海角黑料

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David Cook

Professor in Brewing Science, Faculty of Science

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Biography

David has 20 years of experience conducting research and teaching relating to brewing, malting, analytical food chemistry and flavour technology. He is Course Director for the University's Masters-level brewing qualifications, and played a significant part in developing these innovative e-learning-based professional development programs for brewers globally.

Current research focuses on malting science and technology, beer flavour formation and stability and the reduction of primary energy usage in malting and brewing. The Cook research group has strong track record of collaboration with and sponsorship by industry, including maltsters and multinational brewing companies.

Qualifications:

1984-1988: BSc.(Hons.) in Chemistry & Food Science, The University of Reading, UK

2000-2003: PhD Food Flavour Technology, sponsored by Firmenich SA, Geneva. 'The effects of viscosity on flavour perception' (海角黑料).

Expertise Summary

The Cook research group specialises in:

  • Assessing the functional performance of raw materials in wort production at laboratory and pilot scales, e.g. use of alternative raw materials, adjuncts or enzymes. Linking starch structure, composition and thermal properties to brewing performance.
  • Pilot malting for R&D projects, primarily aimed at novel process development, reducing malting losses and energy/ water inputs or the evaluation of malting performance of cereals/ new cultivars.
  • Characterising the flavour and sensory quality of beers and brewing raw materials. Includes the application of advanced instrumental techniques (APCI-MS, GC-MS, GC-O, HPLC) to study the formation, composition and sensory impact of flavour congeners in foods/beverages. We collaborate with the Sensory Science Centre at Nottingham utilising their specialist beer and malt taste panel.
  • The application of Electron Spin Resonance spectroscopy to predict and extend the shelf-life of packaged beer
  • Studying thermal flavour and colour generation via Maillard, caramelisation and pyrolysis reactions as influenced by food/beverage processing conditions.
  • Biomaterials processing and characterisation; development of biorefinery processes, valorisation of brewing co-product streams.

Research Summary

Current research falls into three main themes: 1. Brewing and beer quality 2. Malting Science & Technology 3. Valorisation of biomaterials and co-product streams

Exemplar projects:

  • Application of electron spin resonance spectroscopy to improve beer flavour stability
  • Development of energy efficient malting and brewing processes through the omission of malt kilning
  • Qualitative characteristics of beer bitterness and perceptual interactions between bitterness and hop aroma
  • Flavour of distilled spirits and the impacts of maturation in wood on spirit flavour
  • Sensory properties of roasted malt products
  • Flavour development during malt roasting
  • Valorisation of Brewer's grains

