WorldStar Student’s Post

Another great initiative to support interest in the #foodandbeverageindustry. Institute of Food Science and Technology (IFST) have new educational pack for teaching and a great ToolBox for supporting producers. At How Many Beans we work with #entrepreneurs and those new to the industry to enable vanity projects to become commercial propositions with #workshops and #mentoring . The industry needs and supports a wide variety of #carreers from #productdesigner to #engineers via #nutritionist and #salesandmarketing; from #farming to #retail, #foodservice and #haulage to #warehousesolutions ...I could go on & on One big industry - so many welcoming entry points! Where else can you add?

Never in a million years would I have believed that when I started my career as NPD Technologist at Elgin Free Range Chickens in 2009 that I would be the Managing Director some years later, building the most special and incredible business with Founder Jeanne Groenewald and all the people of EFRC. Looking back on this journey after exiting after 15 years last year, I still get excited about all the adventures we had. It was not always easy, in fact - it was hard most of the time, but it was always fun and meaningful. If you are just starting your career - believe in yourself, there are no limits. If you are a Food Scientist, don't feel that you must stay in food science roles - you can manage a business and people (not only bugs!). If I could do it, so can you! I wish more Food Scientist would start their own businesses in the FoodBev industry. Entrepreneurial Food Scientists - that's what we need! And if you are a Founder, don't believe that you can't let go and include more people in decision making and business management - build your network, build your team. If Jeanne could do it, so can you (speaking on her behalf...but I know she will agree!). There are no limits or constraints to what you can do, it is only conditioned beliefs, go out there and take on the world! If you want to know more about how we did it - please reach out! I would be happy to support in any way I can. #founders #courageousleadership #foodscience Department of Food Science: Stellenbosch University &collab

🌟Winter Term Reflections🌟 🌟Industry Visit🌟 As a food science student at the University of Melbourne, I am glad that I chose two electives related to food packaging for the winter term: Food Packaging Material and Processes & Food Packaging Design. Now that both electives are finished, I would like to share my reflections. These two electives on food packaging have filled my knowledge gap in this area. Thanks to Professor Hafiz Suleria, whose engaging teaching methods and valuable insights into food packaging have pleasantly surprised me. What made me the happiest was the factory visits arranged by both courses, which allowed us to see textbook knowledge come to life. 🌟OF Packaging Pty Ltd🌟 During the Food Packaging Material and Processes course, we visited OF Packaging Pty Ltd to observe their production process of recycled materials. By showcasing a range of recycled materials developed by the company, we gained an understanding of their commitment to sustainability in the food industry. 🌟Zipform Packaging Pty Ltd🌟 As part of the Food Packaging Design course, we visited Zipform Packaging Pty Ltd, where we were shown their highly automated production process and efficient, tidy production lines. I was most impressed by Zipform's wide range of paper can packaging, which is not only lightweight and aesthetically pleasing but also environmentally friendly. The company is dedicated to sustainable development and has created various recyclable and renewable packaging materials to minimize environmental impact, highlighting the social responsibility of food companies. All in all, this winter term has been incredibly beneficial for me. I am now working as a QA officer at a great food company and studying Master of Food Science in Melbourne University. I like exploring the possibilities further in food science. Life is a continuous learning process, and I aspire to become a more professional practitioner in this field. #MelbourneUniversity #IndustryVisit #FoodPackaging #Recycling #ThankYou

Welcome back to Inside SCSD! Today we will meet our member at large in the IFT Sensory and Consumer Sciences Division - Rajesh Kumar, PhD.   Rajesh is the manager of the Consumer and Sensory Research Center at Kansas State University. Key responsibilities of his role are: Manage sensory projects for industry and academic research that include guidance on sensory and consumer test designs on foods, beverages, personal care, tobacco products, pet food, specialized products, ingredients, etc.  Develop project proposals, budgeting, scheduling, allocating facility resources, and coordination with research partners.  Create standard operating procedures for sensory tests, development of descriptive sensory panels, and training materials for support staff. Present research at international conferences and coauthoring peer-reviewed papers Background:  PhD Sensory Analysis and Consumer Behavior; Kansas State University, Manhattan, KS (December 2020)                                                                              Graduate Certificate in Applied Statistics; Kansas State University, Manhattan, KS, (May 2019) Master of Science in Grain Science; Kansas State University, Manhattan, KS (December 2017) Bachelor of Engineering in Food Technology; University of Rajasthan, Jaipur, India (July 2009) Previous professional experiences:  He has over nine years of industry experience and five years of academic experience in sensory analysis, consumer research, product development, innovation, and renovation. He has worked with several notable companies, including Nestlé, Frito Lay’s, Perfetti Van Melle, and ConAgra Foods, on various product categories such as snack foods, confectionery, plant-based meat products as well as refrigerated and frozen foods. Role in the SCSD:  As a reviewer for scientific research and grant/project awards. Why did he join the SCSD?: To learn and connect with other professionals in sensory and consumer research. His passion for the sensory and consumer sciences field: It never gets boring. Every project brings a set of new challenges and learnings, some of them are circumstantial and others are lifelong lessons. His favorite basic taste (sweet, salty, sour, bitter, umami)?  Salty   If he could only eat/drink one food/beverage for the rest of her life, it would be Chai (Tea with milk, ginger, cardamom, and clove). Part of the culture he grew up with. #iftscsd #sensoryscience #foodscience #insidescsd

