Careers in Food Guide | Issue Two by Food Matters Live

TABLE OF CONTENTS The time is now

The robot takeover? How AI could change careers in the food and drink sector

EMPLOYERS & CAREERS

Deliver your potential at Moy Park

What you can expect from food industry jobs in the UK

What to expect when applying for food science jobs in the UK

Comprehensive guide to UK careers in nutrition

Career conversations: ‘How I became Head of Sustainability at Nestlé’

COURSES & PHDs

Academic routes into the food and drink industry: research-based Masters, PhDs and apprenticeships

Sustainable food and drink PhDs in the UK and where they could take your career

Your guide to food innovation courses in the UK

Your guide to food education courses for food safety, food security and more

Your guide to food marketing courses in the UK

Career conversations: Inside the world of food science

JOBS & RECRUITMENT Career conversations: ‘The food industry is a fantastic place to work’

RESOURCES

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THE TIME IS NOW S T E F B OT T I N E L L I

With such a strong focus on AI, starting a career in the food industry at this time is incredibly exciting.

logistics, agriculture, packaging design, marketing and communications, customer service or in other fields.

Artificial intelligence is already playing a big part in the F&B sector, whether it’s helping foodservice cut down on food waste, improving consumer experience or allowing businesses to develop new products faster and more confidently, this technology is set to have a ground-breaking impact on the industry.

The use of AI could be pivotal in helping the food and drink sector achieve its sustainability goals, so starting a career in the industry now could truly allow you to shape the future of the food system.

AI is already allowing us to work smarter and faster and what’s more, entering a career in the food industry now means being part of a crucial new chapter in the sector, as more technological advances are implemented. It also means taking an active role in innovation and the future of food, and you could become one of the players influencing how the industry develops and progresses, whether you work in nutrition, NPD, food production, quality control,

Technology is forever advancing, which means you’ll have the opportunity to continuously learn, receive training and gain more skills as you progress in your career. Whether you want to go straight into the workplace and perhaps do an apprenticeship or go further in your studies and do a PhD, there are plenty of opportunities to start the career that’s right for you in the food industry. With so many innovations, advances in tech and with focus on sustainability, there’s never been a time as exciting as now to become part of the F&B sector.

CAREERS IN FOOD GUIDE

The robot takeover? How AI could change careers in the food and drink sector FI O N A H O L L A N D

As the food and drink industry strives to become more sustainable, efficient, and innovative, new technologies are being developed for and adopted by food and drink businesses. Many of these innovations are backed by artificial intelligence (AI) – an area of computer science where machines and software are built to simulate human intelligence. Conversation is building around AI’s potential to put jobs at risk in many sectors, including food and drink as the technology starts being applied to more sections of the industry. But does it really spell the end of some careers in F&B? We look at the areas the technology could shift most.

AI and agriculture In the UK, much investment is going towards developing greener, smarter farming practices, many of which are supported by AI and machine learning technology. Recent market analysis shows smart agriculture was worth over $19 billion in 2022 and is expected to reach a value of over $21 billion by 2029. Some of the emerging AI-backed technologies in the agricultural field include weather forecasting, automated harvesting, soil health monitoring,

crop yield optimisation, automated irrigation, and real-time data analytics, to name a few. Roles most likely to be impacted by the shift towards AI in agriculture include those struggling with labour shortages. Prior to Brexit, the UK relied heavily on seasonal EU migrant workers to take on horticulture roles like picking and packing fresh crops. As Professor Georgios Leontidis, Interdisciplinary Director of Data and AI at the University of Aberdeen, explains: “It’s expected that AI will be in higher demand in areas where there is a shortage of staff, such as fruit pickers. This will prompt a shift towards alternative solutions involving AI and robotics.” Interest in robot crop harvesting is already growing in the UK. Last year, leading berry supplier Summer Berry Company started using a raspberry-picking robot developed by the University of Plymouth spinout Fieldwork Robotics on its farm in Portugal. The robots pick crops round the clock and are estimated to be able to gather two kilos of fruit per hour. Fieldwork Robotics says each robot will eventually be able to pick 25,000 raspberries a day which is 10,000 more than a human picker achieves on average in eight hours. The technology could become useful for protecting crops too. “AI can pick up repetitive tasks

There will inevitably be a change in the work that people do and the roles that are needed, but it should not necessarily be seen as a complete threat – rather an opportunity. Rebecca Geraghty Chief Commercial Officer at Agrimetrics

that require accuracy”, says Rebecca Geraghty, Chief Commercial Officer at Agrimetrics, which operates a Data Marketplace for the UK’s food and farming sector. “For example, identifying pests in support of a more targeted crop protection regime and as part of integrated pest management. Without AI this would require samples to be sent to a lab to be analysed. By doing this automatically in the field, farming can become much more targeted and thus sustainable.” AI-backed tech is also likely to be used by greater numbers in agriculture to process data more effectively, and “[free] up people for productive work”, says Geraghty. “There will inevitably be a change in the work that people do and the roles that are needed, but it should not necessarily be seen as a complete threat – rather an opportunity.” Being able to collect reliable data consistently is also essential to help the sector monitor and reduce greenhouse gases. “The right data enables more targeted management and mitigation activities at the farm and the food supply chain level, better use of key inputs, more timely interventions, and less wasted productivity on ineffective practices”, says Geraghty, adding that agriculture is likely to see a surge in demand for AI and data scientists and software developers to help businesses use data to reduce their emissions.

CAREERS IN FOOD GUIDE

AI and nutrition AI is also expected to play a key role in the future of nutrition, helping more people eat healthily and sustainably. One of the areas it is already being applied to is personalised nutrition, where individuals are given nutritional guidelines based on their DNA and genetic makeup. The technology already supports the programme and app ZOE. Founded by Professor of Genetic Epidemiology at King’s College London, Tim Spector, Jonathan Wolf, and George Hadjigeorgiou in 2017, ZOE creates a personalised eating plan according to an individual’s physiology. Personalised nutrition is still in its early stages however, and right now isn’t an affordable option to everyone who wants a dietary plan tailored to their own health profile. The test kit costs nearly £300 and must be purchased with a membership plan that starts at £24.99 per month. Nutrition research is also developing with AI. Earlier in July, a project was launched to develop more personalised preventative measures for obesity and excessive weight gain in children. The EprObes project, being led by researchers at Spain’s Centre for Biomedical Research (CIBER) and its Physiopathology of Obesity and Nutrition branch (CIBEROBN), will bring together data analysis and machine learning algorithms and design more effective and bespoke interventions that physicians and health professionals can use to prevent and treat obesity and overweight in children. Food Matters Live’s partner Qina, is a data and insights platform which uses technology to help

companies learn and develop solutions in the personalised nutrition sector. “At Qina, we try to bridge the gap between science and solutions. We do that by bringing in the nutritional expertise and helping companies to innovate within the space of personalised nutrition,” Mariette Abrahams, CEO and founder of Qina told Food Matters Live. “What that means is we track the personalised nutrition industry, so we see what the new start-ups in the industry are, what the new innovations are, what the new scientific advances that are driving the trends in personalised nutrition are, and then we try to see what the evolution of the market space is.” Qina has followed these developments for the last five or six years to provide companies with insight that can help them decide whether introducing personalised nutrition to their business (through a new app or platform for instance) is worth it. Abrahams continues: “If it is the right area that they want to go into, we then bring on our domain expertise – whether that’s nutrition, whether that’s behavioural science, whether that’s statistics – because most of us have PhDs in the team, it means that we can really bring together the different data points that really bring personalised nutrition to life.” While AI is a great aid to these three examples, its growing value for the nutrition sector doesn’t mean the role of health professionals will be less in demand. The ZOE programme still requires a whole team of accredited nutritionists to support customers and advise them around their results, and the EprObes project relies on nutrition researchers to carry out the necessary clinical and preclinical studies.

By leveraging predictive analytics and machine learning, AI can help identify bottlenecks, streamline processes, reduce waste, improve efficiency, and ensure timely delivery of products. Shruti Chawla Marketing Vice President at Spoon Guru

AI and retail Innovative technology is also changing the way consumers buy food, both in-store and through online apps. One major development in the US and UK within the past few years has been the advent of checkout-free supermarkets. The ‘just walk out’ technology first emerged in 2018, in Seattle, Washington with Amazon Go, and has since taken off in British stores such as Tesco, Sainsbury’s, Aldi and Morrisons. As the technology looks to make grocery shopping a more seamless experience, it inevitably reduces the need for cashiers or even staff at selfscan checkouts. Going checkout-free seems to appeal to consumers too. A 2020 report from French multinational IT technology service and consulting group Capgemini shows nearly 60% of consumers who have visited automated stores would complete all their purchases at a checkout-free shop if they had a good experience, while 66% said they thought automation would help to tackle problems they face when shopping, such as long queues. Some companies have used AI to help retailers make it easier for consumers to shop for what they want. Spoon Guru for instance offers a nutrition intelligence solution which retailers can upload to their company’s Google Cloud. The platform uses machine learning models, supported by human expert nutritionists, to help retailers optimise product catalogue categorisation both online and in-store, and offer better personalised recommendations to consumers. “AI plays an integral role in Spoon Guru’s ability to analyze vast amounts of data, improve accuracy over time, detect allergens, and flag anomalies that our team of in-house nutritionists can review”, says Shruti Chawla, Marketing Vice President at Spoon Guru. “By leveraging Artificial Intelligence, Spoon Guru can process thousands of products in seconds to enable retailers to enhance the food discovery experience for

their customers that align with their unique dietary needs, preferences, and health goals.” Food delivery giant Deliveroo’s latest ‘Snack to the Future’ report suggests AI could eventually be used to create a food ordering system that is better tailored to a customer’s personal nutrition requirements. It predicts that customers ordering food in the future could have access to a device called ‘BreathTech’. This technology would allow them to view their personal ‘Breathprint’ upon breathing onto a series of highly sensitive sensors that can detect levels of acetone, ammonia, and toluene and can signal an individual’s risk of developing diseases such as diabetes, kidney malfunction, or lung cancer. The Breathprints could help customers receive advice around the foods they should be eating to improve their health and wellbeing, according to the company. Another area of retail that has seen greater reliance on AI is customer service, with chatbots and virtual assistants being used to respond to and resolve customers’ problems quickly. “These AI-driven customer service solutions can operate 24/7, handle multiple queries simultaneously, and provide consistent and accurate responses, improving customer satisfaction and reducing the workload on human customer service teams,” explains Chawla. Problem-solving AI chatbots were also predicted to play an important role in the supermarket of 2050, according to the Embassy of Food event which took place last year at the annual Dutch Design Week. Here, the Nonhuman Nonsense design studio created a virtual supermarket for the event, where an AI chatbot had been trained to speak with consumers and help them identify their environmental concerns and favourite food products, delivering product recommendations based on the responses.