Selected Publications

  • MAIA, C. and COOK, D. J., 2024. Journal of the American Society of Brewing Chemists.
  • BOWLER, A.L., RODGERS, S., MENG, F., MCKECHNIE, J., COOK, D.J. and WATSON, N.J., 2024. Journal of Cleaner Production. 435, 140181
  • YORKE, J., DEW, T. and COOK, D.J., 2023. Untargeted metabolomic profiling of the differences between 100% malt beers and those made with unmalted barley adjunct: Journal of the Institute of Brewing Journal of the Institute of Brewing.
  • PARR, H., BOLAT, I. and COOK, D. J., 2023. Journal of the American Society of Brewing Chemists. 81(1), 76-87
  • BOWLER, A.L., RODGERS, S., MENG, F., MCKECHNIE, J., COOK, D.J. and WATSON, N.J., 2024. Journal of Cleaner Production. 435, 140181
  • MAIA, C. and COOK, D. J., 2024. Journal of the American Society of Brewing Chemists.
  • ALEXANDER L. BOWLER, SARAH RODGERS, DAVID J. COOK and NICHOLAS J. WATSON, 2023. Food and Bioproducts Processing. 141, 23-35
  • YORKE, J., DEW, T. and COOK, D.J., 2023. Untargeted metabolomic profiling of the differences between 100% malt beers and those made with unmalted barley adjunct: Journal of the Institute of Brewing Journal of the Institute of Brewing.
  • PARR, H., BOLAT, I. and COOK, D. J., 2023. Journal of the American Society of Brewing Chemists. 81(1), 76-87
  • MAIA, C., CUNHA, S., DEBYSER, W. and COOK, D. J., 2023. Journal of the American Society of Brewing Chemists. 81(1), 54-65
  • FILIPOWSKA, W., BOLAT, I., DE ROUCK, G., BAUWENS, J., COOK, D. J. and DE COOMAN, L., 2023. Journal of the Institute of Brewing. 129, 276-306
  • JOANNA YORKE, DAVID COOK and REBECCA FORD, 2021. Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality Beverages (Basel). 7(1), 4
  • PARR, HEBE, BOLAT, IRINA and COOK, DAVID, 2021. Food chemistry. 337, 127641-127641
  • DIETZ, CHRISTINA, COOK, DAVID, WILSON, COLIN, MARRIOTT, RAY and FORD, REBECCA, 2020. Journal of the Institute of Brewing. 126(3), 263鈥� 279
  • MOIRANGTHEM, KAMALJIT, JENKINS, DAVID, RAMAKRISHNA, PRIYA, RAJKUMARI, RANJANA and COOK, DAVID, 2020. Journal of the Institute of Brewing. 126(1), 35-45
  • DIETZ, CHRISTINA, COOK, DAVID, WILSON, COLIN, MARRIOTT, RAY and FORD, REBECCA, 2020. Journal of the Institute of Brewing. 126(3), 263-279
  • KOSTAS, EMILY T, WHITE, DANIEL A and COOK, DAVID J, 2020. Bioenergy research. 13(1), 271-285
  • DUGULIN, CELINA A, ACU脩A MU脩OZ, LUISA M, BUYSE, JASPER, DE ROUCK, GERT, BOLAT, IRINA and COOK, DAVID J, 2020. Brewing with 100% green malt 鈥� process development and key quality indicators Journal of the Institute of Brewing. 126(4), 343-353
  • DUGULIN, C., CLEGG, S., DE ROUCK, G. and COOK, D. J., 2020. Journal of the Institute of Brewing. 126(1), 24-34
  • DIETZ, C., COOK, D. J., HUISMANN, M., WILSON, C. and FORD, R., 2020. Journal of the Institute of Brewing. 126(4), 320-342
  • GADON, ARTHUR, LINFORTH, ROBERT, HARDING, STEPHEN E and COOK, DAVID, 2019. Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation Scientific reports. 9(1), 12650-8
  • BAMFORTH, CHARLES W., 2019. Food, fermentation and micro-organisms / Charles W. Bamforth, University of California, David J. Cook, The 海角黑料, Sutton Bonington Campus. Second edition.. John Wiley & Sons, Inc..
  • JENKINS, DAVID, JAMES, SUE, DEHRMANN, FRIDA, SMART, KATHERINE and COOK, DAVID, 2018. Journal of the American Society of Brewing Chemists. 76(1), 50-57
  • HOLMES, C.P., CASEY, J. and COOK, D. J., 2017. Brewing Science. 70(May/June), 100-109
  • OLADOKUN, O., JAMES, S., COWLEY, T., DEHRMANN, F., SMART, K.A., HORT, J. and COOK, D. J., 2017. Food Chemistry. 230, 215-224
  • FERRARI-JOHN, R.S., KATRIB, J., ZERVA, E., DAVIES, N., COOK, D.J., DODDS, C. and KINGMAN, S., 2017. Food and Bioprocess Technology. 10(4), 687-698
  • OLADOKUN, O., JAMES, S., SMART, K.A., HORT, J. and COOK, D. J., 2017. Brewing Science. 70(11/12), 187-196
  • KOSTAS, E.T., WILKINSON, S, WHITE, D.A. and COOK, D. J., 2017. Complete Acid-Based Hydrolysis Assay for Carbohydrate Quantification in Seaweed: A Species-Specific Optimized Approach.. In: SPILLING, K., ed., Biofuels from Algae: Methods and Protocols