Do you work for a #food, #beverage or #nutritionalsupplement company? If so, we are offering you a great opportunity to take part in an #enterprisechallenge by posing a problem or providing a brief to some of our third-year students to tackle as a #FoodConsultancy project. The topic could be anything really from #marketing to #supplychainmanagement, #productdevelopment or #sustainability messaging for example. The time commitment for this is minimal and initially just requires a short project brief. The students would then carry out this project over the year with a 3 or 4 touch points along the way. Also looking for a guest speaker to talk to our #FoodSecurity MSc students about how your company produces and sources sustainably and its views on sustainability in global food production. These interactions are a great way to support our students learning, forge closer ties between your company and the university’s academics and research staff, and contribute to your CSR strategy, CPD activities and talent recruitment. Please contact me if you want to find out more and please share this with any contacts who might be interested. Newcastle University Newcastle University Business School Business and partnerships with Newcastle University Graham Cole Diogo Souza Monteiro Simon Parker Sharron Kuznesof

Meet Jiarui Yang, a Y3 undergraduate student studying a Bachelor of Food Science and Nutrition (Hons) in our School. What area of Chemical Engineering interests you the most and what drew you to this field of study initially? Being passionate about nutrition and its complementary effects on physical and cognitive performance, the Bachelor of Food Science and Nutrition (Hons) in #UNSW immediately piqued my curiosity when I was searching for a degree under Chemical Engineering. Not only have I gained insight into the unique properties of food ingredients and how each of them work synergistically to create desirable sensory properties, but I have also understood that nutrition is more than just about what to eat or what food is the ‘healthiest’; it ties in closely with several other aspects such as sustainability, physiology, and understanding how to address micronutrient deficiencies efficaciously in developing countries. Not to mention, I love sharing what I have learnt with my friends and colleagues, and since everyone has to eat, regardless of who I am talking to, they will all be able to understand in some way or another what I have told them about food and nutrition!   What do you consider the key benefits of studying Chemical Engineering at UNSW? Being able to connect with like-minded individuals who share similar passions and interests allows me to diversify my understanding of food and nutrition whilst being able to form long-lasting, meaningful friendships! The student-run societies e.g; Food Science Association also frequently organise wonderful events. Including panel discussions with industry experts as well as industry site tours where you can get exclusive insights into what goes behind the scenes to making several of the brilliant products that you can purchase from supermarket shelves. Such experiences help me to stop and reflect on how all the knowledge   UNSW’s Bachelor of Food Science and Nutrition (Hons) is accredited by the Institute of Food Technologists (IFT) which definitely helps to boost your employability chances once you graduate, while the facilities that you can get to use in the labs are also top-notch and one of (if not) the best in Australia! Our Food Science department is also at the frontline of developing innovative and revolutionary creations such as cultured meat, so being able to experience this first-hand as a TOR student makes me extremely proud and grateful to be undertaking such a degree in UNSW!   3. What are your career aspirations and goals after completing your studies? My other passion is resistance training and I hope to be involved in the R&D of a novel sports supplement e.g., protein powder that not only tastes delicious and complements the nutritional requirements of any/all physically active individuals; particularly those with food sensitivities or allergies; but also fulfils the requirements of being environmentally sustainable.

