The ‘Competencies for Food Graduate Careers’, study has been developed by Emma Weston, a food science professor from the University of Nottingham, in collaboration with representatives from retailers, manufacturers, research and development, universities and the Institute of Food Sciene Technology (IFST).
It aims to create a "competency framework tailored to typical technical careers pathways for graduates entering the food industry."
Stakeholders involved in the project include Fresh Cut Foods, Greencore, PepsiCo, Sainsbury’s, Warburtons, University of Nottingham and Cardiff Metropolitan University.
The core document comprises of a list of 48 elements that provide a set of behaviours, knowledge and skills that Weston says "may be desirable in a food science graduate."
“At University of Nottingham we are really passionate about developing the highest quality food science graduates to enter the UK food and drink industry," said Weston.
“This means more than just delivering excellent scientific education; students also need to have developed a wider set of competencies to enable them to be successful in their first graduate job.’
Weston hopes the report helps students to identify and pursue careers suited to their strengths; employers to help with recruitment and selection; and educators to help ensure courses reflect the needs of the food sector.
Initial summaries are now available on IFST’s website with an online tool available from 2018.