Barry Axcell Fellowship, Faculty of Science
David completed a BSc in Applied Biology at Cardiff University in 2006 and subsequently a PhD at the University of Nottingham in 2010. His PhD thesis explored the impact of dehydration and rehydration on brewing yeast and was completed in collaboration with Lallemand Inc., a manufacturer of Active Dried Yeast. He remained at the University of Nottingham where he worked as a Research Associate on a project supported by SABMiller investigating yeast and fermentation. In 2013 he began working in SABMiller's Research Brewery as a Brewing Scientist where he contributed scientific input to a range of projects. During this time he completed a Diploma in Brewing with the Institute of Brewing and Distilling (IBD). In 2015 he returned to the University of Nottingham as a Barry Axcell Research Fellow and he currently conducts research exploring the mechanisms of flavour instability in beer. He has published several articles relating to his work in The Journal of Institute of Brewing and the Journal of the American Society of Brewing Chemist, as well as presenting at many international brewing conferences.
David has a keen interest in brewing yeast, with a particular focus on its fermentation performance and impact on the foam and flavour stability of beer.
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