David Cook Staff Biography
Course director for Brewing Science and Practice MSc
My first degree was in chemistry and food science (University of Reading) before I went on to do a PhD in Flavour Technology here in biosciences at the University of Nottingham. In 2006, as a newly appointed lecturer I was part of the team that established the brewing department at Nottingham. I have headed up our masters courses since they were introduced in 2006, and helped co-ordinate our move to new dedicated brewing facilities in 2010. This included the commissioning of the pilot brewery alongside the AB InBev 10 hL facility at Sutton Bonington Campus.
I have worked closely with the industry for 20+ years and particularly enjoy the applied nature of brewing research. In 2017 I was appointed AB InBev Professor in Brewing Science and head of the International Centre for Brewing Science at Nottingham. I have been a member of the Board of Examiners for the Institute of Brewing & Distilling (our industry professional body) since 2007 and a member of the European Brewing Science Group (which advises the Brewers of Europe on scientific aspects of importance to the industry) since 2008.
About me
What are your research interests?
- Malting science and technology, particularly with regard to process efficiency (reduced water and energy inputs).
- Functionality of brewing raw materials in wort production, particulalrly the use of adjunct materials.
- Beer flavour stability in pack and specifically oxidative flavour change, its assessment using ESR Spectroscopy and strategies for slowing the rate of flavour change to enhance beer freshness.
- Instrumental and sensory analysis of beer flavour.
- The flavours imparted by roasted malt and barley products, how these relate to production conditions and novel technologies for roasted malt production.
What are you currently working on?
- Sustainability of raw materials for brewing is a key area. I head up the Nottingham contribution to a BBSRC Collaborative Training Partnership focussed on assuring the future sustainable supply of high quality malting barley.
- Alongside industry partners we're evaluating the uses of fractioned hop aroma and bittering products in the design of non-alcoholic and low alcoholic beers.
- The contritbution of adjuncts and their processing to downstream flavour stability of beers.
- Solutions for craft and regional brewers to enhance the flavour stability of packaged beers.
- The use of alternative cereal grains, such as pearl millet, in malting and brewing.
What's the most rewarding part of being course director?
Seeing young people develop their skills, knowledge and enthusiasm for beer and brewing and knowing that our graduates are the future of the industry. It’s great to get to help people on that journey. Working closely with young brewers also helps to keep me fresh and innovative in my thinking, rather than stuck only in the old ways of doing things. The next generation always have their own stories to write.
Email David with any questions about the course