Job Description
This position forms part of the Knowledge Transfer Partnership (KTP) funded by Innovate UK.
It is a 24-month fixed-term contract based primarily at Yeo Valley Rhodyate, Blagdon Somerset, BS40 7YE, with visits to other Yeo Valley sites at Crewkerne and to the University of Reading. The project provides the opportunity to a post-holder to carry out a key strategic project involving mapping the biochemical changes that occur within a yogurt structure over shelf-life. The goal will be to drive a technical innovation which will allow a shelf-life extension of 40% without detriment to quality, sustainability, or nutrition.
The post-holder will be employed by the University of Reading and working within the Dairy Science team at Yeo Valley. They will be supervised by the Dairy Science Manager at Yeo Valley and Prof Keshavan Niranjan at the University of Reading. The Knowledge Transfer Partnership delivery team comprises:
University of Reading: Prof Colette Fagan, Prof Keshavan Niranjan, Prof Jane Parker.
Yeo Valley: Peter Ankcorn (Dairy Science Manager), Mat Thewlis (Operations Director).
Skill development through training
There is a £4,000 dedicated training budget tailored towards your own personal development in addition to residential management skills training.
About Yeo Valley
Yeo Valley Ltd manufactures a range of sustainable and nutritious yogurt base products including Natural, Flavoured, Drinking Yogurts and pouches, plus high protein strained yogurt.
https://www.yeovalley.co.uk/
You will have
A first good degree" in Food Science, Food Technology, Chemical/Biochemical Engineering or similar
Essential skills we require as a minimum
- Research skills to synthesise complex information into robust experimental design and business recommendations
- Clear understanding of food spoilage mechanisms
- Clear understanding of sensory science
- Understanding of Food Safety and HACCP
- Competency in Statistical analysis
- Advanced Excel user
- Excellent written, verbal, and visual communication skills, including the ability to communicate effectively with a wide variety of audiences.
- Work individually and in a team.
We know that our team are essential to our success and as such we value our staff highly. There are several benefits to working with us:
Generous annual leave allowance: The University and Yeo Valley believe that it is important for all employees to balance their work and personal lives. Yeo Valley offer a generous entitlement of 25 days in addition to 8 bank holidays.
A diverse workforce: We know that we can only achieve our vision of being a world-class, forward-looking, confident, and ambitious university by recruiting, supporting, and developing staff from the widest variety of backgrounds. We have a proud history of diversity and inclusion and are working actively on several key initiatives to continue this: https://www.reading.ac.uk/diversity/
More information on the benefits of working at the University of Reading can be found here: https://www.reading.ac.uk/human-resources/working-life
Informal contact details | |
Professor • Food & Nutritional Sciences |
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Professor Colette Fagan |
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+44 (0) 118 378 5363 |
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c.c.fagan@reading.ac.uk |
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Closing date: 16th September 2024
Interviews will be held: TBC
By reference to the applicable SOC code for this role, sponsorship may be possible under the Skilled Worker Route. Applicants wishing to consider the SWR must ensure that they are able to meet the points requirement before applying. There is further information about this on the UK Visas and Immigration Website.
The University is committed to having a diverse and inclusive workforce, supports the gender equality Athena SWAN Charter and the Race Equality Charter, and champions LGBT+ equality. Applications for job-share, part-time and flexible working arrangements are welcomed and will be considered in line with business needs.
