Personal profile
Research interests
David Jenkins is Assistant Professor in Brewing Technology and has a keen interest in yeast, fermentation and beer quality. He has previously led specific research projects into dried yeast, flavour stability and foam. He has contributed to research covering a range of brewing related topics including process optimisation, food safety and New Product Development. During previous roles at SABMiller and the University of Nottingham along with his current position at Heriot Watt University, he has always worked at the interface between academia and industry and as such has significant experience in managing these relationships.
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 7 Affordable and Clean Energy -
SDG 13 Climate Action
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Collaborations and top research areas from the last five years
Research output
- 9 Article
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Extension of Beerline Cleaning Intervals by Electromagnetic Signals: Analysis and System Verification
Jenkins, D., 19 Apr 2026, (Accepted/In press) In: IEEE transactions on agrifood electronics.Research output: Contribution to journal › Article › peer-review
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Formate as a feedstock for single-cell protein production: Candidate formatotrophs, fermentation challenges, and scalability
Teasdale, R., Jenkins, D., Pander, B., Allison, G., Willoughby, N. & Zhuang, S., Jun 2026, In: Bioresource Technology Reports. 34, 102702.Research output: Contribution to journal › Article › peer-review
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Valorisation of Carbon Dioxide from Fermentation in Craft Brewing: Potential Technologies, Brewer Interviews, and Implication for a ‘Three-Level Valorisation System’
Grande, T., Jenkins, D., Maskell, D. L. & Zhuang, S., 3 Apr 2025, In: Journal of the American Society of Brewing Chemists. 83, 2, p. 248-259 12 p.Research output: Contribution to journal › Article › peer-review
Open AccessFile7 Link opens in a new tab Citations (Scopus)548 Downloads (Pure) -
Schizosaccharomyces pombe in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort
Pownall, B., Reid, S. J., Hill, A. E. & Jenkins, D., 15 Nov 2022, In: Fermentation. 8, 11, 643.Research output: Contribution to journal › Article › peer-review
Open AccessFile6 Link opens in a new tab Citations (Scopus)232 Downloads (Pure) -
The influence of yeast strain on the oxidative stability of beer
Jenkins, D., James, S., Dehrmann, F., Smart, K. & Cook, D., 2021, In: Journal of the Institute of Brewing. 127, 3, p. 248-255 8 p.Research output: Contribution to journal › Article › peer-review
Open AccessFile4 Link opens in a new tab Citations (Scopus)128 Downloads (Pure)