Title: Senior Director of Corporate Research and Innovation
Company: Rahr Corporation
Location: Minnetonka, Minnesota, United States
Trevor Cowley, Senior Director of Corporate Research and Innovation at Rahr Corporation, has been recognized by Marquis Who’s Who Top Scientists for dedication, achievements, and leadership in brewing and fermentation.
With over a decade of experience in the brewing industry, Dr. Cowley has established himself as a leader in brewing, yeast microbiology, and fermentation. His journey began with a Bachelor of Science in natural sciences with biology from The Open University in 2006, followed by a Master of Science in applied biomolecular technology from the University of Nottingham in 2007. Dr. Cowley further honed his expertise with a research placement at Molson Coors Brewing (UK) Ltd from 2007 to 2008. His academic pursuits culminated in a PhD in brewing yeast microbiology and fermentation from the University of Nottingham in 2012.
Throughout his career, Dr. Cowley has held various pivotal roles. He served as a brewing researcher at SABMiller from 2011 to 2014, where he played a crucial part in advancing brewing research initiatives. Subsequently, he assumed the position of research brewery manager at SABMiller from 2014 to 2016, demonstrating his ability to lead and manage complex brewing projects. He then transitioned to Anheuser-Busch InBev, where he worked in global product and material development from 2016 to 2018, contributing to innovation and product development strategies on a global scale. His expertise led him to become the head of brewing services at Campden BRI from 2018 to 2019, where he provided invaluable insights into brewing processes and services.
In his current role as principal scientist in process research at Finlays, Dr. Cowley continues to drive innovation and excellence in brewing. His contributions have been recognized through patents for innovative beverage production methods. Alongside his professional endeavors, Dr. Cowley is committed to knowledge-sharing and has co-authored scientific papers exploring various aspects of brewing technology, including the perceived bitterness character of beer and the impact of hop aroma.
Looking ahead, Dr. Cowley aims to elevate his technical facility further at Rahr Corporation. He aspires to foster a culture of scientific excellence and drive advancements in the brewing industry. His dedication to brewing science, coupled with his passion for innovation, positions him as a driving force in shaping the future of brewing research and development.
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