Scott Britton

At Johns Hopkins, Scott J. Britton is a lecturer for the MS in Biotechnology program within the Center for Biotechnology Education.

A yeast cell biologist and fermentation scientist, Britton’s research specializes in fungal intercellular communication, microbial biotechnology, and industrial microbiology. As Senior Scientist and Head of Research at Duvel Moortgat, he is responsible for leading scientific research, innovation, and product development, advancing brewing technology, yeast management, and fermentation processes. He also oversees intellectual property and patent strategy, and strategic quality alignment. Britton is the Editor-In-Chief for the Journal of the American Society of Brewing Chemists and previously served as the President of the American Society of Brewing Chemists.

Britton earned a BS in Biology from Utica University, an MS in Biotechnology from Johns Hopkins University, an MBA from Marist University, and continued with his education at Heriot-Watt University within the Institute of Biological Chemistry, Biophysics and Bioengineering. Prior to joining Johns Hopkins University, he held the position of Adjunct Professor of Biology in the Department of Biology at Utica University.