The FoodGrads Podcast: Recent Episodes
FoodGrads
The FoodGrads Podcast takes you on a fascinating journey into the hearts and minds of the amazing people who work in the food, beverage and hospitality industries. From Food Scientists to Farmers, Chefs to the Plant, QA Technicians to Dietitians, R&D to Sales, no matter what your passion–there’s something for everyone in Food–we’ll help you find it!
We share insights from professionals at all stages in their careers. Find out what they do, why they do it and how they change the world one day at a time. Featuring episodes with your host Veronica Hislop this podcast will showcase careers and opportunities you didn't even know existed!
Paige Mawson is Manager of Features and Education at the Royal Agricultural Winter Fair, a 104-year-old event that draws around 300,000 visitors annually to downtown Toronto.
In this episode, Paige reveals how one of Canada's most iconic events is bridging city life and rural tradition through unforgettable experiences, hands-on learning, and storytelling that sparks curiosity. Discover how she leverages her museum studies background to transform the fair into a living, breathing educational hub that connects millions to our food system.
Shownotes
AgCareers is on a mission to provide global talent solutions in agriculture and food. They strive to "Feed the World with Talent" in the industries they serve. Their passion for agriculture is evident in their investment of time and resources in engaging with candidates and employers in the industry. Visit AgCareers.com to explore career opportunities and build your future in agriculture.
TIMESTAMPS
00:00 - Intro 00:58 - What the Royal Is 05:07 - Connecting Country and City 09:27 - Year-Round Planning Cycle 11:49 - Paige's Collaborative Role 13:16 - Designing Educational Programming 17:28 - Paige's Career Path 19:26 - Common Misconceptions 20:43 - AgCareers Sponsor Break 21:48 - Where to Start: Local Agricultural Fairs 25:23 - Roles Beyond Farming 27:00 - Transferable Skills in Agri-Food 29:48 - Paige's Royal Highlights 31:20 - Champion Showcase and Food at the Fair 33:35 - Getting Involved: 4-H, AgScape, Farm Tours 35:55 - One Takeaway for Listeners 37:19 - Tickets and What's Coming at the 2026 Royal
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Paige Mawson LinkedIn
💼 Royal Agricultural Winter Fair LinkedIn 🌐 Royal Agricultural Winter Fair Website
CONNECT WITH US 📸 Instagram 🎵 TikTok 💼 LinkedIn
Aparajhitha Sudarshan is a Quality and Regulatory Manager in pet food manufacturing and the founder of Food Strategy Consulting, where she helps small and medium food businesses with compliance, training, and food safety systems.
In today's episode, we talk about the 80/20 rule of food safety leadership, how to build soft skills nobody teaches you in school, and practical ways students can network at conferences without it feeling forced.
Shownotes
🎵 Music: 'Piano Sway' (Intro A - 4 seconds) by Jay Man / OurMusicBox (our-music-box.com)
TIMESTAMPS
00:00 - Intro 01:41 - About Apara's Food Job 02:59 - Foundations of Food Safety 03:56 - Building Team Culture 05:50 - A Typical Day on the Floor 09:26 - Pre-Op Conversations 11:06 - The Soft Skill Nobody Teaches 15:44 - Most Surprising Part of the Job 17:46 - Her Career Path 20:10 - Comparing Industries 22:22 - Practicing Soft Skills Early 24:05 - What Is Toastmasters? 27:56 - Reframing Mistakes 30:34 - Conference Networking Advice 40:14 - Low-Stakes Ways to Start 42:27 - Closing Thoughts
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Aparajhitha Sudarshan LinkedIn
💼 Food Strategy Consulting LinkedIn 🌐 Food Strategy Consulting Website
CONNECT WITH US 📸 Instagram 🎵 TikTok 💼 LinkedIn
Dr. Wendy Cukier is Professor of Entrepreneurship and Innovation at the Ted Rogers School of Management and Founder of the Diversity Institute, a research centre with 80 staff and hubs across the country studying skills, technology, and inclusion.
In today's episode, we talk about why agriculture rarely comes up in conversations about entrepreneurship, the succession crisis facing Canadian farms, and how community gardens can be a real first step into an agriculture career.
Shownotes
TIMESTAMPS
00:00 – Intro
00:25 – Meet Dr. Wendy Cukier
05:06 – A Day in Her Career
08:32 – Breaking the Farmer Stereotype
12:22 – Career Openings from Succession
16:41 – A Non-Traditional Path In
17:57 – Research Students Can Use
20:00 – Spotting Gaps as Opportunity
23:56 – Volunteer Your Way In
28:02 – Where AI Jobs Are Growing
31:30 – Skills You Need Now
35:07 – Where to Aim Your Career
38:43 – Advice for Your Next Step
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Dr. Wendy Cukier LinkedIn
🌐 Diversity Institute Website
CONNECT WITH US 📸 Instagram 🎵 TikTok 💼 LinkedIn
Jake Karls is Co-Founder and Chief Rainmaker at Midday Squares, a Better-For-You chocolate and snacking brand now sold in over 10,000 stores across North America.
In today's episode, we talk about what it actually looks like to build a career on relationships instead of resumes, how to network without an agenda, and why your story matters more than you think, even if you don't feel like you have one yet.
Shownotes
TIMESTAMPS
00:00 – Intro
00:20 – Meet Jake Karls
07:37 – Networking Without Feeling Fake
10:39 – Why Your Resume Isn't Enough
12:30 – Finding What Makes You, You
14:16 – Overcoming Fear of Public Speaking
17:56 – Mentorship You Already Have Access To
20:39 – Using Social Media For Good
21:44 – What To Say At A Networking Event
24:46 – What Actually Makes A Good Story
27:30 – Why Facts Alone Don't Land
28:38 – Dealing With Online Haters
30:22 – What's Next For Midday Squares
34:54 – Final Advice For Students
Opening Song by
"Track Title(s)'' Jay Man - OurMusicBox
https://www.our-music-box.com
/ ourmusicbox
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Jake Karls LinkedIn
💼 Midday Squares LinkedIn 🌐 Midday Squares Website
CONNECT WITH US 📸 Instagram 🎵 TikTok 💼 LinkedIn
Tony Wong is the Plant Manager at 49th Parallel Coffee Roasters, a specialty coffee roastery in Vancouver that supplies retail chains, independent cafes, and a growing e-commerce operation across Canada.
In this episode, we talk about what plant management actually looks like in a food and beverage manufacturing setting, how speciality coffee is actually made and how a food science background in quality can lead you into a path in operations.
Shownotes
TIMESTAMPS
00:00 - Intro
02:21 - About Tony's Food Job
04:36 - What Are KPIs?
06:00 - How Coffee Beans Are Processed
09:23 - Quality Control and Cupping
11:40 - About Coffee Roasting
17:00 - Quality and Safety Above Profits
19:23 - Tony's Career Path: QA to Operations
21:37 - Why He Stayed in Operations
24:01 - Food Safety Background as an Asset
26:17 - Skills Needed in His Role
35:37 - Role Evolution and Financial Skills
38:01 - Learning from Subject Matter Experts
40:24 - Networking and Asking Questions
41:50 - Advice to His Younger Self
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Tony Wong LinkedIn
💼 49th Parallel Coffee Roasters LinkedIn 🌐 49th Parallel Coffee Roasters Website
CONNECT WITH US 📸 Instagram 🎵 TikTok 💼 LinkedIn
Veronica Hislop sits down with Olga Cenic, HR Manager at Voortman Bakery, to talk resumes, interviews, mentorship, and the overlooked ways students can break into food manufacturing - all in part three of FoodGrads' HR mini series! Olga Cenic is the HR Manager at Voortman Bakery - a 75-year-old cookie and wafer manufacturer in Burlington, Ontario, and home to the number one sugar-free wafer in North America.
Shownotes
De Lacy Executive Recruitment offers professional recruitment services for employers and candidates in agriculture and food. As a candidate, De Lacy will provide career development advice, career consulting, as well as preparation for interview success. Open communication, confidentiality, and complete transparency are a priority for De Lacy consultants — check out De Lacy Executive Recruitment for more information on exciting opportunities!
TIMESTAMPS
00:00 - Episode Intro 02:57 - What HR Looks For In New Hires 03:43 - LinkedIn Strategy 05:00 - Foot in the Door 06:36 - About Voortman Bakery 09:01 - Culture & COVID 11:49 - Co-op Programs 14:11 - Sanitation Crew Opportunity 16:28 - Temporary Agencies Explained 21:34 - Resume Tips 29:33 - What Is Mentorship? 38:00 - Interview Tips 40:52 - Questions to Ask 43:00 - Following Up After Interviews 45:00 - Assessing Company Culture 49:12 - Final Advice
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Olga Cenic LinkedIn
💼 Voortman Cookies LinkedIn 🌐 Voortman Bakery Website
CONNECT WITH US 📸 Instagram 🎵 TikTok 💼 LinkedIn
This is part two of FoodGrads' three-part HR miniseries, built for students entering the food and beverage industry with support from De Lacy Executive Recruitment.
In this episode, we get into what hiring managers actually do when they open your resume - and what happens in those first five to seven seconds that determines whether you make the pile or not.
Steve McIntyre is the Vice President of People and Culture at Fine Choice Foods, a Richmond, BC-based manufacturer of spring rolls, gyoza, bao buns, and other premium dim sum products.
Steve started his career as a maintenance electrician.
He did not plan to end up in HR - but food manufacturing has a way of creating lateral opportunities for people who stay curious, and that is exactly what happened to him.
In this conversation, Steve shares what hiring managers are really looking for, why your education section is not doing the work you think it is, and how to make yourself visible in a market where four hundred people are applying for the same role.
If you are a student or new grad trying to figure out your next move, this one is worth your time.
Shownotes
De Lacy Executive Recruitment offers professional recruitment services for employers and candidates in agriculture and food. As a candidate, De Lacy will provide career development advice, career consulting, as well as preparation for interview success. Open communication, confidentiality, and complete transparency are a priority for De Lacy consultants — check out De Lacy Executive Recruitment for more information on exciting opportunities!
TIMESTAMPS
00:00 - Intro 01:30 - Steve's Role at Fine Choice Foods 04:00 - About Fine Choice Foods 07:30 - Steve's Path into HR 13:00 - How Students Get Hired 17:00 - Reading Entry-Level Resumes 22:00 - Personal Summaries That Stand Out 26:00 - Are Cover Letters Worth It? 29:00 - Extracurriculars on Your Resume 32:00 - Showing Technical Skills 34:00 - What Impresses in an Interview 38:00 - Managing Interview Nerves 41:00 - Common Interview Mistakes 44:00 - How to Research Company Culture 48:00 - What Hiring Managers Actually Ask 52:00 - Job Searching in a Tough Market 56:00 - Final Advice for Students
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Steve McIntyre LinkedIn
💼 Fine Choice Foods LinkedIn 🌐 Fine Choice Foods Website
CONNECT WITH US 📸 Instagram 🎵 TikTok 💼 LinkedIn
In episode one of our HR-Miniseries we are talking about what hiring managers actually look for, how to approach resumes and interviews, and realistic ways that students can build experience and momentum as they start their careers.
Nicolas Pretorius is Talent Acquisition Manager at Highliner Foods, one of North America's leading processors of frozen, added-value seafood.
In this conversation, you'll learn:
- What hiring managers actually look for on an entry-level resume
- Why soft skills often separate candidates more than technical ones
- How to use the skill bucket resume format with limited experience
- What "culture fit" really means and better questions to ask instead
You might think getting hired is about having the right degree or the right experience.
As Nicolas will show you today, it's really about how you tell your story and the soft skills that most candidates overlook.
If you're a student or new grad figuring out your next move, this one is worth your time.
Shownotes
De Lacy Executive Recruitment offers professional recruitment services for employers and candidates in agriculture and food. As a candidate, De Lacy will provide career development advice, career consulting, as well as preparation for interview success. Open communication, confidentiality, and complete transparency are a priority for De Lacy consultants — check out De Lacy Executive Recruitment for more information on exciting opportunities!
TIMESTAMPS
00:00 - Intro 00:59 - Nicolas's Role at Highliner 02:37 - Long-Term Talent Planning 04:43 - Highliner's Facilities 05:55 - Nicolas's Career Path 08:06 - Embrace Unexpected Opportunities 09:47 - Casting Nets to the Future 14:45 - What Stands Out on a Resume 17:04 - The Skill Bucket Resume Format 20:41 - Technical vs. Soft Skills 24:42 - Interview Prep Tips 26:05 - What to Wear to an Interview 27:34 - Researching the Company 28:59 - From Co-op to Full-Time 30:49 - Culture Fit vs. Values Alignment 32:50 - Assessing Culture as a Candidate 36:24 - Behavioral Interview Questions 41:35 - Advice for Students Job Hunting Now
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Nicolas Pretorius LinkedIn
💼 Highliner Foods LinkedIn 🌐 Highliner Foods Website
CONNECT WITH US 📸 Instagram 🎵 TikTok 💼 LinkedIn
Enea Lelaj is a Confectionery Specialist at Tilray Brands, working at the intersection of food science, product development, and one of Canada's fastest‑changing industries.
In this episode of That's a Food Job!, Enea shares how his path into food science was anything but planned. Starting in chemistry at Toronto Metropolitan University, he followed curiosity into a food research lab and discovered a field that combined science, creativity, and real‑world impact.
Today, Enea develops gummies, chocolates, and tablets infused with active cannabinoids. He talks candidly about what real R&D looks like beyond textbooks — balancing regulation, rapid iteration, and problem‑solving in a fast‑moving, highly regulated space. The conversation explores why creativity matters just as much as technical skill, how graduate school prepared him to tackle unsolved problems, and why staying open to unexpected opportunities can lead to surprisingly cool careers.
ShowNotes
CareersNOW! is Food and Beverage Ontario's multi‑year workforce development initiative that is connecting students and job seekers with employers in Ontario's food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on jobs, career pathways, industry mentors, and professional development opportunities.
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Enea Lelaj LinkedIn
🌐 Tilray Brands
CONNECT WITH US 📸 Instagram 🎵 TikTok 💼 LinkedIn
Domenique Mastronardi is President of Beck's Bone Broth, a Canadian food startup bringing bone broth-based lattes to market — blending comfort, wellness, and innovation for retailers across Canada.
In this episode of That's a Food Job!, Domenique shares her journey from engineering student to co-leading one of Canada's most creative emerging food startups. She opens up about what entrepreneurship really looks like behind the scenes — navigating uncertainty, balancing structure with creativity, and learning to trust your intuition.
Shownotes
CareersNOW! is Food and Beverage Ontario's multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario's food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
TIMESTAMPS
- 00:00 – Introduction to Startup Life and Entrepreneurship in Food
- 01:27 – A Week in the Life of a Startup President: Strategy, Travel, and Flexibility
- 03:00 – Canadian vs. U.S. Trade Shows: Brand Awareness vs. Direct Selling
- 05:04 – How a Startup President's Role Evolves: Fundraising, Finance, and Networking
- 06:34 – Getting Into Retail: Why Relationships Come Before Strategy
- 09:04 – Navigating Uncertainty: Mindset Tools for Startup Life
- 10:51 – What University Actually Teaches You: Resilience, Teamwork, and Problem Solving
- 12:02 – From Engineering to Entrepreneurship: Transferable Skills That Surprised Her
- 14:14 – [Sponsor: CareersNOW!]
- 15:26 – Finding Your Spark: How Food Product Development Changed Everything
- 18:20 – Listening to Your Intuition: Why Your Hobbies Are Telling You Something
- 21:17 – Book Rec: EOS Traction by Gino Wickman
- 21:53 – Unconventional Marketing: Spice Girls, Karaoke, and Authentic Branding Online
- 26:06 – Vulnerability as a Strength: Building Confidence to Share Your Story
- 27:55 – Career Advice That Doesn't Always Land — and What Actually Works
- 30:30 – Skills and Habits to Build Now If You're Curious About Startups
- 33:39 – How to Test If Entrepreneurship Is Right for You: Incubators, Side Projects, and Startup Jobs
- 35:17 – Getting Co-op Positions at Startups: What You Need to Know
- 36:03 – How to Network Without It Feeling Forced: LinkedIn, Events, and Cold Outreach
- 40:07 – What's Next for Beck's Bone Broth
- 40:53 – Where to Find Beck's Bone Broth
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Domenique Mastronardi LinkedIn
💼 Beck's Bone Broth LinkedIn
🌐 Beck's Broth Website
📸 Beck's Bone Broth Instagram
CONNECT WITH US 📸 Instagram 🎵 TikTok 💼 LinkedIn
Talha Rashid is a Continuous Improvement Manager at Handi Foods Ltd., a Canadian food manufacturer specializing in crackers and better‑for‑you snack products supplied to major retailers across North America.
In this episode of That's a Food Job!, Talha breaks down what a continuous improvement career looks like in food manufacturing and how data, teamwork, and problem‑solving drive real change on the production floor. He explains how organizations identify inefficiencies, reduce waste, and improve productivity without compromising quality.
