Michel Beya is a current PhD Scholar at Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland. Mr Beya 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 (2007) from the University of Stellenbosch in South Africa and a bachelor’s degree (Hon) (2003) in Animal Science from the University of Lubumbashi.
Michel has more than 7 years of extensive Industrial experiences in large scale production of both cook-freeze and Cook-Chill further processed meat products. He worked as a Senior Safety and Quality Officer at JBS Australia Pty Ltd, the World largest meat processor from 2013 to July 2020 when he decided to do hi PhD. Prior to this, Michel also worked for another Multinational meat processor, OSI International Foods Pty Ltd, rom 2013 to 2015 as technical officer.
Mr Beya`s current research Project is part of the Australian Training Centre for the Uniquely Australian Foods investigating the antimicrobial and antioxidant potentials of bioactive molecules from the Australian Native plant extracts in Meat and Meta products to extend shelf life.
Publications contributed to by Michel Beya:
Plant-based phenolic molecules as natural preservatives in comminuted meats: a reviewVisit website
(2021) Plant-based phenolic molecules as natural preservatives in comminuted meats: a review