I review yesterday’s production (powder spray dryer output, quality issues – physical,chemical and microbiology, and safety), monitor HACCP implementation in production line (CCP, OPRP, CP) and sometimes I assist validation of CIP (cleaning in place)/new products/new machines. I also compile production data to review HACCP table plan every year. If there is any deviation in production line that affects the quality of product, I gather experts to do root cause analysis.
My future goals are…
To be a process technologist! I like learning about food processing – especially dairy! I think it’s so fascinating to study how every parameter in production matters: tweaking here and there even by doing so can cause a rather disastrous effect: blocking in spray
dryer. But it’s all fun to be part of the process, especially if the end product fulfills all the quality criteria.
My degree has helped me get to where I am today by…
by learning all the classes I took back in Carleton: food chemistry, nutrition, food engineering and HACCP class helped me a lot giving hints of what I face at work everyday
My advice for current students is…
Enjoy all your classes! They are fun to study – and believe me, the labs and all the work you need to submit are going to be really helpful when you work in production line. I used to hate HACCP because it was so tedious – but now it’s my everyday view. Ask your prof if you don’t understand about things you learn in class. If you’re lucky, you can get training about food science from your company, but most of the time, you need to learn it by yourself once you graduate. I hope you enjoy food science program!
