Dr. Andrew J. MacIntosh, Ph.D.
The focus of Dr. MacIntosh’s research is the application of food engineering principles to fermentations. Examples include: the optimization of pharmaceutical production, assessment of novel substrates, waste valorization, and examining phenomenon within the brewing industry. His current work scrutinizes the generation and transport of gas (primarily CO2) throughout the fermentation stages as well as utilizing pressure swing to affect a multitude of fermentation parameters. The application of this work is of particular interest to the brewing industry where advanced monitoring/control is often employed. Additionally, this control allows for novel techniques to be implemented enabling a far greater range of products to be produced.
Dr. MacIntosh has extensive experience with pilot scale production, including: instrumentation based measurement/control, steam applications, efficiency design, thermal exchange, separation (distillation, membrane, filter, drying), etc.