Students urged to boost career chances through science
30 March 2009
School pupils contemplating their choices for September are being urged to consider choosing science subjects as a means of opening up a wealth of exciting career opportunities working with food
Science subjects have been falling in popularity as both GCSE and A-Level choices in recent years, with reports citing that many pupils find science dull and difficult. However, according to Improve, the food and drink sector skills council, science qualifications can set youngsters on the road to a range of exciting, challenging and well-paid careers.
Speaking during National Science and Engineering Week, Jack Matthews, chief executive of food and drink sector skills council Improve, said: “In food and drink manufacturing, knowledge of science underpins practically every role - particularly the more exciting and glamorous ones. People don’t always associate science with food, but those working as chocolate tasters, brewers, craft bakers and whiskey buyers must all have some understanding of it.
“Students who go on to pursue science at university could end up working as a food scientist or technologist, roles for which there is a growing need in the industry as consumers become increasingly demanding.
It is down to food scientists and technologists to develop, for example, low-fat chocolate bars, sweets with no artificial additives, and, particularly in the current economic climate, the same great tasting product at lower cost. It isn’t just celebrity chefs who have fun inventing new foods – it’s an important job in the food processing industry too. These are exciting roles to have, and those who reach the top level can command salaries of up to £70,000.”
Matthews believes that the fall in the number of students choosing science subjects is having a detrimental effect on the food and drink industry. He points to research from Improve which suggests that one in four food scientist and technologist roles remain vacant, as employers struggle to find appropriately qualified candidates.
However, Matthews believes changes to the curriculum for 14-19 year olds will help to reignite interest in science and maths at school. He said the introduction of practical study-based Diplomas in Manufacturing and Product Design, Engineering, and Science, as well as the expansion of the Apprenticeship programme, will help inspire young people by allowing them to see how theories learned in the classroom can be applied to real-life scenarios.
“The shift to balance theoretical education with practical application is very timely for industry,” he said. “Demand for food scientists and technologists is forecast to rise. A recent study from the Institute of Employment Research predicts that by 2017 the UK’s food and drink industry will need to recruit 45,000 new workers to fill management, professional and skilled roles, including food scientists and technologists. It is therefore practically guaranteed that food science graduates will be in high demand, meaning they’ll have the option to pick and choose their perfect job, and command a decent salary.”
Angela Coleshill, HR Director of the Food and Drink Federation, agreed that the food industry was becoming an increasingly attractive option for young people with skills in science and maths. “The food and drink manufacturing industry offers a range of rewarding careers from scientists and engineers, to food technologists, skilled craftspeople and managers.
''As Improve has identified, there’s currently a shortage of food scientists and technologists in the sector and we would urge pupils considering their future careers choice to think about training for a role in our exciting, rewarding and challenging industry. As part of our skills pledge, the FDF is committed to improving the sector as a career destination of choice for young people.”
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