Gi's a job

Abstract

Why is it so difficult to recruit high-calibre graduates into careers in food science and technology? Don’t schools offer appropriate courses to prepare students to go on to study food science and technology in higher education? Are all the brightest scientists channelled off to study medicine? Does employment in the food industries still conjure up visions of endless production lines, monotonous shelf-stacking, wellies, hairnets and blue plasters? If so, what are the prospects for the future? Well, numbers of candidates gaining GCSE Food Technology qualifications in England and Wales have been rising steadily for a number of years. In the year 2000 alone, 106 650 pupils completed a GCSE course in Food Technology. In June 2000, the first cohort of students completed the A-level course being piloted by the EDEXCEL examination group, and now three of the regional examination groups (AQA, EDEXCEL and WJEC) are offering fully fledged AS- and A-level courses in Food Technology. The first cohort of students also completed the Scottish Qualifications Authority’s new Advanced Higher course in Home Economics in summer 2001. There has never been such a rich pool of potential undergraduates, ideally placed to springboard into higher education and on to a range of challenging careers based on food science and technology. So, why are higher education institutions reporting that it is difficult to fill their courses? It seems ironic that, at the same time, graduates are virtually guaranteed employment on successful completion of their courses. Indeed, some colleges have experienced difficulty persuading students to return from industrial placements to complete their studies. Companies have snapped up good employees at the first opportunity. In addition, the allure of a regular income, along with the possibility of lifelong learning, can prove most attractive to young people (and their parents) struggling to pay back student loans. This edition of the Nutrition Bulletin includes Caroline Griffin’s top tips on personal and professional development gained from her student placement in Nestlé’s Specialist Nutrition Department (pp. 223–225). Dr Janet Bennoson provides an employer’s perspective of student placements, which she recommends as ‘an invaluable experience’ to both students and employers. Dr Frankie Robinson’s conference report on European Consumer Day (pp. 247–250) cites an opportunity bravely grasped by trainee teachers from England, Scotland and Wales to enthuse and inspire an invited (and generally older) audience with exciting ideas for teaching primary school children the basics of food safety. Roy Ballam’s review of The Science of Cooking (pp. 264–5) highlights a valuable resource for students and teachers, written with the author’s express intention of inspiring young people to consider careers in food science and technology. Clearly, there are plenty of people willing and able to inspire others to adopt a positive and forward looking approach to careers in food-related industries, and even to act as role models. Perhaps the time has come to cast modesty aside, and be more proactive in ensuring that young, and not so young, potential employees have easily accessible, accurate and attractive information about courses and jobs available to them. While it seems that a soap opera on TV is one sure way of making some jobs ‘sexy’ (just think of the number who wanted to become lawyers while LA Law was showing), the internet perhaps provides a cheaper and more appropriate medium. Science year begins in September 2001, and we are thinking of adding a new section to the Foundation’s website http:www.nutrition.org.uk/scienceyear.htm to provide thumbnail sketches of a wide range of people working in areas related to food science and technology. Would you be willing to contribute some biographical information and a fetching photograph? Access the site at the address given above for details. Here is your chance to make a small effort that could have a big impact, particularly on the students and teachers we most need to reach.