Research/Technical Personnel Seafood Processing

Research and Technical Personnel (Seafood Processing)
Pete Brown, Mechanical Engineer

Pete Brown
Mechanical Engineer

Pete Brown is a mechanical engineer with CASD. He holds both Bachelor of Engineering (Naval Architecture) and Master of Engineering (Ocean Engineering) degrees from Memorial University of Newfoundland and is a registered Professional Engineer with PEGNL. Pete also holds a Masters Certificate in Project Management from the University of Lethbridge/York University and is currently enrolled as a PhD student in the Fisheries Science program at MI.

Pete has a broad technical and project management background spanning the fisheries, marine, automotive, materials handling and oil & gas sectors and has overseen projects of various sizes up to $100M in cost.  He has 25 years of experience in R&D, Naval Architecture, Plant Automation, Equipment Design and Project Management. Pete joined CASD in July of 2015 after a career that included stops in Newfoundland, Ontario, Michigan and Alberta providing technical solutions and equipment to both domestic and international clients. Since joining CASD, he has successfully applied his background to completed process automation design, quality improvement and product handling projects for domestic and international clients.

Stephen King

Stephen King
Mechanical Engineer

Stephen King is a mechanical engineer with CASD. He holds a bachelor of engineering (mechanical) from Memorial University of Newfoundland and is a registered professional engineer with PEGNL. He has a broad technical and hands-on background in industrial product development.

Stephen has 20 years of experience in R&D and equipment design. The past 4.5 years have been spent working on applied research projects with CASD and the remainder in the private sector spanning a variety of industries including seafood and food processing.

Prior to joining CASD, Stephen was a senior engineer at Baader-Canpolar Inc. developing machine vision and x-ray inspection systems for the seafood and poultry processing industries.

Lola Opanuga Seafood Processing Technologist

Lola Opanuga
Seafood Processing Technologist

Lola Opanuga joined Centre for Aquaculture and Seafood Development (CASD) team as Seafood processing technologist. She has a in Microbiology from Olabisi Onabanjo University Nigeria, then moved to Canada to obtain Advanced Diploma in food safety (2014). She also holds professional certifications such as HACCP, GFSI, MMR, QMP, SQF, FSEP, GMP and ongoing post graduate in Quality management.

As a food safety graduate of Marine Institute, Lola has experience learning product sampling, data collection, data entry, scientific project, analytical and Laboratory safety procedures. Her past project research was Investigation into the correlation between the levels of Cadmium and head coloration in Pandalus borealis.

She worked as a quality control manager in seafood industry since she graduated. She has a wide knowledge in seafood and meat processing in terms of Quality and Safety, Internal and external audits and third party audits.

She has experience developing, implementing and maintaining HACCP (Hazard analysis and critical control point), SQF (Safe quality food), BRC (British retail consortium), ISO (International organization for standardization) systems, ACMPR (Access to cannabis for medical purposes regulation), FSEP (Food safety enhancement program) with basic knowledge of related acts and regulations such as food and drug acts, Cannabis regulations, labelling regulations especially in seafood processing.

She loves to take up challenges in managerial, technical and laboratory roles where she can continue to build her technical, analytical and team work skills.

Kim Snelgrove

Kim Snelgrove
Quality Supervisor

I’m Kim Snelgrove and my introduction into quality began with Cabot College, Medical Laboratory Technology Program (1992). This was followed by an Advanced Diploma Food Safety (1995) and Bachelor of Technology (2005). My education and training in food quality and food safety began at the Marine institute (MI) where I have been employed for sixteen years in the areas of food safety and quality management. I have taught quality assurance and food safety courses for many students enrolled in the MI Food Programs, as well as local food industry clients.

I have undertaken the role as Quality Supervisor for the Centre for Aquaculture and Seafood Development (CASD). In this position I am responsible for maintaining the ISO 9001 Standard for the Aquaculture Facility, Bioprocessing Facility and Food Pilot Plant. I maintain the standard operating procedures (SOP’s) for each of these facilities including the Marine Institutes Food Pilot which meets the requirements of registration for a Quality Management Program (QMP).

I have been fortunate enough to work with a great team of colleagues, including administrative personnel, food technologists, engineers and food scientists. My position also involves research, laboratory analysis and product and process development, in support of the food processing industry. I provide support and assistance to clients in the food industry who require HACCP Plan development or GAP analysis to prepare for upcoming audits and inspections. I have in-depth knowledge and experience in the areas of food regulations, food labelling and laboratory analysis, all critical pieces of a functional food quality system.

My greatest achievements in life are my two teenage children. The most important time for me is time spent with those I love. Relaxing by the ocean, running, reading, eating good food also make me happy. I am a continuous learner and I am always eager to learn new information specifically in the areas of food production and development, as well as personal growth and improvement.