Saleha Junaidy is a Director of Quality Assurance and Food Safety at Sol Cuisine, she also holds a contract PT position as a professor at Conestoga College.
Saleha has 14+ years of experience in food industry in innovation, research, Quality and Food safety and sanitation management. Saleha worked in leading bakery and coffee manufacturing companies by assisting in new product launches, product development, innovation, and quality and food safety management. She created risk assessments and mitigation for processes, preventive controls and training manuals.
Saleha graduated as a Microbiologist and completed her Masters in Food safety and Quality Assurance from University of Guelph. She has also completed PCQI, BRC Auditor and SQF practitioner courses with reputable certification bodies.
Day 1: Oct 26, 2021
Day 2: Oct 27, 2021
Panel: INNOVATION AND NOVEL FOODS
Driving Innovation while Maintaining Safety and Compliance in Food Products
R&D is essential to improving product offerings and optimizing consumer health. Products that claim to provide enhanced energy, better sleep and superior mental focus are driving product innovation — and higher sales. Master the success factors to:
- Build an innovation pipeline that is in line with regulatory policy.
- Propel your innovation forward while managing risks and ensuring food safety and quality.
- Partner with regulators to ensure your novel products are fully compliant.
- Prioritize products that safely support physical and mental health across demographics.
Design your innovation-based product line in accord with compliance and safety requirements.