Dr. Scott Lafontaine new member of BrewingScience Group of Experts

BrewingScience | Dr. Scott Lafontaine is currently exploring the chemical and sensorial drivers of American consumer preference towards beer and wine as a postdoctoral scholar in Dr. Hildegarde Heymann’s laboratory at the University of California, Davis in the Department of Viticulture and Enology.

He was recently awarded a Humboldt Research Fellowship for Postdoctoral Researchers and will start his research stay with the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. in July 2020 focused on beer flavor stability.

He defended his Ph.D. in December 2018 under the direction of Prof. Thomas Shellhammer at Oregon State University in the Department of Food Science and Technology. His dissertation focused on investigating the dynamics of different harvesting and processing factors on dry-hop beer flavor with an emphasis on examining the major American hop varieties grown at the time: Cascade, Centennial, and Chinook. He also holds an M.S. in Chemistry from Oregon State University focused on environmental analytical chemistry and an M.S. in Biotechnology from Kean University.

He will support the BrewingScience Group of Experts regarding sensory analysis, analytical and brewing chemistry, raw material quality (hops and malt), flavor stability, dry-hopping, non-alcoholic beer and sustainable brewing processes.