Quality Control Manager

Brandon L. Beard

**** ****** **** **. **********, AR 72764 / 479-***-**** /

*******.*****@***.***

RESEARCH AND PROFESSIONAL EXPERIENCE

Core Brewing - Springdale, AR

December 2013 to Present

Quality Control Manager

Manager of all quality control responsibilities of brewery.

Product testing, sanitation, chemical testing, microbiology testing,

employee training and management, packaging, process efficiency.

Ineos Bio. - Fayetteville, AR

August 2009 to November 2013

Microbiology Technician

Designed problem solving and research experiments to assist with the

development of biological catalysts to produce ethanol on a commercially

viable level and improve company's intellectual property portfolio.

Manipulated anaerobic bacterial strains under aseptic conditions.

Performed nucleic acid extraction, amplification and quantification.

Operated and maintained bioreactors.

Performed chromatographic and other biochemical analytical analysis.

Documented and interpreted biochemical, analytical and processing data.

Generated and presented reports on findings.

Generated SOPs, MOCs, THAs etc, to safely and efficiently perform new

experiments.

Peppersource - Rogers, AR

April 2007 to July 2009

Quality Control Supervisor

Supervisor of all Quality Control responsibilities of plant.

Sanitation, chemical testing, microbiological testing, team of QC

technicians, packaging and portion control, customer and independent audit

representative.

Peterson Farms - Decatur, AR

September 2006 to April 2007

Quality Control Supervisor

Lead pre-operational sanitation inspection of entire plant.

Trained and monitored QC techs. Developed various QC check procedures

along with fulfilling and organizing documentation.

Liaison to USDA.

University of Arkansas - Department of Bio/Ag Engineering, Food Safety Lab

September 2001 to August 2006

Research Specialist

Ran thermal inactivation studies on a plethora of food products with food

borne pathogens including: Escherichia coli O157:H7, Listeria monocytogenes

and Salmonella sp.

EDUCATION

University of Arkansas - Fayetteville, AR

MS - Food Science - 2011

BS - Microbiology - 1999

SELECTED PUBLICATIONS

Murphy, R.Y., B.L. Beard, E.M. Martin, L.K. Duncan and J.A. Marcy. 2004.

Comparative study of thermal inactivation of Escherichia coli O157:H7,

Salmonella, and Listeria monocytogenes in ground pork. Journal of Food

Science 69:97-101.

Murphy, R.Y., B.L. Beard, E.M. Martin, A.E. Keener and T. Osaili. 2004.

Predicting Process Lethality of Escherichia coli O157:H7, Salmonella and

Listeria monocytogenes in Ground, Formulated and Formed Beef/Turkey Links

Cooked in an Air Impingement Oven. Food Microbiology. 21:493-499.

This article #10 in ScienceDirect.com's TOP25 in the journal Food

Microbiology.

Murphy, R.Y., E.M. Martin, L.K. Duncan, B.L. Beard, and J.A. Marcy -

2004.

Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and

Listeria monocytogenes in Ground Turkey and Beef Products. Journal of Food

Protection. 67:1394-1402.

Murphy, R.Y., L.K. Duncan, K.H. Driscoll, B.L. Beard, M.B. Berrang, and

J.A. Marcy. - 2003. Determination of Thermal Lethality of Listeria

monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during

Postcook In-Package Pasteurization. Journal of Food Protection. 66:578-

583.

Murphy, R.Y., L.K. Duncan, K.H. Driscoll, J.A. Marcy, and B.L. Beard. -

2003.

Thermal Inactivation of Listeria monocytogenes on Ready-to-Eat Turkey

Breast Meat Products during Postcook In-Package Pasteurization with Hot

Water. Journal of Food Protection. 66:1618-1622.

PATENTS

WO 2012/074543 A1. Co-inventor

FERMINTATION PROCESS INVOLVING ADJUSTING SPECIFIC CO-UPTAKE.

WO 2012/074545A1. Co-inventor.

FERMENTATION OF GASEOUS SUBSTRATE COMPROMISING HYDROGEN.

REFERNCES AVAILABLE UPON REQUEST

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