Shownotes
CareersNOW! is Food and Beverage Ontario's multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario's food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
TIMESTAMPS
00:00 – Introduction to Continuous Improvement in Food Manufacturing 02:58 – Understanding Continuous Improvement: Definition and Scope 05:58 – A Day in the Life of a Continuous Improvement Manager 09:00 – The Importance of Data in Continuous Improvement 12:05 – Collaboration Across Departments for Success 14:54 – Skills for Success: Balancing Analytical and People Skills 18:08 – Continuous Learning and Professional Development 21:06 – Lean Six Sigma: Tools for Waste Reduction 23:58 – Applying Lean Principles to Real?World Problems 24:12 – Career Insights for Students in Food and Beverage 25:50 – Showcasing Willingness to Learn in Interviews 29:29 – Understanding Company Culture for Success 33:44 – Essential Skills for Continuous Improvement 39:44 – Journey into Continuous Improvement Careers
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Talha Rashid LinkedIn
💼 Handi Foods LinkedIn 🌐 Handi Foods Website
CONNECT WITH US 📸 Instagram 🎵 TikTok 💼 LinkedIn
In this special solo episode, Veronica breaks down something that often gets overlooked — what the food and beverage processing industry actually is, and just how many career paths exist within it.
If you've ever stood in a grocery store aisle and wondered how all those products got there, this one's for you!
CareersNOW! is Food and Beverage Ontario's multi‑year workforce development initiative that is connecting students and job seekers with employers in Ontario's food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on jobs, career pathways, industry mentors, and professional development opportunities.
Timestamps
- 00:00 — What is the food and beverage processing industry? (Hint: it's everything between farm and fork!)
- 02:22 — The 11 subsectors broken down: dairy, meat, confectionery, seafood, beverages, bakery, and more
- 07:08 — Operations deep-dive: production operators, maintenance technicians, and plant supervisors
- 09:27 — Skilled trades and continuous improvement roles
- 11:45 — How automation and robotics are changing operations
- 14:09 — Food safety: quality assurance vs. quality control, and why it matters
- 16:31 — Health and safety managers and systems thinking in food safety
- 18:50 — Sales and marketing: account managers, brand managers, and marketers
- 21:19 — How sales and marketing connect to every other part of the business
- 23:44 — Sponsor spotlight: Careers Now
- 26:10 — Supply chain and logistics: procurement, inventory planning, and logistics coordinators
- 28:35 — Warehouse supervisors and the rise of automation in supply chain
- 31:00 — Food science and R&D: product developers and flavorists
- 33:24 — Behind the scenes: finance, accounting, and human resources
- 35:27 — How HR shapes workplace culture
- 37:42 — Wrapping up: career mobility, job stability, and why the food and beverage industry is a great place to grow
Salma Fotovat is the Co-Founder & Sourcing & Procurement Director at Riverside Natural Foods, Ltd. - Home of MadeGood. They are a Canadian-owned company that specializes in creating healthy, allergy-friendly snacks
She shares her insights on the complexities of product development in the dairy industry. She discusses the importance of collaboration, the challenges of optimizing established products, and the innovative processes involved in launching new products. Pratisha emphasizes the significance of curiosity, human connections, and networking in her career journey, providing valuable advice for aspiring product developers.
Shownotes: https://foodgrads.com/podcast/Salma-Fotovat
TIMESTAMPS
00:00 – Introduction 03:15 – What Is a Sourcing and Procurement Career? 07:30 – What This Job Actually Looks Like Day to Day 12:00 – How a Single Ingredient Takes Months to Approve 18:00 – Why "Right Price, Right Place" Is Harder Than It Sounds 22:00 – What Happens When 50% of Your Main Ingredient Disappears 27:00 – How Strong Relationships Saved the Business 31:30 – What Makes a Supplier Actually Want to Work With You 36:00 – How Procurement Can Support Farmers and the Planet 40:30 – The Future of Supply Chain Careers and Sustainability 45:30 – Skills Students Should Start Building Now
📙 Career Guides: https://foodgrads.com/career-paths-food-and-beverage/ 💭 Career Advice: https://foodgrads.com/blog/
CONNECT WITH OUR GUEST
💼 Salma Fotovat LinkedIn: https://www.linkedin.com/in/salmafotovat/ 💼 Riverside Natural Foods LinkedIn: https://www.linkedin.com/company/riverside-natural-foods/ 🌐 Riverside Natural Foods Website: https://www.riversidenaturalfoods.com/ 📸 MadeGood Instagram: https://www.instagram.com/madegoodfoods/
CONNECT WITH US 📸 Instagram: https://www.instagram.com/foodgrads/ 🎵 TikTok: https://www.tiktok.com/@foodgrads.com 💼 LinkedIn: https://www.linkedin.com/company/foodgrads/
Pratistha Banerjee is a Product Development and Commercialization Manager at Darigold, a global supplier of dairy and specialty food products.
Pratistha shares insights into her role, emphasizing that food product development is not just about flavor but also about functional ingredients, supplier collaboration, and navigating complex operational and regulatory requirements in the dairy industry. She discusses the challenges of optimizing existing products and taking new product ideas from concept to plant launch, as well as what innovation truly means in a large food company. Pratistha highlights the importance of curiosity, problem-solving, and communication in building a successful career.
Throughout the conversation, Pratistha reflects on her journey from early career roles to her current position. She emphasizes adaptability, continuous learning, and the value of building strong relationships with colleagues, suppliers, and operators. For students and aspiring food scientists, Pratistha encourages experimenting, learning from real-world challenges, and understanding the functional and technical aspects of ingredients.
Shownotes
TIMESTAMPS
(00:00) What Food Product Development Really Is and Isn't (02:10) How Pratistha Got Into Product Development (05:00) What a Product Development Manager Does Day to Day (08:40) How Food Products Go from Idea to Launch (12:30) Why Food Product Ideas Fail at Scale (17:00) Theory vs Reality in Food Product Development (21:30) Working With Plants, Suppliers, and Operations (26:10) What Innovation Actually Means in the Food Industry (31:00) How Product Developers Solve Complex Problems (36:20) Choosing Between Food Industry Career Paths (41:30) Networking Advice for Introverted Students (47:40) What Students Should Start Doing Now
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Pratistha Banerjee LinkedIn 🌐 Darigold Website 💼 Darigold LinkedIn 📸 Darigold Instagram 🐦 Darigold X (Twitter)
CONNECT WITH US 🐦 X 📸 Instagram 🎵 TikTok 💼 LinkedIn
What does a Product Development Specialist actually do in meat manufacturing?
Leslie Herbas Marañon is a Product Development Specialist at Ascona Food Group, a global supplier of customized dry blends, edible films, and casings for the meat industry. With over 10 years across production, quality management, and R&D in Bolivia and Canada, she brings a hands-on, formulation-first approach to every project.
Shownotes: https://foodgrads.com/podcast/Leslie-Herbas
Explore food industry careers with CareersNOW!: https://careersnow.ca/
CareersNOW! is Food and Beverage Ontario's multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario's food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
TIMESTAMPS
(00:00) Introduction to Food Product Development and Problem-Solving (01:05) What a Product Development Specialist Does at Ascona (03:10) Customizing Dry Blends, Edible Films, and Casings (05:13) From Bench-Top Formulation to Plant Trials (07:07) What Documentation Means in Product Development (10:34) Regulatory and Administrative Work in the Meat Industry (15:57) Building Confidence Through Experience and Failure (18:09) Managing Multiple Projects and Scaling Up (23:07) Practicing Product Development Skills at Home (29:56) Career Path from Production to Product Development (37:38) Why Problem-Solving Starts with Planning (43:27) Learning from Production Teams and Operators
CONNECT WITH OUR GUEST 📙 Career Guides: https://foodgrads.com/career-paths-food-and-beverage/ 💭 Career Advice: https://foodgrads.com/blog/
CONNECT WITH OUR GUEST
💼 Leslie Herbas LinkedIn: https://www.linkedin.com/in/leslie-herbas-mara%C3%B1on-18507579/ 🌐 Ascona Food Group Website: https://www.asconafoods.com/ 💼 Ascona Food Group LinkedIn: https://www.linkedin.com/company/ascona-foods-group/
CONNECT WITH US 📸 Instagram: https://www.instagram.com/foodgrads/ 🎵 TikTok: https://www.tiktok.com/@foodgrads.com 💼 LinkedIn: https://www.linkedin.com/company/foodgrads/
Mohammad Kathawala, a senior project engineer at Agri-Neo, explains what it takes to work in food safety engineering. He describes how project engineers translate technology into systems that work in real food processing environments, often across global operations. Mohammad shares how his engineering background led him into the food industry, what his role looks like day to day, and why communication and continuous improvement matter as much as technical skill. The conversation also covers how food safety technology is changing and what students and early-career engineers should know before entering the field.
Shownotes
Explore food industry careers with CareersNOW!: https://careersnow.ca/
CareersNOW! is Food and Beverage Ontario's multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario's food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
CareersNOW! - What can you do with an Engineering Degree?
TIMESTAMPS
(00:00) Introduction to Food Safety Engineering (03:02) What a Project Engineer Does in Food Safety (06:09) Agri-Neo's Technology and Food Quality Focus (09:08) Understanding Client Needs and Equipment (11:50) Global Operations and Cultural Differences (15:05) Measuring Success in Engineering Projects (18:10) Continuous Improvement and Client Relationships (20:49) Skills Aspiring Engineers Should Build (23:50) Career Path and Industry Evolution (26:58) The Future of Food Safety Technology (30:09) Advice for Future Engineers
--
📙 Career Guides 💭 Career Advice
CONNECT WITH OUR GUEST
💼 Mohammad Kathawala LinkedIn 🌐 Agri-Neo Website 💼 Agri-Neo LinkedIn ▶️ Agri-Neo YouTube
CONNECT WITH US 🐦 X 📸 Instagram 🎵 TikTok 💼 LinkedIn
Explore food industry careers with CareersNOW!: https://careersnow.ca/
Jayana Kaiprath is the Talent Acquisition Manager at Give & Go Prepared Foods, helping students and professionals land their next opportunity in the food industry.
Give & Go Prepared Foods, part of the Mondelēz family of brands, makes iconic treats like two-bite® brownies and supports employee growth at every stage of their career.
Shownotes
🧠 Shownotes: 📙 Career Guides: 💭 Career Advice:
CONNECT WITH OUR GUEST
💼 Jayana LinkedIn 🌐 Give & Go Website 💼 Give & Go LinkedIn 📸 Instagram
CONNECT WITH US 🐦 X: 📸 Instagram: 🎵 TikTok: 💼 LinkedIn:
Lara Tiro is the founder of Rebel CPG, where she helps food entrepreneurs take products from kitchen concepts to retail shelves. She brings deep experience in product development and project management, guiding clients through every stage of innovation to ensure ideas become market-ready products.
Christine Farkas is the founder of IHeartFood and co-host of the podcast Munching on Molecules. With a background in culinary science and strategic consulting, she helps food innovators solve complex challenges and create products that resonate with consumers.
In this episode, we talk about how food consultants use the Stage-Gate process to bring structure to innovation, why collaboration, humor, and flexibility are essential in their work, and how different approaches can lead to successful product launches. Lara and Christine also share insights from their own journeys in the food industry and show how even in the same role, there's room for unique perspectives and personal style.
Shownotes
This week's episode is sponsored by:
- The Faculty of Land and Food Systems at UBC explores the connections between land, resources, environment, and health. Students tackle big questions in food security, sustainable agriculture, and community health. Learn more about undergraduate, graduate, and certificate programs including the Master of Food Science and Food, Nutrition and Health programs at landfood.ubc.ca
Lara Tiro: LinkedIn
Rebel CPG: Website / Instagram / LinkedIn
Christine Farkas: LinkedIn
IHeartFood: Website / LinkedIn
Munching on Molecules Podcast: Website / LinkedIn / YouTube / Spotify
NEXT EPISODE TO CHECK OUT
#166 – Bryan Quoc Le, Ph.D. Food Scientist, Food Industry Consultant and Author
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Kaylah Farina is the Product Development Manager at Sigma US, where she leads innovation projects for Bar-S Foods Co. She develops a wide range of meat products for retail and foodservice, including high-protein snacks and bold new concepts like a chili cheese dog burrito, which she describes as a mess-free chili dog on the go.
Before moving into product development, Kaylah trained and worked as a chef. That experience continues to shape how she approaches recipe formulation and testing. She is also Chair of the Cactus Section of the Institute of Food Technologists, where she supports collaboration and community across the industry.
In this episode, we talk about how product developers take ideas from concept to commercialization, how to collaborate effectively with chefs, scientists, and business teams, and how relationship-building can be the key to solving production challenges. Kaylah also shares how her background in theater gave her a unique edge in her career, and why empathy and adaptability are essential skills in the food industry.
Shownotes
- Kaylah Farina: LinkedIn
- Bar-S Foods: Website/ Instagram / YouTube / TikTok /
- Sigma US: Website
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#101 – Matt Thell, Global Strategy & Innovation Leader at General Mills Inc
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Nataly Lopez Baron is the Manager of the Guelph Food Innovation Centre (GFIC), an applied research centre that partners with food businesses to transform challenges into practical solutions through research, product development, and pilot plant testing.
Originally from Colombia, Nataly earned her undergraduate and master’s degrees before moving to Canada to complete a PhD in Food Science and Technology at the University of Alberta. She has since worked in food research and product development across the dairy, cereals, and supplement industries, bringing that expertise and international perspective to her current role at GFIC.
In this episode, we talk about how GFIC helps companies bridge the gap between homemade recipes and commercial-scale production, the unique infrastructure the centre offers—including certified pilot plants—and the success stories that have come out of GFIC’s partnerships. Nataly also shares her own career journey, and what it’s like to lead a food innovation centre where every day brings a new challenge.
If you’re curious about how food products move from concept to commercialization, or what it’s like to work at the intersection of research and industry, you’ll enjoy this conversation.
Shownotes
- Nataly Lopez Baron: LinkedIn
- Guelph Food Innovation Centre: Website/ Instagram / YouTube
This week’s episode is sponsored by:
- University of Guelph’s Food and Agricultural Business Program: Prepare to thrive in Canada’s fast-changing food industry with U of G’s Food and Agricultural Business program. Gain agri-food expertise, business skills, and co-op experience that help you stand out — many students even land jobs before they graduate!
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#71 – Liana Yee, Junior Product Specialist at Export Packers Company Limited
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Santiago Ampudia Vasquez is a brewer at Blackburn Brewhouse and Assistant Professor at Niagara College. Blackburn Brewhouse, based in Niagara Falls, produces a wide range of craft beers—from lagers and pale ales to specialty brews, seltzers, and ciders.
Santiago holds a Master of Science and previously taught at Pontificia Universidad Católica del Ecuador. After immigrating to Canada, he changed paths by enrolling in Niagara College’s Brewmaster program. Since then, he has helped the college secure first place at the 2023 U.S. Open College Beer Championship and earned a Silver medal for his Belgian Tripel, Te Tous et Bois, named after the French film that inspired it.
We dive into what a brewer really does day-to-day in an independent brewery—why yeast care and cleaning can take up to 80% of the job—and the science that transforms grains into beer. Santiago also shares the skills that make a great brewer, the joy of creating new beers, and a bit of beer history along the way.
If you’re curious about how beer is made, the mix of science and creativity in brewing, or what it’s like to work in the craft beer industry, you’ll enjoy this conversation.
Shownotes
- Santiago Ampudia Vasquez’s : LinkedIn
- Blackburn Brewery: Website/ Instagram/
- Niagara College: Website/ Instagram / YouTube / Twitter / Facebook
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#86 – William (Billy) Dietz, Co-Founder and Consultant at BDH Consultants and Author
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Prairva Plepalakon, also known as “Summer,” is a recent Food Science and Technology graduate from the University of California, Davis, one of the most respected food science programs in the world. UC Davis has a big reputation in food science, pairing strong academic programs with deep industry and research networks.
In this episode of That’s a Food Job!, Summer shares what it’s like to study food science at UC Davis and reflects on the co-op positions she’s taken on (including one with a company making protein from air). We talk about her advice for students who want to stand out, what she learned from attending the IFT First Conference, and how hands-on experiences have shaped her career goals.
Summer was the winner of the Voices of the Future Podcast Challenge we hosted during our visit to IFT First.
**
Shownotes
- Prairva Plepalakon: LinkedIn
- UC Davis Food Science Program: Website
#92 – Davis Jaeger, R&D Leader, Culinary Expert and Food Scientist
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Leslie Nienkark is an HR Business Partner at KWS Group, one of the world’s leading plant breeding companies. KWS specializes in breeding and selling seed for crops like corn, sugar beet, cereals, rapeseed, sunflowers, and vegetables. Although Leslie hasn’t spent her entire career in agriculture, her HR experience spans a variety of industries including media, software, architecture, and retail. This gives her a broad and insightful perspective on workplace culture.
In this episode of That’s a Food Job!, Leslie shares what it’s like to work in human resources within the agricultural sector and explains the role HR plays in supporting both people and organizational goals. We talk about how KWS develops seed products, what makes a positive workplace culture, and why communication is key to employee retention. Leslie also offers practical advice for new professionals on what to ask when starting a role and how to navigate today’s evolving workplaces.
This episode is especially helpful if you’re curious about HR as a career path or want to better understand how strong HR practices shape the food and ag industries from behind the scenes
** Shownotes
- Leslie Nienkark: LinkedIn
- KWS: Website/LinkedIn/Instagram/
#46 – Melissa Norem, Enterprise Director of Origination at Scoular
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Louisa Bachman is a Food Scientist at KIND Snacks. KIND offers a range of products, including nut and fruit bars, breakfast bars, granola clusters, and refrigerated nut butter bars. Before joining KIND however, Louisa earned her Food Science degree at UMass Amherst, where she both led their school’s Food Science Club and Alpine Skiing club.
