New BSG Pasta Study at DRIFT-FOOD Research Centre
Brewer’s spent grain (BSG) is one of the most abundant byproducts of the brewing industry — and one of the most underused. Instead of letting this nutrient-rich material go to waste, our team set out to explore how it could be repurposed into food.
We started by incorporating BSG into pasta and testing its properties to evaluate its quality and potential as a functional ingredient. Now we’re taking the next step: a new study investigating how BSG-enriched pasta affects gut microbiota.
Are you based near Prague and enjoy pasta? We’re looking for healthy adult volunteers to join our study this October. Participation involves two short study periods with provided meals — full details and how to get involved below.
Interested? Reach out to us — we’d love to have you on board!
Alexa Pérez Alva, PhD.
Jr. Researcher| DRIFT-FOOD
Faculty of Agrobiology, Food and Natural Resources (FAPPZ)
tel. +420 224 383 033
mob. +420 733 601 902
e-mail: perez_alva@af.czu.cz
Czech University of Life Sciences Prague
Kamýcká 129 | Praha-Suchdol | 165 00
Czech Republic
www.czu.cz
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