Food Processing Skills Canada
Amy Proulx serves as a Professor and Academic Program Coordinator for Culinary Innovation and Food Technology at Niagara College Canada, specializing in food technology courses and research in processing technology transfer, food safety, and commercialization. With extensive experience in various roles, Proulx is also a member of the Board of Directors for Food Processing Skills Canada, where efforts focus on recruiting and developing skills for food processing professionals. Recognized as an award-winning columnist on food safety for Food in Canada magazine, Proulx has previously co-founded a cannabis beverage co-manufacturing company and held leadership positions such as President of the Canadian Institute of Food Science and Technology. Additional contributions include modernization of food technology education in Vietnam and roles in various food-related organizations. Proulx holds a PhD in Food Science and Human Nutrition from Iowa State University and multiple degrees from the University of Guelph in Food Science.
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Food Processing Skills Canada
The Food Processing Skills Canada (Formerly known as Food Processing HR Council, FPHRC) develop training programs and products to meet the needs of food and beverage manufacturers. We are proudly motivated to make food processing more efficient and competitive in the Canadian and international market. FPHRC formed on April 1st 2009 in response to issues facing Canadian food processing industry. Our organization addresses workforce development needs such as labour shortages, retention of workers, new immigrants, labour market information and develop robust national standards/training. Doing this and giving your organization the less amount of stress. We are able to help strengthen your companies most important asset - your employees. We are proudly supported by members, the industry and the Government of Canada.