Scott Lafontaine

Scott Lafontaine is an Assistant Professor in Food Chemistry at the University of Arkansas, affiliated with the Dale Bumpers College of Agricultural, Food and Life Sciences and the Department of Food Science. His research focuses on the chemical drivers of aroma, taste, and mouthfeel in beverages like beer, wine, and non-alcoholic products, investigating how factors such as raw materials and production methods influence these qualities. Key areas include rice malt suitability for brewing, blackberry flavor development, and non-alcoholic beer innovation. He leads initiatives to establish beverage development training and research programs at the university.

His grants include projects on next-generation flavor characterization in raw materials and breeding blackberries for improved flavor. He collaborates with industry and academic partners, contributing to the Beverage Development Facility and the University of Arkansas Brewing Certificate program. Lafontaine’s work spans sensory analysis, genomic/metabolomic data integration, and agricultural process optimization. He actively participates in media and academic outreach, including podcasts and interviews on topics like rice malt brewing and regional agricultural impacts on beverage quality.

Lafontaine’s publications emphasize analytical and sensory approaches to brewing science, hop quality, and non-alcoholic beverage formulation. His research bridges food chemistry, agricultural practices, and consumer preferences, with practical applications in craft brewing and value-added product development.