Luis Castro received a B.S. degree in chemistry from the University of Costa Rica in San Jose, Costa Rica. After two years of working in both industry and academia, he moved to the Washington State University, School of Food Science, to pursue graduate studies. After obtaining his M.S. degree in food science under Dr. Barbara Rasco working in the field of food safety, he enrolled in the Ph.D. program at the same institution working with Dr. Carolyn Ross. It was here that he started research on the impact of beer matrix components and their interactions on the sensory and chemical properties of beer. After obtaining his Ph.D. he worked as a post-doctoral researcher at Washington State University. Currently he is an assistant professor in the department of Food Science and Nutrition at California Polytechnic State University, where he teaches Food Chemistry, Food Analysis, as well as Fermentation and Brewing courses. His current research focusses on the impact of raw materials and processing conditions on the quality of beer.
August 2nd, 2021 | 33 mins 38 secs
A study examining the impacts of wort gravity, IBUs, and serial repitching of California Ale yeast.