ReferenceA map, a dataset, or a directory. It makes no recommendation.
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.
Start by what you need
If you want the work rather than the person, it is already indexed subject by subject: grain by grain in the research directory, and by conversion route in the enzymes wing. Read the paper before writing to its author; most first questions are answered inside it.
If you are citing a method, the method families are documented side by side on the evaluation-methods wing. Which measurement tradition a number came from decides whether two malt figures can be compared at all.
If you have a question this field has not answered, that is worth more to it than a request for advice. The research asks are written so a working brewhouse or a home kettle can run them, and the open problems list is where the gaps are kept.
Know which door you are knocking on. The same expertise sits behind different instruments: a federal intramural unit works through cooperative agreements rather than grant applications, a university takes grants or contracts, and an industry scientist may need clearance before speaking at all. The affiliation in each roster line is what tells you which.
If you have data rather than a question, publishable brewhouse records are the scarcest input in this category. The batch record and lot reporting formats exist so a result can leave your brewery in a form somebody else can use.
If what you need is a test rather than a study, that is a different role: labs & certifiers.
The rules every directory runs on, what an entry is, what a listing means, and who owns a person, are on one page: How the directories work. Corrections and removals: contact us.
| Name | What | Category | Verified |
|---|---|---|---|
| Henriette de Kock | University of Pretoria. | The roster | — |
| Edgar Chambers IV | Kansas State University, Sensory Analysis Center. | The roster | — |
| Glen Fox | UC Davis. Malting and brewing science across four of this family's grains. | The roster | — |
| John R.N. Taylor | University of Pretoria. | The roster | — |
| Elke Arendt | University College Cork. | The roster | — |
| Scott Bean | USDA-ARS Manhattan, retired February 2026. | The roster | 2026-09-08 |
| Martin Zarnkow | TU Munich, Weihenstephan. | The roster | — |
| Scott Lafontaine | University of Arkansas. | The roster | — |
| R.C. Agu | brewing and distilling scientist. | The roster | — |
| Geoff Palmer | Heriot-Watt University. | The roster | — |
| Laurie Novellie | CSIR, South Africa. The founding figure of sorghum malt diastatic measurement, and the assay tradition the field still traces… | The roster | — |
| Jane Dewar | South African malting scientist. | The roster | — |
| Barry McCleary | Megazyme's founder. Enzyme assay method development and standardization, and still publishing the methods themselves. | The roster | — |
| Sten Aastrup | Novozymes. The producer side's named scientist: brewing application lead, and author of the industry's enzymes-in-brewing… | The roster | — |
| Edyta Kordialik-Bogacka | Łódź University of Technology. | The roster | — |
| Cockburn, Elias & Hopfer | Penn State University. | The roster | — |
| Escalona-Buendía, Romero-Medina & Verde-Calvo | Autonomous Metropolitan University, Mexico City. | The roster | — |
| Drew Budner | Coastal Carolina University, professor of chemistry. | The roster | — |
| Katherine Thompson-Witrick | University of Florida, food science and human nutrition. | The roster | — |
| Bernardo Pontes Guimarães | University of Arkansas. | The roster | — |
| Sergio O. Serna-Saldívar | Tecnológico de Monterrey, Research Director at CB-FEMSA. | The roster | — |
| Robert VanBuren | Michigan State University. | The roster | — |
| Zerihun Tadele | University of Bern; head of the Tef Improvement Project. | The roster | — |
| Kebebew Assefa | Ethiopian Institute of Agricultural Research; | The roster | — |
| Humphrey C. Nzelibe | Ahmadu Bello University, Zaria. | The roster | — |
| Mark Tester | KAUST. Plant scientist working quinoa genomics and dryland agriculture. | The roster | — |
| Carlo Catassi | Università Politecnica delle Marche. | The roster | — |
| Katharina A. Scherf | Technical University of Munich. | The roster | — |
