Scott Lafontaine, PhD

Assistant Professor in Food Chemistry
University of Arkansas, United States

Disclosure information not submitted.

Presentation(s):

• Focus Session - Beyond Barley, Brewing with Alternative Grain

  Wednesday, August 13, 2025
  3:00pm - 4:15pm PDT

• P-05 - Aging Behavior and Flavor Stability of Hoppy Ales: Chemical and Sensory Insights

  Wednesday, August 13, 2025
  4:30pm - 5:15pm PDT

• P-27 - From Tradition to Innovation: Koji Enzymes in Next-Gen Fermentation

  Wednesday, August 13, 2025
  4:30pm - 5:15pm PDT

• P-44 - Filtering the Facts. How Yeast Choice Shapes Non-alcoholic Beer Filtration & Stability

  Wednesday, August 13, 2025
  4:30pm - 5:15pm PDT

• Malting and Brewing Qualities of Globally Sourced Rice Cultivars

  Thursday, August 14, 2025
  10:45am - 11:10am PDT

• Industrial Perspectives on Malted Rice: Upscaling Production and Insights from Malt Houses and Breweries

  Thursday, August 14, 2025
  1:40pm - 2:05pm PDT

• Making a Sake-like Product with Traditional Brewing Methods

  Thursday, August 14, 2025
  2:05pm - 2:30pm PDT

• Beyond Sweetness – a Study on Yeast Selection, High-gravity Fermentation, and Glucose Oxidase in Non-alcoholic Beer Production

  Thursday, August 14, 2025
  1:15pm - 1:40pm PDT

• Investigating Antimicrobial Factors for the Stabilization of Beyond Beer Products

  Thursday, August 14, 2025
  1:40pm - 2:05pm PDT

• P-06 - Evaluating the Impact of Surface Microbiomes from Germinating Barley on the Flavor Profile of Malted Rice

  Thursday, August 14, 2025
  4:30pm - 5:15pm PDT

• P-30 - Shelf Life of Rice and How It Affects Brewing Quality

  Thursday, August 14, 2025
  4:30pm - 5:15pm PDT

• P-33 - Determining the Absolute Thresholds of Iron (III) Sulfate (Fe2(SO4)3) and Iron (III) Chloride (FeCl3) in Non-alcoholic Beer

  Thursday, August 14, 2025
  4:30pm - 5:15pm PDT

• Focus Session - Alternative Grains and Cropping Systems: Potential for the Malting and Brewing Industries

  Friday, August 15, 2025
  10:45am - 12:00pm PDT