That's a Food Job!
No matter what your passion is, there’s a career for everyone in food—and we’re here to help you find it! "That’s a Food Job!" is the podcast that uncovers the stories behind the people shaping the agrifood industry. From food scientists to farmers, plant managers to programmers, food safety technicians to skilled trades, supply chain managers to salespeople, we explore the diverse roles that power the world of food. Join host Veronica Hislop as she interviews professionals from across the agrifood sector. Discover what they do, why they do it, and how they’re driving innovation and change. Whether you’re a student exploring your next steps, a young professional seeking career guidance, or a seasoned industry veteran looking for fresh perspectives, this podcast offers the inspiration and insights you need to take your next step in the agrifood industry. We’re here to celebrate the diversity of careers in food and proudly say—That's a Food Job!
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Nicolas Pretorius, Talent Aquisition Manager at High Liner Foods | HR Mini-series (#125)
04/25/2026
Nicolas Pretorius, Talent Aquisition Manager at High Liner Foods | HR Mini-series (#125)
In episode one of our HR-Miniseries we are talking about what hiring managers actually look for, how to approach resumes and interviews, and realistic ways that students can build experience and momentum as they start their careers. Nicolas Pretorius is Talent Acquisition Manager at Highliner Foods, one of North America’s leading processors of frozen, added-value seafood. In this conversation, you'll learn: What hiring managers actually look for on an entry-level resume Why soft skills often separate candidates more than technical ones How to use the skill bucket resume format with limited experience What "culture fit" really means and better questions to ask instead You might think getting hired is about having the right degree or the right experience. As Nicolas will show you today, it’s really about how you tell your story and the soft skills that most candidates overlook. If you’re a student or new grad figuring out your next move, this one is worth your time. --- --- offers professional recruitment services for employers and candidates in agriculture and food. As a candidate, De Lacy will provide career development advice, career consulting, as well as preparation for interview success. Open communication, confidentiality, and complete transparency are a priority for De Lacy consultants — check out for more information on exciting opportunities! --- TIMESTAMPS 00:00 - Intro 00:59 - Nicolas’s Role at Highliner 02:37 - Long-Term Talent Planning 04:43 - Highliner’s Facilities 05:55 - Nicolas’s Career Path 08:06 - Embrace Unexpected Opportunities 09:47 - Casting Nets to the Future 14:45 - What Stands Out on a Resume 17:04 - The Skill Bucket Resume Format 20:41 - Technical vs. Soft Skills 24:42 - Interview Prep Tips 26:05 - What to Wear to an Interview 27:34 - Researching the Company 28:59 - From Co-op to Full-Time 30:49 - Culture Fit vs. Values Alignment 32:50 - Assessing Culture as a Candidate 36:24 - Behavioral Interview Questions 41:35 - Advice for Students Job Hunting Now --- 📙 💭 --- CONNECT WITH OUR GUEST 💼 CONNECT WITH US 📸 🎵 💼
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Enea Lelaj, Confectionery Scientist at Tilray Brands (#124)
03/31/2026
Enea Lelaj, Confectionery Scientist at Tilray Brands (#124)
Enea Lelaj is a Confectionery Specialist at Tilray Brands, working at the intersection of food science, product development, and one of Canada’s fastest‑changing industries. In this episode of That’s a Food Job!, Enea shares how his path into food science was anything but planned. Starting in chemistry at Toronto Metropolitan University, he followed curiosity into a food research lab and discovered a field that combined science, creativity, and real‑world impact. Today, Enea develops gummies, chocolates, and tablets infused with active cannabinoids. He talks candidly about what real R&D looks like beyond textbooks — balancing regulation, rapid iteration, and problem‑solving in a fast‑moving, highly regulated space. The conversation explores why creativity matters just as much as technical skill, how graduate school prepared him to tackle unsolved problems, and why staying open to unexpected opportunities can lead to surprisingly cool careers. --- --- 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 for more information on jobs, career pathways, industry mentors, and professional development opportunities. --- 📙 💭 --- CONNECT WITH OUR GUEST CONNECT WITH US 📸 🎵 💼
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Domenique Mastronardi, President of Beck's Bone Broth (#123)
03/31/2026
