When Carol Gordon Andrade graduated from The UWI in1991 with a BSc degree in Zoology with a minor in Chemistry, she taught for three years at Charlemont High School in Linstead, St. Catherine, before joining the staff of Nestle Jamaica Ltd in 1994 as a Chemist in the lab. There, she worked on chemical analyses on raw material, finished products and packaging material. In 2000, she was promoted to her current position of Quality Assurance Manager with responsibility for:
1) implementing and sustaining internationally recognised quality systems, inclusive of those which are food safety related;
2) assuring regulatory and legal compliance for products manufactured and/or distributed by Nestle Jamaica;
3) supporting new product development.
Her job at Nestle Jamaica motivated her to pursue the MSc in FAPT in 2012 as the need for advanced knowledge of food technology often presented itself at the workplace. As part of an international group, problems at the plant were solved in consultation with the experts outside of Jamaica. She found this situation challenging, and her involvement in the food industry for over 20 years led her to realise the limitations locally and hastened her decision to do something about it. “I realised that there was a big gap in technology in Jamaica and that it was in my best interest to learn as much as I can about food technology to better influence the local food industry,” she said.
“Before 2012, the opportunity to do the MSc in FAPT did not exist in Jamaica. One had to go to the US, Europe, or Trinidad for this. When I realised that the opportunity existed here and I could work while doing the course, I decided to go for it,” she added.
Her thesis titled - Predicting the Heat Stability of Skimmed Milk Powder Using Routine Laboratory Methods – explored various tests in the factory laboratory to predict the behaviour of skimmed milk powder (SMP) once exposed to high sterilisation temperatures. Most dairy plants in Jamaica utilise milk powder, however, the SMP periodically shows instability during the manufacturing process. The aim of the study was to find a routine method that can be performed in a laboratory which could be used to predict the performance of SMP prior to its use in the manufacturing process. “If my research showed that there was a test that could be utilised, it would reduce loss. We sometimes end up dumping the product. This would be a saving for the company,” she said.
Andrade's ultimate career goal is to significantly influence the local food industry to be a best-in-class manufacturing entity. She sees herself playing a consultancy role in the private or public sector, advising persons on how to set up production – from factory layout and location, equipment and resources needed to staffing. Her plans also entail lecturing in the field at a university or college.
Andrade's interest in Chemistry goes back to her high school days at St. Jago and continued at The UWI with her exposure to Analytical and Applied Chemistry. These two areas whetted her appetite for the subject and the practical application of it in the factory space made a world of difference. “When I came to The UWI, I realised how Chemistry is utilised to preserve food. For me, it was just amazing. In high school, it is an abstract subject and you don't see the connection, but when you apply it in a factory, you see the practical side,” she said.
She advises young persons to consider a career in Chemistry only if they love it and understand it and after deciding what aspect they really like. She also encourages youngsters to see the application of what they are learning and to appreciate the topic being taught.
Her philosophy of life is: To whom much is given, much is expected. “Some persons have the aptitude to do more than others. We have to find out our talents and use them to the best of our abilities and accept our failures. We also have to believe that there is a Supreme Being and establish a relationship as that connection has its worth,” she said.
Name of Graduate Student:
CAROL GORDON ANDRADE, MSc