Professor Graeme Walker

Professor - Zymology

School School of Science, Engineering and Technology

Department Division of Food and Drink

Contact info

+44 (0)1382 30 8658

Biography

I’m a Professor of Zymology and Director of the Abertay Yeast Research Group.

My PhD (1978) was in Yeast Physiology and I have over 40 years of research experience in microbiology and biotechnology.  I also act as consultant for international biotechnology companies.

My current research interests involve yeast physiology and biotechnology, with a particular focus involving optimising fermentations for alcoholic beverages, distilled spirits and sustainable biofuels. 

I have held academic positions and conducted research in the UK, Denmark, New Zealand, Ireland, Canada and the US. 

To date, I have published over 200 articles and authored several textbooks, including Yeast Physiology & Biotechnology, Bioethanol and The Alcohol Textbook.

Lecturing duties in Microbiology and Biotechnology: Prof Walker acts as Module tutor and co-deliverer of modules in BSc and MSc programmes, covering topics such as Yeast Biotechnology, Fermentation/Bioprocess Technology, Food Biotechnology, Industrial & Biomedical Biotechnology, and Renewable Energy Technologies. He also supervises Research Projects (BSc Hons, MSc, MProf and PhD).

Prof Walker has 40 years postdoctoral research experience in microbiology and biotechnology. He is director of the Abertay Yeast Research Group which investigates aspects of growth, metabolism and stress in yeasts of industrial, environmental and medical significance. Research funding for this Group has been forthcoming from research councils (e.g. BBSRC), European Commission (e.g. Framework 6 Programme), industry (e.g. BP Chemicals, Glaxo, Heineken, Diageo), charities (e.g. Carnegie Trust) and professional bodies (e.g. Institute of Brewing & Distilling). He has previously supervised 19 PhD, 30 research Masters, 110 BSc Honours and 16 visiting Erasmus research students to successful completion. Collaborative research projects have been undertaken with several academic and industrial partners in the UK and internationally. Current (PhD) projects include:

- Investigating yeast biodiversity for whisky fermentations

- Evaluating legumes for brewing and distilling

- Immobilised non-Saccharomyces yeasts for wine fermentations

- Bioethanol from marine biomass

- Wood maturation of distilled spirits

Publications from 2014


BOOKS


Goodall, I, Fotheringham, R, Murray, D, Speers, A. & Walker, G.M. (2015) Eds.
Distilled Spirits. Future Challenges & New Solutions [Proceedings of the 5th Worldwide Conference on Distilled Spirits, Glasgow].
Context Publishers, Nottingham ISBN 9781899043712


Walker, G.M, Abbas, C, Ingledew, W.M & Pilgrim, C (2017) Eds.
The Alcohol Textbook, 6th Edition. Duluth, Georgia: Ethanol Technology Institute.  pp 592.  ISBN: 978-0-692-93088-5

Walker, G.M. and Stewart, G.G. (2016) Eds.
Beverages. Special Issue on Saccharomyces cerevisiae.
MDPI AG Publishers, Basel, Switzerland

 

REFEREED JOURNAL ARTICLES

Rapoport, A, Rusakova, A, Khroustalyova, G and Walker, G (2014)
Theromtolerance in Saccharomyces cerevisiae is linked to anhydrobiosis resistance.
Process Biochemistry 49: 1889-1892 http://dx.doi.org/10.1016/j.procbio.2014.07.006

Logothetis, S., Nerantzis, ET, and Walker, GM (2014)
Alleviation of stuck wine fermentations using salt-preconditioned yeast.
Journal of the Institute of Brewing, 120: 174-182

Logothetis, S, Drosou, F, Hatzilazarou, A, Tataridis, P, Kannelis, A, Nerantzis, E, and Walker, G  (2014)

The effect of salt-preconditioning Torulaspora delbrueckii cells on fermentation performance.

New Biotechnology 31: Suppl. 87 DOI10.1016/j.nbt.2014.05.1814


Nayyar, A,  Walker, G, Canetta, E, and Adya, A (2014) 

Correlation of Cell SurfaceProperties of Industrial Yeast Strains to their Functional Role in Fermentations.
Yeast News Letter (Spring) Volume LXIII, Number I, pp 5.


