Ep. 221 - How to Build a Food Manufacturing Facility with Kris Theodorakos, Business Development Manager at Webber Smith Associates

Kris Theodorakos is the Business Development Manager at Webber Smith Associates, a firm that builds and designs manufacturing plants specifically for the food industry.

If you ever wanted to know what goes into planning actually building a facility, Kris gives a nice rundown on what you need to prepare, what you should consider, and some strategies on how to build them out.

Another topic we get to is career advice. Kris originally had a degree in communication, but when she started her masters in nutrition, found out about food science on the first day of class and switched over and the rest was history. Though she started out as a product developer for Nestle, she ended up with a pretty interesting career trajectory by getting involved in the Naturally Network and IFT.

 

Show Notes

What is Webber Smith?: Engineering and Design firm that specializes in food industry buildings What makes a good prospect for someone who wants to build food manufacturing facilities?: It’s a very long process, longer than usual. What are the prerequisities for building a facility?: There’s a lot. Usually they need to have a feasibility study and runs through the whole gauntlet of requirements including ingredients, process and sanitation It’s best to get a team of experts such as food science, design, and engineering How long does it take?: We can do it for the year but it really depends on how you structure your plan, do you want to phase it instead of all at once, etc What is the most common thing people are surprised about?: Cost because there’s so much to consider including floors and lighting. There are so many things that you have to look at. Ghost Kitchens Describe the Steps to get to where you are today?: My bachelors is actually in communication. My first job was at a natural foods co-op. I eventually got into human resources. I moved to Colorado and got a Nutrition degree. In my first class on food chemistry, I was introduced to Food Science Christmas Vacation: The non-nutrative cereal schlak My first food science job was at Nestle Natural Development We then moved to rural Pennsylvania because of my husband’s job. My husband owns a piece of land. My husband’s company partners with Webber Smith How did you work on communication skills: Networking events and getting involved in them Institute of Food Technologist Rocky Mountain Committee Naturally Boulder Alamo IFT Naturally Austin My Food Job Rocks: I love the variety of projects and seeing progress throughout the variety Favorite trends and technology: Fermented beverages. I personally drink Kefir Water What is the biggest challenge the food industry needs to face?: We have a long way to go with packaging PACK Expo East Round Pizza Box PACK Expo West Where do you find your information?: Food publications such as food engineering magazines or food safety magazines google food engineering magazine.com foodconsultants.com foodmaster private label manufacturing Expo Do you have any advice for getting into the food industry?: Do your research and get involved in the food industry Also, don’t shy away from Staffing Companies Email: webbersmith.com or you can email me here: ktheodorakos@webbersmith.com 

 

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