Its just so mindblowing to think how much trust we place in the diverse spectrum of food products, ranging from cookies and fruit juices to snacks, that we consume !

Neha Chaturvedi, our next pathbreaker, Food Safety Manager at GU Energy Labs (California), solves problems related to food safety and quality, by developing and maintaining food safety program that ensure their products meet all safety regulations.

Neha talks to Shyam Krishnamurthy from The Interview Portal about her journey into the world of food quality and safety after an eye-opening internship at Parle, a household name !

For students, it’s very important to remember that your path is yours to choose. Don’t let the choices of others dictate your journey.

Neha,  tell us what were your growing up years like?

I was born and raised in Uttaranchal and Uttar Pradesh, India, in a home where food was always at the center of everything—family gatherings, traditions, and even the everyday chats around the table. As I moved around different states in India, making friends from various regions, I quickly realized that food truly connects us all. The more I learned about food, the more I saw how it ties into history and geography, sparking my curiosity even further.

My mom has always been a huge influence on me. Her endless curiosity and love for learning inspired me to keep exploring. My dad, on the other hand, showed me the value of a structured approach to learning and problem-solving. As a kid, I was always experimenting – whether it was mixing unusual ingredients together or just trying to understand why certain things worked the way they did. Outside of school, I was active in sports and music, always seeking new challenges. And reading was a big part of my life too, it fueled my imagination and deepened my curiosity.

These early experiences – watching my mom’s passion for cooking and learning, my dad’s structured mindset, and my own natural curiosity—shaped the way I see the world. They instilled in me a love for learning, a strong sense of responsibility, and a desire to understand the science behind everyday things.

What did you do for graduation/post-graduation?

I pursued a Bachelor’s degree in Biotechnology at Vellore Institute of Technology (VIT), Vellore, Tamil Nadu, India where I studied microbiology, genetic engineering and food science among other subjects. My curiosity only deepened, leading me to further my education with a Master’s in Food Safety and Technology at the Illinois Institute of Technology (IIT), where I specialized in Food Safety and Technology.

How did you end up in such an offbeat, unconventional and unusual career in Food Science?

My career choices have been shaped by several people and events. Kiran Mazumdar Shaw, a leader in the biotech and healthcare sector, has been a major inspiration and made me choose Biotechnology for my undergraduation. Professionally, Demetrius McCormick showed me what true professionalism looks like. Personally, my husband has helped me recognize both my strengths and weaknesses, offering guidance when needed to help me grow. My friend Shyamoli played a significant role by encouraging me to take a Food Nutrition and Metabolism class during my Master’s and being my sounding board throughout grad school. Finally, my research being published during my undergraduate years at VIT University marked a turning point, fueling my passion for food science and safety.

Tell us about your career path

My journey into food safety and quality was very deliberate. I knew I needed a strong foundation, so I started with an internship at Parle.

At Parle, I was working at a plant that manufactured Parle 20-20 cookies, which was exciting because it’s such a popular product. I got hands-on experience with quality checks at every stage – inspecting raw materials, monitoring baking parameters, and making sure the final cookies met the texture, taste, and packaging standards. This experience really set the stage for my future.

From there, I moved to the US to pursue my masters.

One of the projects during my Master’s was analyzing the flavor compounds in apple and orange juice. Basically, we wanted to figure out what gives each juice its specific smell and taste – because even small changes can affect how a product feels to consumers.

We used a method called Solid Phase Microextraction (SPME) to gently pull out the tiny aroma compounds without disturbing them. Then, we used GC-MS, which is a tool that helps separate and identify all those compounds. It was really cool to see how food science connects the sensory side, like how something tastes or smells, with actual chemistry and technology. It made me realize how much detail goes into making food products consistent and enjoyable.

When I started my career at Parle in India, I saw that food safety and quality were important, but the focus was mostly on the finished product – making sure it looked, tasted, and felt right before it went to the market. The system worked, but it was more reactive.

When I came to the U.S., I realized food safety and quality are treated a bit differently – they’re built into every single step, right from sourcing raw materials to production and distribution. There’s a much bigger focus on risk prevention, traceability, and documentation. Here, it’s not just about catching problems at the end – it’s about designing systems so problems don’t happen in the first place.

Working in both environments (India and US) really helped me understand the importance of being proactive, not just reactive, when it comes to keeping food safe and high quality.