CAREERS IN FOOD GUIDE

AI and supply chain The technology is expected to boost effectiveness in several areas within the supply chain. As Chawla notes: “AI can optimize the food supply chain by analyzing data from various sources, including transportation logistics, inventory levels, and supplier performance. By leveraging predictive analytics and machine learning, AI can help identify bottlenecks, streamline processes, reduce waste, improve efficiency, and ensure timely delivery of products.” As the benefits of quick and efficient inventory management are realised by more businesses, she adds it is likely the sector will see an influx in demand for roles in areas like manual data entry and inventory management. Adopting automated technology is also expected to optimise practices for preventing food fraud and maintaining food safety. One example is a project called HyperTaste, being led by a group at IBM Research in Zurich. The scientists have created an ‘e-tongue’ with 16 sensors made from conductive polymers that act like taste buds. When dipped into liquid the tech can identify chemical information in drinks and has so far been tested on fruit juices, wines, and different types of mineral waters. In comparison to existing processes, HyperTaste is cheaper to operate, only takes around a minute to analyse a liquid’s composition, and can be used outside of a laboratory. According to an industry report from supply chain management software group TraceGains released earlier this year, over 70% of respondents said they thought automation tools offering ‘real-time risk flagging’ and simplifying information sharing would help them improve their performance in their own roles.

AI in hospitality Like the agriculture sector, hospitality has also been hit by labour shortages post-pandemic, and investing in AI gives foodservice the opportunity to maintain efficiency even with a smaller headcount. In fast food outlets such as Wendy’s, McDonald’s, and Popeyes in the US for instance, chatbots are being trialled to

fully automate the takeaway ordering service in their drive-through lanes. Going one step further, last year, McDonald’s opened its first automated restaurant in Texas, where customers can place their orders using touchscreen kiosks and pick up meals from conveyer belts when driving through. Similar tech is also cooking up a storm in Hong Kong, where the Tai Hing restaurant chain uses fully automated woks to support its chefs.

It’s important to note that AI technologies are not a silver bullet. Georgios Leontidis Interdisciplinary Director of Data and AI at the University of Aberdeen

While robotic tech is becoming more popular in foodservice, businesses are investing in the smart systems to enable their employees to move away from more tedious roles. As Ollie Brand, CEO at kitchen management technology firm Zupa explains: “With AI’s efficiency, it can automate the mundane tasks, which could involve very manual repetitive tasks (i.e. chopping food), or operational processes to gather data (i.e. stock management) to inform decisions.” One way AI is helping to inform decisions is through food waste management. Commercial food waste solutions company Winnow Solutions has developed an AI-backed tool called Winnow Vision which can track how much food is thrown away in foodservice kitchens, taking photographs of waste food as it’s discarded, and helping employees build an understanding of how much is wasted over time, as well as which dishes are left uneaten most. It is unlikely such a service will replace any major roles in hospitality, but it could help restaurant and canteen managers make better decisions around menu-planning and stock buying.

AI and product development AI-backed tools are also becoming important for new product development, helping companies create more innovative food and drink. One business already making strides with the tech is Chilean plant-based meat and dairy alternatives producer NotCo. The company has made a proprietary AI-supported food development platform called Giuseppe, which uses machine learning and stored data to add textures and flavours to plant-based products that match those that people crave from animal-derived food and beverages. In 2022, it even secured a new group of AI patents which will be used to develop aromas and scents for its products that bring up nostalgic memories and emotions such as “the smell of childhood”. Unilever are also using AI to improve recipe combinations more quickly and efficiently in some of their food formulations, including Hellman’s plant-based mayonnaise. The food giant uses a product design process called ‘in silico’, where computer models produce visual simulations that can predict the shelf life of a specific formulation, as well as develop a particular texture. Companies are employing AI to enhance predictions around future food trends as well, and produce goods that continue to meet the ever changing demands of consumers. Earlier this year, flavour ingredients developer Givaudan launched its AI-supported Customer Foresight platform, to help it better predict the shifts that will define the future of food ingredients and adapt its products accordingly. In all these instances, AI is aiding NPD rather than removing roles from the sector, at least for now.

Will AI take over F&B jobs? There’s no doubt AI has already changed multiple areas of the food industry, but the technology will likely develop in ways that aren’t even known yet, and employees should be prepared. “[Individuals] entering the sector should have a mindset of continuous learning and be willing to stay updated with the latest advancements in AI and

related fields”, says Chawla, adding that employees should be open to building new technical skills and knowledge. This could be in a range of areas including AI and machine learning, data science and analytics, programming and software development, food science, ethical considerations and regulations, problem-solving and critical thinking, or communication and collaboration. What’s most important is to recognise the importance of AI and not to ignore it, adds Brand. “If people are unwilling to evolve, then either the roles become obsolete or the businesses risk falling behind.” Switching to a more tech-heavy role in the food industry is no easy task, but not impossible. Based in Manchester, training provider Academy upskills individuals with no prior background in tech and helps them enter technology and leadership careers. Anyone can apply to the organisation’s training programme, with information on education background and experience not required upon application. The company has worked with retailer Ocado, helping them recruit workers for tech roles internally. Some 250 people applied to Academy’s transition course, including customer service staff and food delivery drivers. “The programme showed that 7-10% of Ocado’s non-tech workforce have the underlying potential to successfully transition into tech, even those not having a STEM degree”, says Ashley Ramrachia, CEO of Academy. “We can most likely expect a similar number across the food industry, and Academy’s programme can help nontech workers in the sector to transition to a tech role, regardless of previous education and background.” While AI will impact the future of the food industry and careers, it is more likely to grow alongside roles, while also increasing the demand for professions directly related to the tech. “It’s important to note that AI technologies are not a silver bullet”, explains Leontidis. In most cases, employees will still be needed to make sure the technology can function and to carry out more complicated tasks. “While not everyone needs to create new AI technology, it’s important for some to understand how to utilize AI for decision-making”, he adds. “It’s crucial to understand its limitations and potential side effects. Therefore, I recommend promoting teamwork and interdisciplinary collaboration to solve complex issues, like the transition of the industry to net zero, whether it be in agri-food or elsewhere.”

Deliver your potential at Moy Park What you can expect from food industry jobs in the UK What to expect when applying for food science jobs in the UK UK careers in nutrition: a comprehensive guide Career conversations: ‘How I became Head of Sustainability at Nestlé’

Deliver your potential at Moy Park

Award winning food company Moy Park is best known for supplying branded and own-label fresh and value-added poultry products to retailers and foodservice providers across the UK, Ireland, and Europe. Headquartered in Craigavon, Northern Ireland, the company has 12 manufacturing sites across England, Northern Ireland, France and the Netherlands, working with 10,000 team members plus 700 farmers across the UK. While Moy Park is renowned for fresh, locally sourced poultry, it also produces beef products, vegetarian products and desserts. The company supplies branded and own label chicken products to well-known supermarket chains and food service providers.

You make the difference Currently celebrating its 80th year, Moy Park is a company with a rich agricultural heritage. Over those 80 years the company has grown from a small farming business into a £1.9 billion turnover business and today, is one of Europe’s leading food companies. Aislinn Joyce, Recruitment Lead at Moy Park puts the company’s success down to its fantastic people who embrace its values. “Moy Park is a people-focused business, where every team member knows ‘you make the difference,” Aislinn said. “Our vision is to become the best and most respected company in our industry, creating the opportunity of a better future for all our team members. We do that by focusing on our core values and embedding an inclusive and diverse culture. We want our people to thrive, grow and to make a difference!”

