Sirocco Food and Wine Consulting specializes in delivering technical consulting services including Food Safety Management System implementation (HACCP, SQF, FSEP, 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, Owner and Principal Consultant, has worked for the wine and food industry for over 20 years and brings an extensive working knowledge in Food Safety, Sensory Evaluation of food and wine, and Quality Management. 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 holds a Master of Food Science degree as well as a diplôme d’ingénieur (specialized in agri-food industries). Karine’s teaching credentials include being a Lead FSPCA instructor (human Food), Certified SQF Trainer Consultant and Wine educator at Okanagan College (Penticton Campus). She is a certified HACCP professional and a member of the Society of Sensory Professionals.
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.
Darcen is a market researcher specializing in both consumer behavior and sensory evaluation. With over a decade of experience designing and implementing research studies, he is currently working at the University of British Columbia Okanagan to better understand the sensory experience of wine and how this impacts consumer decision making.
Previously, as the Associate Vice President at Ipsos, he designed and implemented consumer behavior and product understanding studies for clients throughout North America. As an experienced moderator and facilitator, this included dozens of qualitative projects, including focus groups, IDI’s, shop-alongs, and ethnographies. Additionally, he has designed and conducted dozens of quantitative studies, many of which utilize advanced analytics like Implicit Association, TURF, Discrete Choice Modelling and MaxDiff.
As a Panel Leader for Sensory Spectrum Inc., he led descriptive analysis panels to understand the sensory experience of consumer products, a skillset he continues to implement with wine panel research across Canada.
Ketki Mehta is the Founder, and Consultant, of Ketki International LLC. She brings the wide-ranging experience of 18 years of all aspects of the food industry, from the microbiology of safe food preservation to the exploration of new food markets to legal compliance issues within international trade. She handles FDA regulatory and compliance issues and has served and trained may small and big size companies internationally and has interacted with the FDA and other international regulatory bodies. Ketki completed her Food Technology from India and Master of Laws in Food and Agriculture Law from Vermont Law School and is an FSPCA lead instructor for FSMA Preventive controls and Foreign supplier verification program. During her Masters program she interned with Texas State Department of Health Services in Food safety and consumer protection division and was trained with FDA on various compliance and investigation programs.