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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
Prof. Daniela Delneri FRSB
Professor of Evolutionary Genomics
More about Prof. Daniela Delneri...Prof. Edward J. Louis FRSB
Professor of Genome Dynamics
More about Prof. Edward J. Louis...

Contact information
Sutton Bonington Campus
Sutton Bonington
Nottingham
LE12 5RD
Email: chris.powell@nottingham.ac.uk
Phone: