That's A Food Job!

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  *** NEXT EPISODE TO CHECK OUT  #86 – Liana Yee, Junior Product Specialist at Export Packers Company Limited *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → Sign up for the newsletter *** 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  

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 *** NEXT EPISODE TO CHECK OUT  #86 – William (Billy) Dietz, Co-Founder and Consultant at BDH Consultants and Author *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → Sign up for the newsletter *** 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

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 *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS  → Sign up for the newsletter  *** 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

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 *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS  → Sign up for the newsletter  *** 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

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 *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS  → Sign up for the newsletter  *** 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

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. *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS  → Sign up for the newsletter  *** 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

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 *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS  → Sign up for the newsletter  *** 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

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 *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS  → Sign up for the newsletter  *** 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

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. *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS  → Sign up for the newsletter  *** 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

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   *** + RECOMMENDED NEXT EPISODE → # 78 - Somayeh Salemi, Business Development Specialist at Klever Equipped Inc. *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS  → Sign up for the newsletter  *** 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

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. *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS  → Sign up for the newsletter  *** 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

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  *** RECOMMENDED NEXT EPISODE  → # 99 - Joseph Lyons - Environmental Operations Coordinator at Susgrainable *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS  → Sign up for the newsletter  *** 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

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   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  

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 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

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   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

Joesph Lyons is the Environmental Operations Coordinator for Susgrainable. Susgrainable has a bold mission to create a world where food waste and diabetes are a 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 laid 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 📸 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

What does it take to shape the future of food production and drive sustainability in the industry? Seamus Higgins, Associate Professor and Course Director for Food Process Engineering at the University of Nottingham, shares his journey from electrical engineer to food process expert—and how he’s inspiring the next generation of engineers. 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. In this episode, you’ll discover: What it means to understand the concept of food and why it’s crucial to innovation How the food system is evolving and what that means for future food production The challenges of change management in an industry that’s always evolving The critical role of a food engineer in creating sustainable solutions for the food industry 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   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

What does it take to represent 28,000 farmers and promote Ontario grains to the world? Dana Dickerson, Market Development and Sustainability Manager at Grain Farmers of Ontario, shares how she builds markets, fosters global relationships, and drives sustainability in agriculture. In this episode, you'll learn: Surprising facts about Ontario grain production The tech transforming modern agriculture How Dana’s career journey proves there’s more to agriculture than 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