High-Gravity Fermentation for Sustainable Scotch Whisky Production
Heriot-Watt University
Institute of Biological Chemistry, Biophysics and Bioengineering
Scotch whisky is one of the UK’s most globally recognised premium beverages, with exports exceeding £5 billion annually. Fermentation lies at the heart of whisky production and represents a critical industrial biotechnology leverage point for improving sustainability. Read more
9 October 2026
PhD Research Project
Funded PhD Project (UK Students Only)