Rate My Professor Tom Shellhammer

An internationally recognized expert in hops chemistry, Shellhammer teaches senior and graduate-level courses on brewing science and technology, as well as courses on the history, economics, technology, and culture of wines, beer, and spirits. He has held leadership positions including President of the American Society of Brewing Chemists and President of the District Northwest Master Brewers Association of the Americas. Since 2007, he has served on the Board of Examiners for the Institute of Brewing and Distilling in London, England. During the 2008-2009 academic year, Shellhammer conducted research and taught brewing science at the Technical University of Berlin as a Fulbright Scholar and Alexander von Humboldt Fellow. He is a Fellow of the Institute of Food Technologists and a Fellow of the Institute of Brewing and Distilling. His key publications include "Whey protein emulsion film performance as affected by lipid type and amount" (Journal of Food Science, 1997), "A discussion of polyphenols in beer physical and flavour stability" (Journal of the Institute of Brewing, 2010), "Isomerization and degradation kinetics of hop (Humulus lupulus) acids in a model wort-boiling system" (Journal of Agricultural and Food Chemistry, 2005), and "Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping" (Food Chemistry, 2019).