| Eric A.E. Garber | FDA CFSAN. The federal food-analysis scientist working gluten in fermented and hydrolyzed foods. | The roster | — |
| Michelle L. Colgrave & Gregory J. Tanner | CSIRO. Mass-spectrometry quantification of cereal prolamins. | The roster | — |
| Patrick McGovern | University of Pennsylvania Museum. | The roster | — |
| Melinda Yerka | sorghum breeder. Could answer Ask 5. | The roster | — |
| K. Asai | co-author, A. oryzae genome consortium. | The roster | 2026-09-07 |
| Griffiths Atungulu | University of Arkansas food and grain processing engineering; | The roster | 2026-09-07 |
| Joseph Awika | Texas A&M. · sorghum | The roster | 2026-09-07 |
| John Baggett | University of Nevada, Reno. | The roster | 2026-09-07 |
| Thomas Björkman | Cornell University. · buckwheat | The roster | 2026-09-07 |
| Aline Duarte Correia de Brito | PhD candidate, Montana State University. | The roster | 2026-09-07 |
| Edward Buckler | USDA-ARS research geneticist at Cornell. | The roster | 2026-09-07 |
| Joseph Carr | Department of Chemistry, Coastal Carolina University. | The roster | 2026-09-07 |
| Surinder Chopra | Penn State. · sorghum | The roster | 2026-09-07 |
| Carolina Ciacci | University of Salerno. | The roster | 2026-09-07 |
| E. Cortés-Ceballos | Tecnológico de Monterrey. | The roster | 2026-09-07 |
| Timothy Dalton | Kansas State University, agricultural economics. | The roster | 2026-09-07 |
| Glenna Dean | archaeologist, Archeobotanical Services, New Mexico. | The roster | 2026-09-07 |
| Elisabeth Dieckman-Meyer | Department of Chemistry, Coastal Carolina University. | The roster | 2026-09-07 |
| Crystal Dozier | assistant professor of anthropology, United States. | The roster | 2026-09-07 |
| Alessio Fasano | MassGeneral for Children. | The roster | 2026-09-07 |
| Sherry Flint-Garcia | USDA-ARS lead scientist, Columbia, Missouri. | The roster | 2026-09-07 |
| Stefano Guandalini | University of Chicago, Department of Pediatrics, Section of Pediatric Gastroenterology, Hepatology and Nutrition. | The roster | 2026-09-07 |
| Bruce Hamaker | Purdue University, Whistler Center. | The roster | 2026-09-07 |
| Wayne Hanna | University of Georgia, Tifton. | The roster | 2026-09-07 |
| Wim Hekkels | University of Leiden. | The roster | 2026-09-07 |
| Erick Heredia-Olea | Tecnológico de Monterrey. | The roster | 2026-09-07 |
| Candice Hirsch | University of Minnesota, agronomy and plant genetics. | The roster | 2026-09-07 |
| James Holland | USDA-ARS Plant Science Research Unit, Raleigh. | The roster | 2026-09-07 |
| Sylvester Holt | University of Copenhagen, Department of Food Science. | The roster | 2026-09-07 |
| Steffen Husby | lead author of the ESPGHAN guidelines for diagnosing coeliac disease in children, including the biopsy-sparing pathway. | The roster | 2026-09-07 |
| Eiji Ichishima | Professor Emeritus, Tohoku University. | The roster | 2026-09-07 |
| Thomas Isakeit | professor and extension specialist, plant pathology, Texas A&M AgriLife Extension; | The roster | 2026-09-29 |
| S.V. Krishna Jagadish | Thornton Distinguished Chair, Plant and Soil Science, Texas Tech University. | The roster | 2026-09-07 |
| Lene Jespersen | co-author, dolo review; | The roster | 2026-09-07 |
| Ciaran P. Kelly | Beth Israel Deaconess. | The roster | 2026-09-07 |
| Ivan Kreft | University of Ljubljana. | The roster | 2026-09-07 |
| Stephen Kresovich | Clemson University. · sorghum | The roster | 2026-09-07 |
| Johanita Kruger | co-author of the raw-grain yeast-nutrition study: maize and sorghum phytase chemistry for whole-grain lager brewing, from the… | The roster | 2026-09-07 |
| Cynthia Kupper | Gluten Intolerance Group of North America. | The roster | 2026-09-07 |
| Daniel A. Leffler | Beth Israel Deaconess. | The roster | 2026-09-07 |
| M.L. Lefyedi | University of Pretoria. | The roster | 2026-09-07 |
| Natalia de Leon | University of Wisconsin–Madison. | The roster | 2026-09-07 |
| Maureen M. Leonard | MassGeneral for Children. | The roster | 2026-09-07 |
| Jonas F. Ludvigsson | Karolinska Institutet. | The roster | 2026-09-07 |
| Masayuki Machida | AIST, Japan. · koji and grown enzymes | The roster | 2026-09-07 |
| Ken-ichi Matsushima | Shinshu University. · buckwheat | The roster | 2026-09-07 |
| Anna McClung | USDA-ARS Dale Bumpers National Rice Research Center. | The roster | 2026-09-07 |
