Ep. 055 - Balancing Work and Graduate School with Joceyln Ngo, R+D Food Scientist at Day-Lee Foods

Mar 20, 2017

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Today I interview my friend and alumni Jocelyn Ngo to the podcast and we get to talking about dreams and ambitions, and the like.

Jocelyn and I go way back. I knew her as a high energy stranger back at freshman orientation! Throughout the years, she was also very involved in Cal Poly, rising in the ranks of the food science clubs, doing product development competitions, even being on IFTSA’s board.

Jocelyn's a hard worker, and a big part of this episode is about dealing with graduate school and work and your social life. If you choose to go that route, it’s not easy, but it will be rewarding.

If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com

Key takeaways

How Pilot Trials can be stressful
How Jocelyn survives doing Graduate School (6 hours) and Working (10 hours)
How external matters can ruin products
Big insight on company culture

Question Summary

What do you tell people in a sentence or less?: I’m a food scientist: the chemistry and study of food What questions are commonly asked when it comes to food science?: GMOs, Organic, What’s this ingredient? What’s the most interesting day at your job?: Every day is interesting but you have to plan for it. Describe the Steps It Took To Get To Where You Are Today: Went to Cal Poly --> Food Science Club Activities --> Internship --> Leprino --> Job at R+D --> Chapman Graduate School Most important skill you need in your job: Perseverance. Pushing through months and months of development. My food Job Rocks: I get to make a product and see it on the shelves What would be your dream job?: Starting a non-profit. Or TV host of the show What do you feel like is the most important to jobs?: Company Culture Innovative Food Trends and Technology: Packaging and the Environment Biggest Challenges in the Food Industry we Need to Face: Opposition of uneducated consumers. Who Inspired you to Get Into Food?: Alton Brown and her family Favorite Book: The Alchemist Favorite Kitchen Item: Rubber Spatula Favorite Food: Mango: Mango Sticky Rice Any Advice for being in the Food Industry: Networking. Join IFT, working with your suppliers, it’s a small business What would you tell your freshman self?: Work hard and have fun