Episoder
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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.
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 [1:52] Kaan introduces himself and career history [5:36] Difference between food engineering and science [7:00] Why Kaan transitioned to sustainable packaging [12:52] Discussion about "Food for Thought" Book [20:00] Philosophy and R&D [25:13] Sponsor: CareersNow! [30:17] Importance of curiosity [34:55] Prioritization in work [42:00] Advice for inspiring food professionals [45:39] OutroLinks
Kaan Demiryürek's LinkedIn PepsiCo Food for Thought: Food Science and Engineering for the Future of Humanity by Kaan Demiryürek How modern science is turning our foods into medicines | David Julian McClements | TEDxAmherst Dr.David McClements Webinar for The Good Food Institute Kaan's email -
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.
SponsorshipThis 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/
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Manglende episoder?
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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/
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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] OutroLinks
Comin soon!
Show Notes
Website: http://FoodGrads.com/karen-aranha/
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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 RemarksLinks
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/
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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/
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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!
LINKSFIND 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
Links
[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 InformationUBC 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
LinksReviita 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.
LinksCareersNow!
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 LinksNeha's LinkedIn
Maple Leaf Foods
NSF Training
LinkedIn Training Six SigmaCentennial 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.
SponsorsThis 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 dietitian 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
[1:59] Jasmine and Veronica talking about the wildfires in Canada
[2:45] Jasmine’s self introduction and talk about her role as a registered dietitian
[3:34] Why Jasmine decided to switch from Ryerson’s Food Studies program to McGill
[5:07] The different internships that Jasmine did during school and what it was like to be an in-store dietician
[8:47] The different kinds of dieticians
[10:56] How dieticians take into consideration family members when making meal plans
[12:24] How dieticians learn about different diet types
[16:15] Why Jasmine wanted to become a dietician
[17:18] Food philosophies that Jasmine has
[20:34] Skills and talents that Jasmine believes are essential for a dietitian
[22:39] How Jasmine ended up selling insurance after she graduated
[27:16] Suggestions on how students can learn to market themselves or obtain business skills before they graduate
[28:06] Trade groups and associations relevant to the space of dieticians
[35:26] Something that has surprised Jasmine about being a dietician
[39:00] Misinformation that Jasmine wants to dispel
[44:09] Skills or topics that Jasmine is currently looking to learn/improve
[44:55] What is regulatory affairs
[49:19] What Jasmine loves about her job as a dietician
[50:09] Advice that Jasmine would give to students looking to become a dietician
[50:39] Where people can find Jasmine
FIND JASMINE ONLINE:
Jasmine Kwok, RD SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-episode-75/ -
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[4:06] Gordon’s current role as VP of Food Safety at Trophy Foods and
Links
[5:21] Key roles that Gordon has taken on in his career journey
[11:21] What are audits and the different forms in food processing/manufacturing
[16:38] Standards in food auditing and where they come from and the different food safety bodies
[26:52] How to create a path in food safety after you graduate
[34:13] Finding certifications in food safety and what employers would look for
[43:43] What to do at food safety conferences
[47:59] GFSI Food Safety InitiativeGordon’s LinkedIn
Trophy Foods Inc.
University of Wales
Tata. Global Beverages
SAI Global
BRCGS Standards
SQFI
Ontario Food Protections Association
Institute of Food Science and Technology
GFSI Public Safety Initiative
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.
Sponsors
This episode of the podcast is brought to you by our Education Partner the Niagara College. Niagara College is the leading innovator in Learning Enterprises, with on-campus businesses in beer, wine, distilling and greenhouse where you can hone your business and entrepreneurship skills. You can get involved in the operations of these businesses as part of your learning journey. Niagara College is one of Canada's top Research Colleges, with a strong food and beverage research program. You might just get involved in our research programs to innovate and accelerate with industry partners on your learning journey.
TIMESTAMPS[2:32] Who Michelle Brisebois is and what Textrix Consulting Ltd is
[5:49] What drew Michelle to marketing
[14:17] What is the Canadian Food Innovation Network (CFIN)
[19:48] Michelle's definition of innovation
[22:39] How students get better at innovating
[27:39] The Artist's Way by Julia Cameron
[31:10] Michelle's take on artificial intelligence and how it will affect jobs in the food space
[37:34] Being open to new experiences and career roles
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.
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 George Brown College. The George Brown College Centre for Hospitality and Culinary Arts is set in downtown Toronto - the largest, most vibrant hospitality city in Canada, and located just steps away from the city's top restaurants, bars, hotels and event venues. You'll be trained by professors who work in the industry; they will teach you the essential skills required to succeed and help you build a network of industry professionals. Gain real-world experience in our fully functioning restaurant, The Chefs' House, where you will have the chance to interact with customers in real life work situations.
TIMESTAMPS[2:32] What Sheila Jones does
[5:57] Key roles Sheila has done in here career including chef and product developer
[11:14] What made Sheila want to move up in leadership roles
[14:24] How to develop and identify the skills you need in leadership roles
[20:57] What new product developers should do to move up the ranks
[27:24] Learning the roles that other people do around a company
[37:56] How to present yourself when you love a product and believe it should move forward
[50:40] If Sheila ever had to reel in her curiosity because it would be to her detriment
[53:03] Advice Sheila would give to students and new graduates looking to be successful in their careers
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
[2:05] University of Guelph Spill the Beans Event [3:45] What Liana does at Export Packers as a product developer [8:49] Where Liana gets her inspiration when developing new products [10:41] How Liana got to where she is today [20:29] Times that Liana has used her background from QA in her product development [21:59] What Liana enjoys about her current job [28:10] Why Liana enjoys about thinking about allergies when developing products [35:06] Challenges that Liana is currently experiencing with her work [43:15] Advice Liana would give to students that want a career similar to hers
FIND LIANA ONLINE:
Liana Yee SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-episode-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
[2:08] What Edgecom Energy and Tanner’s role as a manager of funding and expansion
[3:30] Why industries don’t already have access to this information
[5:26] Organization’s that Edgecom Energy have helped and how
[15:06] How Tanner got into this role despite being an engineer by trade
[18:54] Why Tanner decided to become start off as a policy analyst
[23:45] How can food product developers think about the energy perspective in product development
[28:21] Becoming an expert in a field
[31:11] Skills Tanner picked up from transitioning between undergraduate and graduate degree
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
[2:31] Sripad introduces himself and what he does at Arda Inc.
[3:55] What precision fermentation is
[8:07] Sripad's Ph.D. Dissertation and what it focused on
[10:36] Sripad's experience with the Ivy Business School in Western Ontario
[14:02] The benefits of cold emailing
[18:19] Why your Ph.D. is more like "work" rather then "school"
[22:16] Skills you learn in your Ph.D. that are transferable to the workplace
[37:22] Should take an entry-level role out of your Ph.D.
[44:00] Differences in managing your time in academia vs industry
[48:17] Sripad's advice for new graduates of graduate programs
FIND SRIPAD ONLINE:
Sripad Josei
SHOWNOTES Website: https://foodgrads.com/foodgrads-podcast-episode-69/
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