Daniella has been working at Iv for over three years and has previously worked for various engineering companies. “I’ve always worked in the food market,” Daniella continues. “Designing architectural spaces for the food market presents extra challenges. For example, safety and hygiene are essential in these projects. But especially the intensive collaboration with the client is what makes the projects so special. And, of course, the collaboration with the other departments. Everyone works from within their field of expertise, and sometimes it’s necessary to make adjustments in the client’s interest or another discipline. A huge amount of adaptive ability and creativity is required, especially in architecture. In industry, architecture is often subordinate to the process, but it is necessary. After all, a building is needed. Therefore, seamless collaboration with the other disciplines is necessary. Is there enough space? Is it hygienic? Are there any clashes or overlaps, and is the planned renovation possible in this way? I find this puzzle fascinating. The role the different disciplines play is vital for the implementation, and because your design needs to be achievable, you must consider every aspect in your design. For example, I was once taken aside by a bricklayer who asked: who invented the canopy? He had to brick around the canopy where it connects to the structure, which would have been doable if the canopy hadn’t already been in place. The next time, we applied a separation in the structure to accommodate this.”
 

“What do I like most about my current position? Being an intermediary,” says Daniella. “You convert the client’s needs and coordinate with the engineers to form the project. You should always think in terms of possibilities, no matter how complicated. You never do this work alone, and having a team that can be left to get on with it is essential. For example, I make a sketch of a building, and a 3D engineer then produces a drawing. I then take care of the connection with the other disciplines and coordination in the design. You really can’t do without a good team. Each team member independently picks up their part of the work, and together, you achieve the best result. Which project am I most proud of?” Daniella thinks for a moment: “every project is unique and always contains something you learned or are proud of. It’s impossible to name just one. Small projects where you can get a client off to a good start are great. Then there are the larger, more complex projects such as Emmi’s goat’s milk powder factory or the project at Nutricia with which I am currently involved as a project engineer.”
 

At Nutricia Advanced Medical Nutrition in Zoetermeer, medical nutrition is produced, such as enteral nutrition, dietetic foods, and liquid nutrition. This is a so-called ‘wet’ factory where liquids are used. For this existing factory, a master plan was drawn up for the coming years for the expansion and renovation of the factory. At the beginning of 2021, Iv-Industrie was commissioned to act as EPCM contractor within the master plan in building & construction, climate & energy, electricity & installations, and piping & utilities. Nutricia will focus on the processes.
 

Iv-Industrie is now working on the first steps within the project at Nutricia. Daniella explains: “These first steps involve carrying out a drastic renovation of the existing building and also designing new buildings. This part of the project mainly has consequences for production as this will continue during the renovation. So, we are working on all project phases to coordinate the order in which the different elements should be implemented. The concept has been elaborated and the basic principles established; now, it needs to be conveyed in detail. In the preliminary phase of this project, my position was lead engineer building and construction; I now function as a project engineer and coordinate the largest project and a large part of the sub-projects, which mainly focus on buildings and building-related installations. My job is to consult with Nutricia about the exact requirements and how to achieve this.”
 

“There are plenty of challenges in such a project,” explains Daniella. “The biggest one is working at a brownfield location, in other words, an existing location with buildings and a factory. This creates limitations in, for example, the available space, the limitations of the existing building and the fact that production must continue as usual during the renovation. You have to get to know the location and its various facets well. Furthermore, we still need to get to know each other as partners in this project. This collaboration is yet to develop with the client. We need to learn how to utilise each other’s qualities - in short; we need to discover the best way of working together, listen to each other well, and fully understand each other. It will not always go well, but together we will get there. I really enjoy the client contact and collaboration my position offers. Every project has its challenges, and, in the beginning, especially with a new client, it is important to coordinate, talk and manage expectations. This is the stage we are currently at in this project. The diversity of the work is very appealing to me. To be doing the same thing day in day out really doesn’t appeal to me, but I don’t have to worry about that.”