Food Technology

Using Science and Innovation to Drive Good Business

Background
At Finnebrogue we have a proven history of successful innovation.
Key to this are three core elements:

Entrepreneurial drive, as delivered by the owner Denis Lynn
Use of technology, through working with leading equipment suppliers such as Reiser to benefit from having a strong agenda of innovation
Knowledge, which is key to implementing innovation. This is about getting the right people with the right training and background.

There are many different types of managers and skills at Finnebrogue but over half of the management team have a qualification in Food Science or technology. This adds a clear benefit to the innovation process as it provides a strong foundation for knowledge and access to the key source of knowledge at the academic institutions such as universities. I have written this article to help students and those interested in the food industry to get an insight into a typical career path and top tips in how to make the most of their career.

So Why Be a Food Technologist?
When I was sitting in your place all those years ago I didn’t know the answer. You’d be surprised how many people currently working in the food industry didn’t sit as a child and play Factory QA manager instead of doctors and nurses. However many of them have found true passion and enthusiasm for their jobs. Personally I always wanted to be a doctor but failed to get the grades and my second choice was to do biomedical science. However something helped me change my mind to food science, the best decision I ever made. My very wise A Level chemistry teacher told me about this amazing degree which had guaranteed jobs at the end and great pay. It was to be as successful as the computer studies courses in the nineties. It was food science. It also occurred to me that I would be graduating with 150 people in medical science instead of the 10 people who ended up graduating with me in food science.

So in the end I chose a four year sandwich food science course at Queens University and loved every minute of it. It was a very satisfy and what appealed to me was the mix of academic and hands on elements of the course. Between lectures from Campden on canning, to Cheese making practical’s it covered a broad spectrum. I also chose modules in nutrition and food engineering to specialise my learning. As part of my course I did two placements. One was a 3 month quality technician job in a pickled herring and gherkin factory in Finland and the other was a 12 month role as a food technologist in Marks and Spencer’s head office in London. Getting practical experience is an absolute necessity for any modern degree. The quality and length of hands on experience is what differentiates graduates from one another and gives them the biggest step ahead when applying for jobs.

After I graduated I took a full time role in Marks and Spencer where I spent 6 years as a food technologist. My job there involved a variety of activities including supplier approval, new product development, auditing and HACCP review and packaging approval. Being a food technologist in a big retailer is great because it allows you to move between different departments. During my time I worked in the meat, juice and ready meals departments looking after up to 15 different suppliers and over 250 products. In 2007 I left M&S to move back to Northern Ireland with my family. One of the big benefits of working in the food industry is its universality and significance to UK economy. There are food factories throughout the UK and the commonality of EC legislation and audit requirement means that moving jobs across the country is very easy.

I took a job at a small artisan venison and sausage producer called Finnebrogue. There I got to manage the technical, product development and due to my experience in retail, also the commercial activities of the business. My team and I have over the past 2 years driven an agenda of quality and innovation which has resulted in us doubling the turnover. I have build at team of technical and development people who have all experience of food science, food quality or consumer studies. But on top of this they also have a genuine love of food and creative flair. I have noticed a difference in working in the industry compared to working in a retail environment. There are pressures in both but in a factory there are pulls and demands from many different areas. However similar to the retail environment, factory’s offer great opportunities to move around different functions and disciplines. An old boss of mine once told me that the food industry is ultimately a meritocracy. This means if you work hard you progress further and I have found this to generally be true. Unlike working in other industries like the civil service or teaching where there are salary bands and set progression, in the food industry hard work and passion are generally recognise and rewarded.
The realities of the industry are that there is a distinct lack of “good” technical staff out there. But what are “good” technical staff. When I did recruitment for M&S and now in my current role as a senior manager here are the top 5 things I look for in candidates / graduates attitudes and experience:

Passion for learning: you must never stop learning. Whether it be formal training in certain accreditation standards or even just new ways of working, it is essential that foodies keep learning. IFST is a great source of learning especially those that offer CPD (continual professional development).

Focus & Specialism: I have seen a growing change in degrees offered by UK universities in recent years. The specialist degrees such as food science or technology have been replaced with generalist degrees such as Food Quality & Nutritional. This has resulted in students coming into the industry lacking specific knowledge that student would have had previously. Making a choice during your degree to specify a route or choosing a degree with a clear job / discipline outcome helps secure employment.

Be Realistic: after you graduate, graduates will not get jobs as QA or NPD managers. There is a ladder and it needs to be worked up. Don’t under estimate starting at the bottom, learning the basics and building on this. Show eagerness and take on extra responsibility and you will do well.

Experience Is Everything: take up every opportunity to get as much experience both paid and unpaid during your degree. If there is opportunity for work experience in first year then do it. Think seriously about taking a sandwich year. Most people can get a decent degree classification but what makes a CV stand out in the pile is some great experience. 

Love Food: There will always be a UK food industry because people don’t just eat food to survive, they eat for pleasure. Remember that you’re not making widgets but food for people to enjoy. Don’t under estimate the trust that consumers place in retailers and brand to deliver the quality and safety of their food. There is nothing like the feeling you get when you see a product you worked on making it onto the shelf. Having pride in your work and a passion is what changes a job from something you turn up to do into a career, and all the rewards this brings.

The recruitment climate going forward is going to be the hard over the next few years and graduates need as much in their “tool-box” to secure that brilliant job to get them into an industry that offers great rewards and satifisfaction. Not only are you going to have to compete with all the UK graduates but if you scan the horizon you will see countries such as China investing millions of pound in developing home grown food technologist. China sees great potential in food science and technology and so too should you! Good luck!