Understanding the challenge of high protein barley: variation in protein composition and the potential for the extended grain fill trait

This free webinar is co-hosted by the Brewers Association and American Malting Barley Association. Registration is required. 

Speakers:

Glen Fox | Anheuser-Busch Endowed Professor Malting & Brewing Science, University of California Davis

Professor Glen Fox was appointed the Anheuser-Busch Endowed Professor of Malting and Brewing Science at the  University of California in July 2019 after 30 years of research in Australian, South Africa, Kenya, Ethiopia and  China. Dr Fox holds MSc, PhD and DSc degrees. He has over 150 publications consisting of books, book chapters and journal papers and over 200 conference presentations. His areas of research are grains, malt and brewing quality.  His current research focus is on starch and protein structure and their interactions and their impacts on wort and  beer quality. Another research interest is using a number of ‘omics platforms to understand the complex  biochemical changes during malting and brewing and the final compositional profile of beer. He also has research  investigating infrared spectroscopy for rapid assessment of grain, malt and beer quality. In 2018, he was elected a  Fellow of the Chartered Institute of Brewing & Distilling. Professor Fox is in charge of the undergraduate and  graduate brewing programs at UC Davis, and Sierra Nevada Brewing Company research laboratory. He is also on numerous industry committees.

Jamie Sherman | Associate Professor and Barley Breeder, Montana State University