John D. Sheppard

Dr. John D. Sheppard is a distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. With a robust academic background, Dr. Sheppard previously served as a faculty member at McGill University in Canada before transitioning to NC State University as a Visiting Professor in the Chemical and Biomolecular Engineering Department. His academic journey and professional experiences have significantly contributed to his expertise in the field of bioprocessing science. Dr. Sheppard's primary research interests are centered around microbial fermentation processes, with applications spanning food, fuel, and biopharmaceuticals. His work in this area has led to numerous publications and patents, underscoring his contributions to advancing knowledge and technology in microbial fermentation. His research not only enhances academic understanding but also has practical implications for the biotechnology industry. In addition to his research, Dr. Sheppard is deeply committed to education and professional development. He has extensive experience in teaching and has delivered professional development courses through various organizations, sharing his knowledge and expertise with both students and professionals in the field. His dedication to education is further exemplified by his role in coordinating undergraduate programs at NC State University, where he plays a pivotal role in shaping the curriculum and mentoring students. Dr. Sheppard is a registered Professional Engineer, a credential that highlights his technical proficiency and commitment to maintaining high standards in engineering practice. His expertise is frequently sought after by companies in the biotechnology sector, where he provides valuable consulting services. This consulting work allows him to bridge the gap between academia and industry, ensuring that his research and teaching remain relevant to real-world applications. Beyond his academic and consulting endeavors, Dr. Sheppard is actively involved in directing the Wolfpack Brewery at NC State University. This role allows him to apply his expertise in microbial fermentation processes to the practical and innovative field of brewing, providing students with hands-on experience and insights into the bioprocessing industry. His leadership at the brewery exemplifies his commitment to experiential learning and industry collaboration.