Can you briefly introduce yourself and your background in food processing?
My name is Richard Bailey and I am a Food Process Engineer working in Research and Development (R&D) within the snack food sector. I am currently based in Leicester and have built my career delivering process development, scale-up and technical leadership within PepsiCo. I am a Chartered Scientist and a Fellow of the Institute of Food Science and Technology (IFST).
What is your current role and what does it involve on a day-to-day basis?
I currently work in a Global Process team within R&D focused on extrusion, supporting projects and research for manufacturing sites and regional R&D teams. My role focuses on process design, optimisation and scale-up, ensuring new products and technologies can be safely and consistently manufactured at commercial scale. The work is typically project-based and involves close collaboration with internationally based cross‑functional teams.
What initially attracted you to a career in food processing?
I was drawn to food processing because it combines applied science, engineering and real-world impact. Food manufacturing is fast-paced and complex, and I enjoy solving practical problems that ultimately influence products people consume every day.
What are some of the key challenges and opportunities in your role?
One of the main challenges is balancing innovation with the need for robust, efficient manufacturing. Introducing change in large-scale production environments requires careful risk management and strong stakeholder engagement. The opportunity lies in delivering improvements that enhance product quality, efficiency and sustainability across global operations.
What do you find most rewarding about working in food processing?
One part of my job satisfaction comes from seeing ideas move from concept to factory reality. Contributing to successful product launches or process improvements at scale is highly rewarding, particularly when the work supports long‑term capability building within the business. The other main area that delivers engagement and drive is mentoring and coaching individuals across the business.
What role has professional development and volunteering played in your career?
Professional development has been central to my progression. Alongside formal qualifications and technical training to ensure continuing delivery, I have been actively involved with IFST through membership assessment and committees, more recently joining the Food Processing Special Interest Group (SIG). I am engaged in Science, Technology, Engineering, and Mathematics (STEM) outreach locally and also volunteer, through the Science Council, assessing applications. These activities help maintain perspective, develop leadership skills and support the next generation entering the industry.