| Joseph A. Murray | Mayo Clinic. · celiac and health | The roster | 2026-09-07 |
| James Owusu-Kwarteng | co-author, dolo review. | The roster | 2026-09-07 |
| Rakhi Panda | FDA. · testing and certification | The roster | 2026-09-07 |
| Kamaranga H.S. Peiris | formerly USDA-ARS Manhattan, retired 2026; | The roster | 2026-09-08 |
| Mayeli Peralta-Contreras | Tecnológico de Monterrey. | The roster | 2026-09-07 |
| Sydney Phiri | Zambia Agriculture Research Institute. | The roster | 2026-09-07 |
| Shannon R.M. Pinson | USDA-ARS Dale Bumpers National Rice Research Center. | The roster | 2026-09-07 |
| Louis Prom | research plant pathologist, USDA-ARS Crop Germplasm Research, College Station, Texas; | The roster | 2026-09-29 |
| Patricia Rayas-Duarte | Oklahoma State University, professor of cereal chemistry. | The roster | 2026-09-07 |
| Devin Rose | University of Nebraska–Lincoln, food science and agronomy; | The roster | 2026-09-07 |
| Alberto Rubio-Tapia | first author of the American College of Gastroenterology's clinical guideline on diagnosis and management. | The roster | 2026-09-07 |
| Ángela Ruiz-Carnicer | University of Seville. | The roster | 2026-09-07 |
| Agnieszka Salamon | lead author of the modern oat-and-buckwheat malt characterization, the current malt-quality data on the pseudocereal. | The roster | 2026-09-07 |
| Hagrétou Sawadogo-Lingani | lead author of the standing review of dolo, the West African sorghum beer, which records the moulds and bacteria associated… | The roster | 2026-09-07 |
| James Schnable | University of Nebraska–Lincoln, quantitative genetics. | The roster | 2026-09-07 |
| Patrick Schnable | Iowa State University, plant genetics. | The roster | 2026-09-07 |
| Verónica Segura | University of Seville. | The roster | 2026-09-07 |
| Brett Serafini | Department of Chemistry, Coastal Carolina University. | The roster | 2026-09-07 |
| Nadia Shakoor | Danforth Plant Science Center. | The roster | 2026-09-07 |
| Thomas H. Shellhammer | Oregon State University. | The roster | 2026-09-07 |
| Marisa G. Stahl | led the Autoimmunity Screening for Kids study, which screened a general pediatric population rather than a symptomatic one. | The roster | 2026-09-07 |
| Michael Tilley | USDA-ARS Manhattan; research chemist and acting research leader of the Grain Quality and Structure Research Unit. | The roster | 2026-09-08 |
| Samantha Tucker | Department of Chemistry, Coastal Carolina University. | The roster | 2026-09-07 |
| Donghai Wang | professor, biological and agricultural engineering, Kansas State University; | The roster | 2026-09-29 |
| American Society of Brewing Chemists | The North American brewing methods body, and the framework any gluten-free malt specification would be written against. | Bodies & gatherings | — |
| Master Brewers Association of the Americas | The working brewers' technical body, the channel through which producer-side science actually reaches breweries. | Bodies & gatherings | — |
| The Chartered Institute of Brewers & Distillers | Formerly the IBD. Its Journal of the Institute of Brewing carries a large share of the literature indexed across this directory. | Bodies & gatherings | — |
| MEBAK | The Central European brewing analysis commission, the other methods tradition gluten-free malt work gets measured against. | Bodies & gatherings | — |
| Brewing Society of Japan | The field's academic society in Japan, and publisher of the Journal of the Brewing Society of Japan: the standing venue for… | Bodies & gatherings | — |
| The Prolamin Working Group | Founded 1985 at the University of Leiden; | Bodies & gatherings | — |
| AOAC International | Publisher of the Journal of AOAC International, the venue where analytical methods for this problem are validated. | Bodies & gatherings | — |
| South African Bureau of Standards | Published SABS 235 in 1970, the diastatic-power standard for sorghum and millet malts, and with it the Sorghum Diastatic Unit… | Bodies & gatherings | — |
| IRRI — International Rice Research Institute | The global center of rice science and germplasm, and the deepest research infrastructure behind any gluten-free brewing grain. | Bodies & gatherings | — |
| CIMMYT — International Maize and Wheat Improvement Center | The global maize center and germplasm bank, holding the genetic diversity of corn's home continent. | Bodies & gatherings | — |
