From Food Science To Data Science.
I started as a food scientist on the production floor, where I learned how much depends on quality, timing, and the people keeping the line moving.
What stood out most was how much went unmeasured. Rework was written on paper, if it was recorded at all. Nobody priced it, so it got treated as the cost of doing business instead of a number someone could act on. The process data that did exist sat in binders and spreadsheets, and it rarely showed why the same problems kept coming back.
So I brought data science into food manufacturing. Phoenix QMS captures rework as it happens, shows what it costs, and surfaces the bottlenecks and repeat deviations hiding in your own records. The point is to make decisions from data instead of memory.
