Click on each mentor to find out more about them
I have been the Head of Science and Research at the Food Standards Agency since September 2019. In this role, I provide leadership and direction in science assurance, governance, strategic capabilities, research and engagement and outreach. Prior this I have undertaken similar roles in the fields of environmental science and marine biology. My background in leading scientific research and developing strategic initiatives to support sustainable development and public health. One of my current priorities is supporting an increase in the number of scientists entering the civil service to ensure government decisions are backed by robust scientific advice and expertise.
Becca has worked in the food industry for over 12 years. For the past 5 years she’s worked at innocent. Initially Becca was helping innocent set up their first factory based in Rotterdam. Now Becca looks after the technical and sustainable management of a ‘basket’ of fruit.
Headshot Image: can use same as last year
Ben has always had a passion for food. Having trained as a chef, he specialized in pastry at college and worked close to 8 years in Michelin and 5* hospitality establishments, including Alain Ducasse at the Dorchester, The Savoy & Buckingham Palace to name drop but a few. Seeking a career change he still wanted work with food & drink, so he studied for the BSc in Food Development and Innovation at University in Birmingham and was guided to a career in food manufacturing.
So began a gear shift from sausages via sandwiches to the world of Tata Consumer Products. Ben now works at T.C.P (home to well-known brands such as Tetley, Tea Pigs & Rassa) where he develops products ranging from ambient meals & cooking sauces to hot drinks while adapting products from the TATA brand in India for the Western International market.
Ben works with teams globally from India, the US & Canada, and Australia and his role involves project management for products in these markets, while also managing the labs & development kitchen at head office in London. In his spare time, he enjoys making chocolates, eating out & watching rugby.
Christine has 23 years of experience working in sensory research in the UK after having completed a Master’s in Food Science with a specialization in sensory and innovation from ONIRIS, Nantes, France. She founded Sensory Qual at MMR 13 years ago and has led the division for more than a decade. Christine is passionate about crafting product briefs for global markets. She excels in grasping global trends and cultural food traditions
Francine is a Lead Technical Manager at Tesco, responsible for the Dairy category. She is responsible for a team managing supplier strategy, food quality & safety as well as close links to sustainability and agriculture. During 10 years at Tesco she has held a broad range of Technical roles across Fresh & Packaged Foods. These include working in the Produce, Chilled, Frozen, Fish & Grocery categories. In addition, Francine has worked in the Sustainability team on the Food Waste programme.
Food technology graduate with 30 year experience in in the industry always with a focus on product quality, food safety and regulatory throughout the supply Chain. My career starting working for the audit team in the central technical function for Associated British Foods before moving to the bakery category team at Safeway.
Since then I have worked for BP, Tesco and then moved back to manufacturing working for Mars and now ASR Group. In my current role I lead a team that works on the science used in food safety plans to control food safety risk through our farming, milling, refining and packing operations in 26 sites across the world, and assures the quality of all materials used in those processes.
Hannah graduated from the University of Nottingham with a degree in BSc Food Science and Nutrition in July 2023. She has spent her early career working within Sensory and Consumer Science teams for a number of businesses. Her passion for sensory science began whilst undertaking an industrial placement year at Givaudan, working with sensory scientists and flavourists to support research projects for oral care products.
Since graduating from university, she has worked for MMR as a sensory panel leader, running expert sensory panels for a client site and is now working at McCormick as a Sensory Analyst, supporting sensory validation testing across a range of business units.
Hi I am Jade Murby and I currently work for Samworth Brothers under the meals category as a Senior Development Technologist.
Samworth Brothers is the first company I have worked for since graduating University.
I love my job and the people with the perks of eating food daily while developing new and exciting ready meals!
Jessica specialises in content creation and writing, research, provides guidance on nutrition claims, and manages key aspects of the Healthcare Professional (HCP) programme at Huel.
Jess studied Food Science and Nutrition at the University of Nottingham, and now works as a Food Innovation Technologist at the University's Food Innovation Centre. She works cross-functionally to assist small, medium and large food businesses with their product development, through consultancy and practical work. Jess also has experience in working for a social enterprise bakery and Nestlé cereals, and competed in the European Finals of EcoTrophelia in 2023, with a group of her coursemates.
Karl Wood is a food science professional with a diverse background in food marketing, product development, and nutrition. Karl completed his degree in Food Marketing and Management at Sheffield Hallam University which blended elements of science, product development, and marketing. During their studies, Karl gained hands-on experience as an NPD Technologist during a placement year at Premier Foods, working on the development of seasonings and flavourings for well-known brands like Paxo and Bisto. They contributed to innovative products, including Bisto Gel Pots, using pH activity to set pectin without affecting patents.
Karl then furthered their expertise by earning an MSc in Nutrition for Sports and Exercise followed by a role at Hilton Seafoods as a Process Technologist focusing on battered, glazed, and frozen fish products. In this role, they developed a deep understanding of ingredient functionality, manufacturing processes, and customer presentations.
After seeking new opportunities, Karl joined Raynor Foods, where they now manage NPD for the company’s largest external customer within the sandwich and food-to-go market. Karl coordinates product launches from feasibility through to completion, ensuring all deadlines are met by collaborating with cross-functional teams.
Karl continues to build their expertise in the food industry, bringing a unique blend of scientific knowledge, product development experience, and strong interpersonal skills to each project.
I look after early careers recruitment for MMR Research, a sensory research agency working with the world's leading FMCG companies. We help our clients to develop existing products or test concepts for new products through both consumer research and sensory product testing.
With a range of graduate opportunities each year, I am always on the lookout to see how we can provide young talent with amazing opportunities in the world of market and sensory research.
Lily Dicker is a Product Development Manager at Tesco, specializing in seasonal trends. Still at the start of her career, Lily excels at identifying market trends and launching successful seasonal product lines. Known for her collaborative approach, Lily works closely with various teams to ensure Tesco’s offerings are always innovative and align with future trends. Outside of work, Lily enjoys exploring culinary trends and traveling for inspiration.
I graduated with a Food Science degree in 2017 and began my career in product development at a start-up recipe box company. I have now worked at Tesco for 4 years as a Product Development Manager, overseeing several categories and creating high-quality meal solutions in response to market trends and consumer needs.
I joined Tesco in June 2023 after graduating from the university of Leeds studying food science and nutrition. I completed a placement year at Waitrose in the commercial planning team working on the HFSS impact across the business giving me exposure across the business including in the nutrition, product development, stores, and promotions teams which helped my understand of retail. I am now the Development technologist for Oils, vinegars, pickled veg, packet snacks, jams, and spreads.
Currently on secondment as the Trends, Seasonal, and Events Coordinator at Tesco. Holding a BSc in Food & Nutrition from Sheffield Hallam University. The career journey began in a technical role at an onion and root vegetable processing company, but soon realised the true calling was in product development. Over the past three years at Tesco, a strong passion for this field has developed, starting in red meat product development and now in the current role. Returning to the position as a Food Product Developer will provide the opportunity to continue innovating and creating exciting new products, while applying the learnings from the current role.
I am the Sustainability Manager at Levy, who are the market leader in the sport, arena, conference centre and hospitality sectors delivering great food & drink to incredible venues across the UK & Europe such as the O2 Arena and Tottenham Hotspur Stadium. I joined Levy in April this year, having previously worked at BOL for just under 6 years as their Technical & Sustainability Manager. BOL is a plant-based food brand sold in all the major retailers, so I have experience both in food retail and now with Levy, the food service sector.