Fermentation, Biotechnology, Biochemical Engineering, Microbiology

Dr. James Mercer has over 20 years of experience in fermentation, biotechnology, biochemical engineering, biotransformation, microbiology, scale-up, scale-down, and process engineering. His progression has varied through a variety of positions where his expertise has been gained from R&D process development through to full-scale manufacturing and operational management. He has solid expertise in technology transfer of fermentation processes and products scaling-up from laboratory through to production scale-up to 300,000 L. His interests include molecular biology, biochemical engineering, biotechnology, biotransformation, scale-up, scale-down, downstream processing, and process engineering of industrial fermentation processes. He is a chartered member of the IChemE (CEng MIChemE) and has gained qualifications in health and safety and risk analysis (IOSH Managing Safely level 2, NEBOSH National General Certificate in Occupational Health and Safety Level 3, and RPHS HACCP Advanced Level 4). He is currently part of the IChemE Biochemical Engineering Special Interest Group Committee (BESIG) and a member of the Institute of Food Science and Technology (MIFST).

James has a Ph.D. in Chemical Engineering from the University of Birmingham with a focus on fermentation and biotechnology. He earned a B.S. in Process Biotechnology from the University of Teesside and an M.S. in Applied Biomolecular Technology from the University of Nottingham.  Contact James