IFBC graduates will talk about their professional fields. It helps to give you an insight into the IFBC world and welcome you as you embark on the educational journey at the universities in Fulda and Kassel.
Chiranjeeb (CJ) Goswami Product Developer, Mushlab, Hamburg Wednesday, October 18, 2023 @01:15 am 02:15 pm (online - time to be confirmed)
Holding a Bachelor’s degree in Biotechnology, I embarked on a journey that led me to a dynamic role as a QA Executive at Kerry Ingredients, where I dedicated 3.5 years of my career. Within this span, I actively engaged in a multitude of projects, each encompassing not only the realm of Quality Assurance but also extending into the domains of Regulatory Compliance and New Product Development. These ventures allowed me to explore the intricate interplay between different facets of business operations and illuminated the pivotal role they collectively play in the seamless functioning of a company. Yet, my journey is marked by more than just my professional pursuits. Since my early years, I have harbored a cherished dream of pursuing higher education abroad. This aspiration led me to apply to the IFBC program as it is tailored in a way that covers every aspect of farm-to-fork. During the Master's programme, I got the opportunity to work as a Student Tutor which helped me build my foundation in Innovative Product Development (insider's tip - it is also a module). After my thesis, I got an internship which has converted into a full-time job with Mushlabs GmbH, a company that is dedicated to reshaping the food system by harnessing the potential of Mycelium to create innovative products.
Paula Krejbich PhD Candidate @Hochschule Fulda Wednesday, October 18, 2023 @12:00 am 01:00 pm (online) - jointly with Mehdi Shah
After finishing the Bachelor’s degree in Nutritional, Food and Consumer Sciences (“Oecotrophologie”), I was able to expand and consolidate my knowledge and skills with the IFBC Master’s programme. I appreciated learning in an international peer group with diverse professional backgrounds, assessing situations from different perspectives.
Both interdisciplinary study programmes helped me shape my professional profile and personal interest in food safety and food-related health risks. With this focus, I completed internships at the German Federal Office for Consumer Protection and Food Safety (BVL) and the European Commission, Department Health and Food Safety (DG SANTE).
In 2022, I started my position as a PhD candidate at Fulda University of Applied Sciences. Following my passion for food safety, I am currently working on public health and consumer protection in food e-commerce with the aim of actively contributing to a safe food system.
I would be happy to share my experiences with you.
Mehdi Shah PhD Candidate @Hochschule Fulda Wednesday, October 18, 2023 @12:00 am 01:00 pm (online) - jointly with Paula Krejbich
Embracing the journey from farm to folk has always ignited a spark of excitement within me. After completing my bachelor's degree in Agribusiness Management, I discovered a strong interest in the captivating world of food systems. This passion led me to make a vital decision pursuing a master's degree in International Food Business and Consumer studies. During my master's journey, I had the incredible opportunities to explore different dimension of food industry. I worked as an intern at Lufthansa Sky Chef, where I honed my skills as a Regional Food Quality and Safety. Along with that, I also contributed to the sensory department at Muva Kempten, refining my ability and knowledge in sensory sciences.
A defining chapter of my academic pursuit was my master's thesis, in the direction of sensory and microbial aspect of sustainable food packaging. This journey sparked my curiosity about food microbiology. Presently, my journey has led me to the prestigious role of a PhD candidate at Fulda University of Applied Sciences. Here, my focus lies in ensuring the quality and safety of plant-based fermented foods. My aspiration is clear - to contribute towards the development of wholesome, sustainable, safe and nourishing food choices.
I am truly excited to be a part of the Masters' Orientation Week, where I look forward to connecting and sharing my experiences with you.
Last years' speakers - 2020 till 2022
When? Wednesday, October 19, 2022 @1.30 pm (online)
moderated by Himani Singh and Nabil Mustafazada (IFBC students)
About the person: As a Bachelor graduate in Food Science & Technology I worked in a food lab in my country. The curiosity to learn more, broaden my knowledge and professionalism made me join the IFBC programme. Before the Master started I invested time in a German integration course. The IFBC orientation week was quite an eye-opener - the programme provides answers to all areas of food - “from farm to fork”.
