Amanda C. Stewart
Amanda Stewart
1230 Washington Street SW
Blacksburg, VA 24061
Education:
- Ph.D., Food Science, Purdue University, 2013
- M.S., Agricultural and Biological Engineering, Purdue University, 2004
- B.S., Agricultural and Biological Engineering, Purdue University, 2003
- B.S., Biochemistry, Purdue University, 2003
Teaching Responsibilities:
FST 3114/HORT 3114 Wines and Vines
FST 2544/HNFE 2544 Functional Foods for Health
FST 4654 Food and Beverage Fermentation
Research Interests:
In the Enology and Fermentation lab, we work with wine and hard cider quality, and the impact of food and beverage fermentation processes on bioactive compounds relevant to human health. Current projects include collaborations with horticulture researchers to develop vineyard and orchard management practices for improved wine and cider quality, and the impact of hard cider processing methods on cider chemistry and quality. Currently, we are investigating the impact of yeast assimilable nitrogen composition and concentration on yeast and bacterial metabolism during and after fermentation, and the impact of juice clarification methods on fermentation and cider polyphenol concentration and composition. We are also working to develop new, collaborative projects in the area of fermented vegetables and human health.