Nayyar, A,  Walker, G, Canetta, E, Wardrop, F and Adya, A (2014)
Cell surface properties and flocculation behaviour of selected industrial yeasts.
International Journal of Applied Microbiology and Biotechnology Research, Vol. 2(6), 64-72  ISSN: 2053-1818 


Nasidi, M, Agu, R, Deeni, Y and Walker, GM (2015)
Improved production of ethanol using bagasse from different sorghum cultivars. 
Biomass and Bioenergy, 72: 288-299

Nasidi, M, Agu, RC, Deeni, Y, Giginyu, IB and Walker, GM (2015)
Bioconversion of degraded husked sorghum grains to ethanol.
Bioethanol 2: 1-11

Green, DIG, Agu, RC, Bringhurst, TA, Brosnan, JM and Walker, GM (2015)
Maximising alcohol yields from wheat and maize and their co-products for
distilling or bioethanol production.
Journal of the Institute of Brewing 121: 332-337 DOI 10.1002/jib.236

Obata, O, Akunna, J, Bockhorn, H  & Walker, GM (2016) 
Ethanol production from brown seaweeds using non-conventional yeasts.                             

Bioethanol Journal 2: 134-145

Obata, O, Akunna, J & Walker, GM (2015) 
Hydrolytic effects of acid and enzymatic pre-treatment on the anaerobic biodegradability of Ascophyllum nodosum and Laminaria digitata species of brown seaweed. Biomass and Bioenergy 80: 140-146

Nayyar, A,  Walker, GM, Adya, A Cannetta, E and Wardrop, F  (2016) 
Flocculation in industrial strains of Saccharomyces cerevisiae : role of cell wall polysaccharides and lectin-like receptors.
Journal of the Institute of Brewing 123: 211-218   DOI 10.1002/jib.421

Nasidi, M, Agu, R, Deeni, Y and Walker, GM (2016)
Utilisation of whole sorghum crop residues for bioethanol production.
Journal of the Institute of Brewing 122; 268-277

 Iannetta, PM, James, EK, Hawes, C, Lopez Del Egido, L, Karley, A, Olukosi, O, Houdijk, J, Crampton, V, Moench, M, Palomba, G, Ianieri, J, Clark, F, Duncan, K, Squire, GR, Ramsay, G and Walker, G (2016)
Enhancing the economic potential of beans using Vicia Faba L.: Crop performance and the use of air-classified grain components in animal feeds and brewing.
Legume Perspectives 8: 21-23


Walker, GM and Stewart, GG (2016)
Saccharomyces cerevisiae in production of fermented beverages.
Beverages 2(4): 30; doi:10.3390/beverages2040030


Walker, GM and Hill, A (2016)
Saccharomyces cerevisiae in production of whisky.
Beverages 2(4): 38; doi:10.3390/beverages2040038


Nayyar, A., & Walker, GM, Canetta, E, Wardrop, F and Adya, AK (2017)
Influence of cell surface and nanomechanical properties on the flocculation ability of industrial Saccahromyces cerevisae strains.
Journal of Food Research, 6: (5) doi:10.5539/jfr.v6n5p1

Black, K., Barnett, A, Tziboula-Clarke, White, P, Iannetta, P and Walker, GM (2017) 
Assessing the influence of the inclusion of field bean (Vicia faba L.) on the taste and overall impression of beer.
Journal of the Institute of Brewing submitted


Tamang, JP and Walker, GM (2017)
Ethnic fermented beverages and alcoholic drinks of the world.
Comprehensive Reviews in Food Science and Food Safety, in preparation


 Walker, GM (2018)
Optimising yeast alcoholic fermentations.
Advances in Applied Microbiology vol 105, in preparation

 

CHAPTERS IN BOOKS & REFEREED CONFERENCE PROCEEDINGS

Pietro P.M. Iannetta, Euan K. James, Cathy Hawes, Laura Lopez del Egido, Alison Karley, Oluyinka Olukosi, Jos Houdijk, Viv Crampton, Martin Moench, Gabriele Palomba, Jacopo Ianieri, Fergus Clark, Ken Duncan, Geoff R. Squire, Graeme Walker and Gavin Ramsay. (2014)
A Farm-To-Fork Approach To Optimise Environmentally-Sustainable And Profitable Protein Production Using Vicia Faba L. (Faba Bean).
13th ESA Congress (Debrecen, Hungary, Aug, 2014)