During the pandemic, I seized the opportunity to get a job as a sensory intern at Nestle PTC Singen. I continued my internship in quality management at Mar-Ko, a manufacturer of meat and vegetarian snacks. I wrote the thesis in cooperation with the company and got an employment contract soon after. My focus on food quality management (course, project work and master's thesis) helped me shape my career prospects. As a graduate, I work in a company where I deal with almost all aspects: from raw materials (procurement) to production, quality management, contacts with retailers and consumer care (complaints).
When? Wednesday, October 19, 2022 @3.00 pm (online)
moderated by Abith Krishna and Shalet Mathew (IFBC students)
Johanna Leister communication and community manager @nearbuy, Kassel, Germany
About the person: After graduating from high school, I started my bachelor's degree in 'Oecotrophologie" with a focus on nutrition and health. At that time, I did not really know what I wanted to do professionally. It was not until late in my degree that I realized I was not really passionate about dietetics and nutritional counseling. The most interesting module for me was the one about organic associations and certifications, and I found it exciting to learn more about how food actually gets to the table. I also realized through my semester abroad that I really liked to work in an international context, which led me to start my Master's in IFBC in 2018. After graduating with my Master's degree, I worked as an intern in two regional marketing initiatives and to this day I still work in one of the initiatives, the impact startup nearbuy, as a communication and community manager. With nearbuy we are developing a digital tool for all businesses along the food supply chain - from farm to canteen (B2B) for better regional collaboration.
When? Friday, October 21, 2022 @11:00 am (online) - jointly with Nayyer Rehman
moderated by Mahsa Kosari and Sonia Opuora (IFBC students)
Lu Gao PhD Candidate @Hochschule Fulda, Germany
About the person: During my master studies and thesis work at Seoul National University, South Korea, I have built my expertise in laboratory works in the field of food microbiology. My desire to gain more knowledge in in business and consumer studies led me to the IFBC Master programme. The IFBC programme gave me insight that is more comprehensive on the practical parts in the food industry. It inspires me to do my PhD research with an applied approach. With the different research projects, I worked on at the universities I have found my passion into research topics such as enhancing functionality and nutritional values of food via fermentation. Here I am! Currently enrolled as a prospect PhD candidate at Fulda University and Kiel University - in the meantime, carrying out my PhD working at Max-Rubner-Institute, the Federal Research Institute of Nutrition and Food. If you have in mind for an advanced career in the academic world, and wondering about to pursue a PhD at Universities or research institutes, you are welcome to ask me anything.
When? Friday, October 21, 2022 @11:00 am (online) - jointly with Lu Gao
moderated by Mahsa Kosari and Sonia Opuora (IFBC students)
Nayyer Rehman PhD Candidate @WRG Europe Ltd, London, UK
About the person: With a background in food engineering and a Master's in International Food Business and Consumer Studies, Nayyer has worked in various segments of the food industry such as product development, quality management, marketing, and sales. Her interest in the role of consumers in the food value chain grew when she joined IFBC and learnt more about the "farm-to-fork" approach from experts in academia and industry. After completing her Master's degree, she joined FoodTraNet, an MSCA-ITN, to pursue her PhD. She currently works at WRG Europe Ltd, researching consumer awareness and perception of new foods and technologies, quality schemes, food traceability and authenticity, food waste, and circular economy.
Caroline Kendi Nandwa, Product Manager, Sourcing Department at Greenyard, Hamburg
For my bachelor, I studied a degree in Food Nutrition and Dietetics which would eventually lead me to be a Nutritionist/Dietitian, primarily working in Nutrition clinics or at a Hospital. After re-evaluating my career, I knew I wanted to enter the Food Business Industry :- anywhere in the chain. I came across the IFBC programme and was enrolled from 2013 to 2015. Just before graduating, and as I was writing my thesis, I got a job in Hamburg at a Shipping Company and later joined the Greengard Group, primarily working as a Sourcing Manager and currently in the Quality Management Team as well, from Farm to Consumer. You probably have bought fresh, prepared, or frozen fruits and vegetables from the supermarkets in Europe written “exported or packed for/by Greenyard”. I am thankful to IFBC because most, if not all of its modules, have been and continue to be a basis of my day to day work.
