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 [email protected] 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/