The scheme, centred around its website www.foodstart.org.uk, aims to put employers offering work experience in touch with students looking for placements. Organised by the Institute of Food Science & Technology (IFST), the free of charge service aims to help plug the yawning skills gap in food and drink manufacturing.
IFST chief executive Jon Poole told FoodManufacture.co.uk: “The project is IFST’s solution to the ongoing problem of attracting sufficient new talent to the food sector. It’s a one-stop website that brings UK-wide work experience options to those considering a career in food.
‘Work experience options’
More than 400 students are now registered with the site, which is free to use for both applicants and employers thanks to the support of several food-based businesses and IFST member donations.”
The service provides all types of work experience placements in the food sector: from 14–18 year-old secondary school placements, graduate placements, internships and holiday jobs.
There are a number of positions currently advertised on the site, said Poole. “Looking to the future, however, FoodStart is appealing to all food sector employers offering work placement opportunities to make use of the site by posting relevant vacancies.”
Jamie Oliver: ‘A brilliant idea’
Helping to launch the scheme last summer Oliver described FoodStart as “a brilliant idea”. Oliver said: “We need people with all kinds of backgrounds and skills working in food, and whether you’re a genius or a hard grafter, I know first-hand that this industry has never been more dynamic. This generation and the next will make the biggest impact on the food industry we’ve ever seen.
Jamie Oliver's verdict
“Right now, in the UK and around the world, this business is at the heart of some really exciting innovations, and as so much of the industry is focused on doing the right thing for farmers, land, the planet and, of course, consumers – it really is a wonderful time to be starting out. I can’t recommend FoodStart enough.”
To place your work placement online free of charge, visit www.foodstart.org.uk.
Meanwhile, students accepted for work experience placement have been encouraged to blog about their experiences in order to share its benefits with peers. IFST member Judith Wayte said: “The blogs provide an insight into three roles in three different organisations and cover a variety of topics.
“It’s useful to hear about the day-to-day experience as it happens, to showcase to young people considering what degree subject to choose; how diverse, varied and exciting the roles available to young people are in food science. It’s also useful to students currently studying food science at university who are considering a placement.”
Below are blog extracts supplied by two work placement students at Mondelēz and Campden BRI.
Nattakan Pinyopat on work experience at Mondelez
“When I was applying for placements in my second year, I learnt a lot about application processes, how to create the perfect CV and how to not be nervous for an interview. I never really understood what kind of work I would be signing up for. My expectations of what to expect during my time at Mondelēz have not only been matched but they have been exceeded by far – mainly due to the amount of real work and responsibilities I have been given!
“So, if you’re thinking of applying for a placement or even a graduate scheme, hopefully this blog will give you an idea of what to expect. Or if placements haven’t even crossed your mind, then maybe this will change it.
“Our weekly team meetings are set here so that we can then provide an update to the rest of the team about our key jobs/priorities in a week. This is the best opportunity to address any issues or calls for help with projects from the rest of the team. Every month there is also a scheduled extended weekly meeting which include an extra presentation from the Sensory team, sharing results from a consumer study.”
James Huscroft at Campden BRI
“As a placement student here at Campden BRI, the possibilities are almost endless as regards what I may face progressively through the week, let alone what can happen on a day by day basis.
“For starters, every Monday morning, we as a Processing Support section have our weekly meeting with our boss Martin George to discuss what projects and jobs each person in the section has lined up throughout the week and to ensure an even and manageable workload across the team as we are always very busy.
“One week recently that particularly enthralled me involved yet another off site visit. However this time I had some of my own responsibilities for practical elements at the client’s site. This was very difficult as I had to manage the client relationship as well as doing my best to go above and beyond to accomplish the deliverables that were set out the week before when we created the schedule of work.
“At Campden BRI, we have five core values for employees in the business: Can do, Friendly, Enthusiastic, Innovative and Enterprising. As a member of staff working for the business, it is my responsibility to demonstrate these qualities not only when on our site in Chipping Campden in the office but especially when off-site working at one of our member companies. In effect, I am an ambassador for the company.”
Read more work placement blog entries here.