11/10/2026
By Lyndsey McMahon
Join UMass Lowell’s Paul Bryce for an engaging evening of science, conversation, food and drinks at Warp & Weft in Lowell.
Every dram of Scotch whisky reflects a rich history—from Scottish culture and family clans to the mountain springs and grains that begin the whisky-making process. Behind it all is science—specifically, the science of sugar. Learn how whisky is made and how science helps shape the flavors and distinctive character of Scotland’s finest export.
About the lecturer
Paul Bryce is associate dean of research and graduate studies in UMass Lowell’s Kennedy College of Sciences. Before joining UMass Lowell in 2024, he served on the faculty of Northwestern University’s Feinberg School of Medicine for more than a decade. He later moved into the pharmaceutical sector, where he led global research in allergic and fibrotic diseases for Sanofi.
Paul hails from Gourock, a small town on Scotland’s west coast, and is the proud owner of a 10-year-old single-malt cask aging at Glengoyne Distillery.
Event details
- Date: Tuesday, Nov. 17, 2026
- Time: 7 – 9 p.m.
- Cost: $20 per person
- Registration includes: access to a 45-minute lecture and Q&A, a recording of the lecture, one drink ticket and a donation to the Chancellor Julie Chen Fund for Student Success.
- Location: Warp & Weft, Lowell, Mass.