Prof. David Cook

University of Nottingham

PhD in Food Sciences, Flavour Technology, University of Nottingham, UK (2003)

Associate Professor in Brewing Science with 20 years of experience conducting research and teaching relating to brewing, analytical food chemistry and flavour technology.

Course Director of the University’s Masters courses in Brewing (responsible for modules in: Raw Materials for Brewing, Brewhouse processes, Beer Analysis & Quality Management, Fundamentals of Brewing, Practical Brewing).

Current research focuses on malting science and technology, beer flavour stability and the reduction of primary energy usage in malting and brewing and has strong interactions with industry.

Member of Board of Examiners: Institute of Brewing & Distilling

Author or co-author of ca. 50 articles.