In this episode of That’s a Food Job!, Louisa shares what it’s really like to work in product development, walking us through how a concept turns into a product on the shelf. She breaks down the role of flavor iteration, sensory testing, and shelf life studies, while also offering a behind-the-scenes look at one of her favorite projects—developing savory KIND bars. Throughout the conversation, Louisa reflects on how collaboration, curiosity, and strong communication play an essential role in getting new products to market.
We also talk about the skills that help food scientists succeed in the industry, how food trends shape innovation, and the importance of networking early in your career. Whether you’re a student exploring food science or someone interested in how the snack industry works, this episode provides valuable insight into a career in product development.
**
Shownotes
- Loiusa Bachman: LinkedIn
- KIND: Website/LinkedIn/Instagram/
#94 – Michael Sharp, Director of Research and Analytics at the Heartland Food Products Group
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Marin Pavlic is the Senior Director of QA Programs & Compliance at Sofina Foods and the current President of the Ontario Food Protection Association (OFPA). With over 15 years of experience in food manufacturing, Marin brings a deep understanding of food safety, team leadership, and regulatory compliance to his work—along with a strong belief in the power of networking and continuous improvement.
In this episode of That’s a Food Job!, Marin shares how he built his career by learning to trust the expertise of his team, learning adjacent skills and networking within the industry. He discusses the importance of communication and team dynamics, the role of data in driving smarter decisions, and how regulatory changes can be used as a catalyst for growth. We also explore his passion for professional development and his work with OFPA to build community and mentorship across the food sector.
If you're interested in food safety careers, building leadership skills, or how to grow in a traditional industry through learning and collaboration, this episode offers practical advice and inspiration.
**
Shownotes
- Marin Pavlic: LinkedIn
- OFPA: Website/LinkedIn/
#77–Neha Mehta, Food Safety Quality Assurance Compliance Coordinator/Supervisor at Maple Leaf Foods Inc.
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Thomas Hayes is the co-founder of Agilitas, a company building AI-powered tools to help food scientists formulate faster, smarter, and with more confidence. By transforming messy spreadsheets into an intelligent platform, Agilitas is tackling the “cold start” problem in food R&D and making it easier for teams to benchmark products, create base formulas, and retain critical institutional knowledge.
In this episode of That’s a Food Job!, Tommy shares his unconventional path from chemical engineering to food tech founder. He talks about building a customer-first platform, the power of feedback loops in product development, and how AI is being used to reduce trial-and-error in formulation—without replacing the scientist behind the bench. We also dive into his global experiences working in Singapore and Saudi Arabia, and what those perspectives taught him about innovation, communication, and risk-taking.
If you're curious about the future of food science, the role of AI in product development, or how to build something new in a traditional industry, this conversation is a must-listen.
**
Shownotes
- Thomas Hayes: LinkedIn
- Agilitas: Website/LinkedIn/
#81–Harjeet Bajaj, President and CEO of Savourmetrics
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Tyler De Sousa is the co-founder of Circulr, a company helping Consumer Packaged Goods brands close the loop on their glass packaging through reuse. By managing the logistics of sourcing, collecting, and redistributing reusable containers, Circulr is making it easier for businesses and consumers to reduce waste and support a circular economy.
In this episode of That's a Food Job!, Tyler shares how a small pilot project turned into a growing social enterprise. He talks about the challenges of changing consumer behavior, the importance of industry collaboration, and how technology is helping scale systems of reuse. We also explore the personal side of entrepreneurship—staying motivated, taking risks, and creating real community impact.
If you're curious about sustainability, innovation, or building purpose-driven businesses in the food industry, you won’t want to miss this one.
** Shownotes
Tyler De Sousa : LinkedIn
Circulr: Website/LinkedIn/Instagram/
SPONSOR
CareersNOW! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
TIMESTAMPS
Coming soon! ***
RECOMMENDED NEXT EPISODE
→ # 29 - Rebecca Bradley, Chief Marketing Officer at Terra Bioindustries
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Felicia Sia is an Account Manager at Dempsey Corporation, a Canadian ingredient distributor specializing in innovative and technical ingredients. With a background in food science from the University of Guelph, her career has spanned multiple roles, including product development, technical sales and directing a cooking school for kids.
In this episode, she shares insights into the world of ingredient sales, discussing what it takes to succeed as an account manager in the food industry. She explores the importance of active listening, building strong client relationships, and the key skills that set great sales professionals apart. Felicia also reflects on her career transitions, overcoming fears, and the value of taking risks. Her story offers inspiration for anyone considering a career change and looking for the confidence to take the next step.
** Shownotes
Felicia Sia : LinkedIn
Demsey Corporation: Website/LinkedIn/Instagram/YouTube
SPONSOR
CareersNOW! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
TIMESTAMPS
Coming soon! ***
RECOMMENDED NEXT EPISODE
→ # 29 - Marc Wall, VP of Sales at Sandy Shore Farms Ltd.
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Rafal Rusiniak is the National Business Development & Sales Manager at Handtmann Canada Limited, a company specializing in food processing equipment solutions. With over 15 years of experience in the industry, Rafal’s journey into sales was unexpected—he originally pursued a degree in engineering before discovering his passion for sales and business development.
In this episode, Rafal takes us inside the world of food processing equipment sales, sharing insights on building relationships with clients, the structured approach to sales training, and the process behind purchasing large-scale food manufacturing equipment. We also dive into the skills that make a great salesperson—like storytelling and understanding personality types—and why food processing equipment companies need food scientists too!
**
Shownotes
Rafal Rusiniak : LinkedIn
Handtmann Canada Limited: Website/LinkedIn/Instagram/YouTube
SPONSOR
CareersNOW! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
TIMESTAMPS
[0:39] What Handtmann Canada is [1:33] What does a sales professional do? [5:26] Equipment and service equipment Handtamm creates [10:15] Steps to obtain a piece of equipment [16:30] Partnerships in sales with customers [18:20] How Rafal got into his position [23:06] What skills help Rafal to be an effective sales person [29:22] Topics/skills Rafal is working [36:22] Roles available for students at a Handtmand Canada
[41:42] Advice for students thinking about going into food processing or sales
+
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→ # 78 - Somayeh Salemi, Business Development Specialist at Klever Equipped Inc.
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Brian Allaway is the COO of Made With Local, a company known for its commitment to real food, community connections, and sustainable business practices. With 16 years of experience leading teams in food manufacturing, Brian specializes in lean manufacturing, continuous improvement, and quality management. In this episode, Brian takes us inside the world of small-scale food manufacturing, sharing insights on building strong teams, fostering a culture where mistakes fuel growth, and the power of lean tools like Kanban (not KanBan, as you’ll hear!). We also dive into the future of food manufacturing, including the skills needed to transform the industry and why traceability is more critical than ever. ***
Shownotes
Brian Allaway: LinkedIn
Made with Local: Website/ LinkedIn/ Instagram/ YouTube
SPONSOR
CareersNOW! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNOW.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
TIMESTAMPS
(0:00) Introduction to lean manufacturing in food production
(1:45) Overview of Made with Local: a sustainable food company
(3:30) Exploring Brian Allaway's role as COO in food manufacturing
(4:43) Inside Made with Local's operations and production processes
(5:45) Understanding Lean Six Sigma in food industry operations
(16:14) Brian Allaway's professional journey in food manufacturing
(19:45) Strategies for building company culture and effective teams
(25:45) Essential skills for success in food manufacturing careers
(31:19) Real-life manufacturing stories and lessons learned
(36:40) Key certifications for plant management professionals
RECOMMENDED NEXT EPISODE
→ # 78 - Gavin Johnston, Plant Manager at Veg Pro International Inc.
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Berklee Welsh is the Associate Sustainability Manager at Simple Mills, a company on a mission to make healthy choices easy through their line of snacks, crackers, cookies, and baking mixes using whole food ingredients.
In this episode, she takes us behind the scenes of ingredient sourcing at Simple Mills and reveals how the Almond Project is uniting farmers, businesses, and experts to create a more sustainable food future.
Berklee's Website/ LinkedIn
Simple Mills' Website/ LinkedIn/ Instagram/ YouTube
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→ # 99 - Joseph Lyons - Environmental Operations Coordinator at Susgrainable
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Laurent Dallaire is the CEO and co-founder of Innodal, a company dedicated to developing and producing for various sectors and offers innovative solutions to inhibit microbiological pathogens. With a background in biotechnological engineering from the University of Sherbrooke and a master’s degree in food science from Laval University as part of the METABIOLAC industrial chair, Laurent combines technical expertise with entrepreneurial vision. Following his academic journey, he founded Innodal to address food safety challenges with innovative, science-backed solutions. His work focuses on bridging the gap between academic research and practical applications in the food industry, helping manufacturers improve safety, extend shelf life, and reduce recalls.
Episode Takeaways * Why collaboration between academia and industry fuels practical innovation * The significance of FDA approval and educating the industry on food safety * Challenges of transitioning from academia to entrepreneurship * How new technologies can combat persistent food safety issues * Insights into balancing research, regulation, and market needs
Show Notes Things mentioned in this episode: This week’s episode is sponsored by:
- CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
Timestamps 00:00 Introduction to Food Safety Innovation 02:01 The Science Behind Innodelle's Antimicrobial Solutions 05:50 Targeting Listeria: A Game Changer in Food Safety 10:10 Bridging the Gap: From Research to Market 15:27 The Entrepreneurial Journey: Starting Innodelle 22:06 The Importance of Marketing in Science 25:29 Building a Team: The Role of Food Scientists 33:19 Current Applications and Future Potential 39:24 Educating the Industry on Food Safety 45:18 Advice for Aspiring Entrepreneurs
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Matt Thell is a Global Strategy & Innovation Leader at General Mills Inc. General Mills Inc. is the creator of iconic brands like Cheerios, Pillsbury and Häagen-Dazs. Matt is a member of an internal consultancy team that helps teams within his organization tackle challenges and seize opportunities. His career journey spans over two decades, beginning with product development roles for beloved snacks like Chex Mix and Gardettos and evolving into strategic roles that focus on front-end innovation. 🔍 Episode Highlights:
- Matt shares insights into his role as a strategic consultant within General Mills
- How Matt uses the I3 process to solve-problems
- Why curiosity and diverse experiences fuel creativity
- Tips on understanding team dynamics and timing idea sharing
Show Notes
Matt's / LinkedIn
General Mills / Website /
TIMESTAMPS
(00:00) Introduction (00:58) Matt explains what Sr. Strategy Manager does (04:56) Matt's I3 Process (09:47) Case study: Old Paso in Europe (15:00) Turning insights into action (20:13) Navigating challenges in research (22:08) Creating a supportive team environment (30:55) How to find ways to share ideas (34:27) Why curiosity is important (38:12) Matt's advice for interviews
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This podcast marks the 100th episode of the FoodGrads Podcast!
The podcast began in September 2020 and since then we have produced 100 episodes!
The success this show has had and continues to build is all because of YOU. You listening, supporting, and sharing the show. We thank you for the support.
To celebrate this achievement we are re-branding the the podcast to That's a Food Job! We wanted a fresh new look (and name) for the podcast.
We’re here to celebrate food industry professionals and proudly say—That's a Food Job!
In this episode Veronica Hislop is joined with Sydney Mohr and Nicole Gallace both team members from the FoodGrads team.
So in this episode, we talk about how the podcast came to be, highlights from past episodes of the show, the behind the scenes of the podcast, some of the most memorable guests in the first 100 episodes, and the unveiling of the new assets for the rebrand!
Show Notes
TIMESTAMPS
(0:00) Introduction
(9:50) FoodGrads Podcast Rebrand
(21:45) Looking at older intros of the podcast
(37:00) Reflecting on the iterations
(45:09) Behind the scenes of making the podcast
(50:00) Listener Q&A
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Joesph Lyons is the Environmental Operations Coordinator for Susgrainable. Susgrainable has a bold mission to create a world where food waste and diabetes are thing of the past. Right now they are producing a variety of baking mixes but they are looking to expand in the future. Joseph with Honours from The University of British Columbia with a BCom specialized in Global Supply Chain & Logistics Management. Joesph is fairly new out of graduation but he has done a lot since he started at Susgrainable. In just 9 months he has helped build tools to track stock, built relationships with industry partners and he even has laied down the company’s groundwork for ERP. 🔍 Episode Highlights:
- Behind the scenes with Susgrainable
- What Joseph does in his role
- What a circular economy is
- Skills that Joseph is currently working on
Show Notes
Joseph's / LinkedIn
Susgrainable / Website / Instagram / LinkedIn
TIMESTAMPS
(1:15) Joseph’s food job
(2:55) How Joseph got into this role
(5:30) What is supply chain
(7:00) Susgrainable’s supply chain
(9:22) Joseph’s role in operations
(10:20) Launching a snack pretzel
(17:15) Coordinating Susgrainable’s supply chain
(23:15) How Joseph got into supply chain
(26:57) What Joseph likes about supply chain
(32:42) Communication in supply chain roles
(37:06) Why Susgrainable is a good place to work
(38:21) Skills Joseph is working on
(45:26) Advice for going into the supply chain
COOL THINGS TO CHECK OUT
📖 Explore FoodGrads Career Guides (Ebooks)
📜 Get Career Advice (Blog)
CONNECT
🐦 Connect on Twitter
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💼 Connect on LinkedIn
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SPONSORS
CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
SAY THANKS
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Seamus Higgins is the Associate Professor & Course Director for Food Process Engineering at the University of Nottingham. With years of food industry experience, he combines his passion for a more sustainable world and novel manufacturing techniques with a new generation of process engineers at the University of Nottingham and supporting institutions.
Seamus began his career as an electrical engineer in the food industry and has worked with leading international food companies including Tongaat Hewlett, Nestle, and Premier Foods. He has held lead project and senior management roles in factory development, food process engineering, and new product development, and has also consulted for global food and UK companies as well as entrepreneur development and new company start-ups.
🔍 Episode Highlights:
- Understanding the concept of food
- Evolution of the food system
- Adapting to change management
- Exploring the role of a food engineer
Show Notes
Seamus's / LinkedIn / Research Gate
TIMESTAMPS
(0:00) Introduction
(1:40) What is the food?
(4:50) Seamus’s food job
(9:30) What is a food engineer
(13:20) How Seamus got into engineering
(19:00) Evolution of the food system
(26:05) How food technologies have changed
(30:00) Learning how to manage change
(40:21) What is exciting Seamus about the industry
(51:40) Seamus’s new book
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SPONSORS
Canadian Food Innovation Network: Check out CFIN’s Career Hub to learn more about CFIN’s free membership, their Food Innovator Career Hub, and how can you can join the fastest growing food business community in the country.
SAY THANKS
💜 Leave a review on Apple Podcasts
🟢 Leave a rating on Spotify
Dana Dickerson is the Market Development and Sustainability Manager at Grain Farmers of Ontario. Grain Farmers of Ontario is the province’s largest commodity organization, representing Ontario’s 28,000 barley, corn, oat, soybean, and wheat farmers. Her food job is working to expand markets and encourage new uses for Ontario grain through consumer awareness, domestic industry and export development and end-user relationships.
Prior to her role with Grain Farmers of Ontario, Dana spent eight years at the British Consulate-General, where she held leadership positions, including North American Head of Sector for Consumer Goods and Agri-Food. In this role, she led the UK's strategy to develop agri-food exports to Canada and the U.S. Dana holds an Honours Bachelor of Commerce with a major in International Business and a minor in French language from Lakehead University.
🔍 Episode Highlights: • What a market development and sustainability manager does • Learning how to communicate on behalf of an industry • Facts about Ontario Grain • Oppotunities in agricculture that aren't farming
Show Notes
Dana's / LinkedIn / Twitter / Instagram
Grain Farmers of Ontario / Website / LinkedIn / Twitter
TIMESTAMPS
(0:00) Introduction (2:09) What Dana does (2:39) Facts about Ontario grain (5:44) What Dana does at Grain Farmers of Ontario (9:15) How to communicate on behalf an industry (10:12) Dana's career journey (19:00) How Dana learns on the job (22:00) Surprises for foreign delegates (23:15)Technology in grain agriculture (29:25)Tech jobs in agriculture (35:37) Where are the jobs located (38:40) Using school resources (40:40) Sustainable practices Ontario farmers are implementing (46:00) Advice for students (48:00) Where to find Dana
COOL THINGS TO CHECK OUT
📖 Explore FoodGrads Career Guides (Ebooks)
📜 Get Career Advice (Blog)
CONNECT
🐦 Connect on Twitter
📸 Connect on Instagram
💼 Connect on LinkedIn
🎵 Connect on TikTok
📹 Subscribe on YouTube
SPONSORS
Canadian Food Innovation Network: Check out CFIN’s Career Hub to learn more about CFIN’s free membership, their Food Innovator Career Hub, and how can you can join the fastest growing food business community in the country.
SAY THANKS
💜 Leave a review on Apple Podcasts
🟢 Leave a rating on Spotify
AJ Taylor, Ph.D. is a Scientist II, Innovation at McCormick FONA who recently graduated from the University of Illinois, Urbana Champaign with a Ph.D. in food science where his research focused on understanding the physiochemical and microbiological aspects of cocoa bean fermentation. This research is looking at ways to understand how microbes affect the quality and flavour profile of the resulting chocolate.
Obtaining a Ph.D. was a rewarding but challenging experience for AJ. In addition to his research AJ acted as a graduate teaching assistant who helped to teach food science to students.
Today he works at McCormick FONA teaching clients about working better with flavours covering everything from the science behind flavour, the labeling landscape, to using flavor in your specific application.