Domenique Mastronardi, President of Beck's Bone Broth (#123)
Domenique Mastronardi is President of Beck's Bone Broth, a Canadian food startup bringing bone broth-based lattes to market — blending comfort, wellness, and innovation for retailers across Canada. In this episode of That's a Food Job!, Domenique shares her journey from engineering student to co-leading one of Canada's most creative emerging food startups. She opens up about what entrepreneurship really looks like behind the scenes — navigating uncertainty, balancing structure with creativity, and learning to trust your intuition. --- --- 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 for more information on exciting jobs, career information, industry mentors and training opportunities for professional development. --- TIMESTAMPS 00:00 – Introduction to Startup Life and Entrepreneurship in Food 01:27 – A Week in the Life of a Startup President: Strategy, Travel, and Flexibility 03:00 – Canadian vs. U.S. Trade Shows: Brand Awareness vs. Direct Selling 05:04 – How a Startup President's Role Evolves: Fundraising, Finance, and Networking 06:34 – Getting Into Retail: Why Relationships Come Before Strategy 09:04 – Navigating Uncertainty: Mindset Tools for Startup Life 10:51 – What University Actually Teaches You: Resilience, Teamwork, and Problem Solving 12:02 – From Engineering to Entrepreneurship: Transferable Skills That Surprised Her 14:14 – [Sponsor: CareersNOW!] 15:26 – Finding Your Spark: How Food Product Development Changed Everything 18:20 – Listening to Your Intuition: Why Your Hobbies Are Telling You Something 21:17 – Book Rec: EOS Traction by Gino Wickman 21:53 – Unconventional Marketing: Spice Girls, Karaoke, and Authentic Branding Online 26:06 – Vulnerability as a Strength: Building Confidence to Share Your Story 27:55 – Career Advice That Doesn't Always Land — and What Actually Works 30:30 – Skills and Habits to Build Now If You're Curious About Startups 33:39 – How to Test If Entrepreneurship Is Right for You: Incubators, Side Projects, and Startup Jobs 35:17 – Getting Co-op Positions at Startups: What You Need to Know 36:03 – How to Network Without It Feeling Forced: LinkedIn, Events, and Cold Outreach 40:07 – What's Next for Beck's Bone Broth 40:53 – Where to Find Beck's Bone Broth --- 📙 💭 --- CONNECT WITH OUR GUEST CONNECT WITH US 📸 🎵 💼
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Talha Rashid, Continuous Improvement Manager at Handi Foods Ltd(#122)
03/27/2026
Talha Rashid, Continuous Improvement Manager at Handi Foods Ltd(#122)
Talha Rashid is a Continuous Improvement Manager at Handi Foods Ltd., a Canadian food manufacturer specializing in crackers and better‑for‑you snack products supplied to major retailers across North America. In this episode of That’s a Food Job!, Talha breaks down what a continuous improvement career looks like in food manufacturing and how data, teamwork, and problem‑solving drive real change on the production floor. He explains how organizations identify inefficiencies, reduce waste, and improve productivity without compromising quality. --- --- 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 for more information on exciting jobs, career information, industry mentors and training opportunities for professional development. --- TIMESTAMPS 00:00 – Introduction to Continuous Improvement in Food Manufacturing 02:58 – Understanding Continuous Improvement: Definition and Scope 05:58 – A Day in the Life of a Continuous Improvement Manager 09:00 – The Importance of Data in Continuous Improvement 12:05 – Collaboration Across Departments for Success 14:54 – Skills for Success: Balancing Analytical and People Skills 18:08 – Continuous Learning and Professional Development 21:06 – Lean Six Sigma: Tools for Waste Reduction 23:58 – Applying Lean Principles to Real?World Problems 24:12 – Career Insights for Students in Food and Beverage 25:50 – Showcasing Willingness to Learn in Interviews 29:29 – Understanding Company Culture for Success 33:44 – Essential Skills for Continuous Improvement 39:44 – Journey into Continuous Improvement Careers --- 📙 💭 --- CONNECT WITH OUR GUEST 💼 CONNECT WITH US 📸 🎵 💼
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Careers in Food and Beverage (#121.5)
03/24/2026
Careers in Food and Beverage (#121.5)
