Clark Da​nderson

Clark A. Danderson, PhD, received his B.S. in Plant Biology from the University of New Hampshire and his M.S. and PhD in Plant Biology from the University of Illinois. His previous research focused on plant-insect interactions and the evolutionary relationships of species in the carrot plant family. Most recently, Danderson graduated from the Graduate Certificate Program in Brewing Science and Operations here at Auburn. Prior to joining the Horst Schulze School of Hospitality Management at Auburn in 2021, Danderson was a lecturer and coordinator of the Food, Wine, and Beer Fermentation Program in the Department of Biology and Environmental Science at Auburn University at Montgomery. As coordinator, he developed courses related to food and beverage fermentation and built a ½ BBL brewing lab on campus. Recently, Danderson has broadened the scope of his research to include topics in brewing science. In particular, he is interested in the microbial diversity and ecology of mixed culture fermentations and the evolution of unique farmhouse strains of yeast. Danderson is an avid homebrewer, active in the local homebrew clubs, and sits on the Governing Committee for Free the Hops, the consumer arm of the Alabama Brewers Guild. Danderson is responsible for the day-to-day operations of the program, oversees the practicum and non-thesis research experiences (HOSP 7910 and HOSP 7980, respectively), and teaches both undergraduate and graduate courses within and outside the program.