Paul Hughes

Paul Hughes is an Assistant Professor at the Department of Food Science & Technology, Oregon State University. He specializes in beverage science, focusing on the chemistry and technology of beers and spirits. His research emphasizes sensory evaluation methods, distillation optimization, and sustainable production processes.

Educational Background:

• B.Sc. (Hons) in Chemistry, Queen Mary University of London (1985)
• Ph.D. in Organic and Analytical Chemistry, Queen Mary University of London (1990)
• Diploma in Brewing, Institute of Brewing and Distilling (1993)
• MBA, University of Surrey (2005)

Research Interests:

Dr. Hughes investigates the sensory and chemical properties of alcoholic beverages, including aroma composition of whey spirits, distillation efficiency, and low-energy separations. He also explores methods to enhance flavor stability and optimize production sustainability. His work bridges fundamental chemistry with industrial applications, such as valorizing distillery by-products for aquaculture protein sources.

Publications & Patents:

He has authored over 50 peer-reviewed articles and book chapters, including influential works on whisky maturation, whey utilization, and sensory panel improvement. His patents address light-induced flavor degradation in beverages, demonstrating industry-relevant innovation.

Awards & Affiliations:

• 2011: Honorary Liveryman, Worshipful Company of Distillers
• Co-founder of Horizon Proteins (aquaculture protein innovation)
• Professional memberships: Freeman of London, Liveryman of Distillers

Advising & Grants:

Guides students in fermentation science and distillation engineering. Collaborates with industry on sustainable production projects, including Oregon State’s distillery licensing guides and environmental impact studies.