Chris Ferdinan Thomas

• Collect and prepare samples from beer cans, bottles and kegs to perform testing and ensure product quality and safety by conducting microbiological analysis including yeast cell counts, bacteria counts and plating for bacteria and wild yeast, ensuring optimal beer performance.
• Perform routine tests such as pH and gravity to maintain batch consistency and quality specs.
• Record, analyze, and report test results to support consistent production quality, continuous improvement in quality and support root cause analysis with corrective action for any quality deviations.
• Maintain calibration and cleanliness of instruments and equipment.
• Prepared and presented beer samples for trained sensory panels to detect aroma and flavor profiles in beer and collaborated with brewing and quality teams to provide sensory feedback supporting product improvement.
• Prepare and maintain accurate lab records and compliance documentation.
• Assisted the packaging team with packing cans and labelling boxes.

Bread in Beer Project

• To conduct a feasibility test of using waste bread in beer as an alternative carbohydrate source to malt.
• The bread in beer project, aligns with Emersons business objective of ensuring its beer production is environmentally sustainable. Additionally introducing bread into making of beer brings about new product development.

• Perform day to day financial transactions, including verifying, classifying, and recording accounts payable data.
• Process outgoing payments in compliance with financial policies and procedures.
• Generate reports detailing accounts payables status.
• Provided training to new peers on finance procedures and software usage.
• Assisted manager with additional duties in processing of transactions during employee absences.

Production & nutritional assessment of vegan yoghurt from Quinoa.

• Conducted research on the production and nutritional assessment of quinoa-based vegan yoghurt, focusing on developing a lactose free, plant based alternative suitable with individuals for type 2-diabetes.
• Performed biochemical and microbiological analyses (protein, carbohydrate, phenolic, and flavored content, DPPH antioxidant assay) to evaluate the nutritional and functional properties of fermented quinoa yoghurt.

• Developed practical experience in milk and water quality testing under professional supervision.
• Conducted company standards experiments such as clot on boiling and methylene blue reduction test to assess the microbial quality and freshness of milk.
• Assisted in data collection, research and report preparation to support daily laboratory operations.
• Operated machines such as Milk O scan minor to ascertain the fat content in milk.
• Combined effort with instructors, in getting feedback for continuous improvement and providing support in routine lab activities and ensured accurate documentation of results.