Thomas Shellhammer

Dr. Tom Shellhammer, Professor
Food Science and Technology
Professor
Biography: 

Education
B.S. 1987 - University of California, Davis, Fermentation Science
M.S. 1989 - University of California, Davis, Food Science
Ph.D. 1996 - University of California, Davis, Food Engineering

Professional Activities
American Society of Brewing Chemists
Master Brewers Association of the Americas
Institute of Brewing and Distilling
Institute of Food Technologists

Faculty
Research Interests: 
Dr. Shellhammer is the Nor’Wester Professor of Fermentation Science and is an internationally recognized expert in hops chemistry. His lab studies the contribution of hops to beer flavor, foam and physical & flavor stability. He has written or contributed to 40 peer-reviewed articles, six book chapters, and obtained one patent. During the 2008-2009 academic year he conducted research and taught brewing science at the Technical University of Berlin as a Fulbright Scholar and Alexander von Humboldt Fellow. Since 2007 he has served on the Board of Examiners for the Institute of Brewing and Distilling in London, England. He has been a member of IFT since 1987.
Spotlight: 

Representative Publications
Qian, M.C and Shellhammer, T.H., Eds,  2012.  Flavor Chemistry of Wine and Other Alcoholic Beverages, ACS Symposium Series 1104, Washington DC.

Wietstock, P. and Shellhammer, T.H.  2011.  Chelating properties and hydroxyl scavenging activities of hop α- and iso-α-acids. Journal of American Society of Brewing Chemists 69(3) 133-138.

Shellhammer, T.H.  2011.  Beer color. In Beer: a Quality Perspective, Banforth, C.W. Ed., Academic Press.

Aron, P.M.  and Shellhammer, T.H. 2010. A Discussion on Polyphenols in Beer Physical and Flavor Stability, Journal of the Institute of Brewing 116(4), 369–380.

Fritsch, A., Gitelman, A. and Shellhammer, T.H.  2010.  Using a change-point model to describe temporal bitter relationships among hop derived compounds. Food Quality and Preference 21, 820-826.

Kolpin. K.M. and Shellhammer, T.H.  2009. The human bitterness detection threshold of iso-α-acids and tetrahydro-iso-α-acids in lager beer. Journal of American Society of Brewing Chemists 67(4), 200-205.

Fritsch, A. and Shellhammer, T.H.  2009.  The bitter qualities of reduced and non-reduced iso-a-acids. Journal of American Society of Brewing Chemists 67(1), 1-6.

Kunimune, T. and Shellhammer, T.H.  2008.  Foam stabilizing effects and cling formation patterns of iso-α-acids and reduced iso-α-acids in lager beer.  Journal of Agricultural and Food Chemistry 56(18), 8629-8634.

McLaughlin, I.R., Lederer, C. and Shellhammer, T.H.  2008.  Bitterness modifying properties of hop polyphenols extracted from spent hop material. Journal of American Society of Brewing Chemists 66(3), 174-183.

Fritsch, A. and Shellhammer, T.H.  2008.  Relative bitterness of reduced and non-reduced iso-α-acids in lager beer. Journal of American Society of Brewing Chemists, 66(2), 88-93.

Fritsch, A. and Shellhammer, T.H.  2007.  Alpha acids do not contribute bitterness to lager beer. Journal of American Society of Brewing Chemists. 65(1) 26-28.

Malowicki, M.G. and Shellhammer, T.H.  2006.  Factors Affecting Hop Bitter Acid Isomerization Kinetics in a Model Wort-Boiling System.  Journal of American Society of Brewing Chemists. 64(1) 29-32.

Malowicki, M.G. and Shellhammer, T.H.  2005.  Hop (Humulus lupulus) Bitter Acid Isomerization and Degradation Kinetics in a Model Wort-Boiling System.  Journal of Agricultural and Food Chemistry, 53(11) 4434-4439.

Office Phone: 
541-737-9308
Fax: 
541-737-1877