Science Of Brewing - Applied Sensory

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About Our Faculty Principal Instructor Michael J. Lewis, Ph.D Charles W. Bamforth, Ph.D., D.Sc Jay Prahl Jean Xavier Guinard, Ph.D. Michael J. Lewis, Ph.D., is professor emeritus of brewing science at the University of California, Davis, as well as the academic director and lead instructor of UC Davis Extension’s Professional Brewing Programs. Lewis has been honored with the Award of Merit of the Master Brewers Association of the Americas, elected as a fellow of the Institute of Brewing & Distilling and as a senior member of the International Brewers Guild. He is also a recipient of the UC Davis Distinguished Teaching Award. Charles W. Bamforth, Ph.D., D.Sc., is the lead professor of brewing science at the University of California, Davis, with more than 32 years of academic and professional brewing science expertise. He previously served as deputy director-general of Brewing Research International and research and quality assurance manager of Bass Brewers. A fellow of several organizations including the Institute of Brewing and Distilling, Bamforth is also editor in chief of the Journal of the American Society of Brewing Chemists and has published extensively on beer and brewing. Jay Prahl is the master brewer and director of brewing operations for Sudwerk Privatbrauerei Hübsch in Davis. He worked for Sudwerk during his Master Brewers Program studies at UC Davis Extension and for two years afterward. He subsequently moved to Peru and then Mexico to open and run pioneering microbrew projects in those countries. After six years in Latin America, he returned to Sudwerk in 2003 to run its brewery operations. Jean Xavier Guinard, Ph.D., is a sensory scientist and a consumer researcher. His research focuses on the sensory properties of foods and beverages, how humans perceive them, how they affect food choice and intake, and consumer behavior. He teaches undergraduate, graduate and continuing education courses in food science, brewing science, sensory science and consumer science, including Food, Folklore and Health for the UC Davis Summer Abroad program in Burgos, Spain. 10
Timothy Marbach, Ph.D Thomas Shellhammer, Ph.D. Sue Langstaff, M.S. John Krochta, Ph.D Timothy Marbach, Ph.D., is an associate professor at California State University, Sacramento. His industrial experience includes four years at the U.S. Army Fuels and Lubricants Research Facility at the Southwest Research Institute and a U.S. Department of Energy Industry Fellowship at Siemens Westinghouse Power Corporation. He has taught numerous courses in engineering including thermodynamics, research methodology and combustion. His current research includes experimental study of biofuel combustion and computational analysis of heat recirculating burners. Thomas Shellhammer, Ph.D., is the Nor’Wester professor of fermentation science and professor of brewing and food engineering in the Department of Food Science and Technology at Oregon State University where he leads the brewing education and research programs. He has been a brewing engineering instructor for the Master Brewers Program since 1993. Shellhammer is a member of the Institute of Brewing and Distilling and serves on their Board of Examiners. Sue Langstaff, M.S., is principal of Applied Sensory, LLC, a consulting company specializing in providing independent sensory evaluation services to breweries and wineries, and has extensive experience in the field of sensory evaluation of beer, wine and other alcoholic beverages. Langstaff has published papers in the Journal of American Society of Brewing Chemists and the Journal of the Institute of Brewing. She earned her M.S. in food science from the University of California, Davis. Her thesis, under the guidance of Michael Lewis, Ph.D., explored the sensory and instrumental evaluation of the mouthfeel of beer. John Krochta, Ph.D., is a professor of food engineering and packaging in the Departments of Food Science and Technology and Biological and Agricultural Engineering at University of California, Davis. His present research includes investigation of the mechanical and permeability properties of packaging films made from natural and synthetic polymers and he has published more than 100 scientific papers. Krochta is a fellow of the Institute of Food Technologists and of the International Academy of Food Science and Technology. “We are true enthusiasts for what we do….We have a lifetime of experience and deep knowledge to share with our students and a dedication to finding and educating the next generation of brewers that far exceeds common sense or reason. The best students tap into this vigorous stream and are enthused by it.” —Michael Lewis, UC Davis Extension Professional Brewing Programs academic director and lead instructor. 11
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