| MaizeGDB and the Maize Genetics Cooperation Stock Center | The crop's federal community database and the living collection behind it, both maintained with USDA-ARS support, shared… | Bodies & gatherings | — |
| The Maize Genetics Meeting | The crop's annual scientific gathering, running toward its seventieth year. | Bodies & gatherings | — |
| The Global Sorghum Conference | The field's international gathering of researchers, producers and industry; | Bodies & gatherings | — |
| The International Buckwheat Research Association | The crop's own international scientific body, founded 1981 per its directory profile, with a standing symposium series,… | Bodies & gatherings | — |
| The International Workshops on Tef | The field's convening tradition, running through Debre Zeit on a roughly decadal beat. | Bodies & gatherings | — |
| United Sorghum Checkoff Program | The US producer board for this site's principal grain, and a research funder; | Bodies & gatherings | — |
The roster — who does the science99 entries
Henriette de Kock — University of Pretoria. Sensory science across the tropical cereals; the panel behind the only descriptive study of sorghum malt wort we have found. · flavor and sensory, sorghum
Edgar Chambers IV — Kansas State University, Sensory Analysis Center. The sorghum grain flavour lexicon, and the anchored-reference method a malt lexicon would build on. · flavor and sensory
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. Could answer Ask 6 and Ask 9. Gluten-free cereal science; senior author of the buckwheat malting corpus. · buckwheat, millet
Scott Bean — USDA-ARS Manhattan, retired February 2026. Sorghum grain composition and protein chemistry. · sorghum · Arranged Bard's 2019 introductions at Kansas State, per the brewery's own record; this directory's no-relationship disclaimer does not apply to him. · Verified 2026-09-08, retirement per the unit's acting research leader by email
Martin Zarnkow — TU Munich, Weihenstephan. Gluten-free malting across proso millet and rice. · millet, rice
Scott Lafontaine — University of Arkansas. Could answer Ask 9. Flavor chemistry and alternative-malt economics. · rice, sorghum
R.C. Agu — brewing and distilling scientist. Could answer Ask 9. Malting and mashing of gluten-free cereals, from malted sorghum with added enzymes through germination-temperature work on rice and buckwheat. · external enzymes, internal enzymes
Geoff Palmer — Heriot-Watt University. Grain science and malting, and the sorghum program that housed the commercial-enzyme work. · external enzymes
Laurie Novellie — CSIR, South Africa. The founding figure of sorghum malt diastatic measurement, and the assay tradition the field still traces back to. · the Novellie/CSIR methods
Jane Dewar — South African malting scientist. Sorghum and pearl-millet malting, in the CSIR-to-Pretoria lineage. · millet
Barry McCleary — Megazyme's founder. Enzyme assay method development and standardization, and still publishing the methods themselves. · internal enzymes
Sten Aastrup — Novozymes. The producer side's named scientist: brewing application lead, and author of the industry's enzymes-in-brewing chapters and handbooks. · external enzymes
Edyta Kordialik-Bogacka — Łódź University of Technology. Commercial enzyme mixtures applied to unmalted pseudocereals. · quinoa and amaranth, external enzymes
Cockburn, Elias & Hopfer — Penn State University. Could answer Ask 11. The US gluten-free brewing research group; mashing-protocol and fermentable-sugar process science. · millet, sorghum
Escalona-Buendía, Romero-Medina & Verde-Calvo — Autonomous Metropolitan University, Mexico City. The biotechnology group carrying corn beer's most sustained research thread. · corn
Drew Budner — Coastal Carolina University, professor of chemistry. Aroma and yeast-strain chemistry of sorghum beer. · flavor and sensory, yeast and fermentation
Katherine Thompson-Witrick — University of Florida, food science and human nutrition. Fermented-beverage flavor chemistry across millet and sorghum. · millet, flavor and sensory
Bernardo Pontes Guimarães — University of Arkansas. Could answer Ask 9. Rice malting suitability and the cost modeling behind it. · rice
