Scott Lafontaine is a graduate research assistant at Oregon State University and a member of the Shellhammer laboratory. His Ph.D. research focuses on determining factors that drive the dry-hop aroma performance of hops in beer. He assists in teaching the residential and continuing education brewing science courses at OSU and supports numerous projects in the Shellhammer lab as an analytical chemist. He is a member of the American Society of Brewing Chemists and MBAA.