Dr Annie E Hill
BSc, PhD, PGCAP
- +44 (0)131 451 3458
John Muir Building
Roles and responsibilities
Annie is Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by distance learning, and is responsible for modules in Microbiology, Raw Materials and Wort Preparation, Fermentation and Product Analysis, Production Management and Basics of Business.
On campus, Annie runs practical brewing/distilling microbiology laboratory sessions for undergraduate, postgraduate and bespoke courses.
Annie's main research interests within the International Centre for Brewing & Distilling include microbial spoilage of alcoholic beverages and detection of spoilage organisms in breweries/distilleries, in particular investigation of anaerobic Gram negative bacteria.
Other interests include the production of herbed beers, their antimicrobial properties and flavour and aroma characteristics, and craft distillation.
Recent research has also examined fermentation, more specifically examination of the nitrogen compounds in wort and their effect on yeast and fermentation activity, and also brewery water management.
Lekkas, C., Hill, A.E., Taidi, B., Hodgson, J., and Stewart, G.G. (2009) The Role of Small Wort Peptides in Brewing Fermentations. Journal of the Institute of Brewing & Distilling, 115:134-139.
Hill, A. E. and Stewart, G. G. (2009) An overview of brewer's yeast. The Brewer and Distiller International. May 2009.
Hill, A. E. (2009) Microbiological stability of beer. In, Beer: A Quality Perspective, pp163-184. Charles Bamforth (ed.). Academic Press. ISBN 978-0-12-669201-3.
Lekkas, C., Stewart, G.G., Hill, A.E., Taidi, B., and Hodgson, J. (2007) Elucidation of the role of nitrogeneous wort components in yeast fermentation. Journal of the Institute of Brewing & Distilling, 113:3-11.
Stewart, G.G., Lekkas, C., Hill, A.E., Taidi, B., and Hodgson, J. (2005) Wort Oligopeptides: Their formation and utilisation during fermentation. Proc. 10th Brewing Convention, The Institute of Brewing and Distilling Africa Section pp98-101.
Lekkas, C., Stewart, G.G., Hill, A.E., Taidi, B., and Hodgson, J. (2005) The importance of free amino nitrogen in wort and beer. MBAA Technical Quarterly 42:113-116.
Hill, A. E. and Lainson, F. A. (2003) Survey of restriction-modification systems and transformation in Mannheimia haemolytica and Pasteurella trehalosi. Veterinary Microbiology 92:103-109.
Hill, A. E. (2001) Influenza. In, Encyclopedia of Genetics, pp101-105. Fitzroy Dearborn Publishers. ISBN 1-884964-34-6.
Hill, A. E. (2001) E.coli 0157:H7. In, Encyclopedia of Genetics, pp145-149. Fitzroy Dearborn Publishers. ISBN 1-884964-34-6.
Hill, A. E. (2001) Meningitis. In, Encyclopedia of Genetics, pp106-113. Fitzroy Dearborn Publishers. ISBN 1-884964-34-6.
Professional & learned societies
- Society for General Microbiology (since 1996)
- Higher Education Academy (since 2003)
- The Institute of Brewing & Distilling (since 2006).
- £23,500 (2008/9) – The Institute of Brewing & Distilling
- £45,000 (2009/11) – The Institute of Brewing & Distilling.