Sergio O. Serna-Saldívar — Tecnológico de Monterrey, Research Director at CB-FEMSA. Cereal science running through gluten-free grain processing generally, sorghum koji included. · koji and grown enzymes
Robert VanBuren — Michigan State University. Plant genomics of stress-resilient crops, teff among them. · teff
Zerihun Tadele — University of Bern; head of the Tef Improvement Project. · Described on Breeders & Agronomists · teff
Kebebew Assefa — Ethiopian Institute of Agricultural Research; Ethiopia's national teff research coordinator. · Described on Breeders & Agronomists · teff
Humphrey C. Nzelibe — Ahmadu Bello University, Zaria. The biochemist behind fonio's malting corpus. · fonio
Mark Tester — KAUST. Plant scientist working quinoa genomics and dryland agriculture. · quinoa and amaranth
Carlo Catassi — Università Politecnica delle Marche. Celiac clinical research: gluten thresholds and the gluten-related disorders. · celiac and health
Katharina A. Scherf — Technical University of Munich. Gluten chemistry, and the measurement of partially hydrolyzed gluten in fermented foods. · testing and certification
Eric A.E. Garber — FDA CFSAN. The federal food-analysis scientist working gluten in fermented and hydrolyzed foods. · testing and certification
Michelle L. Colgrave & Gregory J. Tanner — CSIRO. Mass-spectrometry quantification of cereal prolamins. · testing and certification
Patrick McGovern — University of Pennsylvania Museum. Archaeochemist; residue analysis of ancient fermented beverages. · traditional fermentation
Melinda Yerka — sorghum breeder. Could answer Ask 5. Described on Breeders & Agronomists
*Seeded 2026-08-25, filled 2026-08-27. This page owns the people above; the research directory owns their work. Growing.— Also described on the research directories —
K. Asai — co-author, A. oryzae genome consortium. · koji and grown enzymes · Verified 2026-09-07
Griffiths Atungulu — University of Arkansas food and grain processing engineering; co-author of the rice malting evaluation. · rice · Verified 2026-09-07
Joseph Awika — Texas A&M. · sorghum · Verified 2026-09-07
John Baggett — University of Nevada, Reno. · sorghum · traditional fermentation · Verified 2026-09-07
Thomas Björkman — Cornell University. · buckwheat · Verified 2026-09-07
Aline Duarte Correia de Brito — PhD candidate, Montana State University. · koji and grown enzymes · Verified 2026-09-07
Edward Buckler — USDA-ARS research geneticist at Cornell. · corn · Verified 2026-09-07
Joseph Carr — Department of Chemistry, Coastal Carolina University. · yeast and fermentation · Verified 2026-09-07
Surinder Chopra — Penn State. · sorghum · Verified 2026-09-07
Carolina Ciacci — University of Salerno. · celiac and health · Verified 2026-09-07
E. Cortés-Ceballos — Tecnológico de Monterrey. · koji and grown enzymes · Verified 2026-09-07
Timothy Dalton — Kansas State University, agricultural economics. · millet · Verified 2026-09-07
Glenna Dean — archaeologist, Archeobotanical Services, New Mexico. · traditional fermentation · Verified 2026-09-07
Elisabeth Dieckman-Meyer — Department of Chemistry, Coastal Carolina University. · yeast and fermentation · Verified 2026-09-07
Crystal Dozier — assistant professor of anthropology, United States. · traditional fermentation · Verified 2026-09-07
Alessio Fasano — MassGeneral for Children. · celiac and health · Verified 2026-09-07
Sherry Flint-Garcia — USDA-ARS lead scientist, Columbia, Missouri. · corn · Verified 2026-09-07
Stefano Guandalini — University of Chicago, Department of Pediatrics, Section of Pediatric Gastroenterology, Hepatology and Nutrition. · celiac and health · Verified 2026-09-07
Bruce Hamaker — Purdue University, Whistler Center. · millet · sorghum · Verified 2026-09-07
Wayne Hanna — University of Georgia, Tifton. · millet · Verified 2026-09-07
Wim Hekkels — University of Leiden. · testing and certification · Verified 2026-09-07
Erick Heredia-Olea — Tecnológico de Monterrey. · koji and grown enzymes · Verified 2026-09-07
Candice Hirsch — University of Minnesota, agronomy and plant genetics. · corn · Verified 2026-09-07
James Holland — USDA-ARS Plant Science Research Unit, Raleigh. · corn · Verified 2026-09-07
Sylvester Holt — University of Copenhagen, Department of Food Science. · koji and grown enzymes · Verified 2026-09-07