Upon finishing my Master’s, I joined Sentry Seasonings, where I was able to grow into a leadership role. I was promoted to QA Manager and had the opportunity to lead a team and implement crucial food safety programs. That’s where I really started to hone my management skills.

Then came a pivotal moment: joining Catalent, a globally recognized leader in the development and manufacturing of consumer health products. This role allowed me to manage a large team and ensure quality across multiple shifts and facilities. I focused on developing and meeting food safety and quality KPIs, which led to significant improvements in food safety and customer satisfaction.

Now, at GU, I’m involved in enhancing our manufacturing operations, including working with digital tools to improve efficiency. It’s exciting to be part of an ongoing innovation in this field. Each step I’ve taken has been about building my expertise and contributing to companies that prioritize quality and safety. I’ve strategically moved towards roles where I could learn, lead, and make a real impact.

How did you get your first break?

I’m really thankful to VIT University for giving me the opportunity to work with such well-equipped lab facilities during my undergraduate studies. One of the key moments that shaped my path was a course called Food Science and Technology. Since the university followed a credit system similar to the US, I got to work alongside some academically driven seniors. I joined a research project focused on “The Effect of Citric and Malic Acid Additives on the Storage Stability and Sensory Parameters in Lemonade.” It was a great learning experience where I learned a lot about ANOVA analysis, sensory testing, and interpreting results using a 9-point hedonic scale. The project was later published in a journal, and that really pushed me to take my interest in food science further. That’s when I decided to pursue an MS in Food Science in the US, knowing I wanted to explore this field more deeply.

My first role in the U.S. was with a family-owned seasonings company, Sentry Seasonings. They reached out to me through a mutual connection, as they had an opening in their food quality assurance department. After going through the interview process, I was offered the role.  It turned out to be a great learning experience, and the company was incredibly supportive in helping me navigate the immigration challenges that come with working in the U.S. I truly appreciated how they helped me ease into the process, and I was able to build a solid foundation for my career moving forward.

What were some of the challenges you faced? How did you address them?

Challenge 1: Moving to the States Alone to a World of Uncertainty

Leaving behind everything familiar – family, friends, the comfort of home – to chase a dream in an unfamiliar country was both exhilarating and terrifying. When I first stepped off the plane, the reality of being completely alone hit me hard. No one to call for help, no familiar faces to lean on. The simplest things – figuring out transportation, setting up a bank account, or even making small talk – felt overwhelming. The loneliness was deafening, and there were days when I questioned if I had made the right choice.

Instead of retreating into isolation, I forced myself to engage. I attended university events, even when I felt awkward. But one of the most valuable things I did was use LinkedIn to expand my network. I connected with professors, alumni, and professionals in my field, reaching out to people who had been in my shoes. Many responded with advice, some even became mentors, and over time, those virtual connections turned into real opportunities.

Challenge 2: Navigating an Unfamiliar Education and Job Market

Back home, academic success was measured in grades and technical knowledge. But in the U.S., it was about networking, soft skills, and self-advocacy – things I had never been trained for. The first time I sat through a classroom discussion where participation counted toward grades, I felt out of place. How could I confidently voice my thoughts when I was still adjusting to cultural differences? Job hunting felt even worse – applying online and hearing nothing back, struggling to “sell myself” in interviews, and constantly feeling like I wasn’t good enough.

I realized I had to unlearn old habits and embrace new strategies. I sought help from career advisors, polished my resume over and over, and practiced interviews until I felt more confident. But the biggest lesson I learned? Opportunities don’t come from applications alone, they come from people. So, I used LinkedIn strategically – I reached out to professionals, scheduled informational interviews, and engaged with industry discussions. Slowly, I started getting responses, referrals, and even job leads. The more I connected, the more doors opened. Eventually, those efforts paid off – I secured internships, mentors, and, most importantly, the confidence to keep moving forward.

Every international student carries the weight of a dream and the fear of failure. I did too. But through persistence, resilience, and the courage to ask for help, I found my place. And if there’s one thing I’ve learned, it’s this: You may arrive alone, but you don’t have to walk the journey alone.

Where do you work now? What problems do you solve?

At GU, I solve problems related to food safety and quality. I’m responsible for developing and maintaining food safety programs like HACCP, Food Safety Plans, and Food Defense Plans to ensure our products meet all safety regulations. I also conduct audits, investigate food safety issues, and manage corrective actions when needed. Another part of my role is overseeing employee training to ensure everyone is up to speed with food safety standards, while also keeping up with an ever-changing regulatory environment.