In this special solo episode, Veronica breaks down something that often gets overlooked — what the food and beverage processing industry actually is, and just how many career paths exist within it. If you've ever stood in a grocery store aisle and wondered how all those products got there, this one's for you! --- 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 for more information on jobs, career pathways, industry mentors, and professional development opportunities. --- Timestamps 00:00 — What is the food and beverage processing industry? (Hint: it's everything between farm and fork!) 02:22 — The 11 subsectors broken down: dairy, meat, confectionery, seafood, beverages, bakery, and more 07:08 — Operations deep-dive: production operators, maintenance technicians, and plant supervisors 09:27 — Skilled trades and continuous improvement roles 11:45 — How automation and robotics are changing operations 14:09 — Food safety: quality assurance vs. quality control, and why it matters 16:31 — Health and safety managers and systems thinking in food safety 18:50 — Sales and marketing: account managers, brand managers, and marketers 21:19 — How sales and marketing connect to every other part of the business 23:44 — Sponsor spotlight: Careers Now 26:10 — Supply chain and logistics: procurement, inventory planning, and logistics coordinators 28:35 — Warehouse supervisors and the rise of automation in supply chain 31:00 — Food science and R&D: product developers and flavorists 33:24 — Behind the scenes: finance, accounting, and human resources 35:27 — How HR shapes workplace culture 37:42 — Wrapping up: career mobility, job stability, and why the food and beverage industry is a great place to grow
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Salma Fotovat, Co-Founder & Sourcing & Procurement Director at Riverside Natural Foods, Ltd. - Home of MadeGood (#121)
02/21/2026
Salma Fotovat, Co-Founder & Sourcing & Procurement Director at Riverside Natural Foods, Ltd. - Home of MadeGood (#121)
Salma Fotovat is the Co-Founder & Sourcing & Procurement Director at Riverside Natural Foods, Ltd. - Home of MadeGood. They are a Canadian-owned company that specializes in creating healthy, allergy-friendly snacks She shares her insights on the complexities of product development in the dairy industry. She discusses the importance of collaboration, the challenges of optimizing established products, and the innovative processes involved in launching new products. Pratisha emphasizes the significance of curiosity, human connections, and networking in her career journey, providing valuable advice for aspiring product developers. --- Shownotes: --- TIMESTAMPS 00:00 – Introduction 03:15 – What Is a Sourcing and Procurement Career? 07:30 – What This Job Actually Looks Like Day to Day 12:00 – How a Single Ingredient Takes Months to Approve 18:00 – Why “Right Price, Right Place” Is Harder Than It Sounds 22:00 – What Happens When 50% of Your Main Ingredient Disappears 27:00 – How Strong Relationships Saved the Business 31:30 – What Makes a Supplier Actually Want to Work With You 36:00 – How Procurement Can Support Farmers and the Planet 40:30 – The Future of Supply Chain Careers and Sustainability 45:30 – Skills Students Should Start Building Now --- 📙 Career Guides: https://foodgrads.com/career-paths-food-and-beverage/ 💭 Career Advice: https://foodgrads.com/blog/ --- CONNECT WITH OUR GUEST 💼 Salma Fotovat LinkedIn: https://www.linkedin.com/in/salmafotovat/ 💼 Riverside Natural Foods LinkedIn: https://www.linkedin.com/company/riverside-natural-foods/ 🌐 Riverside Natural Foods Website: https://www.riversidenaturalfoods.com/ 📸 MadeGood Instagram: https://www.instagram.com/madegoodfoods/ --- CONNECT WITH US 📸 Instagram: https://www.instagram.com/foodgrads/ 🎵 TikTok: https://www.tiktok.com/@foodgrads.com 💼 LinkedIn: https://www.linkedin.com/company/foodgrads/
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Pratistha Banerjee, Product Development and Commercialization Manager at Darigold (#120)
02/07/2026
Pratistha Banerjee, Product Development and Commercialization Manager at Darigold (#120)
Pratistha Banerjee is a Product Development and Commercialization Manager at Darigold, a global supplier of dairy and specialty food products. Pratistha shares insights into her role, emphasizing that food product development is not just about flavor but also about functional ingredients, supplier collaboration, and navigating complex operational and regulatory requirements in the dairy industry. She discusses the challenges of optimizing existing products and taking new product ideas from concept to plant launch, as well as what innovation truly means in a large food company. Pratistha highlights the importance of curiosity, problem-solving, and communication in building a successful career. Throughout the conversation, Pratistha reflects on her journey from early career roles to her current position. She emphasizes adaptability, continuous learning, and the value of building strong relationships with colleagues, suppliers, and operators. For students and aspiring food scientists, Pratistha encourages experimenting, learning from real-world challenges, and understanding the functional and technical aspects of ingredients. --- --- TIMESTAMPS (00:00) What Food Product Development Really Is and Isn’t (02:10) How Pratistha Got Into Product Development (05:00) What a Product Development Manager Does Day to Day (08:40) How Food Products Go from Idea to Launch (12:30) Why Food Product Ideas Fail at Scale (17:00) Theory vs Reality in Food Product Development (21:30) Working With Plants, Suppliers, and Operations (26:10) What Innovation Actually Means in the Food Industry (31:00) How Product Developers Solve Complex Problems (36:20) Choosing Between Food Industry Career Paths (41:30) Networking Advice for Introverted Students (47:40) What Students Should Start Doing Now --- 📙 💭 --- CONNECT WITH OUR GUEST 💼 🌐 💼 📸 🐦 CONNECT WITH US 🐦 📸 🎵 💼
