College of Agriculture & Natural Resources Department of Food Science and Human Nutrition

The Shriner Research Group: Advancing Grain-to-Glass Science

The Shriner Research Group at Michigan State University explores the science and engineering behind the production of beer, wine, and distilled spirits from raw materials to finished products. Our work focuses on understanding how grain composition, fermentation dynamics, and processing design influence yield, efficiency, and flavor in craft beverages.

A central theme of our research is the evaluation of corn and cereal rye varietals grown in Michigan and the broader Midwest for their suitability in distilled spirits. By examining how genetic and environmental factors affect starch, protein, and aromatic compound development, we identify grains that enhance both production performance and sensory quality.

Our group integrates chemical engineering and food science approaches to study fermentation, distillation, and process optimization. Using analytical chemistry, process modeling, and sensory evaluation, we generate insights that support both academic research and practical applications across the craft beverage industry.

In addition to research and graduate training, the Shriner Lab provides fee-for-service analytical testing and process evaluation for breweries, wineries, and distilleries. These partnerships help Michigan’s craft beverage producers better understand raw material performance, fermentation behavior, and product quality while fostering collaboration between university research and industry innovation.