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Energy Recovery from Brewing Industry Wastes (Monterrey Campus)

Dr. Roberto Parra’s doctoral student, Ornella Sosa, spent a year at the Swette Center for Environmental Biotechnology. During that time, she researched the treatment of spent grains and wasted yeast from the brewing industry, while producing bioenergy using these highly concentrated resources. Large amounts of brewer’s spent yeast are commonly discarded in landfills, used as animal feed or as low-value compost. However, this waste still has an important potential for energy production. Anaerobic treatment of this waste can offer direct benefits to the brewing process.

ASU Program Owner(s)

Cesar I. Torres
Senior Sustainability Scientist, Julie Ann Wrigley Global Institute of Sustainability
Assistant Professor, School for Engineering of Matter, Transport and Energy, Ira A. Fulton Schools of Engineering
cit@asu.edu
Bio: http://torres.environmentalbiotechnology.org

Mexican Program Partner(s)

Roberto Parra Saldivar
Profesor Investigador, Centro de Biotecnología FEMSA
Tecnológico de Monterrey, Campus Monterrey
r.parra@itesm.mx
Bio:http://www.tecgradschool.mx/teachers/phd/biotecnology/roberto-parra-sald...