Building a career at Moy Park Moy Park prides itself in the early career pathways it offers people who want to develop their skills and build a career in the food industry. With schemes including industrial placements, apprenticeships, graduate schemes as well as direct roles, Aislinn says there are multiple ways to realise your potential in the industry. “Whatever your interest or area of expertise, you will find an exciting career at Moy Park. “There has never been a better time to explore a career in food manufacturing. The food industry is incredibly innovative with a diverse range of opportunities and careers. Moy Park is proud to offer fantastic entry routes into the business which promotes individuals to grow their knowledge, skills and values to progress their careers.” Moy Park currently has a variety of opportunities available across the business including: Agriculture, Commercial, Engineering, Finance, Human Resources, Operations, Process Development, Supply Chain, Technical and Transport. For anyone open to joining Moy Park, Aislinn points out there are opportunities available across all functions of the business. “You could start with a placement role in operations and you could choose to end up working in the culture and talent team. It’s great to experience all the different functions of the business and it really gives you a full overview of how everything works – one of the advantages of a large dynamic company. “A role in marketing could also include touring the factory floor and seeing how it operates. It’s important for any member of the team to see how different parts of the business function and it could ultimately help inform their own role. You can see the whole process from beginning to end, why you do some things, why you don’t do others.” She says for anyone “keen to learn and work” there are “so many opportunities for progression. The people are amazing, and you’ll be working with a really supportive team. There is also an excellent mentoring scheme in place, which is great for the development of the overall business.” As well as placements there are also apprenticeship roles available, and they are not just for

school leavers, or focused on a single skill. They also deliver an industry recognised qualification. “Apprenticeships are not age-dependent, you can be an apprentice at any age with Moy Park across operations, engineering or food safety & quality,” says Aislinn. “It’s about learning while working, with a blend of on-the-job training and classroom learning. Every programme is slightly different, but it’s usually four days on-site and one day in the classroom.” As for graduate roles, they specialise in a specific function, but flexibility remains a big draw. Graduates complete a minimum of four different placements during a 2 – 3 year programme and are given projects to lead whilst learning the fundamentals of the industry.

Benefits Whether you are considering further education or taking the first step into your career, Moy Park offers competitive salaries and rates of pay, professional development and mentorship, health and wellbeing support, a rewards and recognition programme and much more. As Aislinn explains, building the best company isn’t just about state-of-the-art facilities, but having the best people and giving them the opportunity to shine. “We are committed to helping our people harness their potential and develop their careers and we ensure we provide fantastic benefits and support so our team members are rewarded and motivated at every level.”

Make your mark with Moy Park To find out about the diverse range of careers and vacancies available at Moy Park, visit: moypark.com/careers

MOYPARK.COM/CAREERS

EMPLOYERS & CAREERS

What you can expect from food industry jobs in the UK

The food industry is a constantly evolving one which has a reach across the globe. Businesses in this industry generate high levels of revenue and operate at a massive scale with cross-country departments. This means that there’s a huge number of opportunities available around the world for those looking to launch their career with a food industry job, especially for those prepared to put in the hard work.

Jobs you can expect in the food industry Jobs in the food industry aren’t all about working on production lines and wearing hairnets. Depending on your chosen food industry job, you could have the opportunity to travel all over the world, providing insights into the latest innovations and developments in products or technology. Food industry careers are hugely multifaceted, requiring the skills of scientists, artists, and everything in between. Because of this, the industry can offer appetising jobs for those who work more meticulously and those who take a more creative approach to their work. No matter where your skills lie, there’s a high chance you’ll discover an exciting career within the food industry that’s perfectly suited to your unique skill set and career goals.

Food Technologist A highly varied and versatile job role, food technologists could be developing recipes on one day and modifying manufacturing processes the next. As a food technologist, your primary duties will involve working on the development of recipes and production processes behind the very latest food and beverage products to hit the shelves. Your primary goal will be to ensure that these products are safe for consumption, made in an efficient and sustainable way, and developed to the specific standards required for each product. You may also have the opportunity to work on existing and newly-discovered ingredients to invent innovative and never-before-seen products and concepts, however, staying on top of the latest and ever-changing regulations and legislation within the industry is also a core part of this career. Typical responsibilities include: » Modifying existing products and processes whilst developing new ones » Checking and improving upon current safety and quality control processes » Researching the latest consumer trends for product concepts » Running trials of new products » Coordinating launches of the latest food and beverage products » Undertaking long-term cross-department projects » Developing new packaging technologies » Building relationships with suppliers and customers

Product Quality Controller Quality controllers are responsible for ensuring food and beverage products are fit for purpose, legally compliant, meet consumer expectations and, most importantly, are safe for consumption. Sometimes called quality assurance managers, quality controllers coordinate the activities required for meeting the highest quality standards across the food and beverage industry.

This means guaranteeing that the quality across all your products is consistent and that they meet a number of requirements set by your company and by the law. The role of a quality controller involves monitoring and advising on the performance of the current quality management system in your company. You will also be required to produce data, report on the performance of your workers, and measure metrics against set standards. Typical responsibilities include: » Devising and establishing new or current quality procedures and standards for a company » Ensuring customer standards are being met » Setting standards for quality, health, and safety » Ensuring manufacturing and production processes meet international and national requirements » Developing ways to increase efficiency and reduce waste » Monitoring performance by gathering relevant data and producing reports

Product Manager Food product managers work with the people who make a product, those who use a product, and those who manage a business, to ensure that said product is meeting the requirements of both the consumer and the law. Product managers need knowledge of business, marketing, data analysis, and technology in addition to having excellent communication and organisational skills, in order to ensure their job is completed to the highest standards possible. Ensuring their product is being made efficiently and that the people manufacturing it have access to the latest technologies and techniques is a key aspect of this role. Food product managers also need to listen to their audience, gathering feedback and satisfaction data to make critical decisions about the future of their latest product.

EMPLOYERS & CAREERS

Typical responsibilities include: » Taking overall responsibility for the success or failure of your product » Contributing towards product strategy and vision » Collecting consumer feedback and using this to further develop a product » Creating timelines and roadmaps for product development » Implementing or supporting marketing campaigns » Researching competitors and similar products for a competitive advantage

Production Operations Manager As a food production operations manager, you’ll be the one to make sure food and beverage products are produced safely, cost-effectively, and punctually. You are also the person to guarantee each product meets the required quality and safety standards to ensure they are fit for sale. The scope of this role will depend on your chosen sector within the food and beverage industry, as different types of product manufacture can vastly increase the complexity of the role. In most cases, however, you will be responsible for both human and material resources during the production of food and beverage items. Typical responsibilities include: » Planning and drawing-up production schedules » Deciding and ordering the resources required for production » Setting quality standards » Ensuring cost-effective production and agreeing on budgets with clients and managers » Ensuring strict health and safety guidelines are being followed at all times » Ensuring food and beverage products are completed on time, on budget, and that they adhere to the highest standards

Sensory Technician Sensory technicians, also known as sensory technologists and sensory scientists, are the ones to spearhead product development for food and beverage companies. Not only will you be conducting research and rigorous testing to gauge what your target customers are drawn to in the market of today, but this data will also be used to inform the development of new products and the improvement of current products to make them healthier whilst maintaining flavour for example. Sensory technicians are an invaluable part of a food and beverage production team, conducting research and ensuring high-quality results are achieved from the data collected. Typical responsibilities include: » The preparation of ingredients, packaging, equipment, and products for routine supervised sensory tests » Serving taste panels and ensuring all testing is carried out error-free » Compliance with appropriate legislation, SOPs, methods, and established policies and procedures » Ensuring all safety guidelines are being followed strictly

Food Marketer Although the goal of food marketing to promote sales remains the same throughout the industry, the means of how this is achieved can be vastly different across companies. This role involves everything from building relationships with customers and raising brand awareness and scope, to the development of new products and their promotion via advertising, and even paying for premium shelf space in supermarkets. Food marketers have the opportunity to develop and execute marketing campaigns for a wide range of food brands and products, and the job involves analysing target markets and

conducting consumer research to target the correct audience with relevant messaging. Typical responsibilities include: » The development and implementation of marketing and branding strategies to increase the sale of food products or increase brand awareness » Conducting consumer research to ensure messaging is as accurate as possible » The creation of marketing materials such as promotional emails, social media posts, adverts for broadcast and print, and more » Assisting in the creation of pricing strategies to increase company profit

Supply Chain Manager Supply chain managers oversee and manage every single stage of the production flow. From purchasing raw materials for use in production to the delivery of the finalised product, supply chain management requires people to source the right products in the right timeframe and at the right costs. You will ensure the right amount of product is being made just when they’re needed, and you’ll even coordinate how the product is stored after production. This includes organising the movement of goods from warehouses to your customers, whilst also forecasting trends and managing inventories for periods of high sales. Typical responsibilities include: » Working with procurement managers and buyers to obtain the right products » Negotiating contracts with suppliers and buyers » Controlling the manufacturing and delivery processes » Planning and implementing logistical strategies to ensure targets are achieved » Overseeing how your products are stored, handled, and distributed

Development Chef A development chef will specialise in the development and innovation of the latest food products. From testing different recipes for current products which maintain flavour, appearance, and texture after processing, to developing new products with brand-new ingredients, development chefs have an extremely varied job role. Development chefs work closely with other members of the product development team, collaborating on research into new products and their target audiences to ensure their latest creations are hits. Typical responsibilities include: » Formulating new recipes and improving upon existing ones » Transforming concepts into viable products » Liaising with team members across departments » Communicating with suppliers to ensure your company is aware of the latest ingredients » Identifying market niches for brand new products

What to expect when applying for food science jobs in the UK

Food science is a hugely varied field within the food and beverage industry. Those in food science careers can expect to spend their time developing a thorough understanding of the physical, biological, and chemical aspects of food, including its production, processing, preservation, and safety.

This guide explains the different types of food science jobs available in the UK and their responsibilities.

Developments within chemistry, microbiology, and engineering fields are subsequently used to solve problems related to food production and consumption, and to innovate new and existing foods.

