皇冠官网网站

皇冠官网网站

教师 & 工作人员

Bernardo Alatorre is a Lecturer for the 酿造ing Operations program in the 酒店管理学院 at Metropolitan State University of 丹佛. 在丹佛州立大学之前, Bernardo has served in a wide variety of functions in the 酿造ing industry for over 30 years, 最近的职位是生产总监，然后是质量总监, Safety and Environment at Avery 酿造ing Company covering the entirety of the 酿造ing, 为公司包装和分销啤酒.

在手工酿造之前, 他负责管理墨西哥城各大啤酒厂的业务, 太平洋西北部, 乔治亚州和加利福尼亚州, carrying responsibilities covering the entire brewing process from planning, 供应链, production and packaging as well as auxiliary services like quality and utilities-facilities.

Bernardo holds an undergraduate degree in Food Engineering from the Metropolitan Autonomous University and a Masters in Science in Biotechnology and Bioengineering from the National Polytechnic Institute, 都在墨西哥, as well as a Diploma in 酿造ing By the Institute of 酿造ing and Distilling in London.

He is an avid outdoors enthusiast, cyclist, music lover, photographer and father.

海伦·弗·艾克博士.D. teaches biology and is a founding member and intercollege-liaison of the 啤酒厂运营计划 at 密歇根州立大学丹佛. Ver Eecke has been involved in the programs’ conceptualization and actualization, including co-developing the fermentation science course curriculum. To further prepare for these tasks she has shadowed at various fermentation facilities and quality assurance laboratories including Avery 酿造ery, 出台啤酒厂, 新比利时啤酒厂, 加州大学戴维斯分校. 作为一个狂热的家庭酿酒者, she’s excited to further foster collaborations with the brewing community and expand brewing operations programs at 密歇根州立大学丹佛.  She also actively runs biological QA/QC for Tivoli 酿造ing Company on the 密歇根州立大学丹佛 Campus.

作为一名极端微生物学专家, 她的作品曾在NASA杂志上刊登, 科学日报和PNAS. Ver Eecke served as senior microbiologist for an industrial fermentation company where her skills of screening, 培养, and optimizing microbes were expanded to large scale processes. Ver Eecke has been a professor of biology at numerous institutions and is currently a tenure-track professor at 密歇根州立大学丹佛. 她教普通微生物学, 微生物生态学, 发酵科学, 也是普通微生物学的教员协调员. Ver Eecke’s research lab at 密歇根州立大学丹佛 is used to study various projects including brewing, 生物修复和极端微生物.

 

凯蒂应变 came to 密歇根州立大学丹佛 in the Fall of 2018 with over 15 years of laboratory experience. She runs the Beverage Analytics QA/QC Laboratory | Powered by The Siebel Institute of Technology here at 密歇根州立大学丹佛. She is one of only seven triple-TTB Certified Chemists in the country, 并且有资格分析啤酒, 酒, 和精神.

Check out this awesome article from Company Week on Katie and the 饮料分析实验室s she manages!

之前，凯蒂获得了M.S. 来自南伊利诺伊大学卡本代尔动物学, with an emphasis in Ecotoxicology and 分析化学.  Her thesis project followed the fate and transport of the insecticidal Bt Cry1Ab protein derived from the soil bacterium, 苏云金杆菌, 位于伊利诺斯州中部的大片玉米地里. 在她从SIU毕业之后, she started working for the newly-developed SIU Fermentation Science Institute. 她帮助设计和管理服务实验室, 并管理研究所的日常运作, 一边吃着麦芽.

她得了B.S. in 生物化学 from the University of Nebraska-Lincoln in 2005, 她在癌症研究实验室工作吗. When she left Nebraska, she worked at Colorado State University under Dr. Karen Dobos, isolating and generation materials for Tuberculosis research. 从2020年秋季开始, Katie will be teaching as a full time faculty member in the 啤酒厂运营计划 here at 密歇根州立大学丹佛.

Katie is married to her husband, Ryan, who is the head baseball coach at 密歇根州立大学丹佛. 得到的!

 

Michael B. 雅可布 is an assistant professor and teaches several chemistry courses within the Chemistry Department as well as 酿造科学 within the 啤酒厂运营计划. Before teaching he had several of years of industrial experience as a chemist in Food Science. 

Jacob’s undergraduate research lab focuses on fundamental and applied spectroscopy research, 能源/可持续生物燃料研究, and quantitative and qualitative research in brewing science. 雅可布 has participated in developing curriculum for the brewing science course and the brewing program as a whole. He has also been active in the planning for the new beer labs to be built at 密歇根州立大学丹佛. 

In addition, he has consulted in the food and beverage industry extensively. 他是美国家庭酿酒者协会(AHA)的成员。, has home brewed for 11 years and made wine for five years. He is excited and happy to continue developing collaborations with the craft brewing industry and co-developing a strong brewing program involved in brewing science operations and research at 密歇根州立大学丹佛.  他教物理化学I/II, 物理化学概览, 分析化学, 仪器分析实验室, 普通化学I/II, 普通化学原理, 酿造科学.

 

安德鲁·博纳姆在拨款管理方面有经验, 课程开发, 生物化学研究, 生物化学教学. 博纳姆 is the department chair in the 密歇根州立大学丹佛 Department of Chemistry, 他是哪里的副教授. 他是美国国家科学基金会(nsf)资助的一项活跃教育基金的共同发起人, 丹佛地铁化学学者, which provides financial support and cohort-building activities for financially-limited students who intend to pursue graduate careers in chemistry. 博纳姆 has an educational career focus on both biochemistry and effective pedagogy.

伯纳姆定期教授生物化学课程, 化学方面的资深经验, 生物化学. 博纳姆 maintains and leads an active research program at 密歇根州立大学丹佛, currently with 6 undergraduate students engaged in bio-sensory design and optimization experiments. 作为一个经验丰富的家庭酿酒商, 博纳姆 has provided input in the design and structure of fermentation courses for brewing operations programs at 密歇根州立大学丹佛.