Grzegorz Rachon was awarded Masters Degree in Food Technology and Nutrition at the University of Life Sciences in Lublin (Poland) in
1998. 20 years later he becomes Doctor of Agriculture and Food, completing the AFTP (Advanced Food Training Partnership) at the University of Reading and the
University of Birmingham (United Kingdom).
Grzegorz has over 15 years of industry experience in Food, Drink and Pharmaceutical microbiology working for Leatherhead Food
Research, Nelsons Natural World and Thermo Fisher Scientific - Oxoid. Currently, he is employed by Campden BRI in the Brewing Division at Nutfield site as a
Section Lead of Brewing Microbiology Research and he is responsible for hygiene auditing, process validation trials and stability of traditional (beer,
cider) and novel beverages like Kombucha, water kefir.