or HRM related to quality. ISBT possesses one of the largest ACB culture collections. These cultures are available to all ISBT members free of charge.

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.

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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

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Food Safety 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.

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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.

Subcommittee Chair

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

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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.