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Christopher Curtin

https://foodsci.oregonstate.edu/foodsci/research/faculty-and-research-advisors#curtin

Associate Professor
christopher.curtin [at] oregonstate.edu

Office: 541-737-1599

Wiegand Hall

Wiegand Hall 232B

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Fermentation Microbiology

My laboratory’s focus is on the role of microbes in alcoholic beverage fermentation, with emphasis on brewing microbiology. I am interested in how the species that we use today to make beer, wine, cider and ethanol have evolved, and to what extent the same evolutionary forces have shaped the microbial ecology and genomes of other microbes found in these production environments. This knowledge can then be used to develop novel brewing starter cultures and management practices that improve microbial stability.

At OSU

Affiliated with: 
Food Science and Techno

Professional Accomplishments

Professional Affiliations: 

Associate editor Journal of the Science of Food and Agriculture

Education: 

B.Sc. 1999 - (Honors 1st class) Flinders University of South Australia
Ph.D. 2005 - Flinders University of South Australia

My Awards

My Publications

My Media

https://foodsci.oregonstate.edu/foodsci/research/faculty-and-research-advisors#curtin

These days, there are all kinds of flavors and brands of kombucha to choose from. Now, Oregon State University research experts are helping a company specialize its own version of the fermented tea drink.


Oregon State University scientists are beginning to unravel the key microorganisms that contribute to the fermentation of kombucha, research that is already aiding large-scale kombucha producers in the fast-growing industry.