»PRODUCT«
Nina Lebkuchen Product Manager at Unternehmensgruppe Theo Müller, Dresden
Nina Lebkuchen is a product manager at Unternehmensgruppe Theo Müller – business unit Milk & Whey Ingredients in Dresden. She studied from 2018 to 2020 in the master’s programme International Food Business and Consumer Studies and has a bachelor´s degree in Nutrition and Food Supply Management from Weihenstephan-Triesdorf University of Applied Sciences, Germany. During her bachelor’s degree, she did a 6 month internship at Zott Dairy at international marketing. After that, she wanted to learn more about all aspects of product management and marketing, as well as the entire food supply chain. International Food Business and Consumer Studies was a great answer to get deeper insights in the whole supply chain from food products – from farm to fork.
»FORK«
Sadam Aziz Research Analyst, Sensory and Consumer Insights at Develey GmbH, Munich
I started my professional life at an age of 18/19 in a food chain business right after my high school/college graduation. My exposure with food sector at start of my professional career boosted the curiosity to learn, and to investigate more about food products and its consumer chain. I did my bachelor in Food Science and Technology at Agriculture University of Peshawar, Pakistan. This process of learning continues as I joined International Food Business and Consumer Studies (IFBC) at university of Kassel and Hochschule Fulda, Germany. Today, being in my profession, I can happily say that choosing IFBC programme was one of the best decision in my professional career. After completing all modules, and investing time to learn German language I got an internship in the Research & Development department of Develey Senf & Feinkost GmbH, Munich. Meanwhile, I started my Masters thesis based on the internship. Before its completion, I got my working contract with Develey. I am working as a research analyst in the area “Sensory and Consumer Insights”. Our team is testing and choosing the best ideas and products for our company. It is an honour for me being a part of it.
»FARM«
Antonino Villanova Commercial Director, TOPGARLIC
About the person: Antonino Villanova is Commercial Director at TOPGARLIC, Cordoba, Spain. After obtaining a first academic degree in Organic Agriculture in Italy, Antonino continued with the Master International Food Business and Consumer Studies, the joint degree of Fulda University of Applied Sciences and the University of Kassel. Now he is studying a Master in Commercial Direction and MBA with specialization in On Line Marketing. Antonino started his professional career as key account manager at HaciendasBio in Spain. He continued as director commercial, export manager, and business manager in various companies which are dealing with fresh farm products - all based in the south of Spain. He has become a multi-language sales and marketing professional specialized in the agricultural and food sector.
»PRODUCT«
Phadindra Gautam RD&Q Scientist, Cadbury UK
About the person: Phadin is a RD&Q Scientist at Mondelēz International based in the UK. As a food tech graduate Phadin has started his professional career from Nepal and moved to Germany for higher education where he has joined the MSc International Food Business and Consumer Studies, the joint degree of Fulda University of Applied Science and the University of Kassel. During the IFBC Phadin has got a placement for internship in Mondelēz International, Munich and continued his professional career as a R&D Scientist. Phadin has a wide range of professional experience working in several countries across the EU. His current role involves in R&D of chocolate products as well as to understand desired consumer experience for iconic chocolate brands like Milka, Cadbury etc. across the EU.
»FORK/CONSUMER«
Linda Meriluoto Sensory Researcher, isi Göttingen GmbH
About the person: Linda studied from 2013 to 2015 in the IFBC master’s program; she has a bachelor’s degree on Hospitality management from Laurea University of Applied Sciences in Finland. Between her studies, she worked amongst other things on a project dealing with sustainable local food business models and wanted to deepen her knowledge in food industry even more. IFBC was a great answer to the curiosity, providing new aspects to the field - “from farm to fork”. Linda was introduced to sensory sciences right at the beginning of the master’s studies and this interest led her to isi GmbH in Göttingen, to work with international clients representing diverse product categories.
About the person: Jasmin completed her compulsory internship, as part of the bachelor's degree course in 'Oecotrophologie' at Münster University of Applied Sciences, at isi GmbH in Göttingen. During this time, she got an insight into the descriptive panel work and the everyday life of a Sensory Researcher. After graduation, Jasmin joined the isi team as Junior Sensory Researcher. A part-time contract and the generally flexible working hours allowed her to complete the master's degree International Food Business and Consumer Studies while working. Thus, theory and practice were even more linked.
