Andrew Higgs

Andrew Higgs is a Lecturer at Christopher Newport University (CNU), affiliated with the Department of Biology, Chemistry and Environmental Science. He holds a Ph.D. in Chemistry from the University of Michigan and a BA in Chemistry from Franklin and Marshall College.

His research focuses on the intersection of analytical chemistry and food science, particularly in brewing processes. Key areas include the impact of regional agricultural factors ("malt terroir") on beer composition, aroma and taste profiling, and phytochemical analysis of brewing ingredients like hops. He employs advanced techniques such as high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and high-resolution liquid chromatography-mass spectrometry (HR-LCMS) in his work.

Dr. Higgs has presented multiple research findings at conferences including SERMACS and the ACS National Meeting. His recent work explores phenolic compounds in beer, hop phytochemical variability, and methodological approaches in undergraduate organic and analytical laboratories.