Jessica Leclaire Email & Phone Number

Dorset, England, United Kingdom

Dorset

Leatherhead, Surrey, Uk

Responsible for project work including laboratory research and report writing.Management of large yeast and bacteria culture collections.Responsible for production and QA of yeast slope and slurry for clients.Liaising with the logistics department on fulfilling orders, producing shipping documents and certificates.Responsible for routine microbiological analysis of production and trade samplesResponsible for smooth running of the laboratory including monitoring and maintaining laboratory stock levels and preparation of culture media and laboratory reagents.Actively involved in 5S workplace organisation in the Brewing Technology departmentContributing to maintaining an ISO 9001:2008 quality management system and involved in implementing ISO/IEC 17025.

Nutfield, Surrey, Uk

Project leader on commissioned microbiology projects, including practical work, proposal and report writing. Responsible for microbiological analysis of production and trade samples, involving the whole spectrum of brewing microbiology assays, including molecular biological applications.Managed large yeast and bacteria culture collections and conducted yeast propagation.Trained sensory taster, participating in daily tastings of beer and other beverages

South England

IBD Younger Member Representative since 2008.Attended the majority of the UK Southern Section meetings, encouraged staff to attend and organised transportation to these events.Sat on the organisational committee for the IBD Summer Social, responsible for onsite logistics and budget, and chairperson at the lecture session.Coordinated and attended a budget trip to Drinktec and Oktoberfest, 2009.Successfully taken Module Two of the IBD brewing diploma, 2008.Organised, promoted and chaired an IBD Younger Member presentation session at BRI’s Members’ Day, 2008.Presented with an IBD special award and £500 to spend on professional development for outstanding proactive involvement, 2008.Volunteered as a steward at the IBC Manchester, 2007

Nutfield, Surrey, Uk

Conducted government funded R&D, collaborating with an international brewery and associated businesses on a fermentation process development project.Compiled and presented regular data reports at meetings with collaborators.Successfully managed the long term programme of visit for a number of Chinese clients.Presented a poster entitled “Gen Y in the brewing industry” at the international Brewing Convention, 2010.Organised a placement at Adnams Brewery, gaining insight into regional brewery operations.Lectured on the Introduction to Brewing course run by Campden BRI.Lectured and attended “Nutfield Academy”, a staff professional development programme at Campden BRI.Proactive and idea generating member of the good housekeeping committee.

Nutfield, Surrey, Uk

Responsible for communicating with BRI members companies and promoting BRI services, through visiting and networking with member breweries.Organised and revamped BRI’s training programme bringing it up to date with market demand, including producing a new training brochure.Wrote and edited the globally read quarterly newsletter.

Sutton Bonington Campus, Nottinghamshire, Uk

Conducted R&D on a Government funded project, developing a patent at the pre-commercialised stage, utilising microbial techniques, on a product for the Brewing Industry.Compiled project reports and delivered updates to directorate of finance and legal services.Responsible for quote collecting, costing and the diligent keep of the laboratory books for the “proof of concept” project. Performed a thorough literature search at the National Brewing Library for background info to assist product development.Accessed appropriate web databases such as National Centre for Biotechnology Information and The National Collection of Yeast Cultures.

Conducted R&D on a Government funded project, developing a patent at the pre-commercialised stage, utilising microbial techniques, on a product for the Brewing Industry.Compiled project reports and delivered updates to directorate of finance and legal services.Responsible for quote collecting, costing and the diligent keep of the laboratory books for the “proof of concept” project.Performed a thorough literature search at the National Brewing Library for background info to assist product development.Accessed appropriate web databases such as National Centre for Biotechnology Information and The National Collection of Yeast Cultures

Oxford, United Kingdom

Supported lecturers during practical classes by supervising and demonstrating laboratory techniques and instrumentation to BSc undergraduate students. Average class size of 30.Designed and presented practical demonstrations on DNA and molecular techniques for Department of Trade and Industry visits. Average group size of 20.

Utilised a variety of microbial and molecular methods to investigate the effect of cold on yeast, perfecting my analytical skills.Developed logical argument through assimilating, examining, developing and defending theories/new ideas.Competent numerical skills, day to day laboratory calculations, setting up of Excel spreadsheets for complex assay calculations and initiated my own learning of statistics.Delivered laboratory instrumentation training to BSc undergraduate students.

Edinburgh, United Kingdom

Organised placement at the Microbilogy Labs and gained insight into QA/QC analysis and brewery operations

Level 4 Diploma In Therapeutic Counselling, Counselling

Working ethically, safely and professionally as a counsellor Working within a counselling relationship Working with client diversity.

Level 3 Certificate In Counselling Studies, Counselling, Pass

Prepare to work within an ethical framework for counselling Understanding the counselling relationship Understand difference and diversity.

Level 2 Certificate In Counselling Skills, Counselling

Using counselling skills Introduction to counselling skills theory Diversity and ethics in the use of counselling skills Counselling.

Phd, Cold Shock Effect In Saccharomyces Cerevisiae

Bsc, Biotechnology