Recently in Graduate Food Blog Category

The Guardian on Saturday reminded us that there is a shortage of food science and food technology graduates leaving UK universities. Jobs in this field range from the scientific side of product development to marketing and getting products on to the shelves, and graduates can command salaries up to £25,000 plus benefits.

In the report, Dr Richard Frazier, head of food and bioprocessing sciences group at the University of Reading, said "There are many exciting challenges facing the food industry and there is a constant demand for food science and food technology graduates who possess a strong scientific and technical skill base, combined with an understanding of how to manage consumer issues concerning food safety, quality and nutrition. Graduate careers are among the most rewarding among professional groups in terms of salary and promotion prospects."

So why are students still shying away from food science degrees? Will the government's decision to introduce compulsory food technology lessons for 11 - 14 year olds in 2011 encourage more people to pursue a career in this highly rewarding field?

Luckily for the food industry, even in times of a recession, people still need to eat. We may change our diet somewhat, but we will continue to buy food. This is obviously good news for us as the food industry will continue to employ graduates.

The Guardian on Thursday published an interesting article, Graduates who have studied abroad more appealing to businesses, and would be curious to know how relevant food professionals, and graduates of food related courses, feel this is to our industry.

The article tells us that international businesses are increasingly seeking graduates who have a global awareness, particularly those who have the initiative to study overseas as part of their learning. Britain is home to people from many different cultures and nationalities, so should our food industry graduates, even those who plan to take up a career at home, be more culturally aware?

What benefits would the food industry gain if students undertook a period of study, or work experience, abroad? As always, we'd love to hear your views...

Fact - it's common practice for graduates who have been fortunate to have had an industrial placement for however short a time to be interviewed before those who have not ... no matter how good their grade!

Every graduate we have met who has taken part in an industrial placement considers the experience invaluable for a number of reasons. It has allowed them to put their studies into practice and to experience first hand the demands of working in the food manufacturing sector. And in many cases it allowed the graduate to decide which career path to follow; technical, manufacturing, process or NPD.

One thing for sure though is that many students have found it an challenging task to secure a placement in the first place - the main reason they are told is due to lack of resource. Catch twenty-two time as we need to encourage graduates into the food industry, get them excited and involved early on, showing them that the food manufacturing sector can be a highly rewarding career with long term opportunities.

We all are aware the pool of talent for the food industry is tight, therefore employers need to be more realistic, if you want 'the cream of the crop' you're going to have to get involved ... as little as a month long placement gives graduates the edge ... so spare some time and invest for the future and those employers that do will have the best graduates to pick from.

Ask most final year students or graduates where they want to work and the chances are they will say one of the big corporates like P&G, BT or until recently, one of the big banks. If they want to work in the food industry they will say one of the major brands like: Mars, Kellogg's, Cadbury Schweppes or Heinz. Yet this flies in the face of what most of them say they want from their first job in food. Sure, you will get to work with major global brands but how much influence will you have on product development? You have to ask yourself: how many new products do Heinz Baked Beans go through in the average year?

Increasingly, I believe graduates should also look at the own-label chilled product manufacturers who develop new lines for Tesco and M&S. While a global brand might carry out a dozen or so new product developments in a year, these companies could develop up to 800. You may say OK, that's fine for the guys in new product development but I have a degree in manufacturing science and I want to make a difference. Well you won't be Just in Time to teach Heinz much about the latest in Lean Manufacturing techniques. They have been at the cutting edge of real time manufacturing systems since the seventies. Own-label manufacturers may be more open to your ideas as they will be anxious to leapfrog a developmental stage or two in manufacturing know-how.

If it's a challenge you are looking for, how about managing a team of 100 people two years out of university? The non-branded chilled food market is as challenging as you like and backed by multi-million pound budgets and international networks, where you can learn the latest management thinking from around the world. And finally, if that's not enough there is always the thrill of seeing products that you developed or had a hand in the manufacture of sitting in the chillers of the major food retailers. After all, we all like to have our works of art on display for the whole world to see and, of course, to enjoy.