Page 6 - 2022-2023 Impact Report

6
“My research focuses on how hops and yeast interact during beer fermentation and their impact on flavor and quality. Hops contain compounds called thiols, which are initially odorless but are converted by yeast into aromatic compounds that provide tropical fruit aromas like passionfruit and guava—flavors that are highly sought after by consumers. However, controlling these compounds is challenging since they exist at parts-per-trillion levels—imagine a drop of
water in an Olympic-sized swimming pool!
The US craft beer movement has popularized hop-forward beers, such as India Pale Ales (IPAs), which require significant amounts of hops, increasing the relevance of my research. At the OSU research brewery,
I brew pilot-scale beers to explore brewing parameters like fermentation temperature, yeast nutrient levels, and yeast strains. I analyze these beers chemically and through sensory analysis to understand how these factors influence perceived flavor. My goal is to provide brewers with affordable and sustainable solutions to create unique flavors while maintaining quality.
I chose this research because I enjoy homebrewing, and my background includes developing cell-based therapies in the biopharma industry. Designing a cell’s environment to improve products parallels my current work.
The ARCS Scholar Award has provided me with financial relief as a student and a parent. The support from my sponsors, Gigi and David Ditz, and Sandy Vivas and Bridget Belgiovine, has enabled me to pursue my dreams with confidence. I truly appreciate the ARCS community's values of inclusivity and academic and scientific excellence, fostering positive change
in the world.”
Ron Samia
College of Agricultural Sciences, Food Science and Technology OSU
The Gigi & David Ditz and
Sandy Vivas & Bridget Belgiovine Scholar