Felicia Loo is a Certified Food Scientist (CFS). She has worked in quality assurance, regulatory and product management for food and natural health products for the past 6 years. She is also a qualified SQF practitioner. She has experiences working with multiple food safety compliances and voluntary certification schemes such as SQF, FSSC 22000, CFIA, Health Canada, Organic, Kosher and Halal. Felicia has graduated from the University of British Columbia with BSc. In Food Science with a Minor in Commerce. 

Felicia’s interest in food started when she was a young child, where she first heard of malnutrition in the developing country. At that time, the title “food scientist” is not a part of the occupation selection list.

A few more years passed and it is the time for university, she has chosen food science with her mind thinking that it is really cool to be able to innovate, sell and market food products. This thought process didn’t last long -fate has it that she started to realize the importance of maintaining a food safety program and how process improvement really helps bring the value of food products.

Her goal is to help providing resources and support for food companies to develop and implement a food safety system. The purposes are simple: building values and restore the communities’ trust for food safety and quality systems, helping food businesses to thrive with an added advantage of protecting their brand and customer’s trust.