Teaching and Research Faculty
Chris Curtin
Assistant Professor
Fermentation microbiology, yeast biology
[email protected]
Fermentation microbiology with an emphasis on brewing yeast and microbial ecology of beer production; development of new yeast strains, biology of Brettanomyces species, and the application of genomic techniques in food science.
Paul Hughes
Assistant Professor
Quality and stability of beers and distilled spirits
[email protected]
Beer and distilled spirit quality (taste, visual) and product stability, distilled spirits innovation including alternative methods of ethanol-water separation, accelerated- and photo-maturation of distilled spirits, and the application of ab initio computational chemistry and kinetic modeling to beer and distilled spirits problems.
James Osborne
Professor, Enology Extension Specialist
Wine microbiology
[email protected]
Wine microbiology with emphasis on malolactic fermentation and the microbial spoilage of wine. Influence of various wine microorganisms on wine quality.
Tom Shellhammer
Professor
Brewing chemist, beer and hops, quality and flavor
[email protected]
Brewing science and technologies related to beer production and quality, in particular hop chemistry, flavor and quality.
Elizabeth Tomasino
Associate Professor
Sensory analyst, wine sensory; wine flavor and mouthfeel chemistry
[email protected]
Relationships between wine sensory and chemical data; determination and importance of chiral aroma compounds in wine; differentiation of regional wine styles.
Instructor and Advisor
Glen Li
Instructor and Advisor,
Assistant Professor Senior Research
[email protected]
Professional Faculty
Jeff Clawson
Pilot Research Brewery Manager
Brewing and brewing technology
[email protected]
Sara Maruyama
Project Manager,
Center for Sensory & Consumer Behavior Research
[email protected]