Paul Schwarz is a professor of Plant Sciences at North Dakota State University where he directs malting barley quality research and serves as the director of food safety. His current interests focus on mycotoxins in malting and brewing, malt quality of non-traditional cereals, and the history of barley in North America. He previously worked at the Kurth Malting Corp., Milwaukee, Wis.; A. Egger Bierbrauerei, Worb, Switzerland; and was a visiting scientist at the Coors Brewing Co., Golden, Colo.