FEW Recognizes Moore, Walker for Contributions to Fuel Ethanol
by Tim Albrecht and Erin Voegele (Ethanol Producer Magazine) Kristin Moore and Graeme Walker were recognized June 12 for their contributions to ethanol industry during the 2018 Fuel Ethanol Workshop and Expo in Omaha. Moore was presented with the High-Octane Award and Walker received the Award of Excellence.
The High Octane Award recognizes a person whose commitment and passion have benefited the ethanol industry. Moore was honored for more than two decades of service benefiting the ethanol industry.
She first began her career working for Archer Daniels Midland Co. at its ethanol plant in Peoria, Illinois, in 1994. “This is where I was first referred to as the First Lady of Alcohol,” she said, noting that she then transferred to the corn plant in Decatur before stepping out of industry and working for a national trade association. She worked at the Renewable Fuels Association from 2007 to 2015, where she served as vice president of technical services. Following her time at the RFA, Moore opened KMoore Consulting LLC, a company that provides comprehensive technical support in the development of renewable fuels and chemicals.
Regarding the future of the U.S. ethanol industry, Moore said she’d like to see high octane fuels realized and indicated she will be doing all she can to see that goal reached.
The Award of Excellence recognizes the significant contributions an individual has made to the fuel ethanol industry through research, technical advisory or development activities. Walker was presented the award in recognition of his more than 40 years of work in the areas of yeast and fermentation.
Throughout his career, Walker has held academic positions and conducted research in the U.K., Denmark, New Zealand, Ireland, Canada and the U.S. He is currently a professor of zymology and director of the Abertay Yeast Research Group at Abertay University in Scotland. While he had conducted research on basic aspects of yeast physiology earlier in his career, Walker said his more applied alcohol fermentation research started when he worked at Dublin City University in Ireland.
Walker notes his research has shown that the availability of key nutrients, such as minerals in fermentation media, plays and important role in dictating yeast fermentation performance. “For example, the levels of magnesium and zinc are especially important in optimizing alcohol production and in alleviating stress on yeast caused by high alcohol levels,” he said. “Calcium levels are also important as high Ca levels can suppress yeast activity and alcohol fermentation, especially in molasses, and can additionally cause downstream processing difficulties (scaling on distillation systems).”
According to Walker, the efficient utilization of sustainable feedstocks for alcohol production is an area of continued research interest for him, particularly exploitation of residues from agricultural practices and food production. READ MORE