When it comes to food quality, platforms and tools like SafeFood360, Redzone, ERP systems, and TrackWise are crucial.

At GU, Redzone helps connect teams across manufacturing, allowing us to track quality checks and production data in real-time. This way, we can catch issues early and take immediate action. This also significantly reduces paper workload.

SafeFood360 is key for managing compliance and traceability, ensuring all documentation and inventory are aligned with regulations. TrackWise, on the other hand, is essential for managing our quality management system. It helps us document, track, and resolve any quality incidents, ensuring everything stays compliant. The ERP systems integrate everything, from procurement to production to distribution, giving us a comprehensive view of operations. These tools together help streamline processes, reduce errors, and make data-driven decisions to keep food quality and safety at the highest level.

What skills are needed for the job? How did you acquire the skills?

For this job, a strong understanding of food safety and quality is essential, along with problem-solving, critical thinking, and the ability to stay organized under pressure. Over the years, I’ve gained these skills through my education in Food Science, certifications like PCQI, and hands-on experience in the food and supplement industries. I’ve also developed my skills through training, workshops, and real-world problem-solving situations where I’ve had to think on my feet and collaborate with other teams.

What’s a typical day like?

A typical day at GU is pretty dynamic. I start by reviewing reports from the day before, checking in on any open projects or audits, and making sure we’re on track with compliance. My day usually includes auditing current practices, reviewing documentation, and working with teams to ensure we’re adhering to GMP. I also spend time managing training programs, addressing food safety concerns, and working with the R&D and quality teams on new product batches. There’s always a good mix of hands-on work and meetings to keep everything running smoothly.

What is it you love about this job? 

What I love about this job is knowing that the work I do directly impacts public health. It feels good to ensure that the products we make are safe and of high quality. I also love the variety – there’s always something different to tackle, whether it’s improving a process or learning something new. I enjoy collaborating with different teams and being able to make a real difference in how things are done. It’s incredibly rewarding to know that my efforts help ensure the safety and quality of the products that reach our customers.

How does your work benefit society? 

As someone who works in food safety and quality, I’ve come to really appreciate how much these two areas rely on each other. For me, food safety is about making sure nothing harmful makes its way to the consumer – from pathogens to allergens – while quality is about everything that makes a product worth choosing: the taste, texture, appearance, and overall experience. I focus on building systems that support both, because I believe food should not only be safe but also something people can genuinely enjoy and trust.

What I do goes beyond just meeting regulatory requirements. It’s about doing the right thing – for the consumer, for the brand, and for the team I work with. There’s something really fulfilling about knowing the programs I manage help prevent recalls and ultimately protect public health. It’s a responsibility I take seriously, and I genuinely love being part of a system that keeps food both safe and high quality.

Tell us an example of a specific memorable work you did that is very close to you!

One of the most memorable and impactful experiences I’ve had was when I joined the world of dietary supplements in April 2020, right as Covid-19 was on the rise. With increased awareness and panic, consumers were buying vitamin gummies in huge numbers. I came on board during a time of overwhelming demand, and my job was to ensure that we could meet supply needs while maintaining the highest standards of food safety and quality. It was definitely a thrilling and intense time, but knowing I was contributing to society in such a crucial period made it all the more meaningful. The work pressure was high, but the satisfaction and sense of purpose I felt made it all worth it.

Your advice to students based on your experience?

Throughout my journey, I’ve come to realize that it’s not about having the best resources but about making the best of what you have. One piece of advice I’d share with young students is to focus on finding your true passion. Work should be driven by genuine interest, not just career prospects. When you’re excited about what you do, success follows naturally.

Learning never stops, so be open to new things, put in the effort, and over time, focus on working smarter. Challenges will inevitably come, but instead of viewing them as obstacles, see them as opportunities to grow. A positive mindset makes all the difference in overcoming them. It’s also important to remember that your path is yours to choose. Don’t let the choices of others dictate your journey. Step away from the crowd, trust your instincts, and make decisions that align with your personal goals and strengths.

Finally, perseverance is key. Achieving your dreams won’t happen overnight, and patience is a vital part of the process. Even when external motivation is lacking, trust yourself to keep going. With humility, determination, and unwavering persistence, you’ll reach your destination.

Future Plans?

I’m passionate about advancing my work in the field of food safety and quality, with a strong focus on bringing safe, high-quality innovations to the market. I am an ambitious person and wish to continue to climb up the leadership ladder and broaden my impact to a global level too.