School of Biosciences

Image of Rod White

Rod White

Assistant Professor, Faculty of Science


  • workRoom C05 Bioenergy and Brewing Science
    Sutton Bonington Campus
    Sutton Bonington
    LE12 5RD
  • work01159516742


Heriot Watt Brewing School 1994-1997

Bass Brewers (now Molson Coors) Graduate Scheme

Team Leader in Brewing, Kegging and Smallpack across 3 different breweries 1997 - 2000

Product Development Brewer Bass Brewers 2000 - 2003

Worshipful Company of Brewers Travel Scholar - Bitburger Germany 2003

International Product Development Brewer - Russia / Europe 2004 - 2005

Group Production Standards Brewer 2005 - 2009

Head of Product and Process Development 2009 - 2012

Process Development Lead (Europe) 2012 - 2017

Assistant Professor (Brewing) University of Nottingham 2017 -

Expertise Summary

Top 5 Skill Areas

1. Brewing Best Practice: Lead technical auditor for Molson Coors UK. Lead problem solver / trouble shooter for Europe. Responsibility for quality improvement across multiple sites and large network of contract operations.

2. Capacity / Cost Saving: Responsibility for supply chain cost reduction. Leader of numbers multi million pound cost reduction projects in areas such as raw materials, capacity generation, energy, and co products.

3. Cross Flow Filtration: Leader of ICBS Global Cross Flow group. Leader of Molson Coors group to assess X Flow technology leading to major investment in Burton Brewery.

4. Co Product Valorisation: Global lead to maximise value from co product streams and minimise spent on waste. Investigation of numerous step change technologies.

5. Craft / Micro brewing: Co Owner of a 5 barrel microbrewery. Experience of the highs and lows of small scale brewing.

Research Summary

X Flow Filtration: Investigating the key drivers of filterability. Identification of the most important particles and macromolecules involved in blocking beer X flow systems.

Past Research

Previous Research Areas include : Beer Freshness (comparison of pasteurised Vs Non pasteurised beers), Novel oxygen measurement systems, yeast viability improvements through the use of Magnesium addition, novel cleaning of mash filters using enzymes & numerous projects on Co product valorisation.

Future Research

Beer Carbon Footprint Reduction: Formation of a global group to define best practice and drive improvement on brewing Carbon Footprint.

School of Biosciences

University of Nottingham
Sutton Bonington Campus
Nr Loughborough
LE12 5RD, UK

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