Dr. Chris Curtin joined Oregon State University in August 2016, with more than 12 years of expertise in industrial microbiology from his previous roles at the Australian Wine Research Institute. As co-leader of AWRI’s biosciences team, Chris oversaw major research programs in yeast-driven flavor development and the biology of Brettanomyces. He has published more than 75 papers, book chapters, and technical articles, has commercialized several wine yeast strains, and holds one patent. His lab at OSU utilizes ’omics approaches in its quest to harness microbial diversity for better brewing.