Cara Technology Limited is an ISO9001:2008-accredited company. For more than a decade we have developed and manufactured a range of innovative reference beer flavour standards used to train more than 15,000 professional sensory assessors. We develop, host and support web-based sensory data collection, analysis and reporting software used by hundreds of breweries all over the world. Cara's products and services are used by customers in more than 170 countries. Formerly supplied only through agents and distributors and sold under the 'FlavorActiV' brand name, our products are available direct from our Leatherhead facility as 'AROXA Certified Flavour Standards'. I act as an adviser to the brewing industry and fermentation industries on issues related to process technology and product quality, and manage strategic partnerships on behalf of the Company. Our business exists to improve the quality of beer and beverages throughout the world, increase production efficiency, reduce manufacturers' exposure to rising energy costs, and minimize the amount of waste they generate.Cara Technology incorporates the longest established pure yeast supply business in the world - the Alfred Jørgensen Laboratory. Located in Copenhagen, Denmark. The ISO9001:2008-accredited operation houses a collection of more than 1,000 brewery yeasts. We provide breweries throughout the world with regular supplies of production yeast cultures (strains of Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomycodes ludwigii, and Brettanomyces spp), the 'secret sauce' behind some of the world's most iconic beer brands. Use of AJL for supply of your yeast can help you manage a key element of production risk in the brewery.

FlavorActiV Limited is a UK-based firm that helps manage the performance of professional beer tasters. The company had customers in more than 170 countries and in 2005 and 2007 won the Queen’s Award for Enterprise in recognition of its success. Having founded the company in 1996 to provide a route to market for the tools I developed within Cara Technology for training and validation of professional sensory assessors I contributed both strategically and operationally to its growth before leaving in early 2010.

Teaching on the Institute's prestigeous Diploma in Brewing course, and Advanced Brewing Microbiology course. I spent a month a year each year as a member of the visiting faculty under the watchful eye of the Institute's President Bill Siebel. Topics included sensory analysis, yeast flavour production, fermentation management, yeast flocculation, detection of beer microbiological contaminants, and rapid microbiological detection techniques. At the time, the Siebel Institute was the largest seat of learning in brewing technology, training more than 400 brewers each year, and had a wealth of expertise at its disposal from the likes of Klaus Zastrow, Joe Power, Lyn Kruger, Kirk Annand, Michael Barney, Christopher Bird and David Ryder.

Responsible for a multi-disciplinary team of 15 graduate and post-doctoral staff, researching various aspects of fermentation microbiology relating to production of beer. Staff development, team building, and promotion of communication with clients were key tasks in this role. Management of consultancy projects of a confidential nature. Provision of specialist consultancy and advice. Liaison with clients to find cost-effective solutions to their technical problems.

Responsible for ten graduate and post-doctoral staff and for negotiation of applications for public funding. Provision of consultancy services to members. Research areas included methodologies for sensory assessment of beer, control of beer flavour stability (both with respect to oxidation and light) and beer foam quality and improvement of beer foam quality. Under my direction, and with the expert guidance of Professor Charlie Bamforth and the diligent efforts of future industry luminaries such as Professor Paul Hughes, the Product Quality Research Team achieved a four-fold increase in the number of papers annually published in peer-reviewed journals. Revenue generated from private research increased six-fold.

Research in a variety of areas including yeast physiology, physiology of contaminant bacteria, traditional and rapid detection of contaminant microorganisms, antibacterial action of natural plant constituents. Undertook a variety of confidential consultancy projects, mostly of a problem-solving nature. Developed and patented reagent systems for rapid detection of microorganisms. Involved in bringing these reagents to the marketplace. I was very fortunate in having a great boss, Dr John Hammond, who inspired and coached me toward obtaining a PhD studying part-time.

Responsible for routine microbiological tests, maintenance of culture collections, troubleshooting and special projects in one of the largest, and most successful, breweries in the UK. Qualified as a microbiologist while studying on a part-time basis in this position. During these formative years of my career I learned how solid scientific principles could be combined with sound management practices to build great brands. Our flagship product, Tennents Lager, had more than 65% of the Scottish market (by volume) at that time and remains an iconic brand even today.