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Themes of research within the group include:
The University of Nottingham is a centre of excellence for brewing technologies and research, based within the Division of Food Sciences. Our scientists work with the brewing industry to meet the challenges of the 21st century; researching novel process developments targeted towards increased sustainability, efficient resource usage and minimising waste or effluents. The approach is truly multi-disciplinary, providing new solutions by bringing together expertise in crop science, malting, brewing, engineering, novel materials and environmental science.
Strategies Against Fusarium Effective in Malting Barley (SAFEMalt project) - COOK
Yeast stress and fermentation performance – POWELL
Testing the emotional response of consumers to beer - HORT
The University of Nottingham
B24 Food Sciences, Sutton Bonington Campus
Loughborough, LE12 5RD
telephone: +44 (0) 115 951 6222
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