Chris Powell简历_University ofNottingham酵母和发酵高级讲师Chris Powell受邀参会演讲_活动家

Scientist with experience in yeast physiology, microbiology and molecular biology. Specialties: Yeast,brewing, fermentation, microbial identification. Experience： ASBC President Company NameASBC The Science of Beer Dates Employed2015 – Present Employment Duration2 yrs LocationGreater Minneapolis-St. Paul Area Active member of ASBC Board of Directors as Vice President (2015-2016), President Elect (2016-2017) and President (2017-2018). Nottingham University Lecturer in Yeast and Fermentation Company NameNottingham University Dates EmployedFeb 2010 – Present Employment Duration7 yrs 8 mos Leader of yeast research group focused on fermentation for alcoholic beverages and biofuel production. Current research themes include: Brewing yeast phsyiology, cell biology, fermentation, stress tolerance, flavour development, breeding novel strains, yeast phentoyping, genetic drift, active dried yeast, and strategies for enhancing yeast quality for fermentation. Other areas of interest include: Microbial identification, molecular characterisation of yeasts and bacteria, and microbial spoilage of beer. ASBC The Science of Beer ASBC Technical Committee Chair Company NameASBC The Science of Beer Dates Employed2012 – 2015 Employment Duration3 yrs LocationGreater Minneapolis-St. Paul Area Active member of ASBC Board of Directors as Chair of ASBC Technical Committe. Directed development of new scientific methods, techniques and other related added-value content for publication within the ASBC MOA. ASBC The Science of Beer ASBC Secretary Company NameASBC The Science of Beer Dates Employed2010 – 2012 Employment Duration2 yrs LocationGreater Minneapolis-St. Paul Area Active member of ASBC Board of Directors in the position of Secretary. Primary role was to maintain effective records and administration, as well as supporting the function of the board and contributing towards strategic planning for the society. Lallemand Senior Scientist in Brewing & Project Manager Genetic Identification Company NameLallemand Dates EmployedApr 2006 – Feb 2010 Employment Duration3 yrs 11 mos LocationMontreal, Canada Area Senior Scientist in Brewing Yeast Research. Projects involved improvement of active dried yeast (ADY) quality for the brewing market. Project Manager Genetic Identification. Projects involved development of novel methods for yeast and bacteria identification for the food and beverage industry as well as bacteria and yeast utlized for human and animal nutrition (probiotics). In addition, responsible for development of molecular methods for fermentation tracking (wine), fermentation prediction (malolactic bacteria), breeding of new strains (baking), quantification of viable but non culturable cells (animal nutrition), and contract analysis for the food and biofuel industries.