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Food Scientist



Dr. Jennylynd James was awarded a Canadian Commonwealth scholarship in the 1990s to complete graduate studies at McGill University. She earned a PhD in food science and worked in this field for more than 20 years, gaining international experience in the United States, Latin America, Europe and Canada.

Dr. James’ food industry experience included technical roles in R&D, quality assurance, food safety management and auditing, in growing, processing, distribution and food service; as well as crisis management and seafood sustainability. She developed her entrepreneurial skills when she started and ran a food business in Ireland for five years. Dr. James was nominated as a Produce Industry Leadership Fellow in 2002 by United Fresh Fruit and Vegetable Association, Washington, D.C., in a program sponsored by DuPont Crop Protection.

She also edited a popular food science textbook entitled ‘Microbial Hazard Identification in the Fresh Fruit and Vegetable Industry’ published by Wiley Interscience, New York.

Dr. James received a commission from the Food and Agriculture Organization (FAO) of the United Nations to produce an industry guidance document entitled ‘Processing of Fresh-cut Tropical Fruits and Vegetables’. She developed curricula for two new food science courses in the food science and technology program at Centennial College, Toronto.

She now works as a technical consultant for the food industry, assisting companies in establishing food safety programs, training staff, and auditing to meet international food safety and quality standards.

Jennylynd James Enterprises, Toronto, Ontario  

  • Food Industry Consultant – Quality Management Systems development, food safety program development and monitoring, staff training, site and equipment review and recommendations, environmental monitoring programs
  • Food Safety auditing conducting compliance audits against the British Retail Consortium (BRC) Global Standard for Food Safety .
  • Dr. James audited over 100 food processing sites in the United States and Canada against the BRC Global Standard for food in product categories fruits, vegetables, nuts, manufactured foods to ready meals (BRCGS Categories 5, 6, 8, 10, 11, 15, 17, 18)
  • Delivered successful, third party audited, food safety programs for small and medium manufacturers and grower/packer – ice-cream ingredients, artisan chocolates, pizza dough, stone fruit grower shipper, etc.

Dr. Jennylynd James is an ATP training BRCGS auditors and industry professionals on the BRCGS standard for food.

Face to face and Virtual training options can be booked, with group sessions, depending on the needs of your business. Please contact us today at

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