THE BREWERS FORUM

Currently, Scott Lafontaine is an assistant professor at the University of Arkansas. Generally, his research interests include understanding the important chemical drivers of aroma, taste, and mouthfeel which define food and beverage quality, and how different factors (i.e., raw material quality, production methods, etc.) influence these analytes in value-added products (i.e., beer, wine nonalcoholic products, sake, etc.). A particular focus at the University of Arkansas will be the establishment of a group that is focused on promoting training and research initiatives in beverage development which will help to establish qualified/ diverse professionals as well as novel products of the future.