Tracy is a researcher with the Conestoga Food Research & Innovation Lab and specializes in projects related to food safety and food manufacturing from concept to scale-up. Tracy has over 26 years of food industry experience in food processing technology and R&D in sauces, condiments, baking, petfood, and meat processing. Tracy holds a bachelor of science in nutrition from Acadia University and a M.Sc. in food safety quality assurance from the University of Guelph.

Tracy also has held a PMP certification since 2015. 

At Smucker Foods of Canada, Tracy provided technical leadership within cross functional teams to deliver on cost savings initiatives and new product commercialization. Her ability to leverage strong internal and external partnerships provides the expertise to implement practical solutions to complex procedural problems. 

At Maple Leaf Foods, she contributed to the further advancement of food safety initiatives following the recall in 2008 through product reformulation and process improvement. In 2014, she was recognized for her leadership of the food processing and cross functional teams through the company’s transformation activities at its Saskatoon facility and was a Maple Leaf Foods Annual Award recipient. 

 At Wing’s Food Products, Tracy developed and led the scale up of various sauces and salad dressing for the food service industry working closely with the quality, operations, and engineering teams.