Physicochemical and Microbiological Characterization of Craft Beers Produced in the Laboratories of the María Auxiliadora Campus of the Salesian Polytechnic University and in Craft Breweries (PYMES) in the City of Guayaquil (Beer) (Phase 1)

This research project addresses the lack of standardization and quality control in artisanal beer production in Guayaquil, Ecuador. Currently, producers rely on empirical methods, leading to variability in the quality, safety, and organoleptic characteristics of the final product. The research aims to implement methodologies validated by the American Society of Brewing Chemists (ASBC) to analyze physicochemical, microbiological, and nutritional parameters, including the detection of heavy metals using ICP-OES. The study is conducted at the laboratories of the Salesian Polytechnic University, involving the characterization of raw materials and finished products. Analyses of proteins, sugars, bitterness, physical stability, and sensory profiles will be performed. As a primary outcome, a technical manual of quality control methods will be developed, designed to be an accessible and reproducible tool for small and medium-sized producers in the region. The expected impact includes strengthening the competitiveness of craft breweries, improving food safety for consumers, and generating scientific knowledge applicable to the local biotechnology industry, aligning with the Sustainable Development Goals.<br/><br/><b>Goal</b>: <br/>Characterize artisanal beers produced in the laboratories of the Salesian Polytechnic University and by SMEs in Guayaquil through physicochemical and microbiological analyses. The goal is to standardize processes and create a quality manual to improve local production.<br/><br/><b>Research lines</b>: <br/>Technologies applied to natural resources