Click on each mentor to find out more about them
Andy started his career as a Microbiologist at Campden-BRI before moving into the food industry working for United Biscuits, Mars, Exponent and, most recently, McCormick and Company from where he recently retired. Throughout his career Andy had the opportunity to work across many product categories and in a variety of positions starting in laboratory / QA technician and research roles, and then progressing through various levels of international and global Quality, Food Safety & Regulatory leadership, culminating as Chief Quality Officer for McCormick.
A seasoned recruiter across multiple sectors, who has recruited for Campden BRI for 5 years. Creating the talent and early careers focus, including graduate schemes, degree apprenticeships. Exited to be joining the Student Launchpad for the third time!
In 2019 I graduated from the University of Leeds with a BSc (Hons) in food science and a keen interest in how ingredients chemically work with one another to make unique and great products. From there I joined the BOL Foods team in 2020 and started managing quality and technical before becoming the lead for all things product. Now I am in a dedicated product development role and focus on creating tasty, nutritious products that make healthy eating simple and enjoyable.
6 years into my career I’m particularly interested in developing my knowledge of sensory analysis and how it can be used to enhance the overall eating experience and influence our food choices so I can enhance my development skills.
An unconventional start as a graduate in Zoology, my career started in commercial before moving into technical. My roles have covered both manufacturing and retail across a variety of products from cut flowers, meat, dairy, chutneys and now Free From. The current role focuses on managing our supply base, ensuring product quality and safety standards are met and bringing new products to shelf but also supporting the development of our business’s allergen management policies.
I have worked in the baking industry for over 40 years. Working in product development for major manufacturers developing bread, cake and pastry for the likes of Tesco, Costa, MacDonalds and Subway in the UK, Europe and the United states.
As Food Innovation & Technology Manager at KFC, Lewis governs New Product Development and core menu design across 26 markets in Central & Eastern Europe. Lewis has spent nearly 7 years with Yum!, working across Pizza Hut and KFC brands in food technical roles. And prior, his experience is in technical roles within chilled manufacturing at Greencore.
Martyn started out as a chef working in 4 & 5* hotel kitchens spending 15 years working his way up from Apprentice to Head Chef in Central London. He then went on to run an independent commercial bakery business supplying 3rd party cake and biscuit products to Starbucks, Café Nero, Coffee Republic etc. Since 2010 Martyn has worked in the Mondelēz International Global Chocolate R&D Centre of Excellence based in the Cadbury Factory, Bournville, where he has launched multiple new chocolate products in different brands in all parts of the world.
A graduate in microbiology, with latter qualifications in Health and safety and environmental management. FIFST and CSci and member of several IFST committees.
My career has covered animal health products, snacks and beverages, working with branded products. Always in a technical capacity, normally within supply chain, from laboratory to quality management. My