Teaching and Research Faculty
Fermentation microbiology, yeast biology
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.
Quality and stability of beers and distilled spirits
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.
Professor, Enology Extension Specialist
Wine microbiology with emphasis on malolactic fermentation and the microbial spoilage of wine. Influence of various wine microorganisms on wine quality.
Brewing chemist, beer and hops, quality and flavor
Brewing science and technologies related to beer production and quality, in particular hop chemistry, flavor and quality.
Sensory analyst, wine sensory; wine flavor and mouthfeel chemistry
Relationships between wine sensory and chemical data; determination and importance of chiral aroma compounds in wine; differentiation of regional wine styles.
Instructor and Advisor
Instructor and Advisor,
Assistant Professor Senior Research
Pilot Research Brewery Manager
Brewing and brewing technology
OSU Creamery Manager
Beaver Classic™ Cheese Program and Production
Center for Sensory & Consumer Behavior Research