People

Jeanette Newman


 

Microbiologist (NCYC)

Jeanette is a Microbiologist in the NCYC (National Collection of Yeast Cultures) team. Her role includes sales of yeast cultures and services to both new and existing customers, the liquid yeast propagation supply for brewers, plus the confidential safe deposit service for customers.  Jeanette also assists with the maintenance, characterisation and quality control of the culture collection.

Jeanette has experience in both medical and food industry microbiology.  She trained at St. Thomas’ hospital in all pathology disciplines including clinical chemistry, haematology, virology, immunology and histology, before choosing to specialise in microbiology, and qualifying as a Health and Care Professions Council registered Biomedical Scientist.

Jeanette joined QIB (formerly The Institute of Food Research) in 1999 as part of the Food Safety Division and obtained a Post Graduate Certificate in The Science and Management of the Food Chain from the University of Surrey. She worked on several multi-disciplinary European projects and many industrial projects for food companies, before joining the NCYC in 2011.
 

 

Dr Reg Wilson

Managing Director

 

Claire Daniels

Head of Customer Liaison

 

Kirsty Holmes

Microbiologist

 

Jemma Snell

Microbiologist

 

Professor Mike Peck

Consultant Microbiologist

 

Carmen Nueno-Palop

Business Development Manager (NCYC)

 

Maria Monzon

Microbiologist (NCYC)

Applied Research and Analytical Services for Industry

Let Us Call You Back

Please fill out the form below and we will get back to you as quickly as possible.

 
  Please enter the third digit into the text box. (please enter the numbers on the image)
Please see our privacy policy for details on how we use this data.

Latest News

QIB Extra Scientists Publish Important Manuscript on Bacillus cereus and Chilled Foods

07/10/2019

QIB Extra consultant microbiologist Professor Mike Peck and colleagues have recently published a paper examining the risk of food poisoning with Bacillus cereus in minimally processed chilled foods.

Read More

Microbial Safety Study of Sous Vide

16/09/2019

Our Microbiologist Jemma Snell takes a look at the microbial safety of the well know cooking method, sous vide. 

Read More