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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.

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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.

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Shownotes

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This week's episode is sponsored by:

• The Faculty of Land and Food Systems at UBC 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 landfood.ubc.ca

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Lara Tiro: LinkedIn

Rebel CPG: Website / Instagram / LinkedIn

Christine Farkas: LinkedIn

IHeartFood: Website / LinkedIn

Munching on Molecules Podcast: Website / LinkedIn / YouTube / Spotify

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NEXT EPISODE TO CHECK OUT

#166 – Bryan Quoc Le, Ph.D. Food Scientist, Food Industry Consultant and Author

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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.

Shownotes

• Kaylah Farina: LinkedIn
• Bar-S Foods: Website/ Instagram / YouTube / TikTok /
• Sigma US: Website

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#101 – Matt Thell, Global Strategy & Innovation Leader at General Mills Inc

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Nataly Lopez Baron is the Manager of the Guelph Food Innovation Centre (GFIC), an applied research centre that partners with food businesses to transform challenges into practical solutions through research, product development, and pilot plant testing.

Originally from Colombia, Nataly earned her undergraduate and master's degrees before moving to Canada to complete a PhD in Food Science and Technology at the University of Alberta. She has since worked in food research and product development across the dairy, cereals, and supplement industries, bringing that expertise and international perspective to her current role at GFIC.

In this episode, we talk about how GFIC helps companies bridge the gap between homemade recipes and commercial-scale production, the unique infrastructure the centre offers—including certified pilot plants—and the success stories that have come out of GFIC's partnerships. Nataly also shares her own career journey, and what it's like to lead a food innovation centre where every day brings a new challenge.

If you're curious about how food products move from concept to commercialization, or what it's like to work at the intersection of research and industry, you'll enjoy this conversation.

Shownotes

• Nataly Lopez Baron: LinkedIn
• Guelph Food Innovation Centre: Website/ Instagram / YouTube

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This week's episode is sponsored by:

• University of Guelph's Food and Agricultural Business Program: 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!

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#71 – Liana Yee, Junior Product Specialist at Export Packers Company Limited

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Santiago Ampudia Vasquez is a brewer at Blackburn Brewhouse and Assistant Professor at Niagara College. Blackburn Brewhouse, based in Niagara Falls, produces a wide range of craft beers—from lagers and pale ales to specialty brews, seltzers, and ciders.

Santiago holds a Master of Science and previously taught at Pontificia Universidad Católica del Ecuador. After immigrating to Canada, he changed paths by enrolling in Niagara College's Brewmaster program. Since then, he has helped the college secure first place at the 2023 U.S. Open College Beer Championship and earned a Silver medal for his Belgian Tripel, Te Tous et Bois, named after the French film that inspired it.

We dive into what a brewer really does day-to-day in an independent brewery—why yeast care and cleaning can take up to 80% of the job—and the science that transforms grains into beer. Santiago also shares the skills that make a great brewer, the joy of creating new beers, and a bit of beer history along the way.

If you're curious about how beer is made, the mix of science and creativity in brewing, or what it's like to work in the craft beer industry, you'll enjoy this conversation.

Shownotes

• Santiago Ampudia Vasquez's : LinkedIn
• Blackburn Brewery: Website/ Instagram/
• Niagara College: Website/ Instagram / YouTube / Twitter / Facebook

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#86 – William (Billy) Dietz, Co-Founder and Consultant at BDH Consultants and Author

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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.

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Shownotes

• Prairva Plepalakon: LinkedIn
• UC Davis Food Science Program: Website

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#92 – Davis Jaeger, R&D Leader, Culinary Expert and Food Scientist

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Leslie Nienkark is an HR Business Partner at KWS Group, one of the world's leading plant breeding companies. KWS specializes in breeding and selling seed for crops like corn, sugar beet, cereals, rapeseed, sunflowers, and vegetables. Although Leslie hasn't spent her entire career in agriculture, her HR experience spans a variety of industries including media, software, architecture, and retail. This gives her a broad and insightful perspective on workplace culture.

In this episode of That's a Food Job!, Leslie shares what it's like to work in human resources within the agricultural sector and explains the role HR plays in supporting both people and organizational goals. We talk about how KWS develops seed products, what makes a positive workplace culture, and why communication is key to employee retention. Leslie also offers practical advice for new professionals on what to ask when starting a role and how to navigate today's evolving workplaces.

This episode is especially helpful if you're curious about HR as a career path or want to better understand how strong HR practices shape the food and ag industries from behind the scenes

Shownotes

• Leslie Nienkark: LinkedIn
• KWS: Website/LinkedIn/Instagram/

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#46 – Melissa Norem, Enterprise Director of Origination at Scoular

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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.

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Shownotes

• Loiusa Bachman: LinkedIn
• KIND: Website/LinkedIn/Instagram/

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#94 – Michael Sharp, Director of Research and Analytics at the Heartland Food Products Group

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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.

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Shownotes

• Marin Pavlic: LinkedIn
• OFPA: Website/LinkedIn/

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#77–Neha Mehta, Food Safety Quality Assurance Compliance Coordinator/Supervisor at Maple Leaf Foods Inc.

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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.

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Shownotes

• Thomas Hayes: LinkedIn
• Agilitas: Website/LinkedIn/

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#81–Harjeet Bajaj, President and CEO of Savourmetrics

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