John D. Sheppard
Professor
Schaub Food Science Building, Room 129F
Bio
Teaching Activities
I teach the following courses:
- Process Validation Science (BBS 301) – Fall semester only
- Upstream Biomanufacturing Laboratory (BBS/BEC 426/526) – Fall and Spring semesters
- Introduction to Brewing Science and Technology (BBS/FS 325) – Spring semester only
Service Activities
I am the coordinator for the undergraduate Bioprocessing Science program and Director of the Wolfpack Brewery since 2006. Our research brewery supplies samples of our products to over 50 NC State campus events per year and has been awarded two ribbons (2012 and 2013) at the NC Brewers’ Cup. I am the principal faculty mentor for Bioprocessing Science students enrolled in the capstone course FS 475 and each year provide guest lectures in courses FS 231 and FS 405.
Professional Memberships
- Professional Engineers of Ontario
- American Society of Agricultural and Biological Engineering
- American Society of Brewing Chemists (journal editorial board)
- Master Brewers Association of America
Patents
- John D. Sheppard, Robert R. Dunn and Anne Madden. Methods for the Production of Fermented Beverages and Other Fermented Products. US Patent filed Oct. 15, 2017, based on PCT/US2016/032403, filed May 13, 2016.
- John D. Sheppard and Kartik Madiraju. Generation of Electropotential Using Bacterial Culture, US Patent 7,749,727. July 6, 2010.
- John D. Sheppard and David G. Cooper. Low Temperature Thermal-Chemical Pretreatment Process for Peat Dewatering, US Patent 4,720,287. Jan. 19, 1988.
- D. Lindsay Mulholland and John D. Sheppard. Separation of volatiles from aqueous solutions by gas stripping, US Patent 4,703,007, Oct. 27, 1987.
Education
M.B.A International Management European School of Business, Paris 1997
Ph.D. Chemical Engineering McGill University 1989
M.E.Sc. Biochemical Engineering University of Western Ontario 1979
B.Sc. (Eng) Biological/Biosystems Engineering University of Guelph 1976
Area(s) of Expertise
As a bioprocess engineer, my research interests are primarily focused on the development, control and optimization of biological processes. Such processes include bioremediation of wastes, bio-pharmaceutical production, and food and beverage fermentations. Over the last several years, particular emphasis has been placed on the use of novel yeast species for beer fermentation. My research group operates a 5 bbl micro-brewery in support of these projects while I also started a spin-off company for the commercialization of new technology (Lachancea LLC).