Organised by:


Dr. Ian Goodall
(The Scotch Whisky Research Institute, Edinburgh, UK)
Ian gained a degree in Natural Sciences at Cambridge, and followed this with a PhD in Chemistry at the University of East Anglia, studying how the analytical profiles of carbohydrates could be used in food authentication. Ian moved to the Scotch Whisky Research Institute (SWRI) in 1996. The Institute is sponsored by most of the major whisky distilling companies in Scotland and carries out non-competitive research on behalf of its members. Ian was initially involved in distillation research, but is now the Senior Scientist at the Institute responsible for Product Protection research.


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