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Faculty & Staff
Bernardo Alatorre, MS Dipl. Brew
Lecturer – Brewery Operations
Specialty: Brewing Operations, Science, and Technology
Courses: Applied Brewing Operations, Beers of the World, Brewery Mechanics, Brewery Operations, Brewing Quality Analysis, Sensory Quality Analysis Beer
Bernardo Alatorre是丹佛大都会州立大学酒店学院酿造操作课程的讲师. Prior to MSU Denver, Bernardo在酿酒行业担任各种职务超过30年, most recently as Director of Production and then Quality, 安全与环境在艾弗里酿造公司覆盖整个酿造, Packaging and Distribution of Beer for the company.
Prior to craft brewing, he managed operations at major Breweries in Mexico City, the Pacific Northwest, Georgia and California, 承担从计划开始的整个酿造过程的责任, supply chain, 生产、包装及质量、实用设施等配套服务.
Bernardo拥有the Metropolitan Autonomous University的食品工程学士学位，以及the National Polytechnic Institute的生物技术和生物工程硕士学位, both in Mexico, 以及伦敦酿造和蒸馏研究所颁发的酿造文凭.
他是一个狂热的户外爱好者，骑自行车，音乐爱好者，摄影师和父亲.
Helene Ver Eecke, Ph.D.
Assistant Professor, Biology
Specialty: Extreme Microbiology, Fermentation
Courses: Brewing Fermentation
Helene Ver Eecke, Ph.D. 教授生物学，同时也是密歇根州立大学丹佛分校啤酒厂运营项目的创始成员和校际联络人. Ver Eecke参与了项目的构思和实施, 包括共同开发发酵科学课程课程. 为了进一步为这些任务做准备，她在各种发酵设施和质量保证实验室(包括Avery Brewery)实习, Breckenridge Brewery, New Belgium Brewery, and UC Davis. As an avid home-brewer, 她很高兴能进一步促进与酿酒界的合作，并扩大密歇根州立大学丹佛分校的酿酒运营项目. 她还积极为密歇根州立大学丹佛校区的Tivoli酿造公司管理生物质量保证/质量控制.
As a specialist in extreme microbiology, her work has been featured in NASA Magazine, Science Daily and PNAS. Ver Eecke在一家工业发酵公司担任高级微生物学家，她的筛选技能, cultivating, 并将优化微生物扩展到大规模过程中. Ver Eecke曾在多家机构担任生物学教授，目前是密歇根州立大学丹佛分校的终身教授. She teaches General Microbiology, Microbial Ecology, and Fermentation Science, and is the faculty coordinator of General Microbiology. Ver Eecke在密歇根州立大学丹佛分校的研究实验室被用来研究包括酿造在内的各种项目, bioremediation and extremophiles.
Katie Strain, M.S., C.B.S., T.T.B.
Lecturer, Brewery Operations Program
Specialty: Brewing Chemistry, Organic Chemistry, Homebrewing
Courses: Brewing Quality Analysis, Beers of the World
Katie Strain于2018年秋季来到密歇根州立大学丹佛分校，拥有超过15年的实验室经验. 她管理着由密歇根州立大学丹佛分校希贝尔理工学院提供支持的饮料分析QA/QC实验室. 她是全国仅有的七名三ttb认证化学家之一, and is qualified for the analysis of Beer, Wine, and Spirits.
看看《皇冠官网网站》上关于凯蒂和她管理的饮料分析实验室的这篇很棒的文章!
Previously, Katie earned her M.S. from Southern Illinois University- Carbondale in Zoology, 重点是生态毒理学和分析化学. 她的论文项目跟踪了从土壤细菌中提取的杀虫Bt Cry1Ab蛋白的命运和运输, Bacillus thuringiensis, in a large-scale corn field located in central Illinois. After she graduated from SIU, 她开始在新成立的SIU发酵科学研究所工作. She helped design and managed the Service Laboratory, and managed the day-to-day operations of the Institute, all while snacking on malt.
She earned a B.S. 2005年从内布拉斯加大学林肯分校获得生物化学学位, where she worked in a cancer research lab. 离开内布拉斯加州后，她在科罗拉多州立大学(Colorado State University. Karen Dobos，结核病研究的分离和生成材料. Starting in Fall of 2020, 凯蒂将作为密歇根州立大学丹佛分校啤酒厂运营项目的全职教员任教.
凯蒂嫁给了她的丈夫瑞安，瑞安是密歇根州立大学丹佛分校的棒球总教练. Get Rowdy!
Michael B. Jacobs, Ph.D.
Assistant Professor, Chemistry
Specialty: Physical, Analytical, Brewing, and Applied Chemistry
Courses: Brewing Science
Michael B. 雅各布斯是一名助理教授，在化学系教授几门化学课程，并在啤酒厂运营计划中教授酿造科学. 在教学之前，他作为食品科学的化学家有几年的工业经验.
雅各布的本科研究实验室专注于基础和应用光谱学研究, energy/sustainability biofuel research, 以及酿酒科学的定量和定性研究. 雅各布斯参与了酿酒科学课程和整个酿酒项目的课程开发. 他还积极参与计划在密歇根州立大学丹佛分校建立新的啤酒实验室.
此外，他还广泛从事食品和饮料行业的咨询工作. He is part of the American Homebrewers Association (AHA), 在家酿酒11年，酿酒5年. 他很兴奋也很高兴能继续发展与精酿行业的合作，并共同开发一个强大的酿造项目，涉及密歇根州立大学丹佛分校的酿造科学运营和研究. He teaches Physical Chemistry I/II, Survey of Physical Chemistry, Analytical Chemistry, Instrumental Analysis Lab, General Chemistry I/II, Principles of General Chemistry, and Brewing Science.
Andrew J. Bonham, Ph.D.
Associate Professor, Chemistry
Specialty: Biochemistry
Courses: Brewing Science
Andrew Bonham has experience in grant administration, curriculum development, biochemistry research, and biochemistry teaching. 博纳姆是密歇根州立大学丹佛分校化学系的系主任, where he is an associate professor. He is co-PI on an active NSF-funded educational grant, Denver Metro Chem Scholars, 哪个机构为经济拮据的学生提供经济支持和队伍建设活动，帮助他们攻读化学专业的研究生. 博纳姆的教育事业专注于生物化学和有效教学法.
Bonham regularly teaches courses in biochemistry, senior experience in chemistry, and biological chemistry. 博纳姆在密歇根州立大学丹佛分校维持并领导着一个活跃的研究项目, 目前有6名本科生从事生物感官设计与优化实验. As a seasoned home-brewer, 博纳姆为密歇根州立大学丹佛分校的酿造操作项目提供了发酵课程的设计和结构.