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Leslie Herbas, Product Development Specialist at Ascona Foods (#119)
01/18/2026
Leslie Herbas, Product Development Specialist at Ascona Foods (#119)
What does a Product Development Specialist actually do in meat manufacturing? Leslie Herbas Marañon is a Product Development Specialist at Ascona Food Group, a global supplier of customized dry blends, edible films, and casings for the meat industry. With over 10 years across production, quality management, and R&D in Bolivia and Canada, she brings a hands-on, formulation-first approach to every project. --- Shownotes: --- Explore food industry careers with 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 to Food Product Development and Problem-Solving (01:05) What a Product Development Specialist Does at Ascona (03:10) Customizing Dry Blends, Edible Films, and Casings (05:13) From Bench-Top Formulation to Plant Trials (07:07) What Documentation Means in Product Development (10:34) Regulatory and Administrative Work in the Meat Industry (15:57) Building Confidence Through Experience and Failure (18:09) Managing Multiple Projects and Scaling Up (23:07) Practicing Product Development Skills at Home (29:56) Career Path from Production to Product Development (37:38) Why Problem-Solving Starts with Planning (43:27) Learning from Production Teams and Operators --- CONNECT WITH OUR GUEST 📙 Career Guides: https://foodgrads.com/career-paths-food-and-beverage/ 💭 Career Advice: https://foodgrads.com/blog/ --- CONNECT WITH OUR GUEST 💼 Leslie Herbas LinkedIn: https://www.linkedin.com/in/leslie-herbas-mara%C3%B1on-18507579/ 🌐 Ascona Food Group Website: https://www.asconafoods.com/ 💼 Ascona Food Group LinkedIn: https://www.linkedin.com/company/ascona-foods-group/ CONNECT WITH US 📸 Instagram: https://www.instagram.com/foodgrads/ 🎵 TikTok: https://www.tiktok.com/@foodgrads.com 💼 LinkedIn: https://www.linkedin.com/company/foodgrads/
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From Mechanical Design to Project Engineer Building Food Safety Equipment with Mohammad Kathawala, Senior Project Engineer at Agri-Neo (#118)
01/03/2026
From Mechanical Design to Project Engineer Building Food Safety Equipment with Mohammad Kathawala, Senior Project Engineer at Agri-Neo (#118)
Mohammad Kathawala, a senior project engineer at Agri-Neo, explains what it takes to work in food safety engineering. He describes how project engineers translate technology into systems that work in real food processing environments, often across global operations. Mohammad shares how his engineering background led him into the food industry, what his role looks like day to day, and why communication and continuous improvement matter as much as technical skill. The conversation also covers how food safety technology is changing and what students and early-career engineers should know before entering the field. --- --- Explore food industry careers with 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 for more information on exciting jobs, career information, industry mentors and training opportunities for professional development. --- TIMESTAMPS (00:00) Introduction to Food Safety Engineering (03:02) What a Project Engineer Does in Food Safety (06:09) Agri-Neo’s Technology and Food Quality Focus (09:08) Understanding Client Needs and Equipment (11:50) Global Operations and Cultural Differences (15:05) Measuring Success in Engineering Projects (18:10) Continuous Improvement and Client Relationships (20:49) Skills Aspiring Engineers Should Build (23:50) Career Path and Industry Evolution (26:58) The Future of Food Safety Technology (30:09) Advice for Future Engineers -- 📙 💭 --- CONNECT WITH OUR GUEST 💼 🌐 💼 ▶️ CONNECT WITH US 🐦 📸 🎵 💼
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Skills Every Food Industry Job Seeker Needs with Jayana Kaiprath, Talent Acquisition Manager, Give & Go Prepared Foods (#117)
11/21/2025
Skills Every Food Industry Job Seeker Needs with Jayana Kaiprath, Talent Acquisition Manager, Give & Go Prepared Foods (#117)
