I met Ana Maria Quiros during the IGNITE Session at IFT 2018 where she did an inspiring talk about the food industry in Costa Rica and the young professionals that are driving it. Now she not only helps small businesses in Costa Rica grow their businesses, but she also has had a chance to talk to Congress about food science.

The Costa Rica Food industry has some interesting twists on how they educate their workforce on food science and you’ll learn a lot about how they train professionals and the way they support businesses over there.

Yet the issues in the Costa Rica food industry are the same issues Americans when it comes to small businesses, and science communication, in which I feel like the issues everyone faces in the food industry isn’t a national issue, but a global opportunity.

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Show Notes

Bryson Bolton How did you find out about IGNITE?: I got an email about it. We are both in the Leadership program What do you tell people in a sentence or less?: I’m a food engineer, then people ask “what is that?” We actually changed the name from technologist to food engineer for public perception. It’s pretty much the same thing though Can you describe the course?: It’s a 5 year program and the final year, you have to do a thesis, which can take 2 more years. So it will take 7 years to get a Bachelors degree We have 3 universities that teach food science. The public colleges are very good in Costa Rica Where do you currently work now?: I was a consultant assistant for 5 months and now I work at the University My role is in extension programs. You have to know everything which is why I love the role. Can you give me an example of some projects in Costa Rica?: Since Costa Rica is really close to each other, everyone can collaborate Cacao vs Cocoa What is the Food Technologist Association?: We activated it in 2012. I joined in 2014. This is a professional association and even though it’s started from students, but the students who graduated stayed with the club. In 2017 I became president What are some important skills that you’ve learned in your role?: Have passion when volunteering. Also, connect people who do tasks, to the actual goal How did you find out about food science?: I didn’t know much about food science, but my cousin talked about it, and my mother taught culinary classes in high school. She gave me a book called Food Microbiology. My mother asked me to speak to my cousin who is a food scientist and I was convinced to go into food science. After I did food-based community service, I wanted to do this. What type of food technologies are interesting right now?: Food safety, public health and public perception. Do people understand clean label and perception? Ultra Processed Foods – Specific only in Latin America – Published in the WHO Ultra-Processed foods are: Soda, ice cream, Cheetos. But because the definition is from a Dietitian and not a food engineer, there are a lot of holes in the logic What is the biggest challenge the food industry has to face?: Consumer perception Favorite Quote: Do something that scares you every day How would you convince a shy person to do something?: Just keep on doing it. Whatever you have to say, if people need to hear what you have to say, you need to be heard. New Hampshire Gallo Pinto – Rice and Beans in Costa Rica Fried Plantains Do you have any advice for anyone who wants to go into the food industry?: It’s a very awesome, relevant, and important. You are going to be happy here. If you were to tell something valuable to yourself that you know now in the first day of work?: You can’t do everything in one day, not even one week Where can we find you for advice?: Linkedin

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