🔍 Episode Highlights: • AJ's research • The unlikely experience that led to AJ getting a job • Day in the life of a PhD • Transitioning between grad school and industry Show Notes
AJ's / LinkedIn
McCormick FONA
TIMESTAMPS
(0:00) Introduction (1:34) AJ introduces himself (2:50) What AJ did in graduate school (12:15) Dealing with setbacks (15:46) Process of getting a project (20:50) Day in the life of PhD (27:00) What is being a TA (37:50) Transition between acadamia and industry (40:39) Standing out from the crowd (48:00) Where to find AJ (48:33) Outro
COOL THINGS TO CHECK OUT
📖 Explore FoodGrads Career Guides (Ebooks)
📜 Get Career Advice (Blog)
CONNECT
🐦 Connect on Twitter
📸 Connect on Instagram
💼 Connect on LinkedIn
🎵 Connect on TikTok
📹 Subscribe on YouTube
SAY THANKS
💜 Leave a review on Apple Podcasts
🟢 Leave a rating on Spotify
Brendan Niemira, PhD is a Lead Scientist with the USDA’s Agricultural Research Service. He leads a team of 30+ scientists, engineers, technicians, postdocs, and students in Wyndmoor, PA., developing tools to kill human pathogens on produce, meats, poultry, shellfish, and other foods. However, his focus and passion are developing and validating cold plasma, high-intensity monochromatic light, irradiation, and other nonthermal food safety treatments for fresh and fresh-cut fruits and vegetables.
Dr. Niemira has published over 180 peer-reviewed research articles, book chapters, and critical reviews. He is the co-editor and author of a well-regarded reference text and holds two patents.
🔍 Episode Highlights: • What Brendan does as a lead scientist • Why plasma could be a game changer for food safety • Growing your career through food organizations Show Notes
Brendan's / LinkedIn
USDA Agricultural Research Service
Cold Plasma + Oranges
TIMESTAMPS
(0:00) Introduction (1:04) Dr. Niemira introduces himself (1:55) How Niemira progressed into Cold Plasma (5:27) What a lead researcher does at the ARS (9:40) What is cold plasma (17:05) How to implement cold plasma (23:23) How to justify research? (29:08) Commercialization of cold plasma (31:57) Cost of the system (41:24) Growth opportunities (45:46) IFT Opportunities (53:22) Advice for students going into food safety
COOL THINGS TO CHECK OUT
📖 Explore FoodGrads Career Guides (Ebooks)
📜 Get Career Advice (Blog)
CONNECT
🐦 Connect on Twitter
📸 Connect on Instagram
💼 Connect on LinkedIn
🎵 Connect on TikTok
📹 Subscribe on YouTube
SPONSORS
Canadian Food Innovation Network: Check out CFIN’s Career Hub to learn more about CFIN’s free membership, their Food Innovator Career Hub, and how can you can join the fastest growing food business community in the country.
SAY THANKS
💜 Leave a review on Apple Podcasts
🟢 Leave a rating on Spotify
Michael Sharp is the director of research and analytics at the Heartland Food Products Group. The Heartland Food Products Group is a global leader in making low-calorie sweeteners and liquid water enhancers. It is located in Indianapolis, Indiana, USA, and makes Splenda Sweeteners.
Michael has over 13 years of experience in research and development, leading new products from concept to commercialization. He graduated from Utah State University with a bachelor's degree in food science and a master's degree from Ohio State University.
🔍 Episode Highlights: • What a Research and Development Director does • The different kinds of R&D roles • Michael’s career journey • Advice for product development research interviews
Show Notes
Michael's / LinkedIn
TIMESTAMPS
(0:00) Introduction (1:33) Michael's introduction (11:15) Why Michael decided to get a master's degree (12:50) Differences between product development and R&D (16:45) Michael's research process (22:20) Where Michael learned about data analytics (24:10) Basic tools of data analysis (26:40) Difference between small and large labs (29:20) Sponsor: CFIN (30:10) Transitioning from work to school (31:50) How to identify your skills (33:45) Michael's extra-curriculars during school (37:00) Technologies that are interesting to Michael (42:25) Advice for students looking to go into R&D
COOL THINGS TO CHECK OUT
📖 Explore FoodGrads Career Guides (Ebooks)
📜 Get Career Advice (Blog)
CONNECT
🐦 Connect on Twitter
📸 Connect on Instagram
💼 Connect on LinkedIn
🎵 Connect on TikTok
📹 Subscribe on YouTube
SPONSORS
Canadian Food Innovation Network: Check out CFIN’s Career Hub to learn more about CFIN’s free membership, their Food Innovator Career Hub, and how can you can join the fastest growing food business community in the country.
SAY THANKS
💜 Leave a review on Apple Podcasts
🟢 Leave a rating on Spotify
Jennifer McEntire, Ph.D., founder of Food Safety Strategy and former Chief Food Safety & Regulatory Officer at the International Fresh Produce Association. She is a food microbiologist by background and has worked in the Washington, DC, area for over 20 years, bringing the scientific perspective to food safety leadership positions within the grocery manufacturers association. She held previous food safety leadership positions with the Grocery Manufacturers Association and the Institute of Food Technologists, where she led the FDA FSMA traceability pilots.
🔍 Episode Highlights:
- Jennifer's food safety career journey
- Skills that are important for food safety professionals
- Safety concerns regarding produce
- Technology's role in the future of food safety
Show Notes
Jennifers's / Website/ LinkedIn
TIMESTAMPS
(0:00) Introduction
(1:30) Jennifer introduces herself
(5:20) Jobs in food safety policy
(10:44) Science and government policy
(14:10) How to practice communicating science
(16:25) Understanding people’s points of view
(19:48) SPONSOR: CareersNow!
(20:13) Food produce food safety
(24:31) Food safety of sprouts
(28:15) Technology’s role on food safety for the future
(33:00) How to learn about data science
(37:22) Soft skills needed by food safety professionals
(44:34) Outro
COOL THINGS TO CHECK OUT
📖 Explore FoodGrads Career Guides (Ebooks)
📜 Get Career Advice (Blog)
CONNECT
🐦 Connect on Twitter
📸 Connect on Instagram
💼 Connect on LinkedIn
🎵 Connect on TikTok
📹 Subscribe on YouTube
SPONSORS
CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
SAY THANKS
💜 Leave a review on Apple Podcasts
🟢 Leave a rating on Spotify
On today’s episode, we are talking about the necessity of gaining manufacturing plant experience if you want to excel in a career in R&D, the skill of communicating technical details to non-technical stakeholders and asking good questions to get a problem solved.
Davis Jaeger is a R&D Leader, Culinary Expert and Food Scientist. He has had a winding career path up until this point. Davis began working in the hospitality industry at the young age of 14, starting as a busboy. However, his career took a turn when he transitioned to the kitchen after one of the chefs resigned and another chef invited him to join the kitchen staff. That's how he ended up in the culinary science program at Clemson University. Since then, his passion for food science has only grown, and he has not regretted his decision for a moment.
Sponsorship
- CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
Timestamps
(0:00) - Introduction
(2:30) - Davis's career journey
(16:50) - Switching between R&D expertise (meat to confectionery)
(24:15) - Imporance of manufacturing plant experience
(34:39) - How to ask questions in the workplace
(36:56) - How to demonstrate you can solve problems in an interview
(40:14) - Davis talks about his failures and challenges in the workplace
(52:20) Skills important to individuals looking to go into R&D
(55:40) Outro
Links
Davis's LinkedIn Profile
Davis's Instagram
Show Notes
https://foodgrads.com/davis-jaeger/
On today’s episode we are talking about what a senior researcher does, the difficulties of collaboration in research and figuring out what you enjoy.
Matthew Teesgarden Ph.D., Senior Researcher and his role is providing strategic leadership for all scientific operations and communications in the Ohio States Foods for Health research initiative. FFH is focused on helping researchers work collaboratively to discover new ways in which food can enhance health. Matt completed his undergraduate and graduate degrees in Food Science at The Ohio State.
Sponsorship
- Canadian Food Innovation Network: CFIN’s Food Innovation Career Hub is a a one-stop-shop for food professionals, students, and employers. This community is home to anyone who is interested in a career in foodtech or is actively seeking talented employees for their food business. The Food Innovator Career Hub lets you search job openings, access original content, and connect with a growing community of food professionals and mentors.
Timestamps
Coming soon!
Links
Coming soon!
Find Matt Online
Matt's LinkedIn
Show Notes
Coming soon!
On today’s episode we are talking about the ups and downs of entrepreneurship, what’s it like working in a small business and finding your why.
Our guest today is Surria Fadel, Co-Founder of Cedar Valley Selections. Cedar Valley Selections is notyour average pita chip company. They are creating high-quality authentic pita chips in variety of different flavours. - Cinnamon is my personal favourite.
Surria graduated with a Bachelors Degree in Psychology and has spent several years in the fitness industry in many roles including being a Personal Trainer, Coach, Fitness Instructor, and Pain Management Therapist. She started Cedar Valley Selections with her son Ameen after receiving received a small grant from his school board and wanted to share his mothers’ famous Fattoush Salad recipe.
Sponsorship
- CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
Timestamps
Coming soon!
Links
- Surria's LinkedIn
- Cedar Valley
Find Tania Online
Surria's LinkedIn
Show Notes
Coming soon!
On today’s episode we are talking about food safety consulting, essential skills for food safety professionals and how volunteering can help you network.
Tania is the Co-Founder and Director of Assured Food Safety Consulting. She is here to offer guidance on navigating the world of food safety careers. Tania has a Master's degree in food science and is a proud Centennial College Biotechnology alumni. She has worked in food safety within the government and the food industry. Tania is passionate about giving back to the student community and helping companies improve their food safety.
Sponsorship
Canadian Food Innovation Network: CFIN's Food Innovation Career Hub is a a one-stop-shop for food professionals, students, and employers. This community is home to anyone who is interested in a career in foodtech or is actively seeking talented employees for their food business. The Food Innovator Career Hub lets you search job openings, access original content, and connect with a growing community of food professionals and mentors.
Timestamps
Coming soon!
Links
- Tania's LinkedIn
- Assured Food Safety
Find Tania Online
Tania's LinkedIn
Show Notes
Website: http://FoodGrads.com/tania/
On today’s episode we are talking about the Kaan's career journey, his book "Food for Thought" and philosophy.
About Kaan Demiryürek Kaan Demiryürek is the Research and Development Director for Sustainable Packaging at PepsiCo. Pepsico products are enjoyed by consumers more than one billion times a day in more than 200 countries and territories around the world. PepsiCo foods portfolio include products such as Lay's, Doritos, Cheetos, Gatorade, Pepsi-Cola, Mountain Dew, Quaker and SodaStream.
Kaan has over two decades of career experience working at PepsiCo in food science, engineering and R&D spanning multiple geographies. Kaan holds a Bachelor’s Degree in Food Engineering from the Middle East Technical University and His first role at Pepsico was as an R&D intern in Turkey. Since then he has worked in various business units in Europe (Turkey, Balkans, and East Europe) and North America across different foods categories. Before his current role in sustainable packaging Kaan led the R&D team for Potato Chips for North America.
Timestamps
Coming soon!
Links
Coming soon!
On today’s episode we are talking about the Canadian Food Innovation Network (CFIN), CFIN's career resource library, Jamil's career story and cool innovation happening in Canada.
Our guest today is Jamil Karim, Director of Communications for CFIN. CFIN helps to fund transformative foodtech projects, stimulate collaboration, and foster a growing community of food and beverage professionals. They connect the Canadian food and beverage ecosystem to new ideas, opportunities, and technologies to increase collaboration and position Canada as a global leader in food innovation.
Jamil Karim combines more than a decade of marketing and communications experience with a passion for helping people and companies tell their stories. He also has extensive experience working with industry, where he’s led media and community relations strategies for some of the country’s fastest growing tech companies. Additionally, Jamil is deeply committed to having a positive impact on his community.
Sponsorship This podcast episode is sponsored by the Canadian Food Innovation. Check out CFIN’s Career Hub code to learn more about CFIN's free membership, our Food Innovator Career Hub, and how can you can join the fastest growing food business community in the country.
Timestamps
[0:00] Introduction
[1:43] Jamil’s career path in communications and public relations up until CFIN
[6:57] Skills required in communication roles
[14:26] About CFIN
[23:15] Food tech innovation and collaboration in Canada
[26:36] Green-tech definition
[28:37] CFIN’s career hub
[34:45] Jamil’s research process
[38:05] Canadian innovation trends
[41:27] Challenges of implementing innovation
[44:35] CFIN funded startups
[48:58] Advice for students looking to innovate
Links
Jamil Karim LinkedIn
CFIN’s Career Hub
CFIN’s YODL
Relocalized
Food Cycle Science
Jamil Karim’s Email
Find Jamil Karim Online
Show Notes
Website: FoodGrads.com/Jamil-Karim/
On today’s episode we are talking about buliding a career journey into the tea industry, the differences about blended and single orgin teas, fostering a sense of continuous learning and problem-solving techniques which are pivotal for his consulting pursuits in the tea industry and advice for those looking to go into the tea industry.
Our guest today is William (Billy) Dietz, author or the book Spill the Tea. Billy has been in love with the tea industry since he first discovered the health benefits of tea back in high school. Billy has over 15 years of career knowledge. Which has amassed from his time as a tea blogger, a tea entrepreneurship, working in product development at DavidsTEA to currently being an independent tea consultant.
Sponsors
This episode of the podcast is supported by CareersNow! CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
Timestamps
Coming soon!
Links
Coming soon!
Find Billy Dietz Online
Show Notes
Website: FoodGrads.com/billy-dietz/
On today's episode, we discuss the fields of packaging and project management, lessons learned in managing teams, and the importance of staying curious.
Our guest is Karen Aranha, Innovation & Commercialization Project Manager at The Hershey Company. Karen graduated with a Bachelors's Degree from the University of Mumbai in Packaging and Printing Technology. After gaining some experience in the field she obtained a Master's Degree in Packaging Science from Rochester Institute of Technology. After graduating, she worked for the Packaging Corporation of America as a packaging engineer, developing and executing merchandising displays and corrugated packaging. Her responsibilities included creating and implementing temporary displays and corrugated packaging for Hershey's. Although she now works in project management for the food industry, she remains passionate about packaging and considers herself a "packaging geek."
Sponsors
This episode of the podcast is supported by CareersNow! CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
Timestamps
[00:00] Introduction [4:12] Karen's career journey [9:46] Speaking about a packaging engineering degree [15:20] Differences between cardboard and corrugated material [21:11] Why Karen switched to project management [26:45] Designing and Coordinating Packaging [31:00] How Karen manages projects [36:58] Hershey’s sweet and salty division [39:31] Learning how to manage people [45:11] Advice for students and graduates [50:12] Outro
Links
Comin soon!
Show Notes
Website: http://FoodGrads.com/karen-aranha/
On today’s episode we are talking about the ins and outs of food inspections, the art of communication in the workplace and balancing work a master’s program. Our guest today is Mariia Melnychuk, Food Processing Specialist Inspector at the Canadian Food Inspection Agency (CFIA) and MSc. student for Food Safety & Quality Assurance at University of Guelph. The CFIA is a key science-based federal regulator of food, animals and plants. The CFIA is committed to enhancing the safety of food produced and sold in, or imported into, Canada, contributing to the health of animals and protecting the plant resource base.
Mariia graduated from Niagara College with an advanced diploma & Associate’s Degree in Food Science and Technology and since then has held multiple food safety positions. Her current master’s research is looking at consumers perceptions of cultured meat.
Timestamps
[00:00] Introduction [1:02] Mariia's Journey to the Canadian Food Inspection Agency [8:40] Important skills for a food processing inspector [15:21] Stories that have stuck out to Mariia [18:54] Exploring Maria's UofG Master's Program [24:20] Mariia's thesis on perceptions in cell based meats [25:45] Choosing the Right Research Topic [26:43] Difficulties of conducting surveys [27:06] Current State of Cell-Based Meats in Canada [30:29] The Role of Supervisors in Research [38:23] Why Mariia decided to get a master's degree [40:29] Advice for Students and Closing Remarks
Links
Mariia Melnychuk LinkedIn
Canadian Food Inspection Agency (CFIA)
University of Guelph's Food Safety and Quality Assurance program
Information about the different roles CFIA inspectors carry out
Find Mariia Melnychuk
Mariia Melnychuk LinkedIn
Show Notes
Website: https://foodgrads.com/2024/01/17/mariia-melnychuk/
On today’s episode we are talking about entrepenurship, Canada’s food landscape and how Venture Parks is helping to support small start-ups.
Mike McNeil is vice president of operations at Venturepark Labs. Venturepark Labs is a non-profit supporting early-stage entrepreneurs in the food & wellness categories. It was initially founded in 2015 as District Ventures Accelerator and District Ventures Kitchen by Canadian business icon Arlene Dickinson. In May 2021, this initiative became Venturepark Labs—a proud community within Venturepark—Canada’s only business growth ecosystem.
Mike began his career as an advisor to Canada's Minister of Finance, the Honourable Jim Flaherty, but soon discovered a passion for entrepreneurship. As the first hire at Venturepark Labs, Mike established the accelerator program as one of Canada's leading programs for entrepreneurs. To date, the program has supported over 130 entrepreneurs and contributed over $1B in economic output. In 2023, Mike was named one of the Best Executives in Canada by The Globe and Mail.
In 2023, the Globe and Mail recognized Mike as one of the Best Executives in Canada.
Sponsors
This episode of the podcast is supported by CareersNow! CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
Timestamps
Coming soon!
Links
Coming soon!
Find Mike Online
Mike McNeil
Show Notes
Website: http://FoodGrads.com/mike-mcneil/
On today’s episode we are talking about what a product developer does in the wine and spirits sector, sensory science and the valuable skills developed during postgraduate education.
