Research Associate
Hong has been a Research Associate with the BC Institute of Technology’s (BCIT) Natural Health and Foods Products Research Group (NRG) since September 2010. With over 15 years’ experience in the food technology industry, Hong brings to the group hands on experience with HACCP, SOP’s, GMP’s and regulatory systems. Hong works closely with food manufactures to implement practical HACCP programs that integrate into their 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 also works closely with BCIT students both as a past instructor in the Food Technology program and as a mentor, working directly with students in the Phytoanalytics Laboratory. 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. In 2017, she completed the Operation Management Lean Six Sigma Associate Certificate with the BCIT School of Business and holds a Bachelor of Agricultural Sciences in Nutritional Sciences (2003) from the University of British Columbia. Hong sits as an active steering committee member of the BC Collaborative for Social Infrastructure and on the BCIT Food Security Committee which creates a cross collaborative platform focusing on student food system initiatives centralizing on food equity on campus.