Thomas Shellhammer

Professor
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Dr. Shellhammer is the Nor’Wester Professor of Fermentation Science and an internationally recognized authority in hops chemistry, with research interests spanning the chemistry, sensory science, and process engineering of beer production. His program focuses on understanding how hop-derived compounds contribute to aroma, flavor, bitterness, foam performance, and the physical and flavor stability of beer. Central to this work is the elucidation of relationships between raw material composition, processing conditions, and sensory outcomes, including the roles of hop terroir, harvest maturity, postharvest handling, and storage. His laboratory conducts detailed investigations into hop oil chemistry and the contribution of specific volatile compounds to “hoppy” aroma and flavor, as well as the mechanisms underlying dry-hopping, hop–yeast interactions, and thiol biotransformation during fermentation. Complementary research examines yeast physiology and transcriptomic responses as they relate to flavor development and process efficiency, along with broader questions of raw material performance, including barley and malt quality. In addition, his program addresses applied challenges in supply chain sustainability, such as hop kilning efficiency, storage stability, and environmental impacts such as wildfire smoke on hop quality.

At OSU

Affiliated with:

Food Science and Techno

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Department of Food Science & Technology

Biography

Dr. Thomas H. Shellhammer is the Nor’Wester Professor of Fermentation Science and Professor of Food Science in the Department of Food Science and Technology at Oregon State University. An internationally recognized authority in hop chemistry and beer quality, Dr. Shellhammer leads a research program that integrates advanced analytical chemistry with human sensory science to address critical, industry-relevant problems. His work is distinguished by its global scope, collaborative reach, and direct impact on brewing practices worldwide.

Dr. Shellhammer began his academic career as an Assistant Professor in the Departments of Food Science and Technology and Food, Agricultural, and Biological Engineering at The Ohio State University (1997–2001). Over the course of his career, he has taught 11 distinct courses spanning food engineering, packaging, and brewing science, earning Oregon State University’s R.M. Wade Award for Excellence in Teaching (2009) and the Agricultural Research Foundation Distinguished Faculty Award (2022). He has authored more than 130 peer-reviewed publications, book chapters, and technical reports, and delivered over 300 invited and conference presentations on five continents.

Dr. Shellhammer’s international experience includes serving as an Alexander von Humboldt Senior Research Scholar and Guest Professor in the Institute for Biotechnology at the Technical University of Berlin (2008–2009) and as an Honorary Professor in the School of Biosciences at the University of Nottingham, England (2022–present). He is a past president of both the American Society of Brewing Chemists and the District NW Master Brewers Association, and served for 16 years on the Board of Examiners for the Institute of Brewing and Distilling (London, UK). Dr. Shellhammer is a Fellow of both the Institute of Food Technologists and the Institute of Brewing and Distilling.

Professional Accomplishments

Professional Affiliations:

American Society of Brewing Chemists
Master Brewers Association of the Americas
Institute of Brewing and Distilling
Institute of Food Technologists

Education:

B.S. 1987 - University of California, Davis, Fermentation Science
M.S. 1989 - University of California, Davis, Food Science
Ph.D. 1996 - University of California, Davis, Food Engineering

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