Faculty

Institution

Unit

Venue

Drew Budner

Professor

Coastal Carolina University

Affiliations

Coastal Carolina University

Gupta College of Science

Department Of Chemistry

Department of Chemistry

Department Of Secondary Science Education

Department of Chemistry

Wall College of Business

The Clay Brittain Jr. Center for Resort Tourism

Drew Budner is currently serving as a Coastal Carolina University Professor at Coastal Carolina University.

Honors

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Experiences

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Education

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Drew Budner

Coastal Carolina University

Professor

You can click a keyword to filter the displayed items

food fermentation food chemistry beverage industry natural products food science microbiology alcohol (drug) food quality biochemical engineering chemistry education process biochemistry flavor profile aroma profiles biochemistry chemical engineering botany physic education general chemistry food packaging phytochemistry sensory science problem-based learning statistical significant differences beer brewed environmental engineering bioactive compounds food safety bioenergy phytochemical analysis natural product communication food microbiology applied microbiology educational strategies quaternary science palaeogeography cryosphere tectonophysics chemical composition project-based learning cannabis use food mycology industrial mycology food bioprocessing process integration grain quality agricultural chemistry yeast instructional program adaptive learning sustainable packaging educational data mining pyroclastic flow volcanic process volcanism integrative learning student learning microbiological impacts project-based integrated lecture sensory profile american coolship ales comparison review ethanol concentration dry-hemped beer volatile compounds fermentation parameters mixed culture fermentation water ionic chemistry sorghum beer electrochemical sensor

Notable Scholarly Works

Notable Federal Grants

Collaborators

Investigation of Millet-Based Beer Fermentation and the Volatile Compounds Formed. Beverages (2026)

millet-based beer fermentationfood fermentationfood chemistry

Chemical and Sensory Attributes of Different Ethanol Reduction Methods in Muscadine Wine Production. Beverages (2025)

food fermentationfood chemistryfood sciencenatural productsbeverage industrysensory attributesmuscadine wine productionalcohol (drug)

How Water Chemistry Affects the Production and Flavor Profile of Kombucha and Other Fermented Beverages. Journal of the American Society of Brewing Chemists (2025)

process biochemistrywater qualityfood fermentationfood chemistryfood sciencebiochemical engineeringfood bioprocessingflavor profileother fermented beveragesenvironmental engineeringwater chemistry

Applications of Diastatic Saccharomyces Cerevisiae in Brewing, Distilling and Biofuel Production. Journal of the Institute of Brewing (2024)

John NemenyiSantiago Cardenas-PintoAna Martin-RyalsZiynet BozDrew BudnerAndrew MacIntoshBoce ZhangKatherine Witrick

biofuel productiondiastatic saccharomycesbeverage industrybotanymicrobiologyyeastapplied microbiology

Impact of Water Ionic Chemistry on Kombucha Fermentation. Beverages (2024)

process biochemistryfood fermentationbiochemical engineeringchemical engineeringwater ionic chemistry

Influence of Ethanol Concentration on the Extraction of Cannabinoid and Volatile Compounds for Dry-Hemped Beer. Beverages (2024)

volatile compoundsnatural productsdry-hemped beeralcohol (drug)ethanol concentrationcannabis use

Packaging Implications for Wine and Alcoholic Beverages. EDIS (2024)

alcoholic beveragesbeverage industryalcohol (drug)sustainable packagingmarketingfood packaging

Targeted Study of the Effect of Yeast Strain on Volatile Compounds Produced in Sorghum Beer. Foods (2024)

food fermentationfood chemistryfood sciencenatural productssorghum beerbioenergyvolatile compounds producedindustrial mycologyyeast strain

The Effect of Mixed Culture Fermentation of Saccharomyces Cerevisiae and Saccharomyces Cerevisiae Var. Diastaticus on Fermentation Parameters and Flavor Profile. Journal of Food Science (2023)