The interdisciplinary nature of food science allows for varied roles, with professionals in this field working on product development, quality assurance, food safety, innovation, and more.

This means contributing to the development of new products and techniques, enhancing flavours, increasing longevity and shelf-life, making food more sustainable to produce, and more nutritious.

Jobs you can expect in food science

From researching new ingredients and conducting sensory evaluations to ensuring regulatory compliance and optimising processing techniques, careers within food science offer the chance to work across a blend of scientific and practical roles.

Food Technologist Working as a food technologist requires developing new and improved food and beverage products. It can involve innovating recipes for products already on the market to make them more flavourful, nutritious, or sustainable. Food technologists also produce brand new products – ensuring their safety, quality, and compliance with regulatory requirements to guarantee they are fit for mass sale. Food technologists typically work within research and development labs, conducting testing on ingredients, analysing nutritional content, and finding new ways to optimise methods of processing products. Typical responsibilities include: » Researching and developing new food products and formulations » Conducting shelf-life studies and stability testing » Ensuring compliance with food safety regulations and guidelines » Collaborating with marketing and sales teams on product positioning » Scaling up recipes and processes for mass production

Sensory Scientist A sensory scientist’s main role is the study of human perception and preferences in relation to new developments in food and drink. They design and conduct experiments to assess the taste, texture, aroma, and appearance of new ingredients and upcoming products. The findings of these tests provide invaluable insights for product development, hinting at where ingredients can be used and how. This allows product developers to determine where improvements can be made to improve flavour and aroma.

Typical responsibilities include: » Designing and conducting sensory evaluations and consumer testing » Analysing data and interpreting results to guide product development » Collaborating with product developers to optimise sensory properties » Developing sensory quality control protocols » Training and managing sensory panels

Food Microbiologist Food microbiologists focus on the microorganisms which naturally contaminate various food and beverage products. The primary aim of a food microbiologist is to preserve food products and eliminate harmful microbes which could cause harm to human health or encourage food products to perish faster than desired. To detect the presence of harmful pathogens, a food microbiologist will examine samples taken from various food sources. These samples will be used to develop strategies and countermeasures to control the growth of microorganisms and microbes – ensuring prolonged shelf life and food safety throughout the food supply chain. Typical responsibilities include: » Conducting microbial analyses of food samples » Developing and implementing food safety plans » Investigating and resolving foodborne illness outbreaks » Monitoring and controlling food spoilage and contamination » Collaborating with quality assurance teams to maintain safety standards

EMPLOYERS & CAREERS

Quality Assurance Manager The role of a quality assurance manager is to oversee the implementation and improvement of food safety and quality control systems in various food and beverage production facilities. This includes the development and enforcement of a range of high standards which promote food safety and hygiene, in addition to ensuring all members of staff are complying with regulatory requirements and best industry practices. Typical responsibilities include: » Developing and implementing quality management systems » Monitoring and evaluating production processes for compliance » Training staff in food safety and quality procedures » Conducting audits and inspections » Investigating and resolving qualityrelated issues

Food Regulatory Affairs Specialist A food regulatory affairs specialist is responsible for ensuring all food products released to the public are guaranteed to meet the relevant legal and regulatory requirements expected of new food products. In order to prioritise the health of their customers, many food and beverage companies employ this role in order to ensure they are up to date with any changing laws and regulations. People in this job also provide guidance on how to stay compliant with regulatory requirements whilst liaising with government agencies and industry bodies to guarantee they are providing the most accurate information possible from the most relevant sources.

Typical responsibilities include: » Monitoring and interpreting food regulations and legislation » Ensuring compliance with local and international standards » Preparing and submitting documentation for product approvals and certifications » Collaborating with product developers to ensure regulatory compliance » Representing the company during regulatory inspections and audits

Food Process Engineer By applying their vast knowledge of various engineering principles to the design, development, and optimisation of food processing and manufacturing systems, the primary aim of a food process engineer is to ensure the entire food and beverage production process is as streamlined and efficient as possible whilst guaranteeing the safety of products. People working in this job will focus on a few key things: increasing production efficiency, reducing waste and by-products, improving safety in the workplace, and improving the overall quality of food and beverage products. Typical responsibilities include: » Designing and improving food processing equipment and systems » Optimising production processes for efficiency and sustainability » Troubleshooting and resolving processrelated issues » Collaborating with product developers and quality assurance teams » Implementing automation and process control technologies

Food Packaging Technologist The role of a food packaging technologist involves testing and developing new packaging materials and designs to enhance the longevity and safety of food and beverage products. New packaging designs should meet various functional, aesthetic, and sustainability requirements to ensure they are not detrimental to the environment or human health. People in this role often collaborate with product developers and manufacturers to ensure their proposed packaging solutions are appropriate for the product and to see if any improvements need to be made to their proposed designs.

Typical responsibilities include: » Evaluating and selecting packaging materials based on product requirements, cost-effectiveness, and environmental impact » Conducting tests to assess the performance, durability, and safety of packaging designs under various conditions » Collaborating with cross-functional teams, including product development, manufacturing, and marketing, to ensure packaging meets product specifications and enhances the overall consumer experience

UK careers in nutrition: a comprehensive guide

Choosing a career in nutrition can be a highly rewarding and fulfilling path for anyone with a passion for promoting health and wellbeing through diet. Professionals in a nutrition-related career often play a crucial role in helping people to make informed decisions about their diets – enabling them to understand the impact of food on their health and to make healthier choices.

Your career options in nutrition Careers in nutrition are extremely varied and can span numerous fields such as healthcare, with placements in the NHS, the food and beverage industry, academia, sports, and more. In addition to being a highly flexible profession, this career path also offers the opportunity to become highly specialised in a chosen field. For example, you may choose to work in sports nutrition to help Olympic-level athletes stay at the top of their game, or you may be interested in helping the general public stay healthy and make informed food choices by being a clinical nutritionist.

Nutrition Consultant The primary objective of a nutrition consultant is to provide expert advice on nutrition-related issues to a number of audiences. Nutrition consultants offer comprehensive plans to a range of clients, from individuals, to organisations and businesses. These plans could be focused around weight management, disease prevention, and even corporate wellness. People in this career path can work in a number of settings, such as healthcare, the food industry, or wellness centres.

Typical responsibilities include: » Assessing clients’ or organisations’ nutrition needs and objectives » Developing tailored nutrition strategies and interventions to address specific goals » Providing nutrition education and training to clients or staff » Evaluating the effectiveness of nutrition interventions and making adjustments as needed » Staying updated on the latest nutrition research and trends

Public Health Nutritionist A career as a public health nutritionist requires improving the nutritional health of various populations. This goal is achieved by designing, implementing, and evaluating nutrition policies and programmes, in addition to innovating currently existing programmes to maximise their effect. People in this role often work for governmental agencies, non-profit organisations, and international organisations, providing nutritional advice and action plans to people across the UK and around the world.

Typical responsibilities include: » Developing and implementing nutrition policies and programmes to address public health issues » Monitoring and evaluating the impact of public health nutrition initiatives » Conducting research to inform policy and programme development » Collaborating with stakeholders to promote nutrition awareness and improve food environments » Advocating for evidence-based nutrition policies and practices

Sports Nutritionist Sports nutritionists specialise in assessing the dietary needs of athletes and active individuals aiming to achieve their performance goals. Whether the aim is optimised recovery or enhanced performance and energy, a wellthought-out meal plan and diet can make all the difference between a silver and gold medal. People in this career path often work alongside entire sports teams catering for the needs of each athlete individually for the benefit of the team, as well as in fitness centres and gyms for private clients, or in clinical settings.

Typical responsibilities include: » Assessing athletes’ nutritional needs based on their training and performance goals » Developing personalised meal plans to support optimal performance and recovery » Providing nutrition education and counselling to athletes » Collaborating with coaches and other sports professionals to develop holistic training plans » Monitoring and evaluating the effectiveness of nutrition interventions

EMPLOYERS & CAREERS

Clinical Nutritionist Clinical nutritionists typically work within healthcare settings, such as hospitals, clinics, and private practices, to provide high-quality nutritional therapy, plans, and advice to clients with various needs – such as medical conditions which are affected by diet. People in this nutrition-related career will work alongside healthcare professionals in the NHS if working within publicly funded practices, or private practitioners if working within a private clinic. Together, you will develop and implement the best possible nutrition interventions as part of a comprehensive treatment plan based on your client’s needs.

Typical responsibilities include: » Assessing patients’ nutritional needs based on their medical condition and individual requirements » Developing and implementing nutrition care plans in collaboration with healthcare professionals » Monitoring patients’ progress and adjusting nutrition interventions as needed » Providing nutrition education and counselling to patients and their families » Documenting and communicating patient care information to the healthcare team

Registered Dietitian Registered dietitians are healthcare professionals with a focus on nutrition. This job requires qualifications from further education institutions to legally practice and offer the correct advice to clients. People in this role will assess, diagnose, and treat the nutritional problems of their clients, helping them to discover more nutritious food and enabling them to learn healthy eating habits to prevent or manage certain diseases.

