Qualifications
- PhD: Agriculture and Food
- MSc: Food Technology and Nutrition
Latest publications
- Effect of Carbonation on the Survival of Escherichia coli and Salmonella Enteritidis in Non-Alcoholic Beer and the Microbiological and Physicochemical Quality of Draught Products – Journal of the American Society of Brewing Chemists. 2026
- Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alcoholic beers Journal of the Institute of Brewing. 2024
- Heat resistance of Lactobacillus brevis, Pediococcus acidilactici and Enterococcus faecium in buffer (pH 4), alcoholic and alcohol-free beer - Journal of the Institute of Brewing. 2024
- Development of a Pasteurization Bioindicator for Nonalcoholic Beers - MBAA TQ. 2024
- Optimisation of Saccharomyces cerevisiae BRYC 501 ascospore formation and recovery for heat inactivation experiments - Journal of the Institute of Brewing. 2024
- The impact of isomerised hop extract on the heat resistance of yeast ascospores and Lactobacillus brevis in premium and alcohol-free lager - Journal of the Institute of Brewing. 2022
- Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers - Journal of the Institute of Brewing. 2021
- Challenging the assumptions around the pasteurisation requirements of beer spoilage bacteria - Journal of the Institute of Brewing. 2018
- Poor hygiene practices in infant formulae reconstitution and inappropriate storage of feeding bottles can cause spoilage issues by Serratia marcescens - Food Control. 2017
- Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods - International Journal of Food Microbiology. 2016
- Testing Times - Food Management Today. 2016
About
Grzegorz (Greg) is a microbiology expert who has been in the food industry since the early 2000s, and has been working at Campden BRI since 2016. He has PhD from Reading University and Birmingham University, as well as extensive expertise in pasteurisation optimisation of beverages, process validation, and stability of traditional and novel beverages.
Areas of interest
Fermented beverages, alcoholic and low alcohol / alcohol-free beverages, sports drinks, beer, spirits, kombucha, water kefir, low moisture foods, fermented foods, probiotics.
Specific areas of expertise
Pasteurisation optimisation, product stability, product shelf-life, pathogens in low moisture foods, process validation.
Other activities within industry
- Microbiology Expert member of the Microbiology Sub-Committee for The Brewers of Europe / EBC (The European Brewery Convention)
- Member of the EBC Brewing Science Group
- Member of the CIBD committee – Southern Section
- Member of American Society of Brewing Chemists (ASBC)
- Member of Brewing Science Group