Georgina De Camilli Email & Phone Number

In 2019, I obtained my Bachelor of Science degree from the University of Guelph, with a major in Food Science. From the courses taken, I was able to grow my knowledge of the nutritional and functional purposes of food, of the importance of food safety systems like HACCP and PRPs, and some processing and technological aspects of production including food packaging and labeling, drying and cooling techniques, and quantification of macro- and micronutrients. I also participated in two student product development competitions at UoG and WUR (Netherlands), and placed 2nd and 1st, respectively. I value the importance of health, safety, and good manufacturing practices throughout food production for the well-being of both employees and consumers alike. I enjoy being a part of food safety teams, working towards the implementation, improvement, or adaptation of food safety and quality systems. Currently I work in research and development in a bakery setting, creating innovative recipes which meet the needs of everyone, including vegan, keto, and allergen-conscious consumers. I truly enjoy the creative and problem-solving components of food product development. I specialize in baked and unbaked bars, bites, and desserts, and have experience reformulating for cost-savings, extended shelf-life, and improved sensory properties.Furthermore, I am passionate about travel, fitness, learning languages, and using our collective need for sufficient, safe, nutritious, and delicious food as a reason to come together. Going forward, I am keen to learn more about food sustainability and security as it pertains to mass production and methods we can implement to improve this industry's environmental and social footprint.