F46, John Muir Building

2015-Current: PhD in Brewing Chemistry, Heriot-Watt University, Edinburgh, UK 2014-2015: MSc in Brewing and Distilling, Heriot-Watt University, Edinburgh, UK 2010-2014: BSc in Microbiology, University of Wisconsin- La Crosse, La Crosse, Wisconsin

Margaux is a PhD student supervised by Dr. Dawn Maskell and Prof. Annie Hill. Her PhD focuses on the colloidal and flavour stability of dry hopped beer. Her research works to understand and minimize hop-derived hazes while retaining maximum hop flavour and aroma. Previously, Margaux gained a strong foundation in the sciences, pursuing a BSc in Microbiology at the University of Wisconsin-La Crosse, before moving to Scotland to pursue a Master's in Brewing and Distilling at Heriot-Watt University. In her Bachelor's studies, Margaux was a Quality Control Microbiology Intern for food components and wastewater analysis at Davy Engineering Company and also worked as an Undergraduate Research Associate in Dr. Mike Hoffman's virology laboratory. Her Bachelor's dissertation brought her into close contact with brewing chemistry and laid a strong foundation for future work. While she is deeply invested in brewing chemistry, she has also developed an interest in brewing sustainability. When Margaux is not in university she enjoys running, hiking, traveling and cooking.

Research Project

The colloidal and flavour chemistry of dry hopping beer

Conferences

World Brewing Congress, Denver, Colorado, (August 2016)
5th International Young Scientists Symposium, Chico, California, (April 2016) 

Selected Publications

- None Entered -

 HONOURS & AWARDS

- None Entered -

Primary supervisor: Dr. Dawn Maskell