Study Overseas

No matter what changes people make to their lifestyles, they will always eat! The production and distribution of food is the world's 16st economic activity, and the 'Plough to Plate' philosophy encompasses agriculture, storage and distribution, processing, quality and safety, all of which may require specific expertise for their successful execution.

The importance of the Food and Drinks Industry to the economy is paramount, as there will always be a need for well-qualified people to be involved in the diversity of opportunities offered, ranging from raw materials through processing to the final consumer.

In recent years, consumer influence in the manufacture and retailing of food and drinks products has been increasing. Expecting safety, nutrition, quality and value for money in the products they eat and drink, consumers have become more demanding - they may be persuaded to try a food or drink product once, but if it has no appeal then repeat purchase will not occur. This scenario is to be avoided wherever possible in order that the business may survive. Consumer trends towards convenience foods, healthy eating, ethical issues and willingness to try innovative products, as well as the emergence of new markets, makes for exciting times in the Industry. On some occasions, however, this excitement may not be welcomed by the whole of the Industry, as experienced by the current concerns and controversy surrounding genetically modified foods.

Concerns such as quality and safety, both within and outside the Industry, have been accompanied by new legislation. EU Decisions, Directives and Regulations can all impinge on the Industry, and compliance is often costly because of the alterations required. These may be alterations in packaging because of new labelling regulations, or alterations to equipment in the manufacturing process.

Environmental issues including pollution, packaging, waste and pesticide residues are all areas of concern, and require specialists who have more than a superficial understanding of the problems relating to them. There are graduate opportunities in the Food and Drinks Industry in product development, quality assurance and technical production, and those employed in these areas often work in close co-operation with nutritionists, marketers and accountants to ensure successful, acceptable products. It is therefore obvious that there is tremendous scope for food scientists in a wide range of opportunities. Study of Food Science in the wide range of degree courses offered throughout the United Kingdom provides an excellent opportunity for a life-time of personal and professional development.

Unfortunately, as a choice of career path, Food Science appears to be the 'poor relation', with a diminishing number of applicants wishing to study BSc Degree courses. There are several possible reasons for this - not least the bad press that has accompanied recent food issues such as BSE, E.Coli and Genetic Modification. Publicity surrounding these areas has shown the Food Industry and some scientists in a bad light, and has helped to develop a 'Them and Us' culture. There is often a tendency to forget that the many people employed within the food and drinks industry also eat and drink.

Unlike many other disciplines chosen by school leavers as a possible career path - which may appear more glamorous, exciting and better paid - food science comes way down on the list of choices. Shift working, the 'hard hat and wellies' image, and publicity about food scares are not conducive to attracting undergraduates. Family discussions, science teachers and schools career guidance appears to do nothing to encourage food science careers. This is often based on a lack of understanding as to what food science is, and what food scientists are actually involved in. To many, food science is synonymous with cooking, and is not considered a serious scientific discipline. In fact, food science encompasses many different scientific disciplines, which may be channelled further for research purposes or as part of the day-to-day aspirations involved throughout the various stages of the food life cycle - farm to fork.

The Food Industry must be more proactive if they hope to encourage graduates into their domain. Larger companies try to do this, but small and medium sized enterprises have not made inroads into welcoming students before they graduate. Offers of placement is a point in question, as it becomes increasingly difficult to obtain suitable placements to undergraduates. There is no doubt that supervision of an undergraduate is time-consuming, but companies could reap rewards at a later date when that student graduates.

New graduates often find that vacancies in which they may be interested demand at least two years experience, which is often very difficult to achieve. Consequently, those graduates who could prove useful to an organisation drift away, possible to travel for a year or to move an area in which they many not be particularly interested but which is offering employment.

The study of Food Science should be encouraged - if it is, and the number of qualified food scientists employed in the industry increases, we will all benefit. 'Plough to Plate' or 'Farm to Fork' will be an accepted philosophy, bringing with it the confidence in all aspects of safety and quality so important to every individual.

Author

M P Woods
Queen Margaret University College
Faculty of Business and Consumer Studies