Nava Thapa
Quality Control Manager @The Brewing Science Institute
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WORK HISTORY
Quality Control Manager @The Brewing Science Institute
Colorado Springs, CO, US
Collaborates in the creation, training, and implementation of SOP’s and protocols. This includes SOP, and other documentation revisions utilizing the management of change system.• Evaluates, and participates in, contamination control functions, facility design, cleanroom classification, and environmental validation of rooms.• Isolates and identifies various yeast strains and maintains same in pure culture condition.• Maintain FDA, OSHA, USDA and EPA regulatory compliance of laboratory, personnel, methods and documentation using SPC and HACCP.• Perform Quality control of Microbiology lab with the implementation of recent QA systems and safety measures.• Conduct Good Laboratory Practices and maintain documentations.• Supervise and perform analyses and tests using a variety of laboratory equipment and instruments.• Maintains cleanliness and general housekeeping in the laboratory including maintenance of supplies and materials.• Supervise and prepare culture media, wort, malt modules and other reagents.• Maintains equipment and instrumentation in top working condition by performing routine preventive maintenance and minor repairs.• Performs microbiological and sensory analysis of beer and yeast samples and conduct propagation and growth of brewing yeast cultures in propagators.• Conduct beer sensory and off-flavor tasting classes.• Brewing and bottling experiences at various breweries.
EDUCATION
University of Wisconsin-Stout
MS
Tribhuvan University
Advanced Sensory; Bachelor of Science
SKILLS
ABOUT NAVA THAPA
Excellent knowledge of microbiological testing method and equipment, chemical and instrumental methods (GC/MS, AAS, HPLC), business management skills, and employee relations skills. •In-depth knowledge and understanding of microbiology lab, dairy lab, meat lab and also remarkable experience with food processing and R&D lab. •General understanding of statistical and documentation approaches used in food sensory and chemical Analysis. Executed different projects on Food Product Development from idea to launch. •Training on HACCP, GMP, ISO-14001, CHP and GLP. Can work as a Quality Assurance Technician in Food industry. •Overall idea and practical aspects of Fermentation System and Technology. Trainings at more than dozens of brewing companies at Colorado and Wisconsin and attended many microbiology workshops, beer conferences and symposiums. •Specialized intern experiences at BSI on brewing Microbiology and had worked for the propagation and growth of more than 300 varieties of Yeast cultures that were supplied around the globe.
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