High Five for Food Safety! Collaboration Is Key to over Coming Food Safety Risk Says Mars GFSC Scientist

10/22/2020
Yueju

Yueju Zhao is a Senior Research Manager at the Mars Global Food Safety Center (GFSC) in Beijing, China. Here, Yueju talks about her inspiring work at the cutting edge of food safety science and how the encouragement and support of Mars has opened the door to many collaborative opportunities.

What inspires you most about working in food safety science at Mars? ​ 

I find it incredibly inspiring to work for a center that lives up to its mission to help ensure safe food for all and a company that acts on its promise to give back to the people, environment and ecosystems in which it operates.

In my view, Mars investment in research and technology, and partnerships and collaborations, has led to several scientific breakthroughs at the Mars Global Food Safety Center (GFSC), and a better understanding of some of the world’s most pressing food safety challenges, which benefits the global food supply chain as a whole.  

My role as Senior Research Manager in Mycotoxin Risk Management provides me with a global platform through which to help fight global food safety challenges. I’m proud to work for a company that puts people and communities first and is committed to creating a better world tomorrow.

How would you describe working in food safety science at Mars in one word? 

Collaborative. Working at Mars is very much a team effort. I regularly discuss scientific issues and challenges, as well as exchange food safety knowledge and expertise with food safety Associates around the world. 

Externally, I work with food safety experts and universities around the world to find solutions to help manage and ultimately eradicate mycotoxins from the food supply chain.

Collaboration is at the heart of everything we do at the Mars GFSC. We understand that no one entity can address food safety challenges alone, and that’s why we partner with regulators, academia, non-governmental organizations and others in industry to share knowledge and respond quickly to food safety threats.

Please share a special anecdote or a particularly special memory from your time working in food safety science at Mars? 

I hadn’t been working at the center very long when I had an opportunity to apply and coordinate a high-profile mycotoxin project. It was a great opportunity, but as there often is with new projects, there was a lot of uncertainty and challenges involved, especially in the beginning. 

I’m so grateful for the kindness and encouragement shown to me by my managers. They said: ‘Anything is possible; if you think this is the right thing to do, then give it a go’.

The support and freedom they gave me stretched me and opened the door to many wonderful opportunities.  The Mars GFSC formed invaluable relationships and grew our network, and the potential for future collaboration and knowledge-sharing.