Submission 2025
| Submitted by: | Gihan Wijelath Arachchige |
| Department: | Agricultural, Food + Nutritional Science |
| Faculty: | Agricultural, Life + Environmental Sciences |
Every glass of beer tells two stories: one we drink and one we often forget. For every pint of beer, approximately 100 g of brewer’s spent grain (BSG) is left behind, which is a byproduct rich in protein and dietary fiber. Often discarded or underutilized, BSG adds to environmental burdens despite its hidden value. This image traces the transformation journey: starting with freshly brewed beer, moving to wet BSG collected after brewing, then to protein-rich dried and milled powder, and finally to a bioactive peptide-rich hydrolysate produced through enzyme-assisted extraction. My research explores how we can rescue these overlooked nutrients by turning brewing leftovers into functional food ingredients with health-promoting potential. This is a small glimpse into how science can turn waste into wellness and how a more sustainable, circular food system can begin with what we once discarded.
Was your image created using Generative AI?
No.
How was your image created?
The image was captured using a Samsung S23 smartphone camera under natural lighting conditions. It features a freshly poured beer alongside samples of wet brewer’s spent grain (BSG), dried and milled BSG powder, and a hydrolyzed BSG product, arranged on a tabletop. Minimal editing was performed to maintain authenticity: I used the autocorrect tool to blur the commercial logo on the beer bottle and to remove minor scratches visible on the table surface. No other enhancements or alterations were made, preserving the natural appearance and scientific integrity of the samples.
Where is the image located?
On the dinner table in my apartment.