I have a BSc in Chemistry and Soil Science from the University of Kwa-Zulu Natal, and a Postgraduate Diploma (Hons) in Business Administration from the Wits Business School, South Africa. I have over 12 years’ experience as an analytical chemist in the pharmaceutical industries, catalytic convertors industries, nanotoxicology health research, and brewing research. I have been previously employed by SABMiller improve flavour stability (Beer Freshness) measurement with Electron Spin Resonance (ESR) in the laboratory, within SABMiller I was a subject matter expert on ESR technology and the beer application. I have visited the CAESR lab in Oxford University to present advancements on the ESR measurement of beer flavour stability.
Having joined FlavorActiV in 2017, I have been tasked with delivering the Beer freshness program and maintaining the technical support needed to deliver Beer freshness package effectively to customers globally. I have also been instrumental in the development of the new microESR automated system for measuring free radicals in collaboration with Bruker (leading global manufacture of ESR systems). I presented a poster at the EBC 2019 on the advancements of the new microESR system used to assess beer freshness. I have delivered sensory training and commissioned beer freshness systems across four continents and continues to be subject matter expert in the area of beer freshness globally.