Welcome to the Competencies for Food Graduate Careers Toolkit

Fairly simple, 2-3 year contracts. There may be 2 or 3 posts undertaken during the scheme, possibly on a number of sites, plus extra central training or support provided over the period by the company. On completion usually offered a permanent role in a technical or other field.

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This type of role will either be in customer support in a food company or working for a consultancy rather than a manufacturer. If the role is pure NPD* activity for customers or clients, then the profile may be more aligned to the NPD, Development or Process Technologist profile.

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Classic graduate entry factory-based routine roles. Could be microbiologically centred. May require working in ‘shift’ patterns. Emphasis they that are usually based in a single factory and do not include large amounts of cross-site or off-site work.

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The emphasis here is that the role will be mainly lab-based, either analytical or microbiological. The job could be in industry, technical services, contract labs or academia. (NB: ‘Research Technician’ is more likely to be aligned to the Research or Materials Technician / Technologist profile). Some advertised roles may be not graduate entry (so don’t require a suitable degree qualification). Explore requirements & detail of each advertisement to find what suits you.

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The emphasis here is that the role will be mainly desk based, linking to UK, External or Government policy or law. It may be working with new or existing material to check food law, safety, quality, authenticity or consumer protection. You could be employed in a government advisory/compliance body, accreditation/technical service company, retailer or a larger food manufacturing company.

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Focussed on development of new products (NPD), existing ones (EPD) or improvement of manufacturing processes. Most are a combination of 2 or more of these. Can be employed in small to large businesses across the sector, so the scope of the role will change accordingly. In manufacturing companies, some require working with customers. A large variety of role titles, responsibilities and salaries but a classic graduate entry point.

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The emphasis here is that the role will be nutritionally focussed rather than based in development, laboratories or product improvements. More of an advisory role and likely to be pan-site/business or based in a head office. Some advertised roles may be not graduate entry (so don’t require a suitable degree qualification). Explore requirements & detail of each advertisement to find what suits you.

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This is not a taught course, and it largely takes place in an academic institution. The focus is on self-directed research activity towards gaining a final qualification

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Can be specific to groups of materials (e.g. ingredients or packaging) or based on research on new materials, processes or innovation. Usually not primarily lab based. Can be employed in larger businesses’ technical centres, technical services, academia and research institutes. Some advertised roles may be not graduate entry (so don’t require a suitable degree qualification). Explore requirements & detail of each advertisement to find what suits you.

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This is opposed to any graduate scheme entry point. It may evolve into a number of areas of retail (technologist, nutrition, consumer, IT, ethics, 3rd party, category, writing) but traditionally direct entry is via a ‘technologist’ route. This also includes roles in Food Service companies where the core business is supplying (not manufacturing) a range products to the hospitability sector; so the structure is similar.

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The role will be focussed purely on sensory properties and may not be just food products (could be fragrance, toiletries or consumer goods). Could include aspects of consumer scientist duties. These graduate roles could be in a larger food manufacturing company, a technical centre or a specialist advisory company or consultancy. Some advertised roles may be not graduate entry (so don’t require a suitable degree qualification). Explore requirements & detail of each advertisement to find what suits you.

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The role will be largely desk-based and not in the factory. May work on specifications with specific customers or raw materials. Could be working on codes of practice or quality systems for the factory. The roles could be in food manufacturing sites, technical centres, in food service or at a retailer. Some advertised roles may be not graduate entry (so don’t require a suitable degree qualification). Explore requirements & detail of each advertisement to find what suits you.

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A mixed bag here. But important to include the non-traditional and emerging aspects of the Food Industry that Food Scientists (amongst others) may undertake for their first graduate roles.

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These are postgraduate programmes (accessible for those holding a first degree) and are usually termed (UK), MSc or MA or Master’s. They are ideal for exploring food-related subjects in more detail or gaining skills in new fields such as business or marketing. Lasting a full 12 months, there are usually 2 semesters of modular teaching. The 3rd (summer) semester comprises a project and dissertation, possibly linked to a placement. There are some specific programmes lasting 2 years.

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Evidence of the required level of academic ability whether by degree calibre, further study or specific competencies such as research, evaluation, speaking or writing.

Appreciation that there may be different ways of achieving a result or more than one positive outcome.

A constructive approach to handling change.

The ability to work and understand confidently with spreadsheets and other computer packages and have additional skills with other software, databases or systems as the role requires.

Working with others for mutual benefit.

The required skills to develop a competitive business in terms of supply chain efficiency, market performance, product development & costings.

Having the self-assurance to process information and situations and then undertake the required actions.

Objectively analysing the facts and situations of an issue to form an evaluated judgement.

Appreciation of different cultures and practices that impact on ways of working and customer needs such as religious and dietary requirements.

Making a considered response to an issue. Taking direct action or escalating as appropriate to gain traction on the matter.

The ability to participate, create and collaborate in a digital world.

Understanding yourself, others and the situation then adapting how you work for best results.

Possessing the required level of English understanding to give effective communication of all types.

To see an opportunity and exploit it for beneficial effect.

Feeding the world, looking after the planet.

Appreciation of how to operate a successful food business across nations, commercially, in light of current issues and most importantly ensuring robust transparency.

The ability to understand, manipulate and present data with confidence (this may include handling large and complex data sets).

Capacity for self-directed operation.

Taking active steps when you see it's needed, without prompting.

Generating an idea or item that's better or original.

The ability to gain the respect, trust and confidence of others, which realises the best in people to deliver success in the workplace.

Providing the correct environment to allow for engaging discourse and ensuring the required comprehension has been gained.

Ability to embrace and maximise the benefits of working with colleagues and associates with different backgrounds, nationalities, beliefs, etc.

Getting the best outcomes for all parties by being persuasive in your approach when working towards an objective.

Positive approach to establishing suitable internal and external contacts, nurturing these links to allow for optimum working connections and managing them

Willing to consider new ideas or the points of view of others.

Finding the Food Industry fascinating.

Social qualities that are likeable to others in a variety of contexts.

Being fully aware of what you are accountable for and owning all outcomes, good or bad.

Remaining in control of activities under your responsibility and completing tasks to agreed deadlines.

Proactive and constructive in communications and tasks.

Having personal presentation and behaviours appropriate for your business.

Taking genuine interest in finding out the answer or challenging the status quo.

Trustworthy, consistent in meeting objectives and never letting you down.

Responding positively to adverse situations and persevering.

Finding a way to achieve your goals and overcome problems.

Understanding what you can do well and how you may be perceived by others and then developing your contributions and behaviours positively.

Owning your own future development in your current role and beyond.

Delivering energy and just getting on with it!

Demonstration of experience or knowledge in your field or a particular scientific area the employer deems essential or desirable to fulfil the role.

Valuing the contributions of others and being committed to getting the best out of working together towards a common goal.

Appreciation of generic commercial aspects of handling money such as types of costs, profits, reports & risk.

Meticulous, careful and accurate.

Understanding and respect for ethical and social considerations pertinent to the larger food industry and your specific sector; this includes authenticity matters.

Consciously choosing the content and style of your delivery to suit the target audience whatever the size and context. Checking your message has been understood.

Proven record of relevant food industry employment, to demonstrate understanding of workplace expectations

Establishing your personal approach to balancing demands and challenges in working life.

Producing clear structured work in a precise way that can be clearly followed by the intended audience.