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.