Michel Beya has extensive Industrial experiences in large scale production of both cook-freeze and Cook-Chill further processed meat products. He worked as a Senior Quality Assurance Officer at JBS Australia Pty Ltd, the largest Meat processor company in Australia and in the World, from Nov 2015 to July 2020. In his role, key duties were to develop and maintain the Quality System Manual (QSM) and Food Safety Plan (FSP) for meat products made in the facilities including Ham, Bacon, Leg Ham, Cooked Sausages, Cooked Seasoned Minced Pizza Topping, Pulled meats, Hamburger Patties and Snack Foods. In addition to these, he was in charge of training new technical staff and overseeing the quality and safety of every product made in the facility on a day-to-day basis. Furthermore, he was involved in various New Product Development (NPD) projects for cost reduction, product improvement and product diversification. Michel also worked as a Technical Officer at OSI International Pty Ltd, a multinational further processing meat company, from Nov 2013 to Sept 2015.
Currently, Michel Beya is a PhD Scholar at Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland. His Research Project is part of the Australian Training Centre for the Uniquely Australian Foods investigating the antimicrobial and antioxidant potential of bioactive molecules from the Australian Native plant extracts in the Safety and Quality of Meat and Meta products.
Michel is a qualified Food Scientist, Animal Nutritionist and Molecular Biologist. He holds a Master`s Degree in Food Science and Technology (2013) and a Graduate Diploma in Molecular Biology (2011), both, from the University of Queensland. He also has another Master`s Degree in Animal Nutrition from the University of Stellenbosch in South Africa (2007) and a bachelor’s degree (Hon) in Animal Science from the University of Lubumbashi (2003). Furthermore, Michel received, in 2014, a training certificate as a Lead Food Safety Auditor from SAI Global, Australia. Michel`s Principal advisor is Prof Louw Hoffman.
Publications: Cruywagen CW, Taylor S, Beya MM, Calitz T. The effect of buffering dairy cow diets with limestone, calcareous marine algae, or sodium bicarbonate on ruminal pH profiles, production responses, and rumen fermentation. J Dairy Sci. 2015 Aug;98(8):5506-14.10