Department Chair
Department of Food Science & Technology

131 Cruess Hall   
cwbamforth@ucdavis.edu
(530) 752-9476 office
(530) 752-4759 fax

Education  

Ph.D. University of Hull, 1977
D. Sc. University of Hull, 1993        

Bio  

Dr. Bamforth is the first Anheuser-Busch Endowed Professor, who was selected after an international search. As the Anheuser-Busch Professor at U.C. Davis, Dr. Bamforth will teach undergraduate courses in Malting and Brewing Science, and possibly enzymology. He will also mentor graduate students and maintain a research program in the key areas for the brewing industry of product quality.

We are grateful to the Anheuser Busch Foundation for its support and excited about the opportunity to recruit a top notch scientist to fill this position," said Charles Shoemaker, Chair of the Department of Food Science & Technology. "The endowed chair will allow us to strengthen our teaching and research activities in brewing and fermentation science."

While accepting the research endowment, Barbara Schneeman, Dean of the College of Agricultural and Environmental Sciences, said, "This is extremely exciting for all of us who strive to make the College the world's best. This gift, and the position is creates, will add great distinction to our malting and brewing programs.

UC Davis is the only public university in the United States offering an accredited four-year program in brewing science. This program has attained international prominence under the leadership of Professor Michael Lewis, who has recently retired. There are over 150 graduates, most of whom currently are working in the brewing industry, who have completed degrees from the College's Malting and Brewing Program within the Department of Food Science and Technology.

Research Interests 

Dr. Bamforth specializes in the science of malting and brewing. His current research program focuses primarily on the wholesomeness of beer, including studies on the psychophysics of beer perception, on polyphenols and on the residues from non-starchy polysaccharide digestion that constitute soluble fiber and potential prebiotics in beer. Research in the laboratory also embraces the enzymology of the brewing process, foam stability, preventing oxidation in wort and beer and alternative paradigms for beer production.           

Awards

Cambridge Prize, Institute of Brewing, 1984