Dr. Chris Powell

University of Nottingham

PhD in Yeast Cell Ageing, Oxford Brookes University, UK (2001)

2001- till now: Microbiologist, Yeast Physiologist and Fermentation Scientist.
Research positions at Bass Brewers, UK (996-1997)

Co-ordinated R&D (Lallemand Inc, Canada) for the molecular characterization of a wide range of micro-organisms utilized within the food and beverage industry (2004-2010)

Post-doctoral Researcher (2001-2004)

2010-till now: Associate Professor at UN where he coordinates Masters in Research degree courses in Brewing and in Sustainable Bioenergy and Biotechnology.
Vice President, American Society of Brewing Chemists (ASBC)

Author or co-author of ca. 40 articles