Explore food industry careers with CareersNOW!: https://careersnow.ca/ Jayana Kaiprath is the Talent Acquisition Manager at Give & Go Prepared Foods, helping students and professionals land their next opportunity in the food industry. Give & Go Prepared Foods, part of the Mondelēz family of brands, makes iconic treats like two-bite® brownies and supports employee growth at every stage of their career. --- --- 🧠 : 📙 : 💭 --- CONNECT WITH OUR GUEST 💼 🌐 💼 📸 CONNECT WITH US 🐦 📸 🎵 💼 :
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Mastering Stage-Gate and Beyond with Lara Tiro and Christine Farkas, Food Industry Consultants and Podcast Hosts (#116)
11/03/2025
Mastering Stage-Gate and Beyond with Lara Tiro and Christine Farkas, Food Industry Consultants and Podcast Hosts (#116)
Lara Tiro is the founder of Rebel CPG, where she helps food entrepreneurs take products from kitchen concepts to retail shelves. She brings deep experience in product development and project management, guiding clients through every stage of innovation to ensure ideas become market-ready products. Christine Farkas is the founder of IHeartFood and co-host of the podcast Munching on Molecules. With a background in culinary science and strategic consulting, she helps food innovators solve complex challenges and create products that resonate with consumers. In this episode, we talk about how food consultants use the Stage-Gate process to bring structure to innovation, why collaboration, humor, and flexibility are essential in their work, and how different approaches can lead to successful product launches. Lara and Christine also share insights from their own journeys in the food industry and show how even in the same role, there’s room for unique perspectives and personal style. *** *** This week’s episode is sponsored by: explores the connections between land, resources, environment, and health. Students tackle big questions in food security, sustainable agriculture, and community health. Learn more about undergraduate, graduate, and certificate programs including the Master of Food Science and Food, Nutrition and Health programs at *** Lara Tiro: Rebel CPG: / / Christine Farkas: IHeartFood: / Munching on Molecules Podcast: / / / *** NEXT EPISODE TO CHECK OUT *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT (Ebooks) (Blog) *** CONNECT *** SAY THANKS
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Scaling Chef Craft into Food Products with Kaylah Farina, Product Development Manager at Sigma US (#115)
10/18/2025
Scaling Chef Craft into Food Products with Kaylah Farina, Product Development Manager at Sigma US (#115)
Kaylah Farina is the Product Development Manager at Sigma US, where she leads innovation projects for Bar-S Foods Co. She develops a wide range of meat products for retail and foodservice, including high-protein snacks and bold new concepts like a chili cheese dog burrito, which she describes as a mess-free chili dog on the go. Before moving into product development, Kaylah trained and worked as a chef. That experience continues to shape how she approaches recipe formulation and testing. She is also Chair of the Cactus Section of the Institute of Food Technologists, where she supports collaboration and community across the industry. In this episode, we talk about how product developers take ideas from concept to commercialization, how to collaborate effectively with chefs, scientists, and business teams, and how relationship-building can be the key to solving production challenges. Kaylah also shares how her background in theater gave her a unique edge in her career, and why empathy and adaptability are essential skills in the food industry. Kaylah Farina: Bar-S Foods: / / / / Sigma US: *** NEXT EPISODE TO CHECK OUT #101 – *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT (Ebooks) (Blog) *** CONNECT *** SAY THANKS
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Bridging Academia and Industry with Nataly Lopez Baron, Manager of the Guelph Food Innovation Centre (GFIC) (#114)
09/20/2025
Bridging Academia and Industry with Nataly Lopez Baron, Manager of the Guelph Food Innovation Centre (GFIC) (#114)
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. Nataly Lopez Baron: Guelph Food Innovation Centre: / / *** This week’s episode is sponsored by: Prepare to thrive in Canada’s fast-changing food industry with U of G’s Food and Agricultural Business program. Gain agri-food expertise, business skills, and co-op experience that help you stand out — many students even land jobs before they graduate! *** NEXT EPISODE TO CHECK OUT #71 – *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT (Ebooks) (Blog) *** CONNECT *** SAY THANKS