Our guest today is Esther Onguta, a Toronto native passionate about food and cooking, is an expert in food, fermentation, and sensory science. She earned a BSc in Food Science from the University of Guelph, specializing in Functional Foods and Nutraceuticals, and later pursued a Certificate in Grape and Wine Technology and an MSc in Biotechnology at Brock University. Esther then moved to New Zealand for her PhD in Food Technology at Massey University, focusing on the sensory aspects of protein-based foods. In 2021, she returned to Canada to work in distilled spirits and recently joined the Absolut Group/Pernod Ricard in Windsor, Ontario, as a Product Development Specialist. Additionally, she has completed WSET Levels 2 and 3 in Wines and aspires to achieve the DipWSET.
Timestamps
[0:00] Podcast Introduction [1:58] Esther Self-Introduction [5:51] The Role of a Product Development Specialist [7:15] Working With Other Departments [9:01] What Attracted Esther to This Role [10:25] The Transferability of Ph.D. to Product Development [13:03] How Esther Decided on a Ph.D. Supervisor [15:07] Differences Between Ph.D. and the Workforce [18:48] Tools Esther Uses to Manage Her Work [20:24] Skills Esther is Currently Developing [22:22] What is "Good" Sensory for a Consumer [26:15] Other places Ph.D.'s work in the Company [30:36] Lessons Esther has Learned Working [33:01] Esther's Experience as a TA [34:26] Networking during Ph.D. [40:56] The Impact of Technology and Innovation on Esther's Role [43:15] Advice for Aspiring Food Industry Professionals Links CareersNow! Absolut Group/Pernod Ricard
University of Guelph
Find Esther Online
Esther's LinkedIn
Show Notes Website: https://foodgrads.com/esther-onguta/
On today’s episode we are talking about innovation and artificial intelligence in the food industry, making an impact in the world and unique paths that you can take with an engineering degree.
Our guest today is Harjeet Bajaj, President & CEO at Savormetrics. Savormetrics provides AI driven sensor devices to food and agriculture companies. Our devices perform real time, in situ QA/QC. Their predictive quality metrics allow organizations to reduce costs and increase customer satisfaction.
Harjeet Bajaj has over 14 years of work experience in various leadership and consultancy roles. He has a Bachelor’s Degree in Electrical Engineering & Management and a Master’s Degree in Engineering, both from McMaster University. Harjeet is recognized internationally as an AI expert, having won numerous awards for developing commercially viable solutions. Harjeet’s background includes developing Artificial Intelligence driven solutions for the medical and health care industries. Today he has sights sets on ag & food sector and innovated into the future.
TIMESTAMPS
Coming soon!
LINKS FIND ONLINE:
SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-ep-81/
On today’s episode we are talking about millwrights that work in the food manufacturing industry, how to become one and career progession as a millwright.
Our guest today is Nole Coutrouzas, VP & Business Representative UBC Millwright Local 1916. The Millwright Regional Council (MRC) is composed of thirteen affiliated Local Unions of the United Brotherhood of Carpenters and Joiners of America (UBC) across Canada. They represent thousands of woman and men working as progressive cross-trained construction and maintenance professionals with exceptional skills to install, maintain, diagnose, and repair precision machinery. UBC millwrights are vital partners in industries as diverse as energy, automotive, aerospace, food processing, pharmaceuticals and more.
This podcast is supported by CareersNow! CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development. TIMESTAMPS
[02:03] Noel introduction [5:40] Noel's Career Journey and the Path to Becoming a Millwright [9:49] Understanding the Term 'Millwright' [12:59] The Impact of Automation on Food Processing [15:58] Education and Training Requirements to Become a Millwright [20:31] The Role of the Millwright Union and the Importance of the 'Hall' [21:06] What is a journey person [24:13] The Importance of Attitude, Punctuality, Safety, and Effort in the Millwright Field [29:38] The Role of Millwrights in the Food Industry [37:42] The Impact of Emerging Technologies on Millwright Work [43:09] The Use of Augmented Reality in Diagnosing Machine Issues [45:54] Career Growth Opportunities in the Millwright Field [46:11] Advice for someone wanting to become a journey person [49:52] Final Thoughts and Contact Information
Links UBC Millwright Local 1916
The Millwright Regional Council (MRC)
Red Seal trade code called 433A.
FIND NOLE ONLINE:
SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-episode-80/
In today’s episode, we discuss entrepreneurship, sharing your story on social media and perseverance.
Our guest today is Mitch Jacobson, Mitch Jacobsen, CEO of Rviita Energy Tea. Rviita Energy Tea is a clean pick-me-up drink made with caffeine from tea, organic honey, and vitamins, packed in a low carbon footprint, recyclable beverage pouches. Rviita is now a company centered around inspiring others and helping people become healthier and more productive. Rviita is a Calgary-based company that distributes energy teas in over 1000 stores across Canada, rapidly expanding in Canada and the USA.
Mitch graduated from the University of Calgary with a degree in Petroleum Engineering. He got a job right out of school as a Water Strategist and Water Sustainability Engineer for an oil and gas company but during that time he witnessed a close friend have a heart attack which was attributed to unhealthy energy drinks - Mitch believed there had to be a better product which supplied energy and was also made of healthy ingredients.
Mitch used his experience in sports combined with a lot of trial and error in the lab to create a low sugar energy tea made to give you a little energy when you need it most, without the crash and unhealthy ingredients.
TIMESTAMPS
[2:36] Mitch introduces Rviita tea and himself
[5:59] Why Mitch and team decided release a mango flavour
[6:44] Mitch sharing his career story
[10:58] Caffeine and the CFIA drink recalls
[13:11] Things entrepreneurs should focus on
[15:43] How do you get your product on supermarket shelves
[17:38] Building up your sales skills
[21:34] How small interactions make a big difference in someones day
[22:50] Why Mitch has been so open with his journey on LinkedIn
[29:33] Mitch's opinion on hiring individuals with a social media presence
[32:30] How has the transition been employing individuals
[35:19] What does career growth look like at Reviita
[39:56] Books and movies Veronica and Mitch have enjoyed
[45:57] Mitch's definition of success
[50:33] Mitch's advice for students listening
[51:44] Where you can find Mitch
Links Reviita Tea
Mitch Jacobson LinkedIn
Karly Jacobson LinkedIn
Robert Wigg
CFIA Caffeine Drink Recall
Andy Frisella
Erica Rankin
The Millionaire Fastlane
Relentless by Tim Grover
The Alchemist
Entrepreneur Roller Coaster by Darren Hardy
Shawshank Redemption
FIND MITCH ONLINE:
Mitch Jacobson
Reviita Tea
SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-episode-79/
On today’s episode, we are talking about what a food processing plant manager does, servant leadership and transitioning into leadership position as a young person. Our guest is Gavin Johnston, Plant Manager at Veg Pro International Inc and Owner of Redpath Strategies. Vegpro International Inc. is a recognized leader in the innovative farming and processing of lettuce and vegetables. They are known under the "Attitude Fraîche" brand, and their pre-washed lettuces are available in major grocery chains. Gavin is a manufacturing leader with success in servant leadership, business transformation, strategic planning and operational excellence. He has extensive segment experience in the hospitality industry, snack foods, high and low-acidic beverages, bakery ingredients and dairy manufacturing, pet food manufacturing and supply chain. He a firm believer in continuous improvement at all levels from C-suit executives to manufacturing operators. Sponsors This episode of the podcast is supported by CareersNow! CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
This episode of the podcast is brought to you by our Education Partner Durham College. Durham College Durham College (DC) offers more than 12,000 full-time post-secondary and apprenticeship students access to more than 140 full-time and part-time programs in a number of different disciplines, enabling them to develop the skills required to meet the demands of today's job market.
Timestamps
[2:40] What is VegPro
[4:15] What Gavin does as a plant manager at a food processing facility
[8:06] Gavin's journey to how he became a plant manager
[17:00] How Gavin decided that he wanted to become a plan manager
[20:59] How Gavin developed his skills to become a plant manager
[28:21] What to do if your supervisor isn't a good mentor or doesn't have the time?
[29:46] What is servant mentorship and how Gavin came to embrace it
[38:34] The skills and qualities essential for someone aspiring to be a plant manager
[44:53] Things that Gavin might consider if he wanted to perform continuous improvement on a food production line.
Links CareersNow!
VegPro International
Scotland's Rural College
Durham College
Robert Greenleaf
FIND GAVIN ONLINE:
Gavin W. Johnston SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-episode-78/
On today’s episode we are talking about growing a career in food safety,what a day in the life of a FSQA Coordinator/Supervisor looks like and skills recommended to do well in food safety.
Our guest today is Neha Mehta, Food Safety Quality Assurance Compliance Coordinator/Supervisor at Maple Leaf Foods. Maple Leaf Foods is leading consumer protein company, making high-quality, innovative products under national brands including Maple Leaf, Scheiders and Lightlife.
Neha Mehta graduated from Centennial College and after graduation she has worked both as a QA technician and Quality Assurance Supervisor. Through out her career Neha has learned to be a master of all traders and find solutions whenever an obstacle is encountered. She is now passing on those teachings through her passion of growing and developing fresh graduates into strong quality professionals.
Sponsors
This episode of the podcast is supported by CareersNow! CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
This episode of the podcast is brought to you by our Education Partner by Centennial College. Over the past 50 year's, Centennial College has transformed itself from a local community college to a worldly institution, with a presence in countries like China, India, South Korea and Brazil. No matter who you are, or where you're from, your journey to success can start at Centennial College.
Timestamps
[0:40] Neha introduction [1:53] Why Neha decided to go into food safety [3:07] Some of the things that Neha did to grow her career in food safety [5:15] Certifications that food safety companies look for and how to obtain them [8:07] Skills that have been essential to Neha moving up in food safety [11:57] Different approaches to addressing food safety concerns [15:10] Different work cultures in different food processing facilities [16:26] What Neha does as a compliance coordinator [22:52] How Neha has picked up learned the technical knowledge required for her job [25:44]Skills which have essential for Neha’s career. What skills she would recommend for students who are thinking or going into food safety [31:00] Automation in food safety [36:04] LinkedIn for food safety [37:15] Principles that guide Neha Links Neha's LinkedIn
Maple Leaf Foods
NSF Training LinkedIn Training Six Sigma
Centennial College
Find Neha Online
Neha Mehta Maple Leaf Foods Show Notes Website: https://foodgrads.com/foodgrads-podcast-episode-77/
Rebecca Bradley is the Chief Marketing Officer at Terra Bioindustries . Terra Bioindustries is a Canada based start-up helping to create a more circular economy with existing supply chain. They make highly sustainable products for the food, fermentation and chemical waste industries all while lowering food waste!
Rebecca graduated from the University of Guelph in their Biology/Biological Science program with minor biotechnology and a specialization in plant science. She went on to obtain a master’s degree from the University of Guelph in Biotechnology. She is a a creative mind in the scientific community looking to showcase the value of scientific innovations in new and growing industry.
On this episode we are talking about the up-cycling of Brewer’s Spent Grains, the importance of story-telling when showcasing scientific innovations and what it’s it like working at a start-up.
Sponsors This episode of the podcast is supported by CareersNow! CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
This episode of the podcast is brought to you by our Education Partner the University of Guelph. U of G offers more than 80 undergrad programs, more than 100 graduate and post-doctoral study programs, co-op education in a wide variety of disciplines, support for international students, continuing education for lifelong learners, diploma programs and access to a unique form of higher education at the University of Guelph-Humber. We'll help you make the choices - we'll help you explore the possibilities. Our community is tailored for students, and that difference is noticeable from the first moment you get in touch.
Timestamps [1:48] Rebecca and Veronica talk about Canada’s wildfire situation
[4:17] What Terra Bio Industries is and Rebecca’s role there
[10:34] How Terra Bio Industries has helped other organizations with their food waste
[11:39] What Brewer’s Spent Grains are
[15:58] How Terra Bio Industries began
[20:21] Scaling up products from bench scale to commercial scale
[23:22] Different kinds of Brewers Spent Grains
[25:02] How Rebecca ended up in a marketing position after her science degree
[30:15] The human aspect when story-telling and conveying this messaging for start-ups
[39:07] What it is like working in a start-up
[43:17] Benefits of working at a start-up
[47:14] What collaboration looks like for a start-up
[49:30] The first steps that someone can take to present themselves in a way that brings value
[54:53] What’s next for Terra Bioindustries/ Where you can find Rebecca
Links
Terra Bioindustries
Rebecca Bradley LinkedIn
University of Guelph
Shownotes
Website:https://foodgrads.com/foodgrads-podcast-episode-76/
In today’s episode we are learning about what a dietician is, the different areas that they can work in, the difficulties of finding a role in your field after graduation and food philosophies.
Our guest today is Jasmine Kwok, RD. Jasmine is a registered dietician who is enthusiastic about regulatory affairs and nutrition promotion in retail grocery. She has completed her mandatory Dietetic Internship at hospitals, and Long Term Care Centres. Since then, she has worked at sports medicine rehabilitation clinics, long term care centres, home care are retail. She is passionate about about educating consumers on how to buy nutritious foods and ensuring food products are safe and accurate.
This podcast is supported by CareersNow! CareersNow! is Food and Beverage Ontario’s multi-year workforce development initiative that is connecting students and job seekers with employers in Ontario’s food and beverage processing industry for exciting career opportunities. Check out CareersNow.ca for more information on exciting jobs, career information, industry mentors and training opportunities for professional development.
Timestamps
Coming soon!
We are covering what's it like to be a food auditor, what it's like being a part of a food audit, how audits are helpful to organizations and the different types. But more importantly, we are talking about building a career in food safety, obtaining training, and how to stand out amongst the crowd when you are going to an interview.
Our guest today is Gordon Hayburn, Vice President of Food Safety and Quality at Trophy Foods Inc. Trophy Foods is a Canadian owned and operated producer of edible nuts, confectionary and bulk foods. Gordon has over 30 years of experience in food manufacturing, food safety, and auditing in both the private and public sector. In addition to being apart of the food technologist program, he also has two master's degrees, a master's in food, safety and control and an LLM in food law. Gordon has done so much more than that. However soon after the release of this podcast episode Gordon will be embarking on a new journey of food safety consultant.
TIMESTAMPS Coming soon!
FIND GORDON ONLINE:
Gordon Hayburn SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-episode-74/
We are covering finding a career that matches your passions, cultivating innovation, navigating your career in an age of change and the Canadian Food Innovation Network (CFIN).
Our guest today is Michelle Brisebois, Senior Marketing Strategist and Founder of Textrix Consulting Ltd. Textrix has start-ups define marketing strategy, mid size companies boost their SEO through engaging and optimized content plans, and have conducted research and discovery on digital transformation trends used by large, international software companies.
Michelle has launched products, brands and campaigns across a wide array of packaged goods and service industries. She is also a published writer and part-time Marketing Professor at Niagara College. Overall, she is a lover of technology, restaurants, retail and people.
TIMESTAMPS Coming soon!
FIND MICHELLE ONLINE:
Michelle Brisebois SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-episode-73/
In today's episode, we are covering building a career in product development, building a leadership mindset, working with other departments and working in upper management positions. But we'll also go deeper on how to become a better food scientist.
Our guest today is Sheila Jones PMP - Business Consultant, Coach and Owner of Whicked Results. Their focus is on growing business and people using a deep knowledge of innovation, manufacturing, quality systems, and sales. Sheila started her career as a chef and eventually transitioned into becoming a food scientist. She has worked for big names like Nestle’, Campbell's Soup, Walmart, and Savencia Fromage and Dairy. At Walmart she developed strategies to grow their business, resolve global supply chain problems, reduce operational challenges, and drove billions in profits.
TIMESTAMPS
Coming soon!
FIND SHEILA ONLINE:
Sheila Jones SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-episode-72/
We are covering what does a product developer do, advice for students looking to go into product development and paying mind to allergens when to creating products but we'll also go deeper on how to embrace challenges to help you grow.
Liana Yee is a Junior Product Specialist at Export Packers Company Limited. Export Packers is an international importer, exporter and distributor of food commodities. They operate five key business segments: International Trading, Domestic Food Service, Retail, Asian and Fresh Seafood. You may know them for their retail product lines of Diamond Harvest and Ocean Jewel. Liana is a graduate of the University of Guelph Food Science program and has had roles in Quality Control and Quality Assurance. She is passionate about raising around food allergens and supporting students.
TIMESTAMPS
Coming soon!
FIND LIANA ONLINE:
Liana Yee SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-ep-71/
In this episode we are covering the importance of energy consumption in the food sector, unique career paths for engineering graduates and working as part of a team. But we'll also go deeper on how to attend tradeshows as a student.
Tanner Behrand, Manager of Funding and Expansion at Edgecom Energy. Edgecom energy provides energy solutions for businesses in Canada. They help provide the data to help businesses understand their consumption and effects on the grid as well provide solutions that are all built into one portal. Tanner is passionate about environmnetal consciousness, becoming multifaceted in terms of his skill and raising the standard and quality of life worldwide.
TIMESTAMPS
Coming soon!
FIND TANNER ONLINE:
Tanner Behrend
SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-ep-70/
Graduating with a PhD can sometimes put you in a difficult position when trying to find a job when you graduate. You are highly educated but may not have the work expierence that employers are looking for. Sripad has made it to the other side and understands how both sides of the coin work. In this episode, Sripad talks about his PhD journey, what he does at Arda Inc. and the differences between academia and industry.
