Dr. Chris Powell

Assistant Professor Yeast and Fermentation

Research Focus

Industrial Yeast Physiology. Brewing Yeast. Fermentation Performance. Yeast Stress.

Scientific Activities

President ASBC 2017

Significant Publications

Zhuang, S., Smart, K. A. and Powell, C. D. (In Press). The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations. Journal of the American Society of Brewing Chemists.

Oshoma, C. E., Greetham, D., Louis, E. J., Smart, K. A. Phister, T. G., Powell, C. and Du, C. (2015). Screening of non-Saccharomyces cerevisiae strains for tolerance to formic acid in bioethanol fermentation. Plos One. 10, e0135626. doi:10.1371/journal.pone.0135626.

Powell, C. D., Quain, D. E. and Smart, K. A. (2003). The impact of brewing yeast cell age on fermentation performance, attenuation and flocculation. FEMS Yeast Research. 3, 149-157.


Collaborators

Contact information

Room C02 Bioenergy & Brewing Science
Sutton Bonington Campus
Sutton Bonington
Nottingham
LE12 5RD

Email: chris.powell@nottingham.ac.uk
Phone: +44 (0)115 951 6191

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