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Delving into the Craft of Beer Making with Santiago Ampudia Vasquez, Brewer at Blackburn Brewhouse and Assistant Professor at Niagara College (#113)
09/05/2025
Delving into the Craft of Beer Making with Santiago Ampudia Vasquez, Brewer at Blackburn Brewhouse and Assistant Professor at Niagara College (#113)
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. Santiago Ampudia Vasquez’s : Blackburn Brewery: / / Niagara College: / / / / *** NEXT EPISODE TO CHECK OUT #86 – *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT (Ebooks) (Blog) *** CONNECT *** SAY THANKS
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Exploring Opportunities in Food Science with Prairva (Summer) Plepalakon, UC Davis Food Science and Technology Graduate (#112)
08/21/2025
Exploring Opportunities in Food Science with Prairva (Summer) Plepalakon, UC Davis Food Science and Technology Graduate (#112)
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. ** Prairva Plepalakon: UC Davis Food Science Program: *** #92 – *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT 📖 (Ebooks) 📜 (Blog) *** CONNECT 🐦 📸 💼 🎵 📹 *** SAY THANKS 💜 🟢
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Supporting People and Culture in Ag with Leslie Nienkark, HR Business Partner at KWS Group (#111)
07/24/2025
Supporting People and Culture in Ag with Leslie Nienkark, HR Business Partner at KWS Group (#111)
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 ** Leslie Nienkark: KWS: // *** #46 – *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT 📖 (Ebooks) 📜 (Blog) *** CONNECT 🐦 📸 💼 🎵 📹 *** SAY THANKS 💜 🟢
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Inside Food Product Development with Louisa Bachman, Food Scientist at KIND Snacks (#110)
07/10/2025
Inside Food Product Development with Louisa Bachman, Food Scientist at KIND Snacks (#110)
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. ** Loiusa Bachman: KIND: // *** #94 – *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT 📖 (Ebooks) 📜 (Blog) *** CONNECT 🐦 📸 💼 🎵 📹 *** SAY THANKS 💜 🟢
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Inside Food Safety Leadership with Marin Pavlic, Director of QA Programs & Compliance at Sofina Food (#109)
06/16/2025
Inside Food Safety Leadership with Marin Pavlic, Director of QA Programs & Compliance at Sofina Food (#109)
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. ** Marin Pavlic: OFPA: // *** #77– *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT 📖 (Ebooks) 📜 (Blog) *** CONNECT 🐦 📸 💼 🎵 📹 *** SAY THANKS 💜 🟢
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Building AI for Food Scientists with Thomas Hayes, Co-Founder at Agilitas (#108)
05/23/2025
Building AI for Food Scientists with Thomas Hayes, Co-Founder at Agilitas (#108)
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. ** Thomas Hayes: Agilitas: // *** #81– *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT 📖 (Ebooks) 📜 (Blog) *** CONNECT 🐦 📸 💼 🎵 📹 *** SAY THANKS 💜 🟢
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The future of CPG packaging with Tyler de Sousa, Co-Founder at Circulr (#107)
05/03/2025
The future of CPG packaging with Tyler de Sousa, Co-Founder at Circulr (#107)
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. ** Tyler De Sousa : Circulr: /// *** SPONSOR 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 for more information on exciting jobs, career information, industry mentors and training opportunities for professional development. *** TIMESTAMPS Coming soon! *** RECOMMENDED NEXT EPISODE → # 29 - *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT 📖 (Ebooks) 📜 (Blog) *** CONNECT 🐦 📸 💼 🎵 📹 *** SAY THANKS 💜 🟢
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Turning a food science degree into a sales career with Felicia Sia, account manager at Dempsey Corporation (#106)
03/27/2025
Turning a food science degree into a sales career with Felicia Sia, account manager at Dempsey Corporation (#106)
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. ** Felicia Sia : Demsey Corporation: /// *** SPONSOR 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 for more information on exciting jobs, career information, industry mentors and training opportunities for professional development. *** TIMESTAMPS Coming soon! *** RECOMMENDED NEXT EPISODE → # 29 - *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT 📖 (Ebooks) 📜 (Blog) *** CONNECT 🐦 📸 💼 🎵 📹 *** SAY THANKS 💜 🟢
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Building relationships: The art of sales in the food equipment industry with National Business Development & Sales Manager, Rafal Rusiniak at Handtmann Canada Limited(#105)
03/13/2025
Building relationships: The art of sales in the food equipment industry with National Business Development & Sales Manager, Rafal Rusiniak at Handtmann Canada Limited(#105)
