Fermentation Science Faculty and Specialization
 Teaching Faculty Education Specialization
Dr. Alan Bakalinsky Alan Bakalinsky PhD, University of California, Davis, 1989 Yeast Genetics

Dr. Chris Curtin

Chris Curtin PhD, Flinders Univ. of South Australia, 2005 Fermentation Microbiology
 Dr. Mark Daeschel Mark Daeschel PhD, N. Carolina State Univ., Raleigh, 1982 Microbiology
Paul Hughes Paul Hughes MBA - University of Surrey, 2005 Fermentation
 Dr. James Osborne James Osborne PhD, Washington State Univ., Pullman, 2005 Enology
 Dr. Tom Shellhammer Tom Shellhammer PhD, University of California, Davis, 1996 Brewing Chemist
 Dr. Elizabeth Tomasino Elizabeth Tomasino PhD, Lincoln University, New Zealand, 2010 Enology Wine Science
Professional Faculty
 Jeff Clawson Jeff Clawson MS Pilot Brewery Manager

Sue Queisser

Sue Queisser MS Project Manager OSU Sensory Science

* indicates graduate faculty who can accept MS and PhD candidates

Photo Person Research/Career Interests
Bakalinsky, Alan
Professor Emeritus
541-737-6510
Contact person by email

Wiegand Hall

Wiegand Hall 216B

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Physiology of fermentation with emphasis on the yeast Saccharomyces cerevisiae.

Clawson, Jeffrey
Pilot Brewery Manager
541-737-5680
Contact person by email

Wiegand Hall

Wiegand Hall 124 A

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Pilot Brewery Manager

Curtin, Christopher
Assistant Professor
541-737-1599
Contact person by email

Wiegand Hall

Wiegand Hall 232B

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Fermentation Microbiology

Daeschel, Mark
Professor Emeritus
541-737-6519
Contact person by email

Research is focused in the areas of food preservation, food safety, and food and beverage fermentation. Current investigations include:

Hughes, Paul
Assistant Professor
541-737-4595
Contact person by email

Wiegand Hall

Wiegand Hall 200A

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331
  • Visual and taste performance of beers and spirits
  • Distillation performance of spirits and botanical flavors
  • Enhanced methods for sensory evaluation
  • Low energy methods for ethanol-water separations
Li, Zhenglun (Glen)
Instructor and Advisor
541-737-4978
Contact person by email

Wiegand Hall

Wiegand Hall 200B

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Osborne, James
Associate Professor, Enology Extension Specialist
541-737-6494
Contact person by email

Wiegand Hall

Wiegand Hall 108A

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Enology

Queisser, Susan
Project Manager OSU Sensory Center
541-737-6506
Contact person by email

Wiegand Hall

Wiegand Hall 206

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Project Manager OSU Sensory Science

Shellhammer, Thomas
Professor
541-737-9308
Contact person by email

Wiegand Hall

Wiegand Hall 232A

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

Brewing Chemist

Tomasino, Elizabeth
Associate Professor
541-737-4866
Contact person by email

Wiegand Hall

Wiegand Hall 220A

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

My research focuses on flavor chemistry, sensory perception, flavor and aroma chemistry of Pinot noir and other winegrapes, and investigating structural chirality of aroma compounds in wine.