Nigel shares his expert knowledge of malting and brewing
- Credit: Archant
Dr Nigel Davies, Muntons technical and sustainability director has been appointed as honorary associate professor at Nottingham University, School of Biosciences.
The appointment is in recognition of his extensive teaching contribution within the university. He lectures on malting, brewing science, speciality malts, malt sensory analysis, energy, resource use efficiency and waste processing and sustainability in malting, brewing and distilling.
These lectures are provided to undergraduates within the university taking BSc courses and to students from many international locations in more advanced education within brewing and distilling companies as part of their MSc or PhD programs.
Dr Davies said: “It is essential that malting, brewing and distilling companies engage with those taking degree courses as much as possible, to enthuse them about how they can use their expertise and innovative thinking to benefit our supply chain. It helps them to understand the challenges we face and how the many different disciplines coordinate to achieve continual improvement. The students are always highly receptive to those who have a manufacturing background and especially those who have started in technical disciplines and developed their experience into higher level business roles.”
Already well known within the industry for being passionate about making real differences in sustainability, Nigel has spearheaded the establishment of farmer support groups focussed on sustainable agriculture and coined the phrase ‘Practical Sustainability.’
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He has been awarded the accolade of being in the top 100 leaders in sustainability in UK by The Manufacturer magazine, being described as ‘an inspirational leader’ and a ‘driver of cultural change’ in sustainability.
Being awarded the Honorary Associate Professorship at Nottingham University, School of Biosciences came as a genuine surprise to Nigel but is something of which he is very proud.
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He said: “When the news came through I was somewhat overwhelmed. Passing on my knowledge and experience to the students just seemed the obvious thing to do. I had no idea that I would be rewarded in this way.”