Thomas Shellhammer

Education

Ph.D., food engineering, and M.S., food science, University of California, Davis

Summary of Experience

Dr. Shellhammer specializes in beer quality and hop chemistry, with a focus on the sensory analysis of hops and their influence on beer quality. He is widely recognized for his work on hop flavor, aroma, and dry-hopping, as well as sustainability in brewing practices. Dr. Shellhammer’s research integrates analytical chemistry, sensory science, and fermentation engineering to address challenges in the beverage industry, including dry-hopping efficiency, hop-derived enzyme activity, and flavor stability in beer. He coedited two books on hop flavor and aroma and served as editorial board chair for the MBAA journal Technical Quarterly. Dr. Shellhammer has authored more than 130 peer-reviewed publications and technical reports; delivered more than 300 invited presentations across five continents; and taught a variety of courses spanning brewing science, packaging, and food engineering. He holds an honorary professorship at the University of Nottingham and previously was a guest professor at the Technical University of Berlin as an Alexander von Humboldt Senior Research Scholar. Dr. Shellhammer has served as president of the American Society of Brewing Chemists and the District Northwest Master Brewers Association of the Americas and on the board of examiners for the Institute of Brewing and Distilling, where he was also principal examiner for packaging credentials. Prior to his role at Oregon State University, he held faculty positions at The Ohio State University.