My Journey Through the Delectable World of Food Science

Hello, fellow food enthusiasts and aspiring food professionals! I’m thrilled to share my journey through the delectable world of Food Science with you. As a proud graduate of the University of Guelph’s food science program, I’ve spent the last decade immersing myself in the flavors, challenges, and adventures that this field offers. Common questions that I get asked by my friends and family are:

• Do you cook all the time?
• Do you get to eat all day?
• How is food made?

Well, I wish there was an easy and straightforward answer for you, but Food Science is super complex.

Chapter 1: A Degree from Guelph – Where It All Began

My culinary voyage began at the University of Guelph, where I majored in food science and minored in functional foods and nutraceuticals. Those years were a whirlwind of labs, courses and assignments, but they laid the foundation for my passion for the science behind food. I discovered that food is not just sustenance; it’s a complex blend of chemistry, biology, physics, culinary and creativity.

Chapter 2: A Decade of Professional Exploration

Over the past ten years, I have worked in many sectors of the industry including:

• Airline catering
• Food service
• Hospitality
• Food Processing

These roles have allowed me to work in the areas of managing suppliers, auditing, Quality Assurance, and Food Science. Each role has brought its own set of challenges, but I thrive on the excitement of finding solutions and learning new things along the way.

Chapter 3: I gave birth to many “babies”

One of the most exciting and proud moments I enjoyed during my career was working in a role that was responsible for private label launches. I had the privilege and wonderful experience of working with cross-functional teams, developing and putting new products out on supermarket shelves. There is a good possibility you may have see them! Hence, I call each of these products my babies. Getting food on the shelf is not an easy task, and it is not a 1-person job either. Overall, there are a lot of factors and departments that join hands to get a food product on a shelf.

• Departments: Quality Assurance & Food Safety, Research and Development, Regulatory, Procurement, Marketing, Sales, Operation, Logistics, and warehousing, etc

Additionally, many steps are required to get a product on a supermarket shelf.

• Market research ? Ideation ? Benchtop sample ? Pilot product ? First production ? mass production

These steps don’t even account for how many revisions are needed, adjustment of costing, selection of suppliers, sourcing of ingredients, etc.!  A lengthy process indeed.

This is why I find it so thrilling and rewarding when I go to my local supermarket, I’m able to see the different products I have helped create.

Conclusion: Let’s Savor the Flavorful Adventure Together

As we end this intro about me, I want to extend a heartfelt invitation to all of you passionate food lovers and problem-solving enthusiasts to join me in the world food science. Food science is constantly evolving, filled with endless opportunities to explore, learn, and Innovate. You won’t be disappointed!

About the author: Anna Koo is an alumni graduate from the University of Guelph majoring in Food Science and minoring in Functional Foods and Nutraceuticals. She is a foodie who has experience working in manufacturing, airline catering, food service to corporate positions. In her leisure time, she enjoys cooking, café hopping and planning for her next travel destination.