  • KOSTAS, E.T., WHITE, D.A. and COOK, D. J., 2017. Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from: Algal Research Algal Research. 28, 211-219
  • GONZALEZ-ROBLES, I.W. and COOK, D. J., 2017. Extraction of wood-derived congeners into spirits as a function of ageing time, temperature, spirit type and alcohol content: a kinetic study. At: Glasgow, UK.
  • KOSTAS, E.T., WILKINSON, S., WHITE, D.A. and COOK, D.J., 2016. Journal of Algal Biomass Utilization. 7(1), 21-36
  • OLADOKUN, OLAYIDE, TARREGA, AMPARO, JAMES, SUE, SMART, KATHERINE, HORT, JOANNE and COOK, DAVID, 2016. FOOD CHEMISTRY. 205, 212-220
  • OLADOKUN, OLAYIDE, SMART, KATHERINE and COOK, DAVID, 2016. JOURNAL OF THE INSTITUTE OF BREWING. 122(1), 11-20
  • WILKINSON, STUART, SMART, KATHERINE A., JAMES, SUE and COOK, DAVID J., 2016. BIOFUEL RESEARCH JOURNAL-BRJ. 3(2), 417-+
  • OLADOKUN, O., TARREGA, A., JAMES, S., COWLEY, T., DEHRMANN, F., SMART, K.A., COOK, D. J. and HORT, J., 2016. Food Research International. 86, 104-111
  • WILKINSON, S., SMART, K.A., JAMES, S. and COOK, D.J., 2016. BioEnergy Research. 10(1), 146-157
  • GONZALEZ-ROBLES, IVONNE WENDOLYNE and COOK, DAVID J., 2016. JOURNAL OF THE INSTITUTE OF BREWING. 122(3), 369-380
  • HOLMES, C.P., CASEY, J. and COOK, D.J., 2016. Food Chemistry. 221, 324-334
  • RODRIGO S, YOUNG SD, COOK D, WILKINSON S, CLEGG S, BAILEY EH, MATHERS AW and BROADLEY MR, 2015. Food Chemistry. 182, 9-13
  • LINFORTH, R. S. T., WESTWOOD, K., SOMANI, A., DOHERTY, N. and COOK, D. J., 2015. JOURNAL OF THE INSTITUTE OF BREWING. 121(4), 490-495
  • KOSTAS, E.T., DU, C., WHITE, D.A. and COOK, D.J., 2015. Journal of Applied Phycology. 1-15
  • WILKINSON, S., SMART, K.A. and COOK, D.J., 2015. Journal of Fuels.
  • WILKINSON, STUART, SMART, KATHERINE A. and COOK, DAVID J., 2014. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 72(2), 143-153
  • WILKINSON, STUART, SMART, KATHERINE A. and COOK, DAVID J., 2014. INDUSTRIAL CROPS AND PRODUCTS. 62, 219-227
  • NIELSEN, L. K., COOK, D. J., EDWARDS, S. G. and RAY, R. V., 2014. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 179, 38-49
  • HOLMES, C.P., HENSE, W., DONNELLY, D. and COOK, D.J., 2014. Impacts of steam injection technology on volatile formation and stripping during wort boiling Technical Quarterly of the Master Brewers' Association of the Americas. 51(2), 33-41
  • HOLMES, C, COOK, D.J., CAHILL, G and SMART, K.A., 2013. Composition and ultrastructure of sorghum spent grains Journal of the Institute of Brewing. 119(1-2), 41-47
  • PANTELOGLOU, A.G., SMART, K.A. and COOK, D.J., 2013. Impacts of premature yeast flocculation factor(s) on yeast physiological characteristics and metabolite profiles during stirred and unstirred high gravity fermentations Journal of the American Society of Brewing Chemists. 71, In press
  • YAHYA, H., LINFORTH, R.S.T. and COOK, D.J., 2013. Flavour generation during commercial malt roasting operations: a time course study Food Chemistry. 145, 378-387
  • BOOTHROYD, E., JACK, F., LINFORTH, R.S.T. and COOK, D.J., 2013. Journal of the Institute of Brewing. 120(1), 16-22
  • PANTELOGLOU, A, SMART, K.A. and COOK, D.J., 2012. Journal of Industrial Microbiology and Biotechnology.
  • BOOTHROYD, E.L., LINFORTH, R.S.T. and COOK, D.J., 2012. Journal of Agricultural and Food Chemistry. 60(40), 9959-9966
  • SPEERS, A., BAUGH, C., COOK, D., ECK, E., GIBSON, B., JOY, R., MCLEOD, A., PANTELOGLOU, A., VOETZ, M., WALKER, S. and POWELL, C., 2011. Journal of the American Society of Brewing Chemists. 69(4), 281-287
  • BOOTHROYD, E.L., JACK, F., HARRISON, B. and COOK, D.J., 2011. The Impact of Increased Wash Fatty Acid Levels on the Nutty/Cereal Aroma Volatile Composition of New Make Malt Spirit. In: Proceedings of the Worldwide Distilled Spirits Conference Chapter 24
  • HOLMES, C., COOK, D.J., CAHILL, G. and SMART, K.A., 2011. Composition and ultrastructure of sorghum spent grains In: Africa Endless Possibilities: 13th IBD Africa Convention. Lake Victoria Serena, Uganda. Conference CD: Paper 04