John NemenyiEric R. PittsAna Martin‐RyalsZiynet BozBoce ZhangZhen JiaDrew BudnerAndrew J. MacIntoshKatherine A. Thompson‐Witrick

food fermentationfood scienceflavor profilebotanymicrobiologyfood mycologyfermentation parametersmixed culture fermentation

Chemical Composition of Kombucha. Beverages (2022)

phytochemistrynatural productsnatural product communicationbiochemistrychemical composition

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Drew Budner

Professor

Coastal Carolina University

Affiliations

Coastal Carolina University

Gupta College of Science

Department Of Chemistry

Department of Chemistry

Department Of Secondary Science Education

Department of Chemistry

Wall College of Business

The Clay Brittain Jr. Center for Resort Tourism

Drew Budner is currently serving as a Coastal Carolina University Professor at Coastal Carolina University.

Honors

Create free account to unlock more features

Experiences

Create free account to unlock more features

Education

Create free account to unlock more features

Drew Budner

Coastal Carolina University

Professor

You can click a keyword to filter the displayed items

Notable Scholarly Works

Notable Federal Grants

Collaborators

Investigation of Millet-Based Beer Fermentation and the Volatile Compounds Formed. Beverages (2026)

millet-based beer fermentationfood fermentationfood chemistry

Chemical and Sensory Attributes of Different Ethanol Reduction Methods in Muscadine Wine Production. Beverages (2025)

food fermentationfood chemistryfood sciencenatural productsbeverage industrysensory attributesmuscadine wine productionalcohol (drug)

How Water Chemistry Affects the Production and Flavor Profile of Kombucha and Other Fermented Beverages. Journal of the American Society of Brewing Chemists (2025)

process biochemistrywater qualityfood fermentationfood chemistryfood sciencebiochemical engineeringfood bioprocessingflavor profileother fermented beveragesenvironmental engineeringwater chemistry

Applications of Diastatic Saccharomyces Cerevisiae in Brewing, Distilling and Biofuel Production. Journal of the Institute of Brewing (2024)

John NemenyiSantiago Cardenas-PintoAna Martin-RyalsZiynet BozDrew BudnerAndrew MacIntoshBoce ZhangKatherine Witrick

biofuel productiondiastatic saccharomycesbeverage industrybotanymicrobiologyyeastapplied microbiology

Impact of Water Ionic Chemistry on Kombucha Fermentation. Beverages (2024)

process biochemistryfood fermentationbiochemical engineeringchemical engineeringwater ionic chemistry

Influence of Ethanol Concentration on the Extraction of Cannabinoid and Volatile Compounds for Dry-Hemped Beer. Beverages (2024)

volatile compoundsnatural productsdry-hemped beeralcohol (drug)ethanol concentrationcannabis use

Packaging Implications for Wine and Alcoholic Beverages. EDIS (2024)

alcoholic beveragesbeverage industryalcohol (drug)sustainable packagingmarketingfood packaging

Targeted Study of the Effect of Yeast Strain on Volatile Compounds Produced in Sorghum Beer. Foods (2024)

food fermentationfood chemistryfood sciencenatural productssorghum beerbioenergyvolatile compounds producedindustrial mycologyyeast strain

The Effect of Mixed Culture Fermentation of Saccharomyces Cerevisiae and Saccharomyces Cerevisiae Var. Diastaticus on Fermentation Parameters and Flavor Profile. Journal of Food Science (2023)

John NemenyiEric R. PittsAna Martin‐RyalsZiynet BozBoce ZhangZhen JiaDrew BudnerAndrew J. MacIntoshKatherine A. Thompson‐Witrick

food fermentationfood scienceflavor profilebotanymicrobiologyfood mycologyfermentation parametersmixed culture fermentation

Chemical Composition of Kombucha. Beverages (2022)

phytochemistrynatural productsnatural product communicationbiochemistrychemical composition

1
2
3
10 / page