APPENDIX 1: AUDITOR
The following consultant will deliver these audits.
Craig Groeneveld – Senior Technical Consultant – Project Lead
Craig GroeneveldExperience: 17 years’ industry experience – 13 years SABMiller (South Africa) 2 years SurePure (South Africa and global), 1 year Cara Technology (UK and global).
Roles: Senior Technical Consultant, Senior New Product Development Brewer, Brewing Consultant, Technical Brewer – Flavoured Alcoholic Beverages, Brewing Shift Team Leader.
Qualifications: BSc (Botany, Microbiology, Genetics), Institute of Brewing & Distilling – Diploma in Brewing; Institute of Brewing & Distilling – Master Brewer.
Specializations: Brewing technology, brewery problem solving, beer quality management, new product development, flavoured alcoholic beverages, novel processing.
Affiliations: Member of the Institute of Brewing & Distilling.
Other: Craig possesses a rare combination of sound technical knowledge and extensive practical experience. He has considerable experience of the application of innovative technologies to beverage production. Craig has worked on projects in breweries in many African countries, Europe, South East Asia, and Australasia.
Dr. Tu Viet Phu – Sensory Specialist, University Lecturer – Practical Lecturer
Dr.Tu-Viet-PhuExperience: 10 years – including post graduate and post-doctoral in fermentation technology, quality management and sensory science; teaching and training experiences with Vietnamese breweries in development of sensory panel and sensory techniques in Quality Control and R&D.
Qualifications: PhD in Sensory Science, MSc in Food Science, Engineer in Food Technology
Specializations: Sensory Evaluation, Quality Control, Food Product Development, Consumer and Preference
Affiliations: Lecturer at SensoLab, Department of Food Quality Management, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Member of the European Sensory Science Society.
Other: Multiple publications and symposia presentations. Peer Reviewer at Appetite, Food Quality and Preference, Journal of Sensory Studies.