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Charles bamforth grape vs grain talks at google
Charles William Bamforth, FRSB, FIBD (born 1952), known as Charlie Bamforth, is an English scientist who specialises in malting and brewing. He is the Immediate Past President of the Institute of Brewing and Distilling and Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at University of California, Davis.
Contents
- Charles bamforth grape vs grain talks at google
- Dr charles bamforth talks about yeast at sj biocenter
- Life
- Bibliography
- References
Dr charles bamforth talks about yeast at sj biocenter
Life
Born in Great Britain in 1952, Charles William Bamforth grew up in Lancashire. Following schooling at Upholland Grammar School, he graduated from the University of Hull with a Bachelor of Science degree in Biochemistry in 1973 and went on to received a PhD from the same institution in 1977. The following year, he joined Brewing Research International, but in 1983, he went to work at Bass Brewers, where he was Research Manager and Quality Assurance Manager. In 1991, Bamforth became director of research at Brewing Research International. Two years later, he received a Doctor of Science degree from Hull University. In 1999, he took up the post Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis. He has also been appointed an Honorary Professor in the School of Biosciences at the University of Nottingham and was formerly a Visiting Professor of Brewing at Heriot-Watt University.
In 2014, he was elected President of the Institute of Brewing and Distilling and, as of April 2016, remains in the role. He is also a Fellow of the Institute of Brewing and Distilling, as well as a Fellow of the Society of Biology and Fellow of the International Academy of Food Science and Technology, and is the Editor-in-Chief of the Journal of the American Society of Brewing Chemists.
According to his university profile, Bamforth's research interests are malting and brewing, specifically "wholesomeness of beer, including studies on the psychophysics of beer perception, on polyphenols and on the residues from non-starchy polysaccharide digestion that constitute soluble fiber and potential prebiotics in beer. Research in the laboratory also embraces the enzymology of the brewing process, foam stability, preventing oxidation in wort and beer and alternative paradigms for beer production." He has received the Award of Distinction from the American Society of Brewing Chemists (2011) and the Cambridge Prize from the Institute of Brewing (1984).
Bibliography
A selection of recent works is included below: