Mandy Jian
About Mandy Jian
Mandy Jian is an R&D Food Scientist and Ingredient Sourcing professional currently working at Mid-Day Squares in Montreal, Quebec, Canada. She has a background in food science and has held various roles in product development, leadership, and research throughout her career.
Current Role at Mid-Day Squares
Mandy Jian serves as an R&D Food Scientist and Ingredient Sourcing specialist at Mid-Day Squares since 2020. In this role, she focuses on the development of innovative food products and the strategic sourcing of high-quality ingredients. Her work contributes to the company's commitment to creating nutritious and appealing snack options.
Previous Experience in Food Science
Mandy Jian has a diverse background in food science and product development. She worked as a Product Development Intern at Mattson in 2019, where she gained hands-on experience in the food and beverage industry. Additionally, she held various roles at The Out of the Garden Project, including Kitchen Manager and Finance Coordinator, where she managed kitchen operations and financial tasks.
Educational Background in Food Science
Mandy Jian studied at McGill University - Macdonald Campus, where she earned a Bachelor of Science in Food Science and a Bachelor of Science in Nutritional Science from 2014 to 2019. She also attended Conestoga College, achieving a qualification in Food Processing Operations. Her educational background provides a strong foundation for her work in food research and development.
Leadership and Involvement in Associations
Mandy Jian served as President of the McGill Food Science Association from 2018 to 2019, where she led initiatives to promote food science within the community. She was also involved with the McGill Dobson Centre for Entrepreneurship, participating in the Lean Startup Program and competing in the Small & Medium Enterprise Track, which enhanced her entrepreneurial skills.
Internships and Early Career Development
Mandy Jian completed several internships early in her career, including a Research and Development Internship at Wilder Harrier in 2018 and a role as a Semi-Finalist in the IFT Student Association & Mars Product Development Competition. These experiences allowed her to develop practical skills and gain insights into the food industry.