Careers

I am originally from Finland, where I completed my Bachelor’s degree in Food Technology and a Master’s in Cereals Science. Prior to that I was contemplating becoming a teacher but was drawn to food science because of my interest in science, the dynamic nature of the industry, the potential to develop and how it impacted on people’s lives.

Christina DietzWhen I chose subjects for my A-levels, I was 100% sure that I wanted to become an architect. Six months later, during an internship for the upper secondary school, I discovered this was definitely not what I wanted and that I better look for another career path. I spent my childhood on my parents’ and grandparents’ farms. My grandparents had a guest house and I had been involved in farming and cooking even before I went to secondary school.

Harper Adams - food science courses

Ralph Early, formerly Professor of Food Industry and Head of the Food Department at Harper Adams University, describes the rapid development of food courses at Harper Adams and the ethos behind course design.

Introduction

food science and technology careers

Andy Gray, Training Manager at Proseal UK, a manufacturer of tray sealing solutions for the food industry, discusses Proseal’s state-of-the art apprenticeship scheme and the benefits it provides for both the company and the young participants.

Whether or not the Government sticks to its previously announced target of creating three million apprenticeships by 2020, most would agree that apprentice schemes are vital to the future of British industry and creating the next generation of engineers and technicians.

IFST Education and Careers Forum

Andrew Gardner reports on IFST’s first Education & Careers Forum held at Food Matters Live in November 2018.

Carol Wagstaff, Fiona KendrickColin DennisPhil HollingtonTim HessJohn BrameldMitch CrookMichael WilkinsonJerry RobertsCraig Farrell and Barbara Mason look at skills shortages and careers pathways in the agrifood industry.

Joanne Burke describes the aims of the recent Food Science Summer School at the University of Leeds and the activities undertaken by participants.

food science and technology careers

Craig Duckham looks at opportunities provided by learned societies and professional bodies for supporting early careers in food science and technology.

One thing that we often overlook when setting out on a career in food science is the support available to help navigate the opportunities and pitfalls that lie ahead.

Learned societies and professional bodies

work placement in food science

Wow, what a year it has been! I am undertaking a BSc in Food Science with Industrial Training at the University of Reading and am currently completing my placement year. At present I’m the secretary of the IFST Student Group but am soon to take on the role of president. I also write the student newsletters along with Alice Bryant.

Melanie Hargraves explains the benefits and pitfalls of training in nutrition science.

The health, financial and societal costs of being either over or under-nourished mean nutrition is increasingly becoming a priority for research, Government policy and media focus.

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