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! ** Rafal Rusiniak : Handtmann Canada Limited: /// *** SPONSOR 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 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 - *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT 📖 (Ebooks) 📜 (Blog) CONNECT 🐦 📸 💼 🎵 📹 SAY THANKS 💜 🟢
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Implementing lean manufacturing in food production with COO, Brian Allaway at Made with Local (#104)
02/23/2025
Implementing lean manufacturing in food production with COO, Brian Allaway at Made with Local (#104)
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. *** Brian Allaway: Made with Local: / / / *** SPONSOR 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 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 - *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT 📖 (Ebooks) 📜 (Blog) CONNECT 🐦 📸 💼 🎵 📹 SAY THANKS 💜 🟢
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Building a Sustainable Food Future with Sustinability Manager, Berklee Welsh at Simple Mills (#103)
02/05/2025
Building a Sustainable Food Future with Sustinability Manager, Berklee Welsh at Simple Mills (#103)
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 / Simple Mills' / / / *** RECOMMENDED NEXT EPISODE → *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS → *** COOL THINGS TO CHECK OUT 📖 (Ebooks) 📜 (Blog) CONNECT 🐦 📸 💼 🎵 📹 SAY THANKS 💜 🟢
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Preventing Listeria Outbreaks with science and entrepreneurship with Laurent Dallaire, CEO and Co-founder of Innodal
12/18/2024
Preventing Listeria Outbreaks with science and entrepreneurship with Laurent Dallaire, CEO and Co-founder of Innodal
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: 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 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 📖 (Ebooks) 📜 (Blog) CONNECT 🐦 📸 💼 🎵 📹 SAY THANKS 💜 🟢
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Turning insights into actionable strategies with Matt Thell, Global Strategy & Innovation Leader at General Mills Inc. (#101)
10/30/2024
Turning insights into actionable strategies with Matt Thell, Global Strategy & Innovation Leader at General Mills Inc. (#101)
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 Matt's / General Mills / / 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 📖 (Ebooks) 📜 (Blog) CONNECT 🐦 📸 💼 🎵 📹 SAY THANKS 💜 🟢
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Serving up 100 episodes: Our Story of Growth and Inspiration with Sydney Mohr and Nicole Gallace (#100)
10/02/2024
Serving up 100 episodes: Our Story of Growth and Inspiration with Sydney Mohr and Nicole Gallace (#100)
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! 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 📖 (Ebooks) 📜 (Blog) CONNECT 🐦 📸 💼 🎵 📹 SAY THANKS 💜 🟢
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Environmental Operations Coordinator at Susgrainable - Joseph Lyons (#99)
09/30/2024
Environmental Operations Coordinator at Susgrainable - Joseph Lyons (#99)
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 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 Joseph's / Susgrainable / / 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 📖 (Ebooks) 📜 (Blog) CONNECT 🐦 📸 💼 🎵 📹 SPONSORS 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 for more information on exciting jobs, career information, industry mentors and training opportunities for professional development. SAY THANKS 💜 🟢
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Adapting to Change in Food Engineering and Navigating Industry Shifts with Associate Professor Seamus Higgins | Ep. 97
09/27/2024
Adapting to Change in Food Engineering and Navigating Industry Shifts with Associate Professor Seamus Higgins | Ep. 97
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 Seamus's / / 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 📖 (Ebooks) 📜 (Blog) CONNECT 🐦 📸 💼 🎵 📹 SPONSORS Canadian Food Innovation Network: Check out 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 💜 🟢
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How to advocate for Ontario’s 28,000 Grain Farmers as a Market Development & Sustainability Manager with Dana Dickerson | Ep. 97
09/25/2024
How to advocate for Ontario’s 28,000 Grain Farmers as a Market Development & Sustainability Manager with Dana Dickerson | Ep. 97
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 Dana's / / / Grain Farmers of Ontario / / / 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 📖 (Ebooks) 📜 (Blog) CONNECT 🐦 📸 💼 🎵 📹 SPONSORS Canadian Food Innovation Network: Check out 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 💜 🟢
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