As a registered dietitian can work with private clients or the wider public, their work can take place in various settings, including private hospitals, clinics, NHS surgeries, and more. Typical responsibilities include: » Assessing clients’ nutritional needs and developing personalised meal plans » Evaluating clients’ progress and adjusting meal plans as needed » Providing dietary counselling and education » Collaborating with healthcare professionals to develop interdisciplinary treatment plans » Conducting research and staying updated on the latest nutrition science

P O D C A S T EP I S O D E

CAREER CONVERSATIONS

‘How I became Head of Sustainability at Nestlé’

What’s it like to be Head of Sustainability at a huge company like Nestlé UK and Ireland? We’ve been speaking to the woman who holds that role, Dr Emma Keller. Emma started out doing a biology degree at Imperial College London but, by her own admission, “was useless in a laboratory”. She says that’s when she realised she was “much more interested in the bigger picture, the systems-change piece”. After doing a Masters in Environmental Technology, she went on to get a PhD in Environmental Strategy and Sustainable Systems at the University of Surrey.

So, is studying an environmental subject the key to landing a job like Head of Sustainability at a multinational conglomerate such as Nestlé? Not so, says Emma: “We need a whole wealth of different talents and skills. There are lots of ways to get into this space.” Listen to the full episode to find out how Emma rose to the top of her profession – including successful stints at Unilever and the WWF – what she loves most about her role, and how she once got to work alongside Sir David Attenborough. We also reveal where you can go to learn and what you can expect to earn if you would like to follow in Dr Emma Keller’s footsteps.

LISTEN NOW 30

Academic routes into the food and drink industry: research-based Masters, PhDs and apprenticeships Sustainable food and drink PhDs in the UK and where they could take your career Your guide to food innovation courses in the UK Your guide to food education courses for food safety, food security and more Your guide to food marketing courses in the UK Career conversations: Inside the world of food science

Academic routes into the food and drink industry: research-based Masters, PhDs and apprenticeships FI O N A H O L L A N D

The food and drinks sector has an array of graduate schemes for students in several exciting areas such as product development, marketing, sales, and the supply chain to name a few. However these types of programmes may not be suited to everyone. If you didn’t go to university or you are looking for further study that still allows you to experience the world of work, a research-based Master’s, PhD or apprenticeship might be a better option. The food industry would be nowhere without its researchers. Whether it’s helping companies test out new products, or figure out better ways to reduce the environmental impact of the supply chain – they’re essential to the sector. One of the best ways to enter the academic field in the industry is through a postgraduate qualifica-

tion. At the Inspiring Careers in Food event held in London last November, Dr Natalia Falagán, Lecturer in Food Science and Technology at Cranfield University discussed the Master’s, PhDs and academic apprenticeships available there and how they enable students to secure an academic job upon graduation. Both the Master’s and PhD degrees at Cranfield require students to complete a thesis at the end of the course. This is typically sponsored by an industry partner, giving students the opportunity to already make a start in their career while still studying. “Most students end up being recruited by those companies they’ve been working with in their thesis,” says Falagán. For the Master’s course some past industry partners have included Deloitte, Kellogg’s, and Carlsberg.

Students completing a PhD are also paired with industry at Cranfield. “Students work with businesses through a longer project which can last between three and four years,” Falagán says. The companies PhD students have worked with recently include the sandwich and pie-makers Samworth Brothers, and AMC Fresh, a company that uses traditional breeding techniques and advance biotechnology to create improved varieties of fruit. Master’s students at Cranfield will take eight modules covering different topics. After completing the necessary assignments there will then be a week where students will be able to work in the lab, get to know different industry fields, and visit companies to figure out what they want to focus on in their thesis. Between February and the summer months students then follow a more independent style of learning, where they will choose either to do research in a lab or take an internship at a food and drink company, if it relates to their thesis topic. A PhD student’s project with the industry partner is a bit like a normal job to an extent, explains Falagán. “You will have a series of objectives that you aim to achieve during your years at the company, but you will also want to contribute knowledge to the research surrounding the topic you are researching.” As PhDs involve a lot of independent learning, they do differ to the structural nature of a 9 to 5 job as they allow you to follow your own working hours and pick your own holidays. “There’s a lot of flexibility. You’re essentially your own boss”, says Falagán. Alongside Master’s and PhD programmes, Cranfield also runs ‘Masterships’ – postgraduate courses that are equivalent to the UK Government’s Level 7 Master’s Degree Apprenticeship. This programme enables students to work in important roles that are present in a range of industries, including food and drink. “When you think about research, you may think about a person in a lab, but actually at Cranfield we have a very applied approach, and we work a lot with the industry,” says Falagán. Some Masterships currently offered at Cranfield are: » Bioinformatics Apprenticeship Standard: ideal for life sciences graduates who have an interest in IT and data and are intrigued by a career in bioinformatics.

» Digital Technology Solutions Specialist Standard: this training course is good for students who want to learn more about designing digital technologies and solutions such as artificial intelligence, AR/VR, data analytics and data management. » Materials Process Engineer Standard: this programme will equip students with the skills they need to work in industries where thermal processing is used, such as F&B, where the technology is often used to sterilise food and make it safe to eat or to give it a longer shelf-life. » Sustainability Business Specialist Apprenticeship Standard: for students interested in developing their understanding of ‘organisational sustainability’ and learning how to guide businesses on improving their sustainability strategies. » Systems Thinking Practitioner Apprenticeship Standard: this course gives apprentices the consultancy skills they need to provide solutions to serious challenges which can sometimes impact several parties at once (e.g. decision-makers and stakeholders). Possible tasks relating to F&B could include helping to cut down the number of single-use plastics in the bottled drinks industry or figuring out how to implement sustainable measures into food production and the supply chain. An academic career is anything but boring, stresses Falagán. Her working day involves studying a wide range of exciting and topical issues in the world of food and drink, and what she focuses on changes continuously. One day she could be researching what fruits and vegetables are the most wasted in the supply chain, or carry out applied research on suitable alternatives to plastic and strategies for storage which have low carbon emissions. Another day could feature working with universities in Africa and India, teaching and training sustainable food cooling initiatives to local farmers and cooperatives to help them improve their supply chain system. Other tasks could also include developing solutions for supermarkets and food producers, by helping to create seaweed-based packaging to replace plastic or figuring out ways to extend the shelf life of fresh produce. Working in academia is incredibly varied, she says, and involves “lots of applications, lots of travelling, and lots of opportunities for innovation. Life in academia is not just us looking at a computer or being a ‘lab rat’!”

COURSES & PHDs

Sustainable food and drink PhDs in the UK and where they could take your career FI O N A H O L L A N D

If you’re looking to follow a sustainable career path in the food and drinks industry but aren’t sure if a conventional job in the sector is the right fit, it might be worth considering sustainable food and drink PhDs. Taking on this degree is no easy feat. It’s the highest academic qualification you can receive and involves several years of independent and original research on a particular topic. But if you thrive as a scholar, it could prove to be the ideal opportunity to become a specialist in a particular area of the field of sustainable food and drink.

Sustainable food and drink PhDs The UK is home to a wide range of PhDs tackling themes around sustainable, circular food systems. Whether your background is in nutrition, biology, engineering, or agriculture, there are plenty of research opportunities available which allow you to tackle some of the most urgent sustainability challenges affecting the food industry. Some examples of these PhDs include the following: • UK Food Systems Centre for Doctoral Training (UKFS-CDT) is managed by a consortium led by the National Research Institute of the University of Greenwich, together with UCL, Royal Veterinary College, IBERS at Aberystwyth University, Centre for Food Policy at City University, University of Sussex, Brunel University London, and the agricultural research institutes NIAB EMR and Rothamsted Research. From 2021 to 2027, the UKFS-CDT is offering studentships to 60 interdisciplinary doctoral researchers who are looking to find innovative ways to build a healthy and sustainable food system through their projects.

• The University of East Anglia (UEA) EDESIA: Plants, Food and Health PhD is a cross-disciplinary four-year programme funded by health research charity The Wellcome Trust. The course aims to build high-impact research that enables greater adoption of plant-rich diets worldwide. Students will have access to a wealth of expertise at the Norwich Research Park (which is used by researchers from UEA, the John Innes Centre, the Quadram Institute and Earlham Institute.) As it is a rotation-based PhD, students can delve into research on a range of areas, from metabolic plant engineering and genome editing of crops, to analysing the impact of high plant food diets on public health through human intervention studies. • The Agriculture and Food Security PhD at University of Edinburgh looks at how food systems might tackle issues such as world population growth, food and environmental security, rapid urbanisation, and human nutrition and health. As it is an interdisciplinary degree, students have the chance to work with other schools across the university, as well as other partners based in and outside of Scotland. • City, University of London offers a PhD/MPhil degree at its Centre for Food Policy, which assesses how policymaking impacts the food we eat and have access to and how this can in turn affect health, social justice, the economy, and the environment. The degree is affiliated with the university’s Food Research Collaboration (FRC) initiative – a collective of academics, non-profits, and food businesses who work together to produce research to help the UK build a more sustainable food environment. It’s important to note students are first registered for a Master of Philosophy degree. A transfer to a PhD is granted upon completion of a review which comes at the end of the first year, when students submit and present a report on their research proposal to an academic panel and at an annual research conference. • Cranfield University hosts PhD projects in the Environment and Agrifood research theme, which are updated on a rolling basis. One research opportunity currently on offer proposes to assess how surfactants could be used in different soil types and environments (such as drylands) to improve water efficiency of crops and allow farmers to produce higher yields and good quality crops. The university also offers PhD students the chance to work with one of its industry partners during their studies, with companies from previous years including sandwich makers Samworth Brothers and producer of improved fruit varieties, AMC Fresh. • University of Leeds offers PhD candidates the chance to delve into multiple themes that address sustainable food challenges. One of these includes the Businesses and Organisations for Sustainable Societies (BOSS) research area, where students engage in transdisciplinary study to assess how businesses and organi-

