Since 2013, the Faculty of Life Sciences has been running a professional distillery which serves as a teaching centre for the art of distillation and food safety. Dr Marc-Kevin Zinn incorporates his expertise into his teaching, enabling students to gain both theoretical and practical knowledge of distillate production. He recently passed the examination to become a fine spirits sommelier at the Bavarian Academy of Gastronomy and the Bavarian State Institute for Viticulture and Horticulture.
Since 2013, the Faculty of Life Sciences has had its own professional distillery. Equipped with modern copper stills, it is not only a facility for the production of distillates, but also a teaching centre where the principles of food safety and process optimisation take centre stage. Here, students are introduced to the art of distilling, with the practical application of scientific knowledge taking centre stage.
A notable example of the link between science and practice is Dr Marc-Kevin Zinn, a microbiologist at the Faculty of Life Sciences. He recently passed the examination to become a fine spirits sommelier at the Bavarian Academy of Gastronomy and the Bavarian State Institute for Viticulture and Horticulture. As a fine spirits sommelier, Dr Zinn brings his in-depth understanding of the subtleties of the art of distillation to his teaching. His expertise encompasses the identification and evaluation of aromas and flavour notes in fine spirits, knowledge of how various raw materials influence the final product, and an understanding of the processes involved in producing high-quality distillates. In the research distillery, theoretical knowledge is combined with practical experience to provide students with a comprehensive education. The faculty attaches great importance to ensuring that students not only understand the theoretical fundamentals but also acquire the practical skills essential for a successful future career in the professional world.
