Graduate Student Wins Briess Scholarship
Alberto Jiménez-Díaz, a graduate student in the School of Food Systems
at North Dakota State University, is the second recipient of the Roger
Briess Scholarship.
Alberto Jiménez-Díaz, a graduate student in the School of Food Systems at North Dakota State University, is the second recipient of the Roger Briess Scholarship.
The scholarship is presented through the American Society of Brewing Chemists Foundation.
Jiménez-Díaz received a B.S. Degree in Food Technology and Engineering with a minor in Business from ITESM Monterrey Tech. He is now completing his M.S. degree in cereal science at North Dakota State University and has plans to seek a doctorate in the same field. With the school’s Barley Malt Quality Lab, he is working on a project to find out when the diastatic power of barley malt becomes a limiting factor in the amount of extract obtained in the wort, and the fermentability of that sweet wort.
Chilton, Wis.-based Briess produces specialty malts, malt ingredients and value-added grain- and starch-based natural sweeteners and ingredients for the food and brewing industries.
The Roger Briess Scholarship was established to help keep Briess’s commitment to malting and brewing. Briess was a fourth generation brewer/maltster. From 1971 until his death in 2001, he was president of the family business that had been started in 1876 in Czechoslovakia by his great-grandfather, Ignatius Briess. Today, Monica Briess, wife of the late Roger Briess, is CEO of Briess Industries Inc.
For more information, go to www.briess.com.
Alberto Jiménez-Díaz, a graduate student in the School of Food Systems at North Dakota State University, is the second recipient of the Roger Briess Scholarship.
The scholarship is presented through the American Society of Brewing Chemists Foundation.
Jiménez-Díaz received a B.S. Degree in Food Technology and Engineering with a minor in Business from ITESM Monterrey Tech. He is now completing his M.S. degree in cereal science at North Dakota State University and has plans to seek a doctorate in the same field. With the school’s Barley Malt Quality Lab, he is working on a project to find out when the diastatic power of barley malt becomes a limiting factor in the amount of extract obtained in the wort, and the fermentability of that sweet wort.
Chilton, Wis.-based Briess produces specialty malts, malt ingredients and value-added grain- and starch-based natural sweeteners and ingredients for the food and brewing industries.
The Roger Briess Scholarship was established to help keep Briess’s commitment to malting and brewing. Briess was a fourth generation brewer/maltster. From 1971 until his death in 2001, he was president of the family business that had been started in 1876 in Czechoslovakia by his great-grandfather, Ignatius Briess. Today, Monica Briess, wife of the late Roger Briess, is CEO of Briess Industries Inc.
For more information, go to www.briess.com.
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