معرفی
Calum Holmes is an Associate Professor at Heriot-Watt University, affiliated with the School of Engineering & Physical Sciences and the Institute of Biological Chemistry, Biophysics and Bioengineering. His research focuses on distilling science, brewing chemistry, and the optimization of malt whisky production processes. Key areas include volatile compound analysis, aroma development, and sustainable agricultural practices in beverage production. Holmes contributes to UN Sustainable Development Goals through his work on resource-efficient distilling methods and heritage grain utilization.
Education details are not explicitly provided, but his research aligns with advanced studies in chemical engineering and food science. His recent work explores topics such as ester composition in whisky, tropical aroma profiles, and roasted malt impacts on spirit quality. Holmes is an active member of professional organizations like the Institute of Brewing and Distilling and has delivered invited lectures on topics including heritage barley applications and ancient grain utilization in modern malting. His publications emphasize analytical methodologies and sensory science in alcoholic beverage research.
Collaborations span academic and industrial partners, focusing on innovation in distilling processes and product quality. Holmes' research also addresses forensic aspects of alcohol analysis, as seen in his work on Widmark equation uncertainties in beer alcohol content calculations.