Walker, G.M. (2014).
Fermentation (Industrial): Media for Industrial Fermentations.
In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, vol 1. Elsevier Ltd, Academic Press, pp. 769–777

Walker, G.M. (2014).
Wines: Microbiology of Winemaking.
In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, vol 3. Elsevier Ltd, Academic Press, pp. 787–792

Nayyar A, Walker GM, Canetta E, Wardrop F and Adya AK (2014) Correlation of Cell Surface Properties of Industrial Yeast Strains to their Functional Role in Fermentations. Yeast Newsletter LXIII, p5


Walker, G,   Ianieri, J, Moench, M, Palomba, G and Iannetta, P  (2015)
Potential of faba bean starch for distilled spirit production 
In: Distilled Spirits. Future Challenges & New Solutions
[Proceedings of the 5th Worldwide Conference on Distilled Spirits, Edinburgh].
Goodall, I, Fotheringham, R, Murray, D, Speers, A & Walker, GM (2015) Eds.
Context Publishers, Nottingham, pp13-17

Bennett, J, Walker, G, Murray, D, Akunna, J and Wardlaw, A (2015) 
Avenues for bioenergy production using malt distillery coproducts  In: Distilled Spirits. Future Challenges & New Solutions 
[Proceedings of the 5th Worldwide Conference on Distilled Spirits, Edinburgh].
Goodall, I, Fotheringham, R, Murray, D, Speers, A & Walker, GM (2015) Eds.
Context Publishers, Nottingham, pp303-312

Black, K, Walker, G, White, P, Squire, G and Iannetta, P (2016) Intercropped barley for brewing and distilling. In: Proceedings of the European Society for Agronomy, 14th ESA Congress, Edinburgh

Walker, G (2016) Yeasts. 
Reference Modules in the Life Sciences. Elsevier, Oxford, UK

Walker, G (2017)
 Physiology of ethanol-producing yeasts. 
 In: The Alcohol Textbook, 6th Edition. Eds: Walker, G.M, Abbas, C, Ingledew, W.M
 & Pilgrim, C. Duluth, Georgia: Ethanol Technology Institute. Chapter 17; pp 257-271


Akunna, J. and Walker, G (2017)
Co-products from distilled spirit production and their utlisation . 
 In: The Alcohol Textbook, 6th Edition. Eds: Walker, G.M, Abbas, C, Ingledew, W.M
 & Pilgrim, C. Duluth, Georgia: Ethanol Technology Institute. Chapter 34; pp 529-537


 Walker, G and Hill, A (2016)
  Saccharomyces cerevisiae in the production of whisky.  
 In: Beverages. Special Edition on Saccharomyces cerevisiae. Eds: Walker, G.M,  
 and Stewart, G.G. MDPI AG Publishers, Basel, Switzerland  
                      http://www.mdpi.com/2306-5710/2/4/38

Walker, G and Stewart, GG (2016)
 Saccharomyces cerevisiae in the production of fermented beverages.  
 In: Beverages. Special Edition on Saccharomyces cerevisiae. Beverages 2016, 2(4),
 30; doi:10.3390/beverages2040030 Eds: Walker, G.M, and Stewart, G.G. MDPI AG
 Publishers, Basel, Switzerland  http://www.mdpi.com/2306-5710/2/4/30 

Black, K., Walker, G., White, P., Squire, G and  Iannetta, P  (2017)
Intercropped barley for brewing & distilling.    Proceedings of the 6th Worldwide
Conference on Distilled Spirits, Glasgow. Ed. A. Kennedy et al. Chapter 1:4. 


Lachance, M-A and Walker, GM (2018)
Yeasts.
In: eLS. John Wiley & Sons, Ltd, Chichester, in preparation


Walker, GM, Lappe, P, Morenot, R and Gschaedler, A  (2018)
Yeasts associated with the production of distilled alcoholic beverages.
In: Yeasts in the Production of Wine. Eds: P. Romano and M Ciani. Springer, in preparation
 

More Information

Funding

Research funding for the Abertay Yeast Research Group has been forthcoming from research councils (e.g. BBSRC), European Commission (e.g. Framework 6 Programme), industry (e.g. BP Chemicals, Glaxo, Heineken, Diageo), charities (e.g. Carnegie Trust), professional bodies (e.g. Institute of Brewing & Distilling) and governmental organisations (e.g. Technology Strategy Board, Industrial Biotechnology Innovation Centre).

