Dr. Franz Berbert Ferreira: Extracting Essential Oils from Hops

Dr. Franz Berbert Ferreira at B.U. to acquire expertise in “extracting the essential oils from hops”

Dr. Franz Berbert Ferreira is currently at Bishop’s University, where he is acquiring expertise in extracting essential oils from hops. He graduated with a degree in Chemical Engineering in 1998, followed by a master’s degree in 2000 and a Ph.D. in 2020. Dr. Ferreira began his career in the industrial sector in 2001 as a Process Supervisor at InBev’s Manaus brewery, marking 23 years as a brewer—one of his true passions. He also conducted research at the Amazon Biotechnology Center (CBA), focusing on pilot plants and scale-up processes.

Since 2004, Dr. Ferreira has been involved in academia and currently serves as a professor at the Federal University of Amazonas (UFAM). His work there emphasizes research, teaching specialized courses, and developing chemical engineering processes in the lab. His expertise spans brewing technology, natural products, drying, membrane separation, fermentation, and distillation, among other areas. At present, he is a visiting professor at Bishop’s University, conducting research on hop essential oils and studying alternative methods of hop utilization within the Department of Chemical and Brewing Sciences.

Dr. Ferreira’s interest in chemistry and chemical engineering stems from his understanding of how these fields are deeply intertwined with almost every aspect of life, playing a crucial role in the development of new technologies. He believes that sustainable industrial development is essential for human progress, as it drives innovation while ensuring a balance between economic growth and environmental protection. This vision of creating impactful solutions through chemistry motivated him to pursue a career in chemical engineering.

He chose Bishop’s University for his research due to its unique position as an anglophone institution in a predominantly francophone city, providing a great opportunity to immerse himself in both English and French. The university boasts excellent infrastructure and is one of the few in the world with a brewing science program, complete with an on-campus brewery. This offers a rare chance to conduct hands-on research in brewing, making it an ideal place for advancing his study of hop essential oils and innovative brewing techniques.

Dr. Ferreira’s project focuses on extracting essential oils from hops and incorporating them into different stages of the brewing process. Essential oils are highly concentrated plant extracts valued for their aromatic and therapeutic properties, offering benefits such as antioxidant, antimicrobial, and anti-inflammatory effects. In brewing, hop essential oils are crucial for enhancing the aroma, flavor, and stability of beer. Their growing demand in craft beer production facilitates the creation of unique, innovative brews, driving new trends in the industry.

He envisions the future of his field as being closely connected to technological innovations such as IoT and the integration of diverse technologies like biotechnology and new materials. These advancements will play a crucial role in enhancing the safety of workers and clients, improving quality, and reducing costs. The focus will be on creating sustainable solutions that bridge technology and efficiency, driving progress in the industry.