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Product
Development |
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Mathew
Adams
BSc
(Hon) Food Science, University of
Nottingham
Food Technologist with Griffith Laboratories
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I
chose to study food science at Nottingham
University because of my interest in food
and the science and technology behind its
manufacture.
My degree involved a 3 month placement at
Courtaulds Chemicals, a supplier of food ingredients
to food manufacturers. During this placement
I researched into moisture migration in food
products. This gave me valuable industry experience
as well as improving my laboratory skills.
After graduating from Nottingham University,
I joined Griffith Laboratories as a Food Technologist
in a product development role. You may not
have heard of them but they work behind the
scenes for many companies supplying batters,
breadcrumbs and seasonings. For example, they
supply seasoning mixtures for beefburgers
sold in many fast food outlets.
My work involves the development of batters
and breadcrumbs (or coating systems as they
are referred to) to meet specific customer
needs. For example, a breadcrumb to be used
on a frozen fish fillet to be sold in a major
supermarket, or a battered scampi product
that will be served in one of the many pub
restaurant chains.
Product development work suits me because
it calls for creative thinking, plus a scientific
approach. The product must work on day one
and still be right through out its shelf life,
you also need to respond to any unexpected
problems that can arise. I also enjoy the
opportunities to travel provided by the company
and so far I have been to several European
countries and Canada.
My career aim is to become a specialist in
coating technology and to eventually progress
to being a Technical Manager. I believe that
the most valuable skills required to work in
New Product Development include communication
skills, the ability to work in a team and
the ability to organise a busy workload to
tight schedules. |
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