Researchers & Scientists
This is the page that answers the question the research directory structurally cannot: not "who worked on sorghum" but "who is this person, what do they work on, and where do I find them." An academic looking for a malting enzymologist, a journalist looking for someone to quote, or a brewer looking for the person behind a paper all arrive needing the same thing — and none of them knows which grain page holds the answer.
Entries here are short by design. This page owns the person — who they are, where they work, and what they span. The research directory owns the work itself, subject by subject, and each entry links to it.
Page established 2026-08-25 · seeded from existing site entries; growing.
How to read it — entry rules, and what a listing means
Two kinds of entry. Where someone is already described in the research directory, this page carries a pointer — name, specialism, subjects touched, link to the page that owns the description. Where they are not, this page carries the entry itself. Nothing is described in two places.
Organizations sit inside the role they perform. Research groups, institutes and federal units belong here alongside the people in them.
Described, never endorsed. A listing is a map reference, not a recommendation, and implies no relationship with this site. Listing someone does not mean they have endorsed this site or its positions.
What qualifies. A published body of work, a named research role, or a public programme.
Corrections and removals — contact us.
The roster — who does the science
Pointers to people the research directory already describes. The person and their span are named here; the work lives on the subject pages linked from each entry.
Glen Fox — UC Davis. Malting and brewing science across four of this family's grains. · sorghum, millet, rice, corn
John R.N. Taylor — University of Pretoria. The tropical-cereals canon: sorghum, maize, and teff. · sorghum, corn, teff
Elke Arendt — University College Cork. Gluten-free cereal science; senior author of the buckwheat malting corpus. · buckwheat, millet
Scott Bean — USDA-ARS Manhattan. Sorghum grain composition and protein chemistry. · sorghum
Martin Zarnkow — TU Munich, Weihenstephan. Gluten-free malting across proso millet and rice. · millet, rice
Scott Lafontaine — University of Arkansas. Flavor chemistry and alternative-malt economics. · rice, sorghum
Melinda Yerka — sorghum breeder. Described on Breeders & Agronomists
Seeded 2026-08-25. This page owns the people above; the research directory owns their work. Growing.
As the roster grows it subdivides by specialism — malting and enzyme science, grain quality and composition, genetics and genomics, brewing process and fermentation, flavor and sensory, economics and supply, and the research groups and federal units behind them.
Bodies & gatherings — the societies, journals and conferences this role runs through
Not yet mapped. The bodies and gatherings we expect to cover here: the brewing-chemistry and cereal-science societies, the journals carrying this literature, and the conferences where the field presents.
Working with them — how to approach a researcher
Not yet written. When it is, it will answer: how to reach someone about their published work, what makes a request worth their time, what to cite and how, and how a brewery or maltster proposes a collaboration rather than asking for free consulting.
How this role connects — documented links to other roles and subjects
No entries yet. Every connection carries its own evidence link — no inferred relationships, no speculation.
Who's missing — where this page's coverage runs out
Not yet assessed. A documented zero is an answer.
Work on this science, or know whose work we've missed? Tell us.