Click on each mentor to find out more about them
In 2023, I graduated from Reading University with a first-class degree in Food Science with an industrial placement at The Co-op. I currently work at ASDA in the technical team with a focus on Ready Meals. Previously, I have had experience in the food manufacturing sector across various product categories and business sizes.
I’m 26, with a degree in English Language from Newcastle University, and history of working in the NHS and as a chef. My passion in food drove me to find a job in the industry but not in hospitality, and my apprenticeship has provided me with a real opportunity to do that. I now work at the Co-op ensuring food safety, quality and legality in Breakfast Cereals, Herbs & Spices and Beers, Wines & Spirits, while also carrying out my degree apprenticeship at SHU. Other passions include sustainability, Bolton Wanderers, and, obviously, cooking.
I graduated in 2023 from the University of Nottingham with a BSc in Food Science and Nutrition, driven by a passion for making a difference through food. In my final year, I took part in the Ecotrophelia food sustainability competition and won the UK competition with an insect protein bite, which further fueled my passion for sustainable food. My year in industry at Unilever as a product developer for Ben & Jerry's allowed me to work on vegan product innovation, scale-up, and lead a waste reduction project. With a deep passion for sustainability and improving access to good nutrition, I found a perfect fit with Huel. Now, as an Ingredient Technologist at Huel, I oversee the quality and safety of a diverse ingredient portfolio, ensuring that every product meets the highest standards. I'm excited to continue working on projects that align with my values of sustainability and innovation, and to inspire others to join the journey towards a healthier, more sustainable future.
I studied Food Science at Reading University and thereafter concentrated on heat processed foods in particular tomato products. I have worked in commodity trading, food service (Brakes) and retail including Sainsburys. Joining M&S at the midpoint of my career is the best time to really make a difference to the business using my wide knowledge and contacts of the ambient food supply chain.
I am an experienced Food Technologist with a career spanning 15 years across multiple retail categories including Horticulture, Hampers & Gifting, Savoury snacking and more recently Groceries products.
I joined the M&S team 3 years ago, Prior to this, while completing my studies, I worked within the supply base as a Technical Manager, supplying Floral Bouquets and Hampers to M&S.
I’ve been in the food industry for just over 10 years. I graduated from Maynooth University in 2014 with a degree in Biological and Biomedical Science. But I was passionate about food and so left the Medical side and completed a Graduate programme in the UK with Kerry Foods. During my graduate time with Kerry Foods, I learned the manufacturing side of Technical across two Chilled Ready Meal sites. After 5 years with Kerry, I moved back to Ireland and worked with Kepak as a Site Technical Manager on a site processing Beef and Lamb.
I left the manufacturing side and joined ASDA in 2022 as a Retail Category Technical Manager for Poultry and Eggs, but now look after Fish & Lamb. In my current role I am responsible for the safety, quality, integrity and some product development of the Fish & Lamb ranges within ASDA Brand. I am hugely passionate about people development and supporting them with their career goals, so I’m really looking forward to being part of the Student Launchpad.
Dr. Paul Sheldrake FIFST, MRSC is the Group Application & Technical Director at Healy Group, a leading supplier of functional food ingredients in the UK and Ireland. With extensive experience in food manufacturing and ingredient supply, he specialises in bridging the gap between innovation and production. Dr. Sheldrake plays a pivotal role in bringing cutting-edge consumer products to market by working closely with diverse ingredients, contributing to projects across all major application areas. His deep industry knowledge and expertise make him a key figure in driving excellence within the food industry.
As a nutrition graduate from the University of Leeds, I have started my professional career as a Product Quality Technologist at Valeo Foods UK. My role in the central technical team for confectionary and snacks focuses on product quality initiatives. In my projects ranging from consumer panels and food safety culture, I am excited to continue learning and developing as I begin my career in the Food Industry.
Hi, I’m Savannah, I am the Early Careers and Skills Specialist at Greencore. I look after everything from Early Careers Attraction, Selection and Onboarding for our programmes such as Engineering Apprenticeships, Degree Apprenticeships, Graduate Schemes and Placement Students. I work on the building of campaigns for Early Career programmes through building relationships with schools, Universities and having a strong social media presence. Managing the end-to-end recruitment and candidate experience through interviews, assessment centres and site tours. Ensuring all government legislations are met and producing contracts, offer letters, keep warm activities and the design and delivery of first week induction. The best thing about my role is the networking and being able to meet new people from all cultures, backgrounds, and cross functions. I also like the scope the role offers for creativity and the encouragement of bringing in new innovative ideas to help redesign process' and innovation.
In 2022 I graduated from NTU with a BSc in Food Science and Technology with previous training in artisan bakery from The School of Artisan Food. Since graduating I have been working at Fosters Bakery in NPD/RND, a family-owned bakery that started in 1952. In my role I work with a wide range of customers within the food service industry to develop bread and confectionery products that fit the needs of a brief presented to Fosters Bakery.
As part of a small technical team, we follow all products from inception to launch. Dealing with product costing, factory trials, technical support after launch, crisis management and traceability.
Zoe Shuttlewood is a food safety professional with over 20 years of experience in factory quality assurance, food safety management systems and supplier quality, she has been working for McCormick since 2011. Zoe obtained her Masters’ degree in Food safety Management from the University of Central Lancashire and is a registered food safety manager (RFoodSM) with the Institute of Food Science & Technology (IFST).
Working as a subject matter expert within McCormick’s Global Scientific and Regulatory Affairs team focusing on risk sciences, Zoe is accountable for raw material & allergen control program governance. Activities within these programs include evolving raw material risk assessments using the latest scientific and historical data. Participation in horizon scanning activities and working with key trade association on areas of emerging risk with a focus on contaminants and allergens.