Hong Sy, BSc
Natural Health and Food Products Research Group (NRG)
Hong has been a Research Analyst with the BC Institute of Technology's (BCIT) Natural Health and Foods Products Research Group (NRG) since September 2010. With over 10 years' experience in the food technology industry she brings to the group hands on experience with HACCP, SOP's, GMP's and regulatory compliance. During her time here she has worked closely with food manufactures to implement practical HACCP programs that integrate into operations. She has been assisting industry in the commercialization and development of new food products and has helped companies improve existing processes to find efficiencies within their manufacturing process. Hong has also developed curriculum for industry related HACCP courses such as Environmental Monitoring and Thermal Processing in the part time studies area at BCIT.
Prior to joining NRG, Hong began her career in the food manufacturing industry as a quality control technician in the meat industry. In 2007, she completed the professional Culinary Diploma at the Northwest Culinary Academy of Vancouver. Upon completion of the program she moved into product development roles at major local food companies in the lower mainland.
Currently she is enrolled in the Operation Management Lean Six Sigma Associate Certificate within the School of Business.
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