Paul Hughes

Professor with a focus on the sensory and performance analysis of beers and spirits, Paul Hughes serves as an Assistant Professor in the Department of Food Science and Technology at Oregon State University's College of Agricultural Sciences. His research is centered on advancing the field of distillation, sensory evaluation, low-energy separation methods, and accelerated maturation techniques. Hughes is recognized for his innovative contributions to the field, holding two patents that demonstrate his commitment to improving beverage quality. These patents involve the development of beverages and foodstuffs that are resistant to light-induced flavor changes, utilizing specific compositions to maintain taste integrity. His work not only enhances the sensory experience of beverages but also contributes to the sustainability and efficiency of production processes. In addition to his research, Professor Hughes is actively involved in teaching and mentoring students, fostering a new generation of food scientists. His courses often integrate practical applications with theoretical knowledge, providing students with a comprehensive understanding of the complexities involved in food and beverage science. Through his dedication to both research and education, Hughes continues to make significant strides in the field of food science, particularly in the areas of beverage production and sensory analysis. His work is instrumental in shaping the future of food technology, ensuring that quality and innovation remain at the forefront of the industry.