Sripad Josei, PhD. is an Operations Manager at Ardra Inc. Arda Inc is harnessing the power of engineering biology to solve pressing problems in the sustainable supply of natural ingredients. They use designer biochemical pathways to produce high-value ingredients for cosmetics, beverage and pharmaceuticals industries using renewable sugars. TIMESTAMPS
Coming soon! FIND SRIPAD ONLINE:
Sripad Josei
SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-episode-69
On this episode, we interview Janice Groenheide, Cheesemaker and Owner of WalkaboutFarm. Join us as we discuss cheesemaking, what a cheesemaker does and misconceptions about the profession.
Show Notes
https://foodgrads.com/foodgrads-podcast-episode-68
On this episode, we interview Melody Ge, FSQA Director at StarKist Co. and Founder of the Women in Food Safety Group. Join us as we discuss what Melody's career journey, her approach to food safety and learn more about the Women in Food Safety Group.
Show Notes
https://foodgrads.com/foodgrads-podcast-episode-67
On this episode, we interview Bryan Quoc Le (Ph.D) Food Scientist, Food Industry Consultant and Author. Join us as we discuss what Bryan does as a consultant, completing a PhD and how he approaches experimental design.
Show Notes
https://foodgrads.com/foodgrads-podcast-episode-66
On this episode, we interview Doug Alexander, Vice President of Sustainability and Government Relations at Belmont Meats. Join us as we discuss Doug's career transitions, managing failures in a role and advice for those pursuing a career in the manufacturing side of the food industry.
Show Notes https://foodgrads.com/foodgrads-podcast-ep-65
On this episode, we interview Abbey Thiel (Ph.D.) Postdoctoral Researcherat Wageningen University and Science Communicator. Join us as we discuss what a post-doctorate research does, what it is like doing a food science PhD and why she decided to start Abbey the Food Scientist.
Show Notes https://foodgrads.com/foodgrads-podcast-ep-64
On this episode, we interview Jared Kligerman, President of The Think Tank, a full-service communications agency supporting the food industry. Join us as we discuss The Think Tank, Toronto's small food buisness scene and advice for students on how to network authentically.
Show Notes https://foodgrads.com/foodgrads-podcast-ep-63
On this episode we are joined with Marcus Washington, Business Development Manager at SGS and Co-Founder of Just4Bars. Marcus shares his experience transitioning from a food safety master's degree to his full-time job at SGS. He also talks about his entrepenurial journey founding Just4Bars. We'll also discuss the challenges he faced along the way, the skills he's currently working on, and advice for students looking to break into the food safety industry.
Show Notes https://foodgrads.com/foodgrads-podcast-ep-62
On this episode we are joined with Sandra Uleviwz, Communications Coordinator at the Ontario Produce Marketing Agency. Together we discuss what a communication coordinator does, misconceptions associated with Ontario produce industry, networking tips and a whole lot more!
Show Notes https://foodgrads.com/foodgrads-podcast-ep-60/
On episode 60 of the FoodGrads Podcast, we interviewed Lisa Cove, Founder, Packaging & Food Safety Consultant of Co-Motion Packaging Solutions.
On this episode Lisa and Veronica talked about: 🎤 Co-Motion Packaging Solutions 🎤 How Lisa got into the packaging industry despite having a degree in Criminology from Wilfrid Laurier University 🎤 Why you don't have to rush into a career if you are unsure 🎤 What is considered sustainable packaging 🎤 The process of becoming a Certified Packaging Professional
🎤Food brands that Lisa would like to promote
👇 Check out the full episode below 👇
https://foodgrads.com/foodgrads-podcast-episode-60/
On episode 59 of the FoodGrads Podcast, we interviewed Erica Rankin, Founder and CEO of Bro Dough. On this episode, Erica and Veronica talked about: 🎤 How Brodough started from her time as a bodybuilder 🎤 What it is like being an introvert in the small business space 🎤 How she re-coops during her crazy entrepreneurial journey 🎤 What it is like being in a single person business 🎤 Why Erica loves the food space 👇 Check out the full episode below 👇 https://foodgrads.com/foodgrads-podcast-episode-59
This week on the FoodGrads Podcast we interviewed Pedro Medina, E.E.- Founder & Chief Data Farmer at Haystack Data Solutions
On this episode Pedro and Veronica talked about:
🎤 Haystack and what they aredoing to help food producers, processors and distibutors
🎤 Pedro's career journey
🎤 What is "data" and how it is used in the food industry
🎤 Why he believes the food industry is slow to adopt digital technologies
🎤 Non-coding softwares
👇 Check out the full episode below 👇
https://foodgrads.com/foodgrads-podcast-episode-58
This week on the FoodGrads Podcast we interviewed Ran Goel, CEO of Fresh City Farms. On this episode Ran and Veronica talked about: 🎤 How Ran started Fresh City Farms in 2011 after leaving his job as a Wall Street Lawyer 🎤 What he does as a CEO 🎤 Why he believes that home delivery is the way to help fight climate change 🎤 Urban agriculture 🎤 His approach to change 👇 Check out the full episode below 👇 http://ow.ly/A7VA50LBIgM
On episode 56 of the FoodGrads Podcast we interviewed Evonne Chan, Food, Grocery & Nutrition Data Analyst at Pinto.
On this episode Evonne and Veronica talked about:
🎤 How got Evonne became a data analyst
🎤 What a data analyst does
🎤 Her self-directed project helped her find a job after graduation
🎤 Skills she is currently trying to improve on write now
🎤 Data communication
🎤 Advice for those thinking about going into data analyst
🎤 Where she finds all the cool products she tries
👇 Check out the full episode below 👇
http://ow.ly/o9Z650Likja
On this special episode of the FoodGrads Podcast we interviewed Jobseeker Coach Jason Wilson for CareersNow!
On this episode Jason and Veronica talked about:
🎤 What to wear to a job interview
🎤 How to answer the question "tell us about yourself"
🎤 What do you look for in a first job
🎤 Why the food industry is recession proof
👇 Check out the full episode below 👇
https://foodgrads.com/foodgrads-podcast-special
On episode 55 of the FoodGrads Podcast we interviewed Kirsten Sutaria, Co-Founder and Head of Curious Creation at Wonderlab's Doozy Pots.
On this episode Kirsten and Veronica talked about:
🎤 Kirsten's career journey spending over 13 years in the food product development space
🎤 The development of Doozy Pots
🎤 What the hemp based space looks like and it's health benefits
🎤 How hemp is processeed
🎤 Ice cream science
👇 Check out the full episode below 👇
https://foodgrads.com/foodgrads-podcast-episode-55/
On episode 54 of the FoodGrads Podcast we interviewed Brittany Towers Lewis, Senior Manager of Product Development at Vital Proteins and theblackfoodscientist.
On this episode Brittany and Veronica talked about:
🎤 How Brittany got into the field of food science
🎤 Some of the things she does as senior product developer
🎤 Why she started sharing food science information as theblackfoodscientist
🎤 Important habits/rituals in her day
🎤 Hew experiences working on Gatorade products
🎤Why she decided to become a certified culinary scientist
👇 Check out the full episode below 👇
http://ow.ly/31Me50KGl5c
#culinaryscience #foodscience #foodpodcast #foodsciencepodcast #productdevelopment
On episode 54 of the FoodGrads Podcast we interviewed Brittany Towers Lewis, Senior Manager of Product Development at Vital Proteins and theblackfoodscientist.
On this episode Brittany and Veronica talked about:
🎤 How Brittany got into the field of food science
🎤 Some of the things she does as senior product developer
🎤 Why she started sharing food science information as theblackfoodscientist
🎤 Important habits/rituals in her day
🎤 Hew experiences working on Gatorade products
🎤Why she decided to become a certified culinary scientist
👇 Check out the full episode below 👇
http://ow.ly/31Me50KGl5c
#culinaryscience #foodscience #foodpodcast #foodsciencepodcast #productdevelopment
On episode 53 of the FoodGrads Podcast we interviewed Francisco Pergola, Co-Founder & CEO at Cheddies. Cheddies are a high protein, low sugar cracker made with no artificial ingredients or preservatives that are light, crispy, cheesy ,made wit real cheddar cheese and of course delicous!
On this episode Francisco and Veronica talked about:
- Francisco's journey as he and his brother Tomas created Cheedies
- Why Cheddies is moving into the regenerative farming space
- Using the United States first certified regenerative organic cheddar
- Funny stories along their entrepenurial journey's
- Francisco's authentic appoach to buisness
Now enough with that introduction - let’s get on with the show.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-53
On episode 53 of the FoodGrads Podcast we interviewed Francisco Pergola, Co-Founder & CEO at Cheddies. Cheddies are a high protein, low sugar cracker made with no artificial ingredients or preservatives that are light, crispy, cheesy ,made wit real cheddar cheese and of course delicous!
On this episode Francisco and Veronica talked about:
- Francisco's journey as he and his brother Tomas created Cheedies
- Why Cheddies is moving into the regenerative farming space
- Using the United States first certified regenerative organic cheddar
- Funny stories along their entrepenurial journey's
- Francisco's authentic appoach to buisness
Now enough with that introduction - let’s get on with the show.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-53
On episode 52 of the FoodGrads Podcast we interviewed Laurie Nicol, CareersNow! Meat & Poultry Sector Lead. CareersNOW! is Food and Beverage Ontario’s workforce development initiative for Ontario’s vibrant and growing food and beverage manufacturing industry.
On this episode Laurie and Veronica talked about:
- The CareersNow! iniative
- Ontario's Meat & Poultry Sector
- How Laurie got into the industry
- Why the industry is a good place to work
- General views on the industry as a whole including the idea of craftsmanship and loving what you do
Now enough with that introduction - let’s get on with the show.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-52
On episode 51 of the FoodGrads Podcast Veronica interviewed Esther Ijiwade, HACCP Coordinator at Sofina Foods. Sofina Foods is a Canadian company dedicated to providing great-tasting, high-quality food products for consumers. Their offerings include pork, beef, fish, turkey and chicken products with the brand offerings like Cuddy, Lilydale, Janes, Mastro, Gletcher’s and Vienna.
In this episode Esther and Veronica talked about:
🎙 What at Esther does as a HACCP Coordinator
🎙 The habits she does to succeed at her role
🎙 Her transition from graduate degree to work foce
🎙 Where Esther's passion for the meat industry comes from
🎙 Her advice for those looking to go into the meat indsutry
Show Notes
https://foodgrads.com/podcast-ep-51
On episode 50 Veronica interviews Nicole Gallace, Talent Solutions Manager at FoodGrads/De Lacy Recruitment North America. FoodGrads is there to support students and new graduates looking to start their careers in the food and beverage industry.
In this episode Nicole and Veronica talked about:
🎙 What does a recruiter do
🎙 Catching up with the changes FoodGrads has underwent since the start of the podcast
🎙 How Nicole became a recruiter
🎙 How to deal with recruiters
🎙 FoodGrads connection with CareersInFood family
🎙 The future of FoodGrads
Show Notes
https://foodgrads.com/podcast-ep-50
On episode 49 of the FoodGrads Podcast we interviewed Tia Glave, Food Safety, Quality, & Regulatory Consultant and Co-founder Catalyst, LLC.
Catalyst LLC was created in 2021 by Tia Glave and Jill Stuber. Catalyst is a comprehensive and holistic coaching program for creating transformational change within people and organizations toward the ultimate food safety and quality culture.
In this episode Tia talked to us about:
🟠 How she got into food safety with a chemical engineering degree
🟠 What is a sustainable food safety culture
🟠 Catalyst LLC and their unique approach to food safety
🟠 Her strong passion for championing black talent in food safety
🟠 Systems thinking and proven methods in food safety
🟠 How food safety can be fun
👇 Link below: 👇
https://foodgrads.com/foodgrads-podcast-ep-49
Welcome to episode 48 of the FoodGrads Podcast we interviewed Tanguy Etoga, CEO & Founder at NORMEX inc. Normex Inc is a food safety software company that will make the expected bridge to overcome the problem of limited resources and help companies automate their Quality, Food Safety and Health & Safety tasks and operations. Today, several companies in North America have adopted NORMEX to maintain their food safety systems.
On episode Tanguy talked to us more about Normex Inc and how it came to be. Tanguy walked Veronica through his career journey and shared his story of where his passion for Operational Efficiency, Quality & Food Safety comes from. We spent a lot of time talking about leadership and what it looks like in food safety - leading by example, building trust, actively listening and figuring out how you can provide value. Tanguy is a great story teller giving first insights how he led working in a first role as quality assurance manager. If you are interested in a career in quality assurance and thinking about one day becoming a manager then you need to listen to this episode.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-48
On episode 47 of the FoodGrads Podcast we interviewed Valerie Ivanova, R&D Nutrition Label Developer and Coordinator at Ventura Foods. Ventura Foods is a leading national manufacturer and marketer of branded and custom made shortenings, oils, dressings, sauces, margarines, culinary bases and pancoatings for the foodservice and retail industries.
In this episode Valerie told us more about her role at Ventra foods and how she approaches creating a nutritional label for a completed food product. What’s interesting about Valerie’s career journey so far was that she actually graduated at the time the COVID-19 was just emerging in Canada of March 2020.
Valerie was busy throughout her undergraduate degree at McGill university graduating with a double major and voluterring with student society so Veronica dug more into that decision of why she made that decision and how it helped her in the long run. We also had fun talking about her participation in the Snacks for Kids IFT competition and the really cool snack her team designed. Stay tuned if you want some insights into that process.
Show Notes
https://foodgrads.com/foodgrads-podcast-episode-47
On episode 46 of the FoodGrads Podcast we interviewed Melissa Norem, Enterprise Director of Origination at Scoular. The Scoular company is an employee-owned $6B agribusiness leading the way since 1892. They buy, sell, store, handle and process grain and ingredients by leveraging their global networks and expertise in international trade and transportation.
In this episode Melissa talked to us about her career journey as 20-year veteran in the agricultural industry with roles which have include trading, supply-chain management and business development. We learned more about about Scoular and how they are supporting farmers and communities with their focused approach on relationships and innovative supply chain solutions.
Melissa allowed Veronica to pick her brain on some on what skills are important in her role particularly communication. They also divided into the topic about getting into the agricultural industry even if you have no background in the field. Finally, Melissa also taught me about grain production and what it looks like getting from seed to plate.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-46
On episode 45 of the FoodGrads Podcast we interviewed Vasudha Sabharwal, a food safety professional working in the meat industry. Vasudha is an individual with a rich career in working the meat industry and other sectors of the industry. She also has a Master’s Degree in Bioresource Engineering for Integrated Food and Bioprocessing at McGill University.
In this episode Vasudha really spent the time walking Veronica through her career journey talking about each role along the way and what it entails. She talked about what she did in the role and what it felt like working as part of a team. Veronica picked her brain about the different skills are needed in the industry and how she was able to specifically develop them. She also broke down what working in a meat industrial plant is really like and cleared up so misconceptions someone might have. Through out the episode Vaushuda shared a lot of wisdom that students should really take. You can tell that it is coming comes from experiences, career growth and even mistakes Vasuhdha herself has made.
Show Notes
https://foodgrads.com/foodgrads-podcast-episode-45/(opens in a new tab)
On episode 44 of the FoodGrads Podcast we interviewed Aaron Aboud, Quality Assurance Manager at Trophy Foods Inc. and a member of the Board of Directors for Ontario Food Protection Association (OFPA). Trophy Foods Canada’s leading supplier of high-quality edible nuts, dried fruit and confectionery products In this episode Aaron talked to us about his role at Trophy Foods and how ended up in a career of food safety despite first going to school for Illustration from Sheridan college. We also talked about food safety programs and how organizations deal with risk. Aaron also talked to us all about the OFPA and their mission to represent industry, government and academia by bringing professionals together in a forum to promote, educate and communicate innovation in food safety.
As well, Aaron talked to me a little more about the tone of the food safety community and the real goal no matter who you are working for is ensuring consumer safety. But more importantly how the OFPA is supporting students looking to go into food safety through their student membership program which offers networking events, student competitions and volunteer opportunities. Finally, we talked about the food safety community and what it is like to be a part of.
Show Notes
On episode 43 of the FoodGrads Podcast we interviewed Ariful Islam, a food safety professional who is currently working for the Federal Government of Canada. In this episode walked Ariful walked us through his career journey coming from Bangladesh to Canada and why he decided to get two master's degrees rather than a PhD and the skills he picked up during that time. Ariful shared with us his difficulties finding a job after graduation but talked about how networking was so important in his job search and how he used LinkedIn.
Ariful gave some really tangible advice that students or really anybody should be doing throughout their career. Finally, Ariful talked about what it is like working in a food manufacturing facility and the jobs he has performed throughout his career.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-43
On episode 42 of the FoodGrads Podcast we interviewed Tina Gettis, Business Development & Communication Manger for the Institute of Food Safety and Health. IFSH is a one-of-a-kind applied food science research consortium comprised of the Illinois Institute of Technology (IIT), the U.S. Food and Drug Administration (FDA), and the food industry. In collaboration with the FDA, they provide stakeholders with the opportunity to develop and exchange knowledge, experience, and expertise in the areas of food safety, food defense, food processing, and nutrition.
In this episode Tina talked to Veronica about her role at IFSH and the career steps she has taken in order to get there. As we walked through Tina's career journey she gave us the low down on an array of food safety related jobs like auditing, quality assurance and supply chain QC. Tina also talked to Veronica about why she decided to go back to school and get her master's degree and why it actually benefited her with the timing after already working in the industry.
