Graeme Walker is Professor of Zymology at Abertay University, Dundee, Scotland. He has a BSc (Hons) in Brewing and Biochemistry (1975), and a PhD in Yeast Physiology (1978), both from Heriot-Watt University, Edinburgh. He was awarded a DSc by Abertay University in 2004 for his research on Yeast Physiology and Biotechnology. He has held research and academic positions in Denmark, New Zealand, the USA, and Ireland, before joining Abertay University in 1986. Graeme has conducted research, over the past 45 years, into yeast physiology and biotechnology linked to industrial fermentation processes. He is a Fellow of the Institute of Brewing and Distilling.
Short Biography
Graeme Walker is Professor of Zymology at Abertay University, Dundee, Scotland. He has a BSc (Hons) in Brewing and Biochemistry (1975), and a PhD in Yeast Physiology (1978), both from Heriot-Watt University, Edinburgh. He was awarded a DSc by Abertay University in 2004 for his research on Yeast Physiology and Biotechnology. He has held research and academic positions in Denmark, New Zealand, the USA, and Ireland, before joining Abertay University in 1986. Graeme has conducted research, over the past 45 years, into yeast physiology and biotechnology linked to industrial fermentation processes. He is a Fellow of the Institute of Brewing and Distilling.
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