Sirocco Food and Wine Consulting specializes in delivering technical consulting services including Food Safety Management System implementation (Canadian PCP Plans, HACCP, SQF, FSMA Preventive Controls for Human Food) as well as Sensory Testing of food, wine, and other beverages. We focus on science and best practices to provide value to our clients.
Mission + Core Values
Sirocco Food and Wine Consulting believes in continuous improvements to achieve service quality and customer satisfaction. We strive to provide value to our customers through confidentiality, respect, integrity, openness, and commitment.
Karine Lawrence, Founder and Principal Consultant of Sirocco Food + Wine Consulting, has worked for the wine and food industry for over 20 years and brings expertise in Food Safety, Sensory Analysis and Regulatory Compliance. Since the inception of Sirocco Food + Wine Consulting in 2014, she has provided research and consulting services to food and wine industry stakeholders in Canada and the United States. Karine’s specialty is SQF and HACCP certification programs. Her wine research projects have been published in Consumer Science and Strategic Marketing: Case Studies in the Wine Industry (Woodhead Publishing, 2019). Current partnerships include working with the BC Beverage Technology Access Centre. She is a Lead FSPCA instructor (human Food), Certified SQF Trainer & Consultant and Wine Educator at Okanagan College. Karine holds a Master of Food Science degree as well as a diplôme d’ingénieur (specialized in agri-food industries). She is a certified HACCP professional and a BC VQA Wine Assessor/WSET Level 2 Certificate Holder.
Dereje Bezabih (Ph.D.) has worked as a Quality Assurance team member in Beverage and Natural Health Product Manufacturing companies, before holding his current position of Agricultural Scientist. In the past three years, Dereje has been collaborating with Sirocco to develop several HACCP Projects for small and medium food companies. Dereje holds a Ph.D. degree in Horticulture, with a research in the post-harvest food quality of horticultural crops. Moreover, he completed a one year course from the M.Sc. Program called ‘Safety in the Food Chain’ in an Austrian University before he earned his Master of Food Science degree from the University of British Columbia.
Felicia Loo is a Certified Food Scientist (CFS). She has worked in quality assurance, regulatory and product management for food and natural health products for the past 6 years. She is also a qualified SQF practitioner. She has experiences working with multiple food safety compliances and voluntary certification schemes such as SQF, FSSC 22000, CFIA, Health Canada, Organic, Kosher and Halal. Felicia has graduated from the University of British Columbia with BSc. In Food Science with a Minor in Commerce.