Foodex 2014

Food industry is ‘almost invisible’ to students

21-Mar-2014 - Last updated on 21-Mar-2014 at 13:49 GMT

Rudge claimed the food industry is almost invisible to young people

The food industry is “almost invisible” to students, warns a young person taking part in the Food Manufacture Group’s Big Video Debate on skills, to take place on Tuesday (March 25) at the Foodex show near Birmingham.

Michael Rudge, process technologist with Bakkavor, told FoodManufacture.co.uk: “I am glad that I have found myself in this industry, but I think it is unfortunate that there are people searching for a career path, who don’t even consider food.

“In my opinion this is because the UK food industry is almost invisible to students and young people, that the industry needs so desperately for its survival.”

‘Consider a career in food’

Lacking advice from school careers advisors, Rudge fell into the food industry by accident. “It was only because of my enjoyment of home baking and working at a local farm shop that made me consider a career in food. It wasn’t until I started study that I realised how vast and dynamic the UK food industry is.”

Rudge will be joining a panel of expert speakers for the debate – Plugging the skills gap in food and drink manufacturing – which will take place at 10:45 next Tuesday on the Centre Stage.

Other speakers include: Jon Poole, ceo, Institute of Food Science & Technology, Justine Fosh, chief executive, National Skills Academy for Food and Drink, Derek Williams, standards and quality director, FDQ.

The panel will consider how best food and drink manufacturers can attract 170,300 new recruits by 2020.

Free-to-attend Big Video Debates

Other free-to-attend Big Video Debates will feature: Learning the lessons of the horsemeat crisis, the latest updates on how social media can help or hinder food manufacturers and lean and green manufacturing. Each session will last between 45 minutes and one hour and will include a brief presentation from each speaker before a panel discussion led by a presenter.

Visitors to the show will also have an opportunity to put their questions directly to our expert panels towards the end of each debate.

All debates will take place on the Centre Stage. Each debate will be filmed and the highlights will appear on FoodManufacture.co.uk.

Foodex takes place at the National Exhibition Centre, near Birmingham between Monday March 24 and Wednesday March 26. More information about the event is available here.

Big Video Debates at Foodex

Social media: threat or opportunity for food and drink manufacturers

Monday March 24, from 10.45 to 11.45.

Speakers:

Richard Clothier, Wyke Farms md
Jack Hamilton, Mash Direct, marketing manager
Paul Bradley, National Farmers Union senior social media adviser
Presenter: Mike Stones, Food Manufacture Group

Horsemeat over one year on: Could it happen again?

Monday March 24, from 14.15 to 15.15.

Speakers:

Ed Beddington, group editor Meat Trades Journal
Mark Driscoll, head of food at Forum for The Future
Nick Allen, EBLEX sector director
Lord Rooker, former chairman Food Standards Agency
Professor Paul Dobson, head of Norwich Business School
Elizabeth Andoh-Kesson, British Retail Consortium, food policy advisor and lead report, Elliott review
Dominic Watkins, DWF law firm partner and head of food group
Presenter: Rod Addy, Food Manufacture Group

Plugging the skills gap in food and drink manufacturing

Tuesday March 25, from 11.45 to 12.30.

Speakers:

Jon Poole, IFST, ceo
Justine Fosh, the National Skills Academy for Food and Drink, chief executive
Michael Rudge, Bakkavor, process technologist
Derek Williams, standards and quality director, FDQ.
Presenter: Mike Stones

Lean and green manufacturing: Challenges and opportunities

Tuesday March 25, from 14.30 to 15.30.

Speakers:

Mike Wilson, president, British Automation and Robot Association and general industry sales and marketing manager, ABB Robotics
Michael Taylor, business development manager, National Skills Academy for Food & Drink and former operations manager, Fosters Bakery
Professor Peter Hines, SA Partners, chairman
Presenter: Rod Addy

Don’t forget each Big Video Debate is free to attend, will last no longer than one hour and takes place on the Centre Stage.

No experience

Posted by Tracy Morgan, 29 March 2014 - 14:53 GMT

I gained my Pgdip in Food Science and Technology in 2012 as a mature student of 36, I also have a BSC (hons)2;1 in Nutrition. Sadly I have been unable to enter into the food industry due to having no actual work experience, I have even tried to gain unpaid work experience and still have been unsuccessful.

Report abuse

Where to look

Posted by Samantha Warner, 24 March 2014 - 18:47 GMT

I completely disagree, currently studying Food Technology and Bioprocessing at Reading University I have had plenty of opportunity to be involved in the Food industry and have even completed a year placement. Food and Nutritional Sciences at the University of Reading currently offer 5 Food science/ technology/nutrition/business and consumer behaviour course, whilst the agricultural department offer even more in supply chain management, marketing etc. The university also has an industrial advisory board where we liase with industry representatives to tailor courses to matters currently present in industry and those which will be most needed for later careers. These indutrial representatives also are largely involved in meeting prospective students, and are present graduate and placement career fayres.
I believe the information is available, you just need to look for i and be willing to relocate.

Is this a university/college problem?

Posted by Janie, 23 March 2014 - 21:37 GMT

Why aren't the universities then running courses to meet the demands of the industry? You cannot blame the careers advisers when they themselves cannot advise students to go onto courses that simply do not exist?
I started out in a food course at the SRUC which has now been discountined due to lack of interest so moved to Heriot Watt. Which has scaled down its food modules even more because again a lack of interest.
Surely there is a pattern here? From first hand experience I can tell you that people are discouraged from these courses because of being ill advised. For example someone being told that the food industry is 'to specialised' and will not give you flexibility to move into other sectors. I was advised to do biology and THEN do a post grad in food if I was still interested.
The food industry has to realise to get talented students in it has to work directly with universities (particularly in Scotland from my experience) to show students directly what the food industry has to offer, not just in the science parts but also in marketing, supply chain management and logistics.