Schwarz is a Professor in the Department of Plant Sciences at North Dakota
State University (NDSU). Fargo, ND USA, where he directs malting barley quality research
and quality testing for the barley varietal development program. He also serves
as the director of the NDSU Institute of Barley and Malt Sciences (IBMS), which
is focused on barley and malt education/outreach, as well as the director of NDSU’s
graduate and undergraduate programs in Food Safety. He has long served as
chair/vice-chair of the US Wheat and Barley Scab Initiatives committee on Food
Safety and Toxicology.
Dr. Schwarz has a long research interest on the impact of Fusarium Head Blight on
malt quality, which was initially driven by several severe regional epidemics
of FHB that began in the early 1900’s. He has previously been employed at Kurth
malting (USA), Brauerei
A. Egger (Switzerland) and Coors Brewing (USA).