  • DAVIES, S.M., LINFORTH, R.S., WILKINSON, S.J., SMART, K.A. and COOK, D.J., 2011. Biotechnology For Biofuels. 4, 28
  • COOK, D.J., 2011. Brewers鈥� Grains: Opportunities abound鈥� Brewers' Guardian. 60-63
  • PANTELOGLOU, A. G, BOX, W. G and SMART, K. A. & COOK, D. J., 2010. Optimization of a small-scale fermentation test to predict the premature yeast flocculation potential of malts Journal of the Institute of Brewing. 116(4), 413-420
  • CHANNELL, G.A., YAHYA, H. and COOK, D.J., 2010. Journal of the American Society of Brewing Chemists: ASBC Journal. 68(4), 175-182
  • PANTELOGLOU, AG, BOX, WG, SMART, KA and COOK, DJ, 2010. Journal Of The Institute Of Brewing. 116(4), 413-420
  • TAYLOR, A. J, COOK, D.J. and SCOTT, D.J., 2008. Chemosensory Perception. 1(2), 153-162
  • CHANNELL, G.A, YAHYA, H and WULFERT, F. & COOK, D.J., 2007. Effects of time, temperature and humidity on acrylamide generation during thermal processing of malt: an on-line mass spectrometry study In: 31st Congress of the European Brewery Convention. 1272-1280
  • HORT, J. AND COOK, D.J., 2007. Formulating low-fat food: the challenge of retaining flavour quality. In: TAYLOR, A.J. AND HORT, J., ed., Modifying flavour in food Woodhead Publishing Ltd. 131-145
  • FERRY, A.-L., HORT, J., MITCHELL, J.R., COOK, D.J., LAGARRIGUE, S. and VALLES PAMIES, B., 2006. Food Hydrocolloids. 20(6), 855-862
  • COOK, D.J, CHANNELL, G.A and ABD GHANI, M. AND TAYLOR, A.J., 2006. Thermal flavour generation: insights from mass spectrometric studies. In: BREDIE, W.L.P. AND PETERSEN, M.A., ed., Flavour science: recent advances and trends 569-572
  • COOK, D.J., 2006. Hydrocolloid-sweetener interactions in food products. In: SPILLANE, W.J., ed., Optimising sweet taste in foods Woodhead Publishing Ltd.. 388-403
  • COOK, D. J., HOLLOWOOD, T. A., LINFORTH, R. S. and TAYLOR, A. J., 2005. International Journal of Food Science and Technology. VOL 40(NUMBER 6), 631-641
  • COOK, D.J. and TAYLOR, A.J., 2005. Journal of Agricultural and Food Chemistry. 53(23), 8926-8933
  • COOK, D.J and CHANNELL, G.A. AND TAYLOR, A.J., 2005. On-line monitoring of acrylamide formation. In: MOTTRAM, D.S. AND FRIEDMAN, M., ed., Chemistry and safety of acrylamide in food 561. Springer, New York. 303-316
  • COOK, D.J, HOLLOWOOD, T.A and PETTELOT, E. AND TAYLOR, A.J., 2004. Effects of viscosity on flavor perception: a multi-modal approach. In: HOFMANN, T and HO, C.T. AND PICKENHAGEN, W., eds., Challenges in taste chemistry and biology ACS Books, Washington DC. 240-253
  • COOK, D.J, DAVIDSON, J.M and LINFORTH, R.S.T. AND TAYLOR, A.J., 2004. Measuring the sensory impact of flavor mixtures using controlled delivery. In: DEIBLER, K.D. AND DELWICHE, J.F., ed., Handbook of flavour characterization Marcel Dekker, New York. 135-149
  • COOK, D.J., HOLLOWOOD, T.A., LINFORTH, R.S.T. and TAYLOR, A.J., 2003. Chemical Senses. 28(1), 11-23
  • COOK, D.J., LINFORTH, R.S.T. and TAYLOR, A.J., 2003. Journal of Agricultural and Food Chemistry. 51(10), 3067-3072
  • TAYLOR, A.J, HOLLOWOOD, T.A, DAVIDSON, J.M and COOK, D.J. AND LINFORTH, R.S.T., 2003. Relating taste, aroma and mouthfeel stimuli to overall flavour perception. In: LE QUERE, J.L. AND ETIEVANT, P.X., ed., Flavour research at the dawn of the twenty-first century Intercept, London. 194-199
  • COOK, D., GRIERSON, D., JONES, C., WALLACE, A., WEST, G. and TUCKER, G., 2002. Molecular Biotechnology. 21(2), 123-128
  • COOK, D. J., HOLLOWOOD, T. A., LINFORTH, R. S. and TAYLOR, A. J., 2002. Food Quality and Preference. VOL 13(NUMBER 7-8), 473-480
  • MARTIN, F., COOK, D.J., HOLLOWOOD, T.A., BRAUSS, M. and TAYLOR, A., 2002. Flavour-Texture Interactions in Dairy Products: New Developments In: 26th IDF World Dairy Conference.
  • BRADLEY, A.D., COOK, D.J., EDWARDS, J.S., JOHNSTON, A.G., LINFORTH, R.S. and TAYLOR, A.J., 2001. The control and measurement of landfill odours In: Eigth international waste management and landfill symposium. 681-690

School of Biosciences

海角黑料
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Nr Loughborough
LE12 5RD, UK

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