Esteem

External academic activities

1984 - present

74 PhD Examinerships: Universities of Oslo (N), Toulouse (F), New England (AUS), Victoria (AUS)x2, Southern Queensland (AUS), Witwatersrand (SA)x2, Saskatchewan (CAN), Stellenbosch (SA), Dublin (I), Danish Technical University (DK)x4, Swedish Agricultural University, Uppsala (S)x4, Ballarat University (AUS), University of New South Wales (AUS), University of the West Indies (Jamaica),  Delft University of Technology (NL), Heriot-Watt (UK)x9, Aberdeen (UK)x3, Abertay (UK)x15, Strathclyde (UK)x6, Nottingham (UK)x8, also MRes x2),  Bath (UK), Edinburgh Napier (UK), University College London (UK), National University of Ireland (I), Oxford-Brookes University (UK)x3, St Andrews University (UK), University of the Highlands & Islands (UK)

 

1989 - 1991

MSc Examiner, National University of Ireland

1988 - 1990

SCOTVEC Biotechnology Examiner

1995 – 2000

External Verifier, The Robert Gordon University, Aberdeen (Applied Sciences)

2004

Chair, Scottish Qualifications Agency (HND Biotechnology)

2005

Expert Evaluator, European Commission, Brussels (FP6 proposals)

2000-present

Expert Reviewer (Professoriate Appointments), Universities of Parma, Italy,

(2000), Southern Queensland, Australia (2006)), Swedish University of Agricultural Sciences, Uppsala, Sweden (2009), Heriot-Watt University (2012)

2004-present

BioDundee Steering Group committee member

2006-2011

External Examiner, Napier University (School of Life Sciences)

2006-present

Committee member, British Science Association [Tayside & Fife Branch]

1988 - present

Research Grant Referee/Expert Evaluator for:

NERC and BBSRC (UK), Natural Sciences and Engineering Research Council of Canada (NSERC), South African National Research Foundation, Australian Research Council Office of Science & Technology, Slovenian Ministry of Education & Science, Australian Research Council College of Experts, National Science Fund of Bulgaria, Danish Council for Strategic Research, Industrial Research Fund (K.U. Leuven, Belgium), Latvian Council of Sciences

2009-present

Scientific Committee member of Polish Fermentation School

2010-present

Scientific Director of Ethanol Technology Institute

Scientific Advisory Board member BBSRC Sustainable Bioenergy Centre (Nottingham University)

2011

External MSc Validator University of Ulster, Coleraine, N Ireland

External Research Assessor, Heriot-Watt University

2011-present

Accredited Trainer for Institute of Brewing & Distilling

2013 -present

External Examiner, BSc and MSc Brewing & Distilling, Heriot-Watt University

Awards/Honours

1978 – 1980

Royal Society/NATO Postdoctoral Fellowship, Copenhagen

1982

EMBO Postdoctoral Fellowship

2000

Molson 2000 Lecturer, University of Saskatchewan, Canada

2008 & 2009

Royal Society of Chemistry plenary speaker at International biofuels symposia: San Juan, Puerto Rico (2008) and IUPAC, Glasgow (2009)

2009

Elected Fellow of the Institute of Brewing & Distilling (FIBD)

2010

Elected UK Commissioner for International Commission on Yeasts and Yeast-like Organisms of the International Union of Microbiological Societies

Non-Academic (sporting) awards:  Winner’s medals: for Nordic Cup (Denmark 1980: rugby); Methven’s League champions (New Zealand 1982: football); Civil Service League champions (Ireland 1985: football); Abertay University Champion (Dundee 2002 and Tayport 2010: golf); BioDundee winner (St Andrews 2009: golf); Edinburgh Festival (2013: stand-up comedian)

Refereeships/Editorial work

1988 - present

Journal Referee for:

Journal of General Microbiology, Process Biochemistry, Biotechnology & Bioengineering, Enzyme & Microbial Technology, Molecular & Cellular Biochemistry, Biotechnology Progress, Biochimica et Biophysica Acta, FEMS Letters, FEMS Yeast Research, European Journal of Biochemistry, Journal of the American Society of Brewing Chemists, World Journal of Microbiology & Biotechnology, Biological Trace Element Research, Journal of Industrial Microbiology, International Journal of Food Microbiology, Mycological Research, Microbiology (UK), Microbiology Today, Process Biochemistry, Journal of Applied & Environmental Microbiology, Journal of Biotechnology, Critical Reviews in Biotechnology, American Journal of Enology and Viticulture, International Journal of Wine Research, Free Radical Biology & Medicine, Magnesium Research, Mycological Research, Journal of Applied Microbiology, Animal Feed Science & Technology, Biotechnology and Applied Biochemistry, Scientia Agricola, Applied Microbiology & Biotechnology, Electronic Journal of Biotechnology, Ultrasonics Sonochemistry, BioEngineered Bugs, Applied Energy, Journal of Molecular Microbiology & Biotechnology, Microbial Cell Factories, Brazilian Journal of Microbiology


Book Reviewer for:
Oxford University Press, Chapman & Hall, Cambridge University Press, Harwood Academic Publishers, Gordon & Broach Science Publishers, J. Wiley & Sons, Society for General Microbiology, Elsevier Science Publishers.
 

Book Reviewer for:

Oxford University Press, Chapman & Hall, Cambridge University Press, Harwood Academic Publishers, Gordon & Broach Science Publishers, J. Wiley & Sons, Society for General Microbiology, Elsevier Science Publishers.

2000 - 2008

Member of Editorial Board, FEMS Yeast Research

2005 - present

Managing Editor, Antonie van Leeuwenhoek International Journal of Microbiology

2008 - present

Member of Editorial Board, Journal of the American Society of Brewing Chemists, International Journal of Wine Research

2010 - present

Member of Editorial Board, Journal of the Institute of Brewing

Society memberships/external committees/conference organisation

1974 - present

Institute of Brewing, Member (Scottish Section Committee, 1997-2001)

1983

Irish Yeast Group (Founder)

1984

Society for General Microbiology (Scottish Branch Committee, 1991-94)

1995 - present

American Society of Brewing Chemists, Member

1994 - present

Convenor (1994-2000) and Committee Member (2000-present)

Scottish Microbiology Society

2003 - present

FEMS Council Delegate (for Scottish Microbiology Society)

1983 - present

Conference organisation:

Irish & Scottish Yeast Group meetings

Society for General Microbiology meetings (Scottish Section)

Scottish Microbiology Society symposia

FEMS Council meeting (Edinburgh 2009)

International Symposium on Yeasts (ISSY18 Committee)

Int. Conferences on Yeast Genetics & Mol Biol (Finance & Policy Committee)

Institute of Brewing & Distilling Scottish Section meetings

Worldwide Distilled Spirits Conference (Prog Chair 2008: Committee 2011)

British Science Association (Tayside & Fife committee member)

BioDundee Steering Group committee member

International Commission on Yeasts (ISSY & ICY Symposia)

The Alcohol Schools (Toulouse, Omaha and Montreal)

Invited plenary lectures

Invited lectures, including keynote/plenary presentations, have been presented at universities, industries and scientific symposia/conferences in Australia, Brazil, Belgium, Canada, Croatia, Czech Republic, Denmark, England, Finland, France, Germany, Greece, Hawaii, Hungary, India, Ireland, Israel, Italy, Latvia, Morocco, The Netherlands, New Zealand, Norway, Poland, Portugal, Puerto Rico, Romania, Scotland, South Africa, Spain, Sweden, Switzerland, Thailand and USA.

Knowledge Exchange

Prof Walker is involved on a consultancy basis with several international companies in the biotechnology and bioenergy fields. He has also acted as a co-supervisor for a Knowledge Transfer Partnership (KTP) Associate, in partnership with Diageo Plc.

Outreach

Graeme Walker is regularly invited to speak to various clubs and societies. (e.g. Probus Clubs, Rotary Clubs, University Women's Association, Cafe Science, Edinburgh Science Festival, Bright Clubs, Edinburgh Festival Fringe (stand-up comedy) etc).

Meet the rest of the team

Ms Kathryn Cairnie-Lyall

Ms Kathryn Cairnie-Lyall

Division of Food and Drink | Placement Tutor

View profile

Dr Adilia Lemos

Dr Adilia Lemos

Division of Food and Drink | Lecturer

View profile