Joann Hillenbrand, CCIFP, is the Chief Financial Officer for Airco Mechanical, Inc., overseeing all aspects of company finances, including accounting and reporting, surety, banking, risk management and human resources. Joann has over 30 years’ experience in construction accounting and finance for both specialty contractors and general contractors.
Beer is made from four main ingredients: water, malt, hops and yeast. Of those four ingredients, malt is perhaps the most important. However, malt can be a somewhat overlooked ingredient in the brewing process. So, we reached out to Glen Fox, the Anheuser-Busch Endowed Professor of Malting & Brewing Science at UC Davis, to find out just how important this ingredient really is.
Glen Fox joined UC Davis in 2019 as the new Anheuser-Busch Endowed Professor of Malting & Brewing Science. With a Ph.D. in the subject of barley genetics as it relates to barley and malt quality, Fox has conducted research with some of the world’s largest beer companies. He is an instructor in UC Davis Continuing and Professional Education’s Master Brewers Certificate Program.
Jean-Xavier Guinard will tell you that he deals in “deliciousness.” The professor of sensory science and co-director of the Coffee Center at UC Davis has 30 years of experience in sensory and consumer science.
Leslie Freeman, MT(ASCP)SH, is a clinical laboratory scientist in hematology at UC Davis Health System with more than 25 years of experience. She is the hematology educational coordinator for the Clinical Lab Science Training Program at the UC Davis Medical Center and is the instructor of the online course Introduction to Clinical Hematology.
Leticia Chacon-Rodriguez is the new winemaker/winery manager for the Viticulture and Enology Department at UC Davis. With more than 20 years of wine production and management experience in the California wine industry, Chacon-Rodriguez is enchanted by the winemaking process and the science behind it. She teaches Wine Filtration Short Course.
Greta Brownlow is a senior manager at ICF. She has 20 years of experience as a planner and project manager preparing CEQA and NEPA documents, for local government agencies, private developers, school districts, universities, transit agencies and utility providers.
Pat Greer, MBA, has been working in the brewing industry for more than four decades. He recently retired from the corporate brewing world, where he traveled to more than 26 countries and managed all aspects of supply operations. “My career focused on enabling brew masters to make great beers,” says Greer.
Hitesh Dewan is an experienced construction and technology operations manager, with over 10 years in the construction industry. Hitesh has built a reputation for developing and implementing company-wide initiatives that help departments improve their process flow and potential. With a demonstrated history of working across a variety of market sectors in the construction industry, Hitesh is often invited to be a guest speaker or lecturer for various industry organizations and technology panels, including DBIA, CFMA, SRBX and more.
UC Davis Continuing and Professional Education’s Winemaking Certificate Program has a new faculty member. Pat Henderson will be teaching three of the five courses in the program: Wine Production, Quality Control and Wine Stability. Henderson is the owner/proprietor of About Wine Consulting and has a degree in fermentation science from UC Davis.
David Pardes, M.S., MBA, a tax partner at PricewaterhouseCoopers in San Francisco, brings 12 years of wine industry experience, and a bit of humor, to his decade’s-long career of teaching finance, accounting and taxation to vineyard and winery owners and executives.
Lucy Joseph, M.S., is curator of the UC Davis Wine Microbe Collection and co-instructor of Wine Microbiology Workshop. With more than 35 years of experience as a professional microbiologist, she is an expert in spoilage issues, especially Brettanomyces.
Rebecca N. Bleibaum, instructor and co-founder of UC Davis Continuing and Professional Education’s Applied Sensory and Consumer Science Certificate Program, has been passionate about sensory science since discovering it as a student at UC Davis. Since that time, she has worked alongside pioneers in the field and around the world, focusing on turning academic concepts into applied sensory research.
We sat down with instructor Janet Mahrle, Professional Certified Coach and owner of Mahrle Coaching Services, to talk about her popular course, Conversational Intelligence®: Strategies for Effective Conversations. Read what she had to say about the impact of making conversations more effective.