COURSES & PHDs

sations can better adopt sustainable practices. The Environment and Development Research Group at the university’s Sustainability Research Institute also offers the opportunity to learn more about the environmental challenges the world faces and how to tackle them. While the research area is transdisciplinary – tackling issues such as biodiversity, environmental degradation, plus governance and policy around natural resources – one key theme students are also encouraged to consider is ‘Sustainable and Resilient Agriculture and Food Systems’. Within this research group, students can engage in cross-institutional partnerships with other research centres at the university such as the Institute for Climate and Atmospheric Studies, or the Priestly International Centre for Climate. • Research at the University of Reading’s School of Agriculture, Policy and Development strives to tackle some of the key sustainability challenges impacting global food and agriculture, making it another exciting space to study your PhD. The school offers programmes in Agricultural, Environmental and Food Economics; Animal, Dairy and Food Chain Sciences; Consumer Behaviour and Food Marketing; Crop Sciences; Ecology and Agri-Environmental Research, and International and Rural Development. The research staff work regularly with several interdisciplinary research centres, including the Institute for Food, Nutrition and Health, Farm Management Unit, Agriculture and Food Investigation Team, the Centre for Agri-Environmental Research, the Walker Institute, which is dedicated to climate research, and Agrimetrics, which runs a Data Marketplace for the UK’s agri-food sector. • Harper Adam’s University also offers a selection of PhD projects focussed on agriculture and the rural sector which are typically updated throughout the year, and some are fully funded by the university. While at the time of publication relevant studentships have already closed with the academic year about to start, new projects will be added to the website in the coming months. Previous PhDs on offer have included a collaborative research project led by the university’s School of Sustainable Food and Farming and food retail giant Morrisons. The studentship allows students to work at a Morrisons supplier farm, helping them develop a tool for measuring biodiversity on site to help farms monitor how their Net Zero farming practices could impact biological diversity. Harper Adams also offers the opportunity to apply for a self-funded research degree, which could be a good option if you are already working and think your employer could see value in funding your project. • Harper Adams is also involved in the Midlands Integrative Biosciences Training Partnership (MIBTP), funded by UKRI Biotechnology and Biological Sciences Research Council, which also involves the University of Warwick, University of Leicester, Aston University, and University of Birmingham. One of the key themes

COURSES & PHDs

the MIBTP allows students to focus their research on is Sustainable Agriculture and Food, with sub-themes including animal health and welfare, microbial food safety, and plant and crop science. • Global food and drink science and research company Campden BRI’s The Food Consortium Collaborative Training Partnership offers a variety of PhD studentships focussed on resilience in agriculture, resource utilisation, and boosting food quality. Some of the PhD project opportunities currently being advertised with a sustainable focus at the time of publication include investigating the development of sustainable chocolate emulsifiers. Based most of the time at the University of Birmingham’s School of Chemical Engineering, the project also involves working with the Lipid Group at the University of Nottingham’s School of Biosciences and spending some time at Nestlé’s Product Technology Centre for Confectionery in York. Another project available looks at developing a fat alternative for baked goods to create healthier, more sustainable pastry products. The project involves working collaboratively with University of Nottingham’s Division of Food, Nutrition and Dietetics and School of Biosciences, and the food manufacturing company Samworth Brothers. • University of Lincoln also offers a PhD degree in Agricultural Science and Technology. Studying this degree, students can benefit from being based at the Lincoln Institute for Agri-food Technology (LIAT) – one of the country’s leading research spaces dedicated to agriculture and developments in agri-food tech. Here they will be able to develop their own research and collaborate with other academics and industry figures during their studies. Some of the possible research areas on this course could include crop phenotyping (a way of measuring plant traits and how they respond to their environment), integrating AI practices within food production, managing natural resources, sustainable agroforestry, governance, precision agriculture, and agri-robotics, to name a few. • University of Nottingham’s Biosciences PhD allows students to study across a range of areas depending on their research interests. Your research could delve into sustainable agriculture, nutrition and health, soil and environment, animal and livestock, plant and crop, microbiology, advanced technologies, and food and drink. Researchers will be able to make use of state-of-the-art laboratories at university’s Sutton Bonington Campus throughout their studies. The Biosciences department also offers funded scholarships with industry partners which are updated at different points throughout the year. Please note the above is by no means an exhaustive list of PhDs available in the UK. It is worth doing plenty of research to ensure you apply to the right course for you.

COURSES & PHDs

Applying for a PhD You will need an undergraduate degree and almost certainly a Master’s qualification to apply to a PhD programme. However, this depends on the institution and the PhD you apply for. The EDESIA course at UEA for instance is open to anyone who has obtained a 2:1 or equivalent Honours undergraduate degree in a science-based subject, so long as it relates to some of the key themes within the programme, such as plant science or plant-based nutrition. It is worth checking with the specific university department on their PhD prerequisites before making an application. Having a strong research proposal is also key if you’re applying to carry out your own research as opposed to working on an advertised PhD project. This is a summary of the topic you want to cover during your PhD and why you think it’s important and original. You should include some form of literature review to prove you know what is already being said about the subject, mention some research questions that you expect will guide your research, what you predict the outcomes might be, and explain how you plan to carry it out (e.g. you might want to do some field work or lab work).

How to fund a PhD You can apply for PhD studentships to fund your research in the UK. These are typically partially or fully funded by grants from organisations like UK Research and Innovation (UKRI), but some universities also offer their own scholarships. Some professional bodies such as the Institution of Engineering and Technology (IET) or the British Dietetic Association can also offer grants towards independent research if it could have a positive impact on their fields. When it comes to advertised PhD projects not all of them are funded, so it ’s worth enquiring with the project supervisor whether a funding application can be made.

Where a PhD could take you in your sustainable food career If you love academia, opting for postdoctoral research could be the perfect next step after a PhD. Many universities offer postdoctoral fellowships to early career researchers across the UK. These are not another type of degree, but a temporary position of employment at a university, designed to help people kickstart their academic career. You can usually apply to these positions once you have obtained your PhD or if you are nearing the end of the degree. With regards to how long you can wait between getting your PhD and applying, it varies between institutions, but typically you shouldn’t wait longer than five years. Again, depending on where you end up working, the postdoctoral could last anything from one to six years, though at universities it is likely the time will be less. For example, a postdoctoral Research Assistant post advertised earlier this year by the SALIENT (food System TriALs for Impact on Environment, Nutrition and HealTh) consortium lasts for a maximum of two years. You could also become a Food Lecturer or a professor focussing on sustainability in a particular area of the industry such as nutrition, food science, food engineering, or culinary arts. The salary can range from an average of £33,000 to £49,000, depending on the university you work at and your experience. Salaries can go beyond £100,000 for head of department and some professor roles for instance. To follow this career path, you will have to first apply for a lectureship position, which typically involves a mixture of teaching, research, as well as more admin-related duties such as running induction days or assessing prospective students’ applications to the university. Several universities in the UK also offer postdoctoral Research Fellow or Research Assistant positions which focus on sustainable food systems, so it’s worth keeping an eye on job boards to see what’s available. Taking on a PhD doesn’t mean you have to stay in the academic world once you finish. If your thesis or research project involved improving the sustainability of a particular ingredient or product for example, your achievements could land you a Research Scientist role in the R&D department of a major food company as more businesses look to reduce their environmental impact. Alternatively, if your PhD involved food policy, the academic knowledge you’ve developed could be used to support policy-making decisions where expert understanding is essential. If your employer has funded your research, your project will likely support your professional development and help you further advance your career.

COURSES & PHDs

Case study – Andrea Zick, Doctoral Researcher at the UK Food Systems Centre for Doctoral Training Andrea Zick is completing her PhD with the UK Food Systems Centre for Doctoral Training. She studies part-time while also working at the OXO Tower Restaurant, Bar and Brasserie in London, where she has been for six years supporting its relationship with the Sustainable Restaurant Association. Her PhD research looks at what integrating sustainability into the foodservice sector means for chefs. “I am curious to understand how chefs perceive the debates around food waste and greenhouse gas emissions embedded in food, where they see opportunities and barriers and more importantly allow them to take an active role in creating solutions,” she explains. “There are quite a few organisations and campaigns which target chefs as change makers and I would agree that chefs are in a good position to influence what food is going on menus and maybe also what people choose to eat, so bringing their views and needs into this conversation seems of value to me.” Zick sees a huge benefit in working on the PhD part-time alongside her job at OXO. “Much of what I learn is fed into that part-time work.” The course also offers her the chance to learn from other industry professionals from different sectors, she says. “I am working on a participatory project as part of my PhD, this also means I interact with people in the industry regularly and I believe that every interaction and dialogue can bring about new ideas.” You may not know where a food and drink PhD may take you in your career, but it should provide you with an opportunity to make a positive difference through research. Zick for instance says she can’t predict how her studies may influence her future career for the moment, but she does admit the degree is helping her build discussions around how best to improve sustainable practices in hospitality spaces. “I very much ask myself: how can I have the greatest positive impact on the people in the hospitality industry?” she says. “If anything, the PhD [allows me to connect with] new [colleagues] and reconnect with old colleagues in a dialogue of what the future of hospitality should look like through a sustainability lens.” To anyone interested in taking on a PhD, Zick says: “[It’s] a serious commitment. It comes with the luxury to be curious, explore, learn, fail, and grow as a person.” Such dedication to your work however could give you the opportunity to contribute new research that could have a positive impact on the future of the food industry, and if you’re fascinated by a particular area, the programme could be perfect for you. Zick concludes: “It is a very intense personal development programme which, if successful, adds to research and helps us to understand the world better. Given that, I would recommend it to someone who wants that challenge and enjoys being geeky or obsessed with a particular topic and has the tenacity to work on this subject self-directed.”