🚀 UPINFOOD Erasmus Plus is transforming the #agrifoodsector! 🌍✨ UPINFOOD aim to promote a #modern, #sustainable, and #innovative vision for the #foodindustry. Our #mission is to develop #competence frameworks and provide professional #training for key #stakeholders in the sector. Currently, we are finalizing the "#Trainings for #Food #Services", made up of seven #modules, covering vital aspects, including #challenges in #agricultural structures, business #softskills, #sustainability goals, and #innovation in the #foodsupplychain. 🌱 Here's a sneak peek of the upcoming #modules: ◾ #Challenges and Obstacles in Agricultural Structures and Supply Chains. ◾ Business #SoftSkills part 1 & 2: Effective #Communication, #Projectmanagement, and #Resilience. ◾ #Sustainability part 1 & 2: Goals, Objectives, and Building Responsible Food Systems. ◾ #Innovation part 1 & 2: Goals, Objectives, and #Digitalization in the Food Supply Chain. Stay tuned for more updates on our journey toward a more #sustainable and #innovative #future for #food 🌱🍽️ #UPINFOOD #ErasmusPlus #FoodInnovation #Sustainability #ProfessionalDevelopment MEUSkills Federalimentare Centrum Wspierania Edukacji i Przedsiębiorczości iED - Institute of Entrepreneurship Development Liofyllo #systemAGREGO #VESK

EIT Food Inspire Impact Training: My Contribution to the Future of Food Systems Recently, I successfully completed the Inspire Impact training program offered by EIT Food, Europe’s largest food innovation community. This program provides a comprehensive learning experience aimed at developing critical skills and generating innovative solutions to help shape the future of our food systems. Throughout the training, I had the opportunity to gain a deeper understanding of the global challenges facing the food sector. Key topics such as sustainable agriculture, eco-friendly food production, the circular economy, and raising consumer awareness were covered in detail. Moreover, the program was not limited to theoretical knowledge; it emphasized developing innovative projects and solving real-world problems. This experience allowed me to better understand the importance of collaboration and innovation among all stakeholders in the food chain. I was inspired to create innovative approaches that can make food systems more sustainable and inclusive. The EIT Food Inspire Impact training was more than just an educational journey—it has been a significant source of motivation for my future career goals and my desire to contribute to society. I look forward to applying the knowledge and skills I gained from this program to help build a more sustainable and equitable food system.

📣 #UPINFOOD partners elaborated the "Competence Profile" for #food #operators 🍽 It is a document describing #skills and #competences a professional of the #foodsector should have to boost #newbusinessmodels and #innovation. Many areas are considered as vital and they have been classified to define #learning #priorities needed to become #competent in a specific #field or #sector. Required #competences can be divided in: 👉 #Hard skills, specialized competences in a specific #field or #industry and #practical skills, which are easy to be evaluated and measured. 👉 #Soft skills are far more difficult to verify as they are linked to human #personality; they are often divided into #personal competences and #interpresonal skills. The first step towards boosting #innovation in the #foodsupplychain should be #education 👩🏫 . #UPINFOOD has identified #innovative #trends and #topics, such as: 👉 #sustainability 👉 #bioeconomy 👉 #digitalization 👉 #business & #softskills 👉 #communication skills 👉 #strategicthinking 👉 #teamworking 👉 .... do you want do find out more?! Have a look at the #upinfood document dealing with the description of #Competence #Profile 💡 🔗 https://lnkd.in/dHrvjgCJ #Erasmusplus #euproject #research #innovation #sustainability #learningpathway UPINFOOD Erasmus Plus #agrego Liofyllo MEUSkills iED - Institute of Entrepreneurship Development Federalimentare Verslo ir svetingumo profesinės karjeros centras Centrum Wspierania Edukacji i Przedsiębiorczości

Series - "Case studies in food product development" CHAPTER 2: THE MULTINATIONAL FOOD BUSINESS - STRATEGIC, ORGANIZATIONAL, AND MANAGEMENT ISSUES FOR PRODUCT DEVELOPMENT "This chapter explores overall strategies for new product development and how experience can be examined, systematized, and incorporated. One of the excitements of working in New Product Development (NPD) is that each project is different. It’s the reason that case studies, rather than study of a methodology, are peculiarly useful to those seeking to use others’ experience to improve the efficiency with which new products are identified and launched. Identifying social and political changes, technological innovations, changes in the structure of the food system, marketplace changes, and then developing a strategy and programme for a company is exciting and mind refreshing. The NPD strategy is developed in the context of the company – its capabilities, technological knowledge, market availability and its resources, as well as the social and economic environment. Company strategy evolves. It shapes, and is shaped by a NPD programme that gives a ‘pipeline’ of new products for the future. Organizing and supervising this programme is a NPD executive who is often the research and development manager, or perhaps a new product manager in marketing" #foodproductdevelopment #food #NPD #Casestudy