John Sheppard

John Sheppard is a Professor in the Department of Bioprocessing Science at North Carolina State University. He teaches courses such as Process Validation Science, Upstream Biomanufacturing Laboratory, and Introduction to Brewing Science. Since 2006, he has directed the Wolfpack Brewery, a research and teaching facility that supports campus events and collaborates with the brewing industry. His research focuses on the development, control, and optimization of biological processes, including bioremediation, bio-pharmaceutical production, and food/beverage fermentations, particularly using novel yeast species for beer fermentation.

• Education:
  • M.B.A. in International Management, European School of Business, Paris (1997)
  • Ph.D. in Chemical Engineering, McGill University (1989)
  • M.E.Sc. in Biochemical Engineering, University of Western Ontario (1979)
  • B.Sc. (Eng) in Biological/Biosystems Engineering, University of Guelph (1976)

Sheppard's work integrates chemistry, microbiology, engineering, and sensory analysis to advance brewing science and technology. He developed a brewing science and technology minor for undergraduates, emphasizing hands-on experience with production-scale fermentation equipment and quality control labs. His research group operates a 5 bbl micro-brewery, and he founded Lachancea LLC to commercialize new bioprocessing technologies.

He holds multiple patents, including methods for producing fermented beverages, electropotential generation using bacterial cultures, and low-temperature peat dewatering processes. Sheppard is a member of the American Society of Agricultural and Biological Engineers, the American Society of Brewing Chemists (journal editorial board), and the Master Brewers Association of America. The Wolfpack Brewery, under his leadership, has earned recognition at the NC Brewers’ Cup and contributes to student education and industry partnerships.