As part of AgraPoint's Quality and Food Safety team, Karen develops and implements HACCP and quality programs, GFSI (BRC and SQF) programs and conducts sensory testing of new products for local food companies as a Research Associate with Acadia University’s Centre for the Sensory Research of Food. She is also involved in new product development, assisting clients with experimental trials to test new ingredients. Through nine years working as a Food Research Technician, Karen gained extensive experience in the processing of fresh-cut fruit and vegetable products and the testing of experimental processing equipment. Karen has practical experience evaluating the quality of food products using a variety of different laboratory techniques and sensory evaluation.
Karen has excellent skills in organizing information, documenting procedures, and technical report writing. She has led focus groups and conducted training sessions for taste panelists and has taken industry courses on HACCP and shelf-life testing.
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