The journey towards my career started when I was still in high school.
I liked biology and science, but wasn’t sure of what I wanted to study after matric. My parents wanted me to be a doctor, and I wasn’t keen on the idea. In grade 11, the microbiology department had an exhibition of the products that they had created through the study of biotechnology. These products included cheese, wine, beer and yoghurt. That’s where the love for all things fermented started. I then researched potential employers, and South African Breweries (SAB) came out tops.
After matric, I completed a Bachelor of Science Degree in Microbiology and Biotechnology at the University of the Witwatersrand, and later Honours in Microbiology from the University of Pretoria.
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