Paul Hughes | College of Agricultural Sciences

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Assistant Professor
paul.hughes [at] oregonstate.edu

Office: 541-737-4595

Wiegand Hall

Wiegand Hall 200A

3051 SW Campus Way

3051 SW Campus Way

Corvallis, OR 97331

Visual and taste performance of beers and spirits
Distillation performance of spirits and botanical flavors
Enhanced methods for sensory evaluation
Low energy methods for ethanol-water separations
Accelerated maturation of “brown” spirits

Patents

Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance.* van der Ark, R, Blokker, P, Bolshaw, L, Brouwer, E, Hughes, P, Kessels, H, Olierook, F and van Veen, M. Patent number WO2005/030920 A1, international publication date 7th April 2005.

Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance.* Hughes, P, Blokker, P, Brouwer, E, van der Ark, R and Alewijn, M. Patent number WO2006/104387 A1, international publication date 5th October 2006.

At OSU

Affiliated with:

Food Science and Techno

Career Links:

Department of Food Science & Technology

Student(s):

Professional Accomplishments

Professional Affiliations:

Freeman of the city of London
Liveryman of the Worshipful Company of Distillers
Co-founder of Horizon Proteins (spin-out to develop novel aquaculture protein sources)

Education:

1985 - B.S.c (hons) - Queen Mary University of London, Chemistry
1990 - Ph.D. - Queen Mary University of London, Organic and Analytical Chemistry
1993 - Diploma in Brewing, Institute of Brewing and Distilling
2005 - MBA - University of Surrey

My Awards

My Publications

2016

Journal Article

P. S. Hughes, “Improvement of the Resolution of Sensory Panels”, Journal of the American Society of Brewing Chemists, vol. 74, pp. 61–64, 2016.

2015

Journal Article

P. D. Maskell, Hughes, P. S., and Maskell, D. L., “When is a beer not a beer: iso-α-acids not necessarily proof of ethanol consumption?”, J Anal Toxicol, vol. 39, no. 2, p. 160, 2015.

2014

Journal Article

J. White, Traub, J., Maskell, D., Hughes, P. S., Harper, A., and Willoughby, N., “Whisky by-products: a valuable source of protein and potential applications in aquaculture”, New Biotechnology, p. S118, 2014.

2013

Journal Article

A. Irene Clark, Hughes, P. S., Grube, M., and Stewart, M. Elizabeth, “Autistic traits and sensitivity to interference with flavour identification.”, Autism Res, vol. 6, no. 5, pp. 332-6, 2013.

Miscellaneous

R. Van Der Ark, Blokker, P., Bolshaw, L., Brouwer, E. Richard, Hughes, P. S., Kessels, H., Olierook, F., and Van Veen, M., “Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance”. 2013.

2012

Journal Article

J. J. Baert, De Clippeleer, J., Hughes, P. S., De Cooman, L., and Aerts, G., “On the origin of free and bound staling aldehydes in beer.”, J Agric Food Chem, vol. 60, no. 46, pp. 11449-72, 2012.

2011

Journal Article

A. Furukawa Suárez, Kunz, T., Rodríguez, N. Cortés, MacKinlay, J., Hughes, P. S., and Methner, F. - J., “Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents”, Food chemistry, vol. 125, pp. 850–859, 2011.

S. R. Euston, Bellstedt, U., Schillbach, K., and Hughes, P. S., “The adsorption and competitive adsorption of bile salts and whey protein at the oil–water interface”, Soft Matter, vol. 7, pp. 8942–8951, 2011.

Miscellaneous

R. Van Der Ark, Blokker, P., Bolshaw, L., Brouwer, E. Richard, Hughes, P. S., Kessels, H., Olierook, F., and Van Veen, M., “Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance”. 2011.

2010

Journal Article

N. Cortés, Kunz, T., Suárez, A. Furukawa, Hughes, P. S., and Methner, F. - J., “Development and correlation between the organic radical concentration in different malt types and oxidative beer stability”, Journal of the American Society of Brewing Chemists, vol. 68, pp. 107–113, 2010.

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