Anheuser-Busch Endowed Professor of Malting and Brewing Sciences
- Food Science and Technology
Dr Glen Fox’s areas of research are barley, malt and brewing quality. His current research focus is on starch structure and its impact 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. In 2018, he was made a Fellow of the Institute of Brewing. He has been on a number of methods committees for the American Society of Brewing Chemists. Dr Fox has also been on organizing committees for a number of national and international conference. He has numerous book chapters and peer reviewed journal articles and is senior editor, of the upcoming book “Achieving sustainable cultivation of barley” Burleigh Dodds Science publishing. He is associate editor for the Journal of Near Infrared Spectroscopy and the Journal for the Science of Food and Agriculture.
- Ph.D., Southern Cross University, Australia
- 2018: Institute of Brewing - Fellow