Careers in agriculture – it’s not what you think

by Dionne Pearson

Farming? It’s part of it. But today’s agriculture and food industry offers a wealth of other high-tech, management-intensive jobs. '

Michelle Sigvaldson works in the agriculture and food industry – yet you won’t find her driving a tractor out in a field. Instead, Sigvaldson spends her days managing a research and development department, creating new formulations for Edmonton-based Newly Weds Foods Company.

“I went into the ag and food industry because I was interested in becoming a dietitian,” she explains. “While I was completing a Bachelor of Home Economics degree in nutrition at the University of Alberta, my professors suggested that I consider job opportunities in the food science sector.”

That suggestion stayed with Sigvaldson, as she continued her schooling with a non-thesis master’s program because the project-based curriculum allowed her to study a variety of different areas.

“During that time,” continues Sigvaldson, “I worked on developing a food product – a burrito with a 45-day refrigerated shelf life in modified atmosphere packaging.”

That’s all it took to get her hooked on food science. After completing her Master’s degree in 1994, Sigvaldon was offered a job in R&D and quality control by the company she worked with on the burrito project.

A few years later, she moved on to a research and development position with her current employer, Newly Weds Foods Co., where she develops new formulations for french fry batters, as well as sauces, marinades and glazes.

The best thing about her job? “There’s always something new to learn,” Sigvaldson says. “There’s a constant opportunity to work on something different and that’s what makes my job so interesting. “When you work in research and development, there’s a sense of satisfaction when I get to see the products I’ve been working on end up in grocery stores. We’re always working toward a successful endproduct.”

From the petrie dish to the chicken business

Julie Prokuda, a microbiologist for Lilydale Foods in Edmonton, didn’t always see herself in the food science area. Medical microbiology was her first interest, until she took a course in food microbiology and was introduced to the career opportunities in the food industry.

After graduating from the University of Alberta with a Bachelor of Science degree in Microbiology, Prokuda gained experience in the industry working at a meat processing company. But her career in food microbiology really took off when she returned to university to complete her Master’s degree focusing specifically on ground beef.

And she’s never looked back. After 18 months doing research after completing her Master’s in 1999, she decided to pursue more industry experience and landed a job with Lilydale. As a microbiologist, it’s her job to monitor bacteria levels in Lilydale products to make sure they are safe for consumers.

“It’s very rewarding to know you’re helping to make sure a product is safe,” says Prokuda. “Food microbiology is very technical, as we’re always determining ways to produce better products.”

Back to the land

While Sigvaldson and Prokuda are busy researching and testing food products, recent agriculture graduate Adele Prefontaine is busy scouting fields near Westlock, Alta.

“I always wanted to work in the agriculture industry,” says 19-year-old Prefontaine. “I thought the agriculture business diploma from Lakeland College in Vermilion would give me a balanced skill base to pursue a career in livestock, finance or crops.”

Prefontaine is the eyes and hands of the Agricore-United AgriCentre in Westlock. Her main priority is to check crops for disease, weeds, insects and any other potential problems that may affect the quality of the crop. It keeps her on the land and allows her to interact directly with farmers.

Still active on the secondgeneration family farm, Prefontaine says someday she’d like to farm on her own. “At this point I have no options. Farming’s a tough business today, with lower grain and cattle prices, as well as the drought conditions these past few years. There’s more opportunity in agriculture working off the farm for me right now.”

While she’s optimistic about the future, Prefontaine has set her sights on being a sales rep for either crop or animal health products. “I enjoy getting out, meeting farmers and helping them succeed with their business.”

While farming will always be the foundation the agriculture and food industry is built on, there are plenty of opportunities in the growing high-tech field of agri-food and food processing.

Says Michelle Sigvaldson: “There’s always going to be an ag and food industry and it’s definitely growing.”

Jobs, jobs and more jobs

Janet Henderson, Vice President, Training and development at Alberta Food Processors Association, knows the importance of food science and other agriculture and food career paths. “In the next five years, Alberta’s agriculture and food industry will need 20,000 new hires to keep pace with our current growth,” she says. “That means we need people from the production floor to the boardroom to research, develop, produce, market and merchandise food.”

AFPA provides a job matching service for people seeking careers in Alberta’s agriculture and food industry and it also provides a list of current postings. For more information, please visit: www.afpa.com

Did you know?

• Alberta’s food retail and wholesale trade is the province’s largest employment sector?
• 400 new jobs were created in Alberta’s agriculture and food industry last year?
• Today, 19,400 people make their living in Alberta’s food and beverage processing sector?