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Scott Lafontaine
Humboldt Fellow at the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.
Professional Background
Scott Robert Lafontaine is a distinguished Humboldt postdoctoral research fellow currently affiliated with the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. With an impressive academic trajectory and a robust background in food science and chemistry, he is at the forefront of innovative research seeking to enhance flavor stability in beer. His work is crucial not only in advancing beverage quality but also in providing valuable insights into consumer preferences in the rapidly growing non-alcoholic beer market.
Before his involvement at VLB, Scott honed his expertise in beverage science as a postdoctoral scholar in Dr. Hildegarde Heymann’s lab at the University of California, Davis. There, he primarily researched the various factors that influence U.S. consumer preferences for non-alcoholic beer, further establishing his reputation as a thought leader in this niche yet significant field. His industrious academic journey includes previous roles as a Post Doctoral Research Associate and Graduate Research Assistant at Oregon State University, where he contributed significantly to the body of knowledge surrounding brewing science. He also served as a Chemistry Graduate Teaching Assistant, shaping the minds of future chemists while simultaneously expanding his own knowledge base.
Education and Achievements
Scott’s educational credentials are reflective of his dedication to the field of food science and chemistry. He earned his Doctor of Philosophy (Ph.D.) in Food Science and Technology with a specialization in Brewing Science from Oregon State University, defending his dissertation in December 2018. His doctorate focused on crucial metrics for hop aroma quality and innovative strategies to enhance this aspect of beer, underscoring his commitment to improving the brewing process. His foundational education includes earning a Master of Science (M.S.) degree in Chemistry from Oregon State University, where he delved into environmental analytical chemistry, and a second M.S. in Biotechnology from Kean University, further broadening his scientific understanding. Scott’s academic journey began with a Bachelor of Science (B.S.) in Chemistry and Molecular Biology at Kean University, where he laid the groundwork for his successful future in the sciences.
Achievements
Throughout his career, Scott Lafontaine has demonstrated a passion for understanding the complex interplay between raw material quality, production techniques, and the resulting flavor profiles of food and beverages. His research is not limited to just alcoholic products; he has made significant contributions to the study of non-alcoholic beverages as well, making him a versatile and valuable scholar in the realm of food science.
As a Humboldt Fellow, his current research at VLB Berlin positions him as a pivotal figure in advancing brewing science and innovation. His contributions are expected to have a lasting impact on the industry, especially as consumer preferences evolve towards more flavor-rich and quality-driven non-alcoholic options. By exploring the essential chemical drivers behind aroma, taste, and mouthfeel, Scott is working towards ensuring that future beverages meet the high standards of discerning consumers.
In summary, Scott Robert Lafontaine’s extensive education, impressive research background, and ongoing contributions to the field of food science exemplify his commitment to enhancing beverage quality. His focus on the flavors and aromas of beer and non-alcoholic beverages places him at the cutting edge of food and beverage research, and his work will undoubtedly influence the future landscape of these industries.