COURSES & PHDs

Your guide to food innovation courses in the UK Food innovation encompasses the development and commoditization of new food products, processes, and services. The food and beverage industry is a rapidly changing environment, and food innovation is happening every day – evolving the ways healthy and nutritious foods are made. Food innovation also makes higher levels of nutrition more accessible to wider populations whilst making them enticing, exciting, unique, and sustainable. Food innovation courses often delve into topics such as: » The design and creation of innovative food and packaging » The ways new and exciting foods are marketed to mass audiences » Learning how new products can be made safe, affordable, and sustainable » Discovering innovative ways businesses can thrive in the industry

What can you expect from food innovation courses? Food innovation courses are aimed at students looking to build careers in the ever-evolving food industry, more specifically within product development. These courses are designed to build knowledge and understanding of the innovative product development process. This includes how new and exciting ingredients are developed and launched from conceptual stages, all the way to launch. The following courses also involve a wide range of assessment methods to determine your final grade. These include written reports, presentations, team-based projects, exams, and dissertations.

Food Innovation and Nutrition BSc (Hons)

Consumer Management and Food Innovation BSc (Hons)

This food innovation course is ideal for a student interested in science, food nutrition, and human health.

Designed to develop knowledge on the pivotal role the consumer plays within design, development, management, and marketing processes, this food innovation course addresses crucial aspects involved in helping customers make informed choices.

The course has been designed to equip graduates with the essential skills and knowledge required to enter the food industry at a trainee manager level. This course offers the skills needed for the development of innovative, nutritious foods which meet the demands of the consumer. In addition to core studies, most courses will offer the opportunity to obtain a year-long work placement to enhance the student’s learning about the job and the industry in a professional setting. These placements are designed to open doors to higher quality manager and trainee manager positions, and even jobs within the product development and quality management sectors of the food industry. Core modules include: » Food chemistry and nutrition » Food manufacture, safety and quality » Food microbiology » Food packaging technology » Data management and analysis » Sensory perception » Applied food science » Food and health » Food packaging design » Food preservation » Food product design » Human physiology » Business improvement » Contemporary global issues in food and nutrition » Environmental and quality management » Food innovation

Understanding your target audiences and the role they play is essential when your aim is meeting customer demands. This is the focus of this food innovation course, and you will enhance your knowledge of the consumer and the designer relationship. Core modules include: » Food studies and nutrition » Food sensory science » Media, creativity, and experience » Management in action » Consumer law » Product development » Food tourism, festivals, and events » People management » Health and consumer lifestyle » Accounting studies » Business research » Contemporary marketing practice » Food innovation » Food and drinks media » Applied sensory science and quality control » Managing talent and productivity » Management accounting » Contemporary marketing management » Contemporary consumer issues

COURSES & PHDs

Food Innovation MSc Prepare for a career in product development science whilst attaining an expert understanding of food and nutrition. Aimed at graduates looking to build their careers within the food industry’s product development sector, this course provides the knowledge required to contribute to healthy living lifestyles by designing new healthy and sustainable products. Students will also develop their knowledge and understanding of how ingredients are developed and launched whilst learning how to enhance sustainability and creativity within food chains. Many food innovation MSc courses include learning from the personal experience and expertise of staff working within key areas – including human nutrition, public health, food chemistry, food microbiology, product development, safety, legislation, sustainability, and more. Core modules include: » Food product and process development » Marketing, innovation and management

Food Quality and Innovation MSc This is a Master’s course which focusses students’ learning on the entire process of food product development. This includes the conceptual stages where ideas for new products are brought to the table, the launch of brand new products, and the scrutinising processes in between. The need around the world for quality food has never been more prevalent in society, and the pressure is mounting on food industry experts to ensure the latest products are safe, sustainable, and made to a higher

standard than ever. Therefore, the demand for experts qualified in this field has exploded, which means career opportunities are vast. This food innovation course has a focus on consumer-led product development, helping students to develop the specialist understanding required to ensure the latest food product developments guarantee the quality and safety of food. They will also gain a broad understanding of legislation and how this impacts the industry. Core modules include: » Microbiological and chemical food safety » Food processing » Nutrient & food biochemical structure and function » Food analysis » Food product development » Sensory science » Food quality assurance and control

Culinary Innovation Management MSc The Culinary Innovation Management MSc course is designed to help students develop their skills for leading positions in the culinary and hospitality industries. During their time on this course, students will discover a number of different and crucial roles within the culinary industry, all while developing skills in management, entrepreneurship, innovation, and further food business skills. The global culinary industry is continuously changing, and this means that there is an increased need for businesses to develop innovative solutions which respond to the ever-shifting climate of consumer trends, customer satisfaction, and brand loyalty. To solve this problem, this food innovation course focusses on innovation within the

culinary arts and management field to prepare future employees to shape the future of the food industry.

Food Design and Innovation MSc / PgDip / PgCert

Core modules include: » Culinary design and development » Customer experience management » Entrepreneurship and innovation » Food service operations management » Sustainability in the food and beverage industry » The food and beverage business environment

If you have a passion for the food and drinks industry and have innovative ideas you want to turn into reality, this food innovation course may be for you.

Food Science and Innovation MSc / PgDip

You will also gain first-hand data and experience into how the modern consumer shops, investigating what this means for your potential business and products to add unrivalled value to your business by enhancing innovation and management capabilities.

From assessing how contamination within food occurs to discovering how alterations to taste and texture of typically undesirable food are made, students on this course will learn about the very latest technological developments in the food safety and sustainability industries. Explore 21st century food manufacturing processes and develop a deep understanding of how the biochemical properties of diverse food components influence not only the taste and texture of foods, but how much of an impact they have on nutrition, health, and the planet.

From gaining a crucial understanding of the behaviours and decisions consumers make to designing the latest innovative solutions to their decisions, students will have the opportunity to access the very latest equipment and data to bring their ideas to life.

Core modules include: » Food choice, culture and environment » Food policy and sustainable food systems » Sensory and consumer evaluation » Data-driven design decisions » Food and drink innovation » Food design and digital communications

This food innovation course also explores sensory evaluation, food law and how global trends influence the sustainability and wider impact of the food chain. Core modules include: » Fundamental nutrition » Molecular nutrition and biochemistry » Food composition and analysis » Food microbiology » Food processing » Food safety and quality management » Innovation in NPD » Future food sustainability

Your guide to food education courses for food safety, food security and more Food education is all about promoting health, nutrition, food safety, and sustainability while influencing how government legislation in the UK and around the world promotes these factors. Underpinning all these are the basics of healthy eating and safe food practices, and it is these critical factors that food education courses build graduates’ knowledge of, preparing them for careers in nutrition, food safety, and management roles. During their time on a food education course, students will often delve into a number of critical topics like: » Food safety » Healthy eating » Sustainable food

» Food management systems » Nutrition

What can you expect from food education courses? The following food education courses are all about teaching food safety practices whilst deepening learners’ knowledge of current food legislation, public health practices, and food safety management systems in the UK and around the world. The following courses also involve a wide range of assessment methods to determine your final grade. These include written reports, presentations, team-based projects, exams, and dissertations.

Food Safety, Hygiene, and Management MSc This Masters food education course offers advanced training and understanding of the principles behind food safety and food control. It is ideal for developing knowledge if you are looking for a career with worldwide application in the food industry. Students in this course will need to critically analyse the relationship between food and public health, examining a number of factors which influence food safety from a scientific, technical, managerial, political, and legislative standpoint. Access to safe and nutritious food is a universal concern, however, current industrial methods of producing our food increase the potential for cross-contamination, with allergens and other materials resulting in large and serious incidents. The control of these potential contaminants requires an approach which is not only multidisciplinary but cooperative between a number of governing bodies and authorities within the industry. This course will empower graduates with the information they need to navigate these discussions. Core modules include: » Food and microbes » Food control » Food processing and manufacture » Food safety management systems

Food Safety, Inspection and Control BSc (Hons)

Food Security in Public Health MSc

Designed for people with a real passion for food, food safety, inspection, and global innovations in the food industry, this food education course is ideal for those who want to make a difference in the quality of food we eat.

This masters food education course has been crafted to provide graduates with the knowledge and skills they need to apply their understanding of food security and its role to public health to a career in this area.

This course gives students a comprehensive understanding of a diverse range of current food issues, both within the UK and internationally.

While public health and food security encompass a number of different areas of expertise, this course takes a multidisciplinary approach so that graduates are sufficiently prepared to confidently tackle these challenges head-on in the real world.

