Mira Laza, Practicum Coordinator, Master of Food Science Program
Oct 26, 2015
By Jennifer Wu
Q & A with Mira Laza, Practicum Coordinator for the Master of Food Science professional graduate program.
I have always been interested in the “science of eating”. Learning how food is made and what ingredients it contains was the next logical step to pursue.
What advice do you give to students as you help prepare them for their practicum?
First and foremost, I advise my students to be realistic and understand that having a higher education is just the first step in establishing themselves as professionals in the workplace. Being kind, honest and mindful of the working environment is equally important in gaining the acceptance and the respect of their co-workers.
What goes into the process of securing and providing practicum placements for students as well as developing continuing relationships with such industries and institutions?
We are fortunate to have developed good relationships with a large number of food industry representatives, who had been providing our students with practicum projects every year since the program inception. At the same time, new companies approach us every year showing a keen interest in our program. My goal is to maintain an open communication with all these partners, either through phone calls and electronic messages, or by face-to-face meetings during professional events.
What does a regular workday look like for you?
One of the best aspects of my job is that each day may unfold something new and exciting. Beside the actual process of securing practicum projects, my responsibilities include MFS administrative duties, as well as teaching assignments to support FOOD 511 and FOOD 528 (i.e. Experimental Design, SOP Workshop, Regulatory Case Study etc.). I adjust my workdays to fit the immediate needs of each upcoming activity.
What do you like most about working in LFS?
I do like the general atmosphere in our faculty, and I particularly appreciate the opportunity to work with bright and dedicated people. I consider myself fortunate to work in such a positive environment, where I feel that I can grow both professionally and personally.
Of all the places you have travelled to so far, where would you go back to again and why?
I would love to go back to Malta to visit the Catacombs of St. Paul’s, a sample of Maltese underground architecture, which represent the earliest archeological evidence of Christianity in the area. When I visited the island in 2012, I learned that due to the restricted number of visitors allowed on-site each day, there was a long line-up for booking, so I did not have a chance to see that place.
What are three dishes/recipes that you often make at home?
I would say that tacos would be the winner, followed by seafood medley, and homemade bread.
What is your favourite restaurant in Vancouver and why do you like to eat there?
I like going to the Teahouse in Stanley Park because I love their sophisticated atmosphere and gorgeous view. But at heart I am a sushi lover, so my favourite eating place is Shabusen Yakiniku House on Burrard.
If you could eat lunch with one famous person, who would it be and why?
This is a difficult question… I would probably choose Barbara Walters, whom I respect deeply for her diligence in following her path, and becoming one of the most influential reporters of all times, while staying true to herself along the way.
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