IFBC Freshers' Week 2022

Meet our graduates - meet the IFBC professionals

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.

When?
Wednesday, October 19, 2022 @1.30 pm (online)

moderated by Abith Krishna and Nabil Mustafazada (IFBC students)

Joseph Oluwasegun Osho
Food Quality Manager @Mar-Ko Fleischwaren GmbH Co. KG, Blankenhain, Germany

About the person:
As a Bachelor graduate in Food Science and Technology I worked in a Food Laboratory 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 earn a position as Sensory Intern at Nestle PTC Singen while still attending classes online. Afterwards, I continued as a quality management intern at Mar-Ko, a producer of all kinds of meat and vegetarian snacks. I wrote the thesis in collaboration and got a working contract soon afterwards. With my focus on food quality management (course, project work, and Master thesis), it helped to shape my career prospects. As a graduate, I presently work in a company where I have access to almost all aspects: From raw material (sourcing), production, quality management, contacts to retailers, and attending to consumer (claims).

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When?
Wednesday, October 19, 2022 @3.00 pm (online)

moderated by Himani Singh and Shalet Mathew (IFBC students)

Johanna Leister
communication and community manager @nearby, 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. 

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When?
Friday, October 21, 2022 @11:00 am (online)

moderated by Mahsa Kosari (IFBC student)

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.

Join the meeting

When?
Friday, October 21, 2022 @11:00 am (online)

moderated by Mahsa Kosari (IFBC student)

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.

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Last year's speakers - in 2020 and 2021

»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.

»FORK/CONSUMER«

Jasmin Weber
Sensory Researcher, isi Göttingen GmbH

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.

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