Dr. Harmonie Bettenhausen is a Faculty Lecturer at the James B. Beam Institute for KY Spirits at the University of Kentucky and the consulting Director of the Hartwick College Center for Craft Food & Beverage. She leads research and testing in grains, malts, beer, spirits, dough, and breads. Dr. Bettenhausen earned her Ph.D. from Colorado State University, specializing in omics-based research and biochemistry of small grains. Her publications cover topics such as peppers, wheat, and chocolate. She is dedicated to providing exciting learning experiences for students and advancing research in food and beverage sciences. Dr. Bettenhausen also actively participates in industry-adjacent committees, including the American Society of Brewing Chemists and the Master Brewers Association of the Americas, where she contributes her expertise to advance industry standards and practices. In her dual roles, she bridges academic theory and practical application, benefiting both students and industry practitioners.