Two of the major themes that were brought up in this episode was curiosity and leadership. Tina talked to me about how curiosity has helped drive her career progression and what exactly is "leadership." People like to throw that word around but Tina really explained what qualities a leader exemplifies and that looks likes in the context of food safety. Finally, Tina gave her advice on what students should be doing if they want to get into food safety.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-42/
On this special edition of the FoodGrads Podcast the podcast is taking a look at highlights from mentorship sessions with a partnership with CareersNow! Food and Beverage Ontario has launched the CareersNow! program looking to bring awareness, to assist people in exploring a variety of careers in Ontario's food and beverage processing industry.
Over the past year with CareersNow! we have hosted 12 mentorship sessions where students or new graduates while actually really anyone could attend virtual career advice sessions with leading professionals to learn more about the exciting career pathways in the industries and get their questions asked a lot.
In this episode hear highlights from:
- Alvin Alexander, Maintenance Mechanic at FGF brands
- Morolayo Mould at Kerry
- Gireesh Raina Food Inspector at the Ontario Ministry of Food, Agriculture, and Rural Affairs
- Swarna Ariyakumar Senior Packaging Engineer at Mars Canada.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-41/
On episode 40 of the FoodGrads podcast we interviewed Chloe Hoang Product Developer Assistant at Give and Go Foods. Give and Go Foods is a Canadian manufacturer of premium frozen, thaw and sell baked goods. Give & Go produces a wide range of dessert and sweet baked goods that are sold to leading retailers and food service operators across the world.
Chloe and Veronica talked about what it is like working at Give and Go Foods and how her love for baking led her down this path. Chloe talked about why it is important to ask questions in both school and in your career and why she choose Niagara College for her degree in Canada. Also, Chloe talked to us about her transition from college to the work force and how she managed to stay positive during the time she was applying for jobs by learning from each new experience. Chloe has this burning passion for product development that really shines through in this episode so if you need a pick me to remind yourself why you love the food industry then make sure to give this episode a listen.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-40
On episode 39 of the FoodGrads Podcast Veronica interviewed Sai Kranthi Vanga Ph.D, Project Specialist for Plant Protein Technology at Protein Industries Canada. PIC is an industry-led, not-for-profit organization with a created to position Canada as a global source of high-quality plant protein and plant-based co-products. The goal of the Supercluster is to challenge Canadian businesses to collaborate with other businesses, and post-secondary and research institutions to create projects that have the potential to transform the food processing sector in Canada, creating jobs and stimulating local economies. Show Notes
https://foodgrads.com/foodgrads-podcast-ep-39/
On episode 38 of the FoodGrads we interviewed Jill Kersten, Supplier and Customer Quality Manager at Morton Salt Inc. The Morton Salt company produces pantry salts for the kitchen, water softening salt for the home, ice melt solutions for the winter, and various other solutions to make consumers lives better.
On this episode Jill and Veronica talked about quality in the supply system and how she helps to ensure that Morton salt continues to produce high quality salt. Jill told us about her unique pathway going starting with an engineering degree. Before diving into that though Jill talked to Veronica about how salt is manufactured and what they look for in a high quality salt. As well, the different aspects of the supply chain and how manufactures work with suppliers to ensure that consumers stay safe at all parts of the chain. If you are interested to learn more about continuous improvement in manufacturing or what Lean Six Sigma then you don’t want to miss this interview!
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-38
On episode 37 of the FoodGrads podcast we interviewed Robert Cunliffe, Maintenance Manager/Millwright at Flamaglo Foods Limited.
On this episode Robert and Veronica talked about:
- What it's like being both a Maintenance Manager and Millwright Mechanic
- Why he decided to get into this career path.
- What he does daily and the overall work environment at a manufacturing plant.
- What it is like getting a new piece of equipment from a mechanics point of view and how they actually learn to use such intricate pieces of equipment
- What Robert thinks the future of being a millwright looks like
- The skills he thinks are important for the job
- His experience going for an electrical certification.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-37/
On episode 36 of the FoodGrads Podcast we interviewed Jennifer Crandall, Owner/Founder/CEO of Safe Food En Route LLC providing a vast array of services which include Foreign Suppliers Verification Programs services and food safety consulting. Their team's goal is making corporate level food safety programs accessible to everyone!
On this episode Jennifer talked to us about"
- All things food safety
- What exactly a food safety consultancy does
- Why consultancies can be an integral part to many small and medium size businesses in their food safety plans.
- Her career journey particularly her time working in corporate food safety and the ways it is different than working in a food manufacturing facility.
- The importance of planning in your careers
- The daily habits that Jennifer takes to manage her consultancy and how she has dealt with push-back.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-36/
On episode 35 of the FoodGrads podcast we interviewed Taylor Carr, Millwright Apprentice at Karma Candy Inc.
Karma Candy is the largest producer of candy canes in Canada. They provide a range of hard candy in candy canes, stick and lollipops, as well as a wide range of chocolate technologies including shell, solid, drop, hollow and enrobed confectionery.
On this episode Taylor and Veronica talked about:
- Her journey to becoming a fully licensed Millwright Mechanic
- What she does at Karma Candy and the fun treats that they make there.
- The journey to become a millwright mechanic
- Taylor's advice for student's applying for jobs
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-35/
On episode 34 of the FoodGrads podcast we interviewed Morgan Genge, Innovation Project Manager at Arterra Wines. Arterra Wines dates back to 1874 and since then has become Canada's leading producer and marketer and globally recognized Canadian and imported wines. They have grown and evolved to owning and distributing over 100 wine brands which include Jackson-Triggs, Ruffino, Kim Crawford and Sawmill Creek. On this episode Morgan and Veronica talked about: * Arterra Wines * Morgan's path to becoming a project manager * What exactly does a project manger do? * How Morgan doesn't get overwhelmed with things * Morgan's co-op experience and why she believes it is so important
Show Notes https://foodgrads.com/foodgrads-podcast-ep-34
On episode 33 of the FoodGrads podcast Veronica interviewed Somayeh Salemi, Buisness Development Specialist at Klever Equipped Inc. Klever Equipped Inc. is a distributer of cutting edge equipment who specialize in products security, sales and services of smokehouses, fermenting, chilling, drying and clean room equipment.
In this episode Somayeh and Veronica talked about:
- Her role at Klever Equipped as a buisness development specialist
- The story of she transitioned from science to sales because of her love for talking with people.
- The process of getting a new piece of equipment into a manufacturing plant from start to finish
Show Notes https://foodgrads.com/foodgrads-podcast-ep-33
On episode 32 of the FoodGrads Podcast Veronica interviewed Nasir Hameed, Sr. Corporate of Director- Global Quality & Food Safety Systems at Acadian Seaplants. Acadian Seaplants is a family-owned business and is a fully-integrated, biotechnology manufacturer of premium agricultural products for animals and plants, cultivated sea-vegetables and functional ingredients derived from select species of marine plants.
In this episode Nasir and Veronica talked about:
- Aall things food safety and his world travels taking on positions from Pakistan, India, Dubai Canada and many more.
- Acadian Seaplants and the different ways that seaweed is being used
- Upper management positions in food safety.
- Advice about what you should be doing as your progress through your career
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-32/
On episode 31 we interviewed Kim Chackal, Director of Sales & Marketing at Equifruit. Equifruit is (Un)officially the most “extra” Fairtrade-certified banana brand out there. They are Fairtrade fruit importer and marketer that makes social impact as appetizing as pop culture.
In this episode Kim and Veronica talked about:
- Equifruit 's story and how they came to.
- What exactly fairtrade is
- Why conventional banana's really shouldn't be the price that they are.
- Purchasing fairtrade banana's won't break your bank
- Equifruit's unique approach to marketing How selling produce is different is than processed goods
- Kim's career and what she does
- SheEO and how they are supporting women-led ventures.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-31
On episode 30 of the FoodGrads, we interviewed Lori Nikkel, the Chief Executive Officer of Second Harvest, Canada's largest food rescue charity. They recover fresh, unsold food to protect the environment and provide immediate hunger relief.
In this episode Lori and Veronica spoke about:
- Lori's role at Second Harvest
- All the amazing things that they do from rescuing food to developing training
- How they are a data-driven company
- Misconceptions about working at a charity and learned more about why her job as a CEO is to actually work Second Harvest out business.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-30/ https://foodgrads.com/foodgrads-podcast-ep-30/
On episode 29 of the FoodGrads podcast Veronica interviewed Marc Wall, VP of Sales and Co-owner of Sandy Shore Farms Limited, Canada's largest grower and shipper of fresh asparagus.
In this episode we talked about:
- The history of Sandy Shore Farms
- How his family immigrated to Canada
- What Marc does as a VP sales
- Why he decided to come back to the family farm despite going out of province for university.
- The story of growing asparagus farm to fork
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-29/
On episode 28 of the FoodGrads Podcast Veronica interviewed Rachel Odolski, a flavourist in Training at the Prinova Group. Prinova is a leading supplier of ingredients and premix manufacturing for the food, beverage and nutrition industries.
In this episode Rachel and Veronica talked about:
- How Rachel got into flavours when she went to school for nursing
- The Prinova USA group
- The tools used to create flavour
- The certification process to become a flavorist and what it means
- What is the process to make a flavour
- How she found an internship in the food industry
- Flavour compounds
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-28/
On episode 27 of the FoodGrads Podcast Veronica interviewed Anthony Bassey. Anthony Bassey is a Ph.D. research student at the National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University where he studies meat microbiology.
In this episode Anthony and Veronica talked about:
- The graduate school experience
- What it is like being a researcher
- How to do research and get published in a research journal
- What is a "good" journal to get published in
- His research in meat microbiology and the cold-storage process.
- Anthony's passion for food safety, where it comes from and where he wants to take to take it.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-27/
On episode 26 of the FoodGrads I interviewed Jennifer Shrubsole, Jennifer is a dietitian-nutritionist who has worked with clients at hospitals from the greater Vancouver area and Calgary. Her extensive experience in dealing with patients with gastric or pancreatic cancer, irritable bowel syndrome and inflammatory bowel disease.
Jennifer also writes for NaturallyNu her personal blog where she shares healthy recipes and stories about her gluten-free living. In 2015 Jenni was diagnosed with Celiac disease, a hereditary autoimmune condition where your small bowel is damaged by gluten. On the blog, she shares her love for eating whole foods, mostly plant-based and world travels.
In this episode Jennifer and I talked about:
- What she does as a hospital dietitian and what inspired her to become one
- Different medical conditions and why what you eat in the hospital is so important.
- Her food philosophy and signs to know if your diet is working for you
- NaturallyNu and the community she has built on there
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-26/
On episode 25 I interviewed Luna Guiot, Brewing Quality Assurance Analyst with Labatt Breweries of Canada. Labatt's is one of Canada's leading brewers and has a portfolio of more than 60 beers with nine breweries across Canada. Their brands include Budwiser, Stella Artois and Alexander Keith's.
On this episode Luna gave me the run down on what she does as a Quality Analysis and the taste properties which are important in a high quality beer. Interestingly, Luna did not intend to go into the food industry when she started at university. She actually went to school for Biology with a specialization in molecular and genetics. It wasn't until her internship at a dairy company that she got interested in food and decided to make the transition. Luna explains why in the episode and how her curiosities in business as well has led her to deciding to get two master's degree in business management.
I think this is a great episode for you biologists out there because Luna made some really good points on why people in biology are important to the future food industry. Luna was a pleasure to talk to and you can just hear the enthusiasm in her voice that she is excited about innovation in the food space. I can't wait to see what comes next in her career path!
Show Notes:
https://foodgrads.com/podcast-ep-25
Welcome to episode 24 of the FoodGrads podcast on this episode I interviewed Katrina Pukitis, Winery Laboratory Technician with Jackson-Triggs Niagara Estate. Jackson-Triggs Estate Winery produces a wide variety of wines which include Pinot Noir, Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Sauvignon Blanc and so so much more more.
On this episode Katrina and I talked covered a lot of topics which include learning more about Jackson-Triggs and their line of products. Katrina gave me the low down on the general process of wine making and threw in a little bit of science for me to understand how grapes turn into wine. We also dived into career journey learning about her path and how she got to where she is today, what she does for her job and some of skills developing today.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-24/
On episode 23 of the FoodGrads Podcast I interviewed Chefs Warren Ford and Riley Bennett professors and course coordinators at George Brown College in Toronto, Ontario. Today they are here to introduce the college's unique Honors Bachelor of Commerce (Culinary Management) which combines foundational culinary skills with operational skills like accounting, finance, operations and food theory.
Show Notes
foodgrads-podcast-ep-23
Welcome to episode 22 of the FoodGrads Podcast on this week’s podcast, I interviewed Professors Lori Stahlbrand and Caitlin Scott of George Brown College in Toronto, Ontario. They are here to introduce the college's NEW Honours Bachelor of Food Studies degree which combines culinary arts and a comprehensive food studies curriculum.
It is the first of its kind in Canada and is meant to bring a new focus on justice and equity, sustainability and health, and a new awareness of how these societal issues can be analyzed and resolved.
In this episode Lori, Caitlin and I talked about:
- A broad description of the program
- How this degree is unique compared to others
- What the pandemic taught us about the food system
- What students they are looking for
- The application process
- Where their passion for food comes from
There is still time to apply to the program for a September 2021 start. So if you are interested check out the links to this episode to find out more information.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-22-getting-the-dish-on-the-new-george-brown-honours-bachelor-of-food-studies-program-with-professors-lori-stahlbrand-and-caitlin-scott
On episode 21 of the FoodGrads Podcast I interviewed Danielle Szostak the Director of Product Development at Give and Go Prepared Foods Give, Canadian manufacturer of premium frozen, thaw and sell baked goods.
In this episode, Danielle and I talked about:
- What a Director of Product Devlopment does at Give and Go Foods
- The benefits of an MBA
- Give and Go Food Product Lines
- What Danielle finds the funnest and most interesting days
- For students interested in the bakery industry what should they be doing to stand out?
- What happens if marketing and R&D have a disagreement
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-21-why-directors-need-to-see-the-big-picture-with-danielle-szostak-the-director-of-product-development-at-give-and-go-prepared-foods/
On episode 20 of the FoodGrads Podcast Veronica interviewed Danielle Collins, Economic Development Policy Analyst at Ontario Federation of Agriculture.
In this episode, Danielle and Veronica talked about:
- Her career journey from Neuroscience to Economic Development
- What is a policy and it's importance to communities
- How being a TA is a really rewarding experience
- The FeedingYourFuture campaign
- How OFA is helping individuals get jobs
- Dispelling myths in that agrifood jobs are only in the middle of nowhere
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-20-understanding-the-role-of-policy-in-building-communities/
On episode 19 of the FoodGrads Podcast I interviewed Michelle Lang, Food Scientist and soon to be graduate of Niagara College's Culinary Innovation and Food Science, Product Development program. Not to mention a serial innovator who has ran a few of her own businesses.
In this episode, Michelle and I talked about:
- Her career journey
- Her experience at Niagara College both as a student and teaching assistant during the pandemic
- How being a TA is a really rewarding experience
- How COVID has really changed the understandings of food safety
- Michelle's past projects and her hobby farm
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-19-diving-into-the-exciting-world-of-plant-based-restaurants-with-trish-paterson-ceo-of-copper-branch-foods/
On episode 18 of the FoodGrads Podcast I interviewed Trish Paterson the CEO of Copper Branch. Copper Branch is a 100% Plant-Based Quick-Serve restaurant chain with a mission to empower, energize, and make people feel their best. Established in Montreal, Canada they have locations across Canada and recently have expanded to Nashville and Europe.
On this week's episode Trish and I talked about:
- Copper Branch and its philosophy on food
- How the company sources 100% plant-based and sustainable ingredients
- How Trish started in this industry as a franchise owner after working in a corporate setting
- What exactly a CEO and franchise owner does for their job
- What young people should do if they want to move up the ranks in this industry
Show Notes:
https://foodgrads.com/foodgrads-podcast-ep-18-diving-into-the-exciting-world-of-plant-based-restaurants-with-trish-paterson-ceo-of-copper-branch-foods/
On episode 17 of the FoodGrads Podcast, I interviewed Fatema Bastawala, a Quality Assurance and HACCP Specialist at Toppits Foods. Toppits Foods is an importer and supplier of frozen foods to the Canadian foodservice, retail and manufacturing industries, specializing in seafood.
In this episode Fatema and I talked about:
- Her career journey starting with her co-op program at Centennial College
- What she did at the CFIA
- How she got her full time position from bakery event
- Insights as to what it is like working in Quality Assurance
- How she approaches problems when they arise in the plant.
- Food safety and quality standards in a fish industry context.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-17-how-to-problem-solve-with-quality-assurance-with-fatema-bastawala-qa-haccp-coordinator-at-toppits/
On episode 16 of the FoodGrads Podcast, I interviewed Karen Cardona Founder and Owner of True Leaves Consulting. True Leaves Consulting is a consulting agency with the goal of helping bring food and beverage products to the masses. Whether it's finding reliable suppliers, crafting the perfect recipe or developing compliant product labels. True Leaves Consulting is there to help.
In this episode Karen and I talked about:
- Her career journey starting with her co-op program at Fanshaw college
- Karen's experiences working at Kraft Heinz, Nestle and the vegan cheese company Nuts for Cheese.
- What a food consultant does
- The Food Venture Program
- Karen's passion for empowering women and women of visible minorities.
- How important it is to put yourself out there. It's only by doing that new doors start to open.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-16-the-power-of-putting-yourself-out-there-with-karen-cardona-founder-owner-at-true-leaves-consulting/
On episode 15 of the FoodGrads podcast, Veronica interview's Ridhima Phukan, an Associate Product Developer at Danone. In this episode we learn about:
- Ridhima's role as a product developer on ready to drink products specifically coffee and coffee creamers
- Ridhima's experiences travelling during her undergraduate career
- How to communicate with people of all different backgrounds
- How important it is to treat people with kindness and care
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-15-the-power-of-travel-to-transform-your-career-with-ridhima-phukan-associate-product-developer-at-danone/
On episode 14 of the FoodGrads podcast, Veronica is interviewed by Anjali Patel aboout her university experience. In this episode we learn about:
- Veronica's journey into the food industry
- What is like being a graduate student in a non-food science program
- Veronica's research on emulsions
- School options in high school for students interested in food science
In this episode Anjali sat down with to ask me questions about my journey in the food industry from high school to now and why I decided to go graduate school after working in a year in the industry. We also dive into more about my program and why I am not in a food degree program despite my involvement with it.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-14-breaking-into-the-food-industry-without-a-food-science-degree-with-veronica-hislop-molecular-science-graduate-student-at-ryerson-university/
On this week's podcast we interview Bernard Verkaaik, the Founder and Operating Manager of the Greater Goods, a food industry consultancy based in Toronto,Ontario.
In this episode we talk about:
- The Greater Goods
- How supermarkets working in terms of "listing a product",
- What the difference is between a broker and distributor
- Things exciting Bernard about the food industry right now
- Futurepeneurs program
Bernard is an expert at his craft. You can tell that he is excited about the food industry and playing a role in shaping what is to come. Not mention you can just tell he loves his job and seeing others to succeed in their buisnesses. If you are unsure about the inner working of a grocery store and want to understand what happens after you develop a product than this is the episode for you. And with that onto the show
ShowNotes
https://foodgrads.com/foodgrads-podcast-ep-13--understanding-the-value-of-brokersdistributors-and-consultants-for-food-start-ups-with-bernard-verkaaik-founder-operating-manager-of-the-greater-goods/
Welcome to episode 12 of the FoodGrads podcast, the podcast where we explore careers in the food, beverage and hospitality industries. On this week's podcast I interview Sarah Condruk a Marketing Coordinator at Give and Go Prepared Foods. Give and Go Foods is a Canadian manufacturer of premium frozen, thaw and sell baked goods. Give & Go produces a wide range of dessert and sweet baked goods that are sold to leading retailers and foodservice operators across the world.
In this episode, we dive into the exciting world of food industry marketing. Sarah teaches me about her role at Give and Go Foods, their extensive range of bakery goodies and what the structure of her department looks like. We also talk about finding a job after graduation in a sector outside of your degree, in Sarah's case, it was going from a science degree to the marketing department. Finally, we chat about her transition between school and a full-time job and how switching to a structured Monday to Friday job is a challenge in itself.
Sarah was a really easy person to chat with and it just made the interview fly by. I love Sarah's story because it goes to show that in the food industry you can start in a science degree but end up in a different field. It also shows the importance of trying new things and talking to others because it is better to try something new than stick with something you know you don't
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-12-from-science-degree-to-marketing-with-sarah-condruk-marketing-coordinator-at-give-and-go-prepared-foods/
Welcome to episode 11 of the FoodGrads podcast. The podcast where we explore the fascinating career paths of professionals in the food, beverage and hospitality industries. I'm your host Veronica Hislop a molecular science graduate student and career partner with FoodGrads. I am super excited to share this week's podcast because I am talking with Dr.Amy Proux the Academic Program Coordinator of Culinary Innovation and Food Technology at Niagara College.
I am a huge fan of Amy and everything that shes does so I was excited to sit down with her for an hour and listen to her story. She is a wonderful person who cares so much about the industry and students that she teaches. She is one of those super networkers that seem to appear in almost every industry conversation because people love her so much.
In this episode we learn about Amy's career path from undergraduate degree and PhD and how she "made" her own job position during the 2008 Recession period in Canada something that somewhat mirrors what we are going through right now. Using that as inspiration I thought this was a great chance to ask Amy about what students can do to get a job. Finally we talk about networking and all the wonderful opportunities which can come from joining associations like CIFST if you are student.
Students this a must listen episode because Amy gives so much tangible advice that you can use at every stage of your career.
Show Notes https://foodgrads.com/foodgrads-podcast-ep-11-how-to-market-yourself-for-a-job-as-a-student-graduate-with-dr-amy-proulx-professor-and-academic-program-coordinator-of-culinary-innovation-and-food-technology-at-niagara-college/
On this week’s episode I interviews Amelia Laplante a Research and Development Scientist at Yoso. A family run business creating dairy-free, gluten-free, vegan yogurts and spreads in Cambridge, Ontario, Canada. They are also the creators of Canada’s first oat yogurt- which is a pretty exciting!
On this episode Amelia tells me about how fun her role is an R&D scientist at plant-based company and the sustainability benefits which come from consuming these products. A lot of this episode is focused on talking about Amelia’s strategic career pivots and how through her positive attitude to networking both in school and even with her own co-workers she was able create new opportunities. Not only does it help you build connections but in the food industry it can give you a better picture of the whole food supply chain.
Amelia is a remarkable person who believes that it is important to have goals but also to stay flexible with them because you never know what is waiting around the corner. Don’t be afraid to shoot someone a message- you never know where it will take you.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-10-pivoting-into-a-career-of-dairy-free-yogurts-with-amelia-laplante-rd-food-scientist-at-yoso/
Welcome to episode 9 of the FoodGrads podcast. This week on the podcast I have my first ever podcast guest who works in the Cannabis space- Aylene Peter the QA/RA liaison at the Canopy Growth Corporation. Canopy Growth Corporation, is a cannabis company based in Smiths Falls, Ontario. They have a huge brand portfolio with products that include both recreational and medicinal marijuana products.
In this episode, Aylene teaches me about the Cannabis industry and the quality side behind these products and how Canopy Growth ensures that these products are safe when getting to consumers. We also talk about her mentors, the challenges she faced when trying to find a job, her love for auditing and how great the people in the Cannabis space are.
Aylene is just a such a warm person that has shown me that even if you don't know what you want to do out of high school or even college that that's okay. If you keep showing up, connect with people, stay positive and most of all having confidence in yourself things will eventually fall into place. This conversation has really shown me that the Cannabis sector is an exciting place work and maybe individuals interested in a career in the food and beverage industries should also consider a job in the cannabis sector as well. There is a lot to be learned.
Show Notes
https://foodgrads.com/foodgrads-ep-09--improving-quality-and-efficiency-in-the-cannabis-industry-with-aylene-peter-qa-ra-liasion-at-canopy-growth-corporation/
Welcome to episode 8 of the FoodGrads podcast. The podcast where we explore careers in the food, beverage and hospitality industries. I'm your host Veronica Hislop a molecular science graduate student and career partner with FoodGrads.
This week's episode is a special one because I am sharing a conversation from Nicole and Dr. Darin Detwiler, LP.D., M.A.Ed., the Assistant Dean of Academic and Faculty Affairs at Northeastern University’s College of Professional Studies on interviewing and applying for jobs in the age of COVID. This episode was originally published on the FoodGrads Youtube channel but I thought the conversation was so insightful that I had to share it here.
Don't worry we will be back with our regular programing next week. But maybe if this is something that is popular enough we can do more episodes like these. If that is something you enjoy then reach out to me at my email veronica@foodgrads.com
Now onto the show
Show Notes https://foodgrads.com/foodgrads-podcast-ep-08-job-searching-and-interviewing-in-the-age-of-covid-with-nicole-gallace-and-dr-darin-detwiler/
Welcome to episode 7 of the FoodGrads Podcast, this week I interview Victor Muliyil the Technical Director of the Risk Optimization Resource Centre. This centre is a technical group of highly qualified and experienced industry professionals in the food/feed/cannabis and pharmaceutical sectors. This centre offers multi-media, adult learning format, tool kit based training, risk assessment, auditor training and consultancy using leading-edge risk assessment 5 pillar approach to create proven results. Though we will break down what that means in this episode.
In addition, on this episode, Victor and I will discuss how the risk optimization centre came to be and how it stemmed from him noticing that food auditors today are becoming a little bit lax and how a new approach is needed to train the next generation of food safety leaders.
A lot of this episode is spent talking about the new training that will be offered on the FoodGrads platform and how students can use this training to accelerate their careers right out of school. Opening new careers paths, better chances at getting hired and most importantly learning how become better food safety professionals through new approach to food safety.
I am excited to share this episode because Victor is known as the "trainer of trainers" of food safety. You can tell he cares deeply about food safety and believes the way to change the food industry is by starting with the next generations. As young people, we can bring immense value if we allow ourselves to be open-minded and train ourselves with the right tools.
With that I hope you enjoy the show!
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-07--training-the-next-generation-of-food-safety-professionals-with-victor-muliyil-the-founder-of-the-risk-optimization-resource-centre/
On episode 6 of the FoodGrads Podcast, I interview Elizabeth Hagerman, a Food Scientist at the Warrell Corporation. The Warrell Corporation is one of the top contract candy- manufacturing companies in North America which focuses on chocolate panning, fire roasting, brittle, nut clusters and better-for-you snacks.
In this episode Elizabeth and I talk about her "sweet" job at the Warrell Corporation and what it means to be a "middle-man" company. Elizabeth than goes on to talk about why she loves her job and the challenges she has faced through working on caramel related projects.
Elizabeth also discusses with me her current endeavor of working towards a master's degree in global food law and how they idea came to be. I will say it is such a cool degree which is so applicable in today's global food chain. We also talk about PMCA - the professional manufacturing confectioners association and how we were both part of the student outreach program. If you haven't heard of PMCA than check them out it is they are amazing association doing so much for the industry.
Overall, Elizabeth is such as cool person. You can tell she is well suited for being a food scientist because of her can do attitude. She is willing to take on new challenges because she knows it will allow her to grow as a person. You'll really be able to tell that in this episode and think that her story is one that we could all learn from.
With that I hope you enjoy the show!
About Elizabeth
Elizabeth began her career at Warrell Creations in 2017 when she was brought on board by the research and development department as a food technologist. Within a few short months, they knew they had a new outlook on one of their beloved core processes. Exploring new and innovative food products and processes is one of Liz’s main passions. She earned her bachelor’s degree in food science and technology from Oregon State University and received a minor in chemistry along the way. Her experience in the food industry includes everything from food service to interning with Kroger to working as an R&D lab technician — all before finding Warrell Creations. Liz’s focus here at Warrell Creations involves improving and developing products for one of their exemplary core processes — caramel!
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-6-breaking-into-the-confectionery-industry-with-elizabeth-hagerman-food-scientist-at-the-warrell-corporation/
On episode 5 of the FoodGrads Podcast, I interview Sashana Chattoo-Edwards, a Quality Assurance Technician at Waterloo Brewing Company. Waterloo Brewing Company is Ontario’s first craft brewer opening in 1984 and today it is Ontario's largest craft brewery.
In this episode Sashana and I talk about her job as a QA tech and the analytical tests that shes does on a daily basis. I learn about what she loves about her job and how Centennial College set her up for success in her career. We also talk about how her love for food stems from her time on her family farm in Jamaica and her attendance at both an agricultural high school and college.
I have known Sashana for a few years now and her positive and outgoing attitude is one that lights up the room. For work ethic and ability to search out opportunities is amazing. We round out this episode talking about how Sashana became a FoodGrads campus ambassador and what opportunities came through it mainly through her connections with Nicole and blogging on the website.
I also wanted to mention we have a special guest on the show in the background. Sashana's new born son is in the background so if you can hear some giggling it is him. The podcasts youngest fan!
Anyways, I hope you enjoy the show!
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-5-creating-opprotunities-through-action-with-sashana-chatoo-edwards-quality-assurance-technician-at-waterloo-brewing/
On episode 4 of the FoodGrads Podcast, I interview Sonya Turvey, the Research and Development Packaging Project Lead at PepsiCo. PepsiCo, as you all must be familiar with, is a global business which have some big-name brands likes Quaker, Tropicana, Gatorade, Frito-Lay and Pepsi-Cola, just to name a few.
Sonya has just a cool job because she works specifically in the Packaging Development for the FritoLay division. In this episode, we learn about Sonya's role in the company and what exactly a job as a packaging project lead does. There is a lot that goes into designing packaging for a product. So I am sure that you will learn a lot as I did.
Sonya and I also spend a lot of time talking about her career journey and how her co-op experience was while doing her Biochemistry degree. Sonya strongly advocates for doing co-op during school and how it changed her life and gave her direction.
Another big focus of the episode is talking about informational interviews and networking. Sonya gives some tips on how to land your first job out of school and how how to get hired for co-op positions.
There is a lot of really good lessons you can take out of this episode if you are still in school.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-4:-the-power-of-informational-interviews-and-co-op-programs-with-sonya-turvey,-r&d-packaging-project-lead-at-pepsico/
Sean Xia is Clear Ocean Seafood Ltd.'s Manager of Operations and Quality. Clear Ocean Seafood, established in Vancouver, BC, Canada, is an importer, wholesaler and custom packer of premium quality frozen seafood products. Clear Ocean's primary product lines are frozen sea scallops, bay scallops, scallops on the half shell and have a range of products which include bacon-wrapped, something we talk about in the show.
In this episode, we learn about Sean's career journey from master's degree to manager and more about Clear Ocean Seafood. We dive into the world of scallops and learn about the journey they take from growing in the ocean to when they reach the supermarket shelves. Also, we le learn about what Sean's learned during his journey going from his maser's degree to a full-time position industry position.
You can tell that Sean deeply loves his job and the people he works with. He has a strong understanding of the whole system of manufacturing and how creating a food product is truly a team effort. Sean gives a lot of useful advice for students that you can tell comes from his own journey. I really enjoyed learning about how he believes the industry can make you grow as a person because it helps you build confidence by talking with others.
Show Notes
https://foodgrads.com/foodgrads-podcast-ep-03:-from-master's-degree-to-manager-of-operations-&-quality-with-clear-ocean-seafood-ltd-'s-manager-of-operations-&-quality-sean-xia/
On episode 2 of the FoodGrads podcast we have Joe Baker, OTEC's Systems Leadership and Integrated Strategy Advisor. OTEC (Ontario Tourism Education Corporation) is an Ontario-based collaborative, not-for-profit organization that is a leader in workforce innovation and skills development solutions.
In this episode, we learn about what OTEC is and the role they are playing in helping Canadians navigate through the uncertain future of the restaurant industry during COVID specifically through OTEC's tourism and hospitality emergency rapid response initiative.
Joe and I also talk about COVID's evolving role in changing the landscape of the restaurant and hospitality industry and how through these difficult times comes the chance for positive change to create a more inclusive, resilient work workforce.
I am happy to have had the chance to speak with Joe Baker. Joe is an eloquent speaker and you can tell he is really passionate about what he does. I left this conversation feeling more hopeful about the future despite the uncertainty of things. As Joe explains it in this episode there are things you can do right now which can help you on your career journey. The first step is to take a step back, breath and reflect.
So enjoy the show!
Show Notes:
https://foodgrads.com/foodgrads-podcast-ep-02-building-a-future-forward-tourism-industry-workforce-with-joe-baker,-otec's-systems-leadership-and-integrated-strategy-advisor
FoodGrads is an interactive platform for the Food & Beverage Industry focused on closing the gap between students/recent graduates, educators and employers in food service & food processing. Our mission is to support the next generation of food industry professionals. Our broader priority is to attract forward-thinking, socially conscious people to pursue a career in food. An exclusive community of 'food' minded professionals who collaborate and aspire to a healthier world.
Nicole Gallace is a friend, a mentor and a co-worker who I have had the pleasure to have known for years. She is also the creator of this awesome platform which has given me the opportunity to share how great the food and beverage industries are.
This is episode 1 of the FoodGrads Podcast the podcast which takes you on a fascinating journey in to the hearts and minds of the amazing people who work in the food, beverage and hospitality industries. From Food Scientists to Farmers, Chefs to the Plant, QA Technicians to Dietitians, R&D to Sales, no matter what your passion–there’s something for everyone in Food–we’ll help you find it!
We share insights from professionals at all stages in their careers. Find out what they do, why they do it and how they change the world one day at a time. Featuring weekly episodes every Monday with your host Veronica Hislop this podcast will showcase careers and opportunities you didn't even know existed!
In this episode, we dive into learning about the exciting world of FoodGrads. We explore what FoodGrads is, how it came about, why the food industry is a great place to work and the campus ambassador program.
We hope you enjoy the first episode!
Hi! I’m Veronica Hislop a science graduate student and career partner with FoodGrads. While in university I always knew that I wanted to go into the food industry but I didn’t know exactly I wanted to do. Quality control? Quality Assurance? Account Management? Research and Development?
I really didn’t know. So I went online to find out that information and let’s just say I was just as confused as to when I started.
After seeing this gap I decided to change that for other students. After a final day of being frustrated, I became a food campus ambassador with FoodGrads.
So that’s where the FoodGrads podcast comes in! Each week I’ll interview someone whose career is an expression of their love for food or beverage. We'll learn what they do, what motivates them, and the key to their success.
So if you are a considering a career in food, still in school but don’t know what to do after you graduate or a professional already in the industry but want to learn about the awesome people doing great things in your industry then this is the podcast for you!
From Food Scientists to Farmers, Chefs to the Manufacturing Plant, QA Technicians to Dietitians, R&D to Sales, no matter what your passion–there’s something for everyone in Food–FoodGrads will help you find it!
So tune in every Monday for the FoodGrads Podcast!