It is designed to match the current requirements from the regulatory agencies which rule over the industry and includes critical skills around food safety risk assessments, food hygiene and safety advice, and the inspection of food and food premises. Graduates will also gain a full understanding of the current legislation surrounding food, and how to apply this knowledge to the real world. Core modules include: » Physiology and biochemistry for nutrition » Public health » Chemistry of foods » Food law and policy » Food preparation and production » Food microbiology » Methods in food production » Food inspection and food standards » Hygiene management systems » Epidemiology and foodborne disease » Food chain security and sustainability » Food control and food fraud

This includes how to overcome current challenges within this field, public health policy and current practices, and the effectiveness of contemporary health information available to the public. Students will also gain a deep understanding of current-day food systems and the legal and ethical considerations of food standards. Core modules include: » Epidemiology in public health » Food and nutrition insecurity » Food quality assurance » Food safety » Food systems management » Principles, policies and issues in public health

Your guide to food marketing courses in the UK

Food marketing can involve a variety of tasks. From building relationships with current and potential customers and building brand awareness to developing new products and promoting them through advertising, food marketing is all about making products appear enticing to consumers. Food marketing even encompasses things such as where products are placed on the shelves in supermarkets, with brands paying for premier shelf spots to promote sales. In the UK, you can expect to see a majority of food marketing efforts focussing on the promotion of unhealthy products like sweets, snacks, and soft drinks, so whether you love it or hate it, food marketing has a considerable influence over the food people eat, and it ultimately has an effect on people’s health.

What can you expect from food marketing courses? In environments where the temptation for unhealthy products is around every corner, it is important to know that willpower and an understanding of healthy eating can often hold little sway over the power of food marketing. Food marketing courses are designed to help graduates understand the power influential food marketing has over the diets and health of populations around the world. Learning will delve into human psychology to determine how responsible individuals really are for making food choices. The following food marketing courses involve a wide range of assessment methods to determine your final grade. These include written reports, presentations, team-based projects, exams, and dissertations.

Nutrition with Food Marketing BSc (Hons) This food marketing course enables students to explore how diet and health are intrinsically linked alongside the effects food marketing has on the health of various populations. Learners will develop their critical thinking and analytical skills to fully understand the role food marketing has in health, nutrition, obesity, illness, and a number of further factors whilst also obtaining knowledge of the underlying sciences of nutrition and food marketing. From marketing strategies and consumer behaviours to nutrition and wellbeing, graduates of this course will be able to develop an in-depth understanding of food systems around the world to become conscientious and socially aware professionals within the food marketing industry.

Core modules include: » Marketing and consumer behaviour » Business economics » Human physiology and practical skills » Nutrition » Bioenergetics » Marketing digital strategy » New food product development » Marketing and public policy » Macro and micronutrients » Food science and technology » Nutrition through the lifecycle » Measurement and assessment of dietary intake and nutritional status » Data & marketing analytics » Communication and behaviour change » Personalised nutrition » Nutritional epidemiology and public health

Food Business and Marketing BSc (Hons) This food marketing course equips graduates with the essential skills and knowledge they need to succeed in the dynamic and innovative food industry. This includes current challenges affecting the global food business industry, issues of sustainability, and a core understanding of digital marketing. Additionally, students will have the chance to obtain entrepreneurial skills and insight, critical for those looking to begin their own food business. With extensive training in business, management, and food marketing, students in this food marketing course will have the opportunity to apply their skills and knowledge to real-life food case studies; enabling them to

contribute to the creation or launch of new food products via social media campaigns or marketing plans. Core modules include: » Fundamentals of business and marketing » The economic environment » Global sustainability: challenges and prospects » Applied marketing and management » Branding theory and practice » Food choice and regulation » Consumer attitudes and behaviour » Digital marketing » Marketing strategy » Supply chain management » Regulation of the food industry

COURSES & PHDs

Food Consumer Marketing and Product Development MSc Enabling graduates to qualify for highly competitive roles within the food sector, specifically within product development and marketing, this food marketing course enables students to gain a broad understanding of the essentials behind food development and marketing theories. From understanding the principles of development, preservation, and management of food to gaining quality control and product management skills, students

will have the chance to develop managerial skills and behaviour change theories relevant to food marketing. Core modules include: » Business and management strategy » Developing food concepts and products » Food chain » Food marketing » Food processing safety and quality management

Food Economics and Marketing MSc This food marketing course equips graduates with the critical knowledge of economics, policy marketing, and research methods they need for successful careers within supply chain management, NGOs, and international food marketing companies. With a focus on economy and marketing, specifically, how these forces have the power to influence the decisions of producers, processors, retailers, consumers and more, this food marketing course enables

students to gain a broad understanding of consumer behaviour around food choices, and how marketing has an influence on retail and manufacturing. Core modules include: » Advanced marketing » Consumer behaviour and food marketing » Advertising and branding » Food policy » Nudge and behaviour change » Statistics and econometrics

P O D C A S T EP I S O D E

CAREER CONVERSATIONS

Inside the world of food science

Continuing our conversations about careers, this episode’s focus is on food science. What does it take to be a food scientist? Must you be a geek in a lab coat or have a Frankenstein-like interest in food? Stefan Gates lifts the lid on food science – what is it and what does it involve? What are the different roles in the profession, and what are the range of skills, and interests you need to excel?

He is joined by Jo Tivers, Head of Food and Quality at KFC, voted most likely to design ready meals for out of space when she left school, and Carole Bingley, Senior Associate Principal Scientist for Product and Ingredient Innovation at Reading Scientific Services. Sharing their passion for all things food and science related, our guests discuss the opportunities within the industry, their own unique careers paths, and the secret behind developing a product that tastes truly amazing.

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Green Jobs: what does a Food Policy Coordinator do?

If you have a passion for sustainability and desire to positively impact the environment, a food policy coordinator may be the role for you. A Food Policy Coordinator is typically responsible for developing policies and initiatives based on research which can help to tackle carbon emissions within the industry.

Green Jobs: what does a Bioengineer do?

In the food and drinks sector, being a bioengineer involves using your knowledge of biological science to find new and more sustainable ways of producing food for the future.

Food Jobs: what does a B2B Food and Drink Salesperson do?

Green Jobs: what does a Food Packaging Technologist do?

Packaging Technologists are responsible for the design, development, and manufacture for packaging a range of products. Their primary role is to create packaging in response to briefs.

A B2B Food and Drink Salesperson is responsible for marketing their company’s products to other manufacturers (or trade clients), helping the business find new opportunities and grow in commercial value. In the food and drink industry, this means working for a food brand that caters to supermarkets, retailers and restaurants, rather than directly to consumers.

Green Jobs: what does an Environmental Compliance Officer do?

An Environmental Compliance Officer ensures the rules are followed properly. In the food industry, environmental compliance might look like waste and water management, anti-deforestation policies and adherence to air pollution minimisation targets.

Green Jobs: what does a Farm Manager do?

A Farm Manager is at the heart of all farming production, leading operations in various areas from animal production to dairy and crop farming. They can be their own business leaders but can also manage a farm for another organisation.

Green Jobs: what does a Data Analyst do? Green Jobs: what does a Sustainable Food Campaigner do?

If you’re looking for a job where you can make changes for the better in the food industry, you should consider a Sustainable Food Campaigner career. This role allows you to build the voice of a charity or NGO and influence changes in food and agricultural policy.

The job can help various sectors, from agriculture to food delivery services, work more sustainably in far more ways than you might think. Data Analysts could be collecting data on consumer spending to find out how consumer demand and behaviour is changing. Understanding the data about consumers can allow retailers and producers create accurate profiles of their customers, and help them understand their needs and demands.

P O D C A S T EP I S O D E

CAREER CONVERSATIONS

‘The food industry is a fantastic place to work’

“The food industry is a fantastic place to work. It can be challenging, but it can be so much fun. You will always be learning.” So says Rachel Auty, New Product Development Controller at Greencore. Greencore make all sorts of food products that end up being sold in supermarkets, from soups, to sushi, and salads to sauces. Rachel works in the prepared meals sector and in this episode of the Career Conversations series, she reveals all about the process of getting a new product to market – from brief to shelf. It could all have been very different though. Rachel says a chance meeting on a bus when she was a teenager set her on her career path.

She says that day “when the stars aligned” is the reason she is so passionate about sharing information with young people at the start of their food careers: “So they don’t have to meet a certain person, on a certain bus, on a certain day to find out what they want to do.” Rachel went on to study Food Marketing Management at Sheffield Hallam University and later became Marks and Spencer‘s first ever Product Development Graduate. Listen on to find out about all the different product categories you can work in, how asking the right questions is key to success, and how Rachel stays on top of the all the latest food and drink trends.

LISTEN NOW 58

How to find resilience in the workplace and get the most from your career in food

Loving what you do is essential for a fulfilling career, but in order to do so you’ll likely have to figure out how to find resilience in the workplace. From the location of the office, factory or lab to decent lunch breaks and opportunities to interact with others, a range of factors could influence what makes a workday feel healthy, valuable, and fulfilling – and it’s likely to differ for everyone.

Studying a year abroad: finding the perfect exchange programme

Studying abroad is a once in a lifetime experience. It allows you to learn about a new culture, build confidence, broaden your perspectives, meet new friends, as well as study new elements of your chosen field that may not be offered at your home university. Every university in the UK has its own list of partnerships with institutions around the globe, so wherever you decide to go, it will be a time of your life you’ll never forget.

“Sustainability does not mean sacrifice, it can mean a better life”

Applying to university is incredibly exciting. Whether you’re in your last year at school or applying as a mature student, university can offer you a wealth of opportunities to benefit your future. As well as being a place where you can really hone your knowledge of a particular subject, it is also a space where you will get a degree which will be key to helping you secure your first job.

Managing Director Briony Mansell-Lewis Digital Editor Stef Bottinelli stef.bottinelli@foodmatterslive.com Client Growth Manager Meshach Leigertwood meshach.leigertwood@foodmatterslive.com Project Manager Amiira Dahab Cover Illustrator Rebecca Corcoran Designer Julia Sabiniarz Contributors Fiona Holland