Steffen Husby — lead author of the ESPGHAN guidelines for diagnosing coeliac disease in children, including the biopsy-sparing pathway. · celiac and health · Verified 2026-09-07
Eiji Ichishima — Professor Emeritus, Tohoku University. · koji and grown enzymes · Verified 2026-09-07
Thomas Isakeit — professor and extension specialist, plant pathology, Texas A&M AgriLife Extension; first report of sorghum ergot in the US. · sorghum · Verified 2026-09-29
S.V. Krishna Jagadish — Thornton Distinguished Chair, Plant and Soil Science, Texas Tech University. · sorghum · Verified 2026-09-07
Lene Jespersen — co-author, dolo review; the Copenhagen-side fermentation microbiology. · traditional fermentation · Verified 2026-09-07
Ciaran P. Kelly — Beth Israel Deaconess. · celiac and health · Verified 2026-09-07
Ivan Kreft — University of Ljubljana. · buckwheat · Verified 2026-09-07
Stephen Kresovich — Clemson University. · sorghum · Verified 2026-09-07
Johanita Kruger — co-author of the raw-grain yeast-nutrition study: maize and sorghum phytase chemistry for whole-grain lager brewing, from the Pretoria program. · corn · Verified 2026-09-07
Cynthia Kupper — Gluten Intolerance Group of North America. · celiac and health · Verified 2026-09-07
Daniel A. Leffler — Beth Israel Deaconess. · celiac and health · Verified 2026-09-07
M.L. Lefyedi — University of Pretoria. · koji and grown enzymes · Verified 2026-09-07
Natalia de Leon — University of Wisconsin–Madison. · corn · Verified 2026-09-07
Maureen M. Leonard — MassGeneral for Children. · celiac and health · Verified 2026-09-07
Jonas F. Ludvigsson — Karolinska Institutet. · celiac and health · Verified 2026-09-07
Masayuki Machida — AIST, Japan. · koji and grown enzymes · Verified 2026-09-07
Ken-ichi Matsushima — Shinshu University. · buckwheat · Verified 2026-09-07
Anna McClung — USDA-ARS Dale Bumpers National Rice Research Center. · rice · Verified 2026-09-07
Joseph A. Murray — Mayo Clinic. · celiac and health · Verified 2026-09-07
James Owusu-Kwarteng — co-author, dolo review. · traditional fermentation · Verified 2026-09-07
Rakhi Panda — FDA. · testing and certification · Verified 2026-09-07
Kamaranga H.S. Peiris — formerly USDA-ARS Manhattan, retired 2026; now working through Kansas State's Center for Sorghum Improvement. · sorghum · Verified 2026-09-08
Mayeli Peralta-Contreras — Tecnológico de Monterrey. · process and equipment · Verified 2026-09-07
Sydney Phiri — Zambia Agriculture Research Institute. · traditional fermentation · Verified 2026-09-07
Shannon R.M. Pinson — USDA-ARS Dale Bumpers National Rice Research Center. · rice · Verified 2026-09-07
Louis Prom — research plant pathologist, USDA-ARS Crop Germplasm Research, College Station, Texas; sorghum grain weathering across environments. · sorghum · Verified 2026-09-29
Patricia Rayas-Duarte — Oklahoma State University, professor of cereal chemistry. · buckwheat · Verified 2026-09-07
Devin Rose — University of Nebraska–Lincoln, food science and agronomy; founding member of the Nebraska Food for Health Center. · millet · Verified 2026-09-07
Alberto Rubio-Tapia — first author of the American College of Gastroenterology's clinical guideline on diagnosis and management. · celiac and health · Verified 2026-09-07
Ángela Ruiz-Carnicer — University of Seville. · celiac and health · Verified 2026-09-07
Agnieszka Salamon — lead author of the modern oat-and-buckwheat malt characterization, the current malt-quality data on the pseudocereal. · buckwheat · Verified 2026-09-07
Hagrétou Sawadogo-Lingani — lead author of the standing review of dolo, the West African sorghum beer, which records the moulds and bacteria associated with its malting. · traditional fermentation · Verified 2026-09-07
James Schnable — University of Nebraska–Lincoln, quantitative genetics. · corn · millet · Verified 2026-09-07
Patrick Schnable — Iowa State University, plant genetics. · corn · millet · Verified 2026-09-07
Verónica Segura — University of Seville. · celiac and health · Verified 2026-09-07
Brett Serafini — Department of Chemistry, Coastal Carolina University. · yeast and fermentation · Verified 2026-09-07
Nadia Shakoor — Danforth Plant Science Center. · sorghum · Verified 2026-09-07
Thomas H. Shellhammer — Oregon State University. · flavor and sensory · Verified 2026-09-07
Marisa G. Stahl — led the Autoimmunity Screening for Kids study, which screened a general pediatric population rather than a symptomatic one. · celiac and health · Verified 2026-09-07
Michael Tilley — USDA-ARS Manhattan; research chemist and acting research leader of the Grain Quality and Structure Research Unit. · sorghum · Verified 2026-09-08
Samantha Tucker — Department of Chemistry, Coastal Carolina University. · yeast and fermentation · Verified 2026-09-07
Donghai Wang — professor, biological and agricultural engineering, Kansas State University; sorghum bioconversion and growing-location effects. · sorghum · Verified 2026-09-29
Bodies & gatherings — the societies, journals and conferences this role runs through16 entries
Employers are not listed here. An affiliation belongs in the person's line above. These are the bodies a researcher in this field joins, submits to, attends, draws material from, or is measured against.
American Society of Brewing Chemists. The North American brewing methods body, and the framework any gluten-free malt specification would be written against. · ASBC · corn
Master Brewers Association of the Americas. The working brewers' technical body, the channel through which producer-side science actually reaches breweries. · external enzymes
The Chartered Institute of Brewers & Distillers. Formerly the IBD. Its Journal of the Institute of Brewing carries a large share of the literature indexed across this directory. · distilling
MEBAK. The Central European brewing analysis commission, the other methods tradition gluten-free malt work gets measured against. · rice · the evaluation-methods wing
Brewing Society of Japan. The field's academic society in Japan, and publisher of the Journal of the Brewing Society of Japan: the standing venue for koji science, much of which never reaches English-language brewing journals. · koji and grown enzymes
The Prolamin Working Group. Founded 1985 at the University of Leiden; the body that supplies the reference material behind gluten measurement worldwide, and issues the community's formal statements. · testing and certification
AOAC International. Publisher of the Journal of AOAC International, the venue where analytical methods for this problem are validated. · testing and certification
South African Bureau of Standards. Published SABS 235 in 1970, the diastatic-power standard for sorghum and millet malts, and with it the Sorghum Diastatic Unit — a national standards body writing a specification for a gluten-free malt. · the standard, documented
ICRISAT — International Crops Research Institute for the Semi-Arid Tropics. The global center for sorghum and millet germplasm and improvement, holding the deepest collection of sorghum genetic diversity in the world. · ICRISAT · sorghum
IRRI — International Rice Research Institute. The global center of rice science and germplasm, and the deepest research infrastructure behind any gluten-free brewing grain. · rice
CIMMYT — International Maize and Wheat Improvement Center. The global maize center and germplasm bank, holding the genetic diversity of corn's home continent. · corn
MaizeGDB and the Maize Genetics Cooperation Stock Center. The crop's federal community database and the living collection behind it, both maintained with USDA-ARS support, shared infrastructure of a kind no gluten-free brewing grain has. · MaizeGDB · corn
The Maize Genetics Meeting. The crop's annual scientific gathering, running toward its seventieth year. · the meeting · corn
The Global Sorghum Conference. The field's international gathering of researchers, producers and industry; the 2026 conference runs September 14–18 in Lubbock, Texas. · sorghum
The International Buckwheat Research Association. The crop's own international scientific body, founded 1981 per its directory profile, with a standing symposium series, infrastructure no other grain in this family has. · buckwheat
The International Workshops on Tef. The field's convening tradition, running through Debre Zeit on a roughly decadal beat. · teff
United Sorghum Checkoff Program. The US producer board for this site's principal grain, and a research funder; its request for proposals is paused for 2026 pending evaluation. · sorghum
How this role connects — documented links to other roles and subjects
Every connection carries its own evidence link: no inferred relationships, no speculation.
- This role sits upstream of every other one on the site. The mash temperature a brewer holds, the acceptance criteria a maltster writes, and the claim a label makes all resolve to a published measurement, and where that measurement does not exist, the practice is convention. Why the 190°F baseline exists
- Researchers and breeders are one pipeline with two role pages. A malting trait is a research finding until a breeding program carries it into a released variety; the people doing the second half are on breeders & agronomists.
- The analytical dispute is shared with the labs. Whether an assay can find gluten in a fermented beer is a research question and a commercial service at once: the same methods, argued in journals and sold as a test. · testing and certification · labs & certifiers
- Clinical medicine sits upstream of a beer label. The celiac literature sets the exposure a gluten-free claim has to survive; the brewing literature only decides whether a given process meets it. · celiac and health · can you call it gluten-free
- With no industrial R&D department behind it, the experiments run in kitchens. This category's process work is disproportionately done by people not paid to do it, which makes the amateur layer a research constituency rather than an audience. · homebrewers & home maltsters
- Patient organizations here publish; they do not only advocate. Unusually for the sector, bodies listed on advocacy appear in this directory as authors of primary laboratory work. · testing and certification
- The measurement tradition is split by grain, not by discipline. Barley-derived methods mismeasure sorghum malt, which is why a separate sorghum assay lineage and a national standard exist at all, and why two honest numbers can disagree. · the method comparison
- One scientist commonly spans several grains; the grains do not span each other. The roster's overlaps (malting science across millet and rice, tropical cereals across sorghum, maize and teff) are how the small grains get studied at all: by people whose careers cross them. · the grain directories
- Federal science enters this field as a supplier of grain quality, not of beer. The USDA-ARS units named in the roster work composition, genetics and germplasm; a brewing specification would rest on their numbers, and none of those numbers is produced for a brewer. · sorghum
- The flavor wing is the newest and the emptiest. Most of this directory can answer will it convert. Very little of it can answer what will it taste like, and the people working that question are a handful. · flavor and sensory
- Traditional brewing is a research subject with living practitioners. The archaeology and microbiology of sorghum, millet and maize ferments is scholarship about processes people still run daily, which makes community partnership part of the method rather than a courtesy. · traditional fermentation
- The enzyme trade employs scientists and publishes like a field. Supplier technical literature is written by named researchers, which is why an industry affiliation appears in the roster beside the universities. · external enzymes
- Where the grain came from is a research question too. Cultivar identity, storage behavior and mycotoxin control are studied by the same people who study malting, and they are what a grower is actually being asked to guarantee. · grain source and acceptance
Who's missing — where this page's coverage runs out
- There is no gluten-free brewing research center anywhere that we have found. Every program in the roster has a different primary subject (cereal chemistry, plant genomics, celiac medicine, distilling) and reaches this category sideways. The nearest things to dedicated programs are a university group or two, which is why the literature is thin in patches no single institution is answerable for.
- Flavor and sensory is close to unstaffed. We have found one published quantitative descriptive sensory profile of a single gluten- free grain beer, and for several of the grains this site covers no published flavor or volatile characterization in a brewing context at all. · flavor and sensory
- The map follows the English-language journals. African, Asian and Latin American scholarship on these grains is substantial and is under-represented here, because much of it publishes in venues the brewing indexes do not carry. Where we know such a venue exists (Japan's brewing society journal is the clearest case), we have listed the venue and not its contents.
- This page names people; it does not route to them. Identifier lines say who someone is and where they work. Contact details, current availability, and whether anyone is taking questions at all are outside what a directory can honestly hold.
- Corrections are the mechanism. If your work is described wrongly, filed under the wrong specialism, or absent, that is a defect we would rather hear about than leave standing. · contact us
Work on this science, or know whose work we've missed? Tell us.
Page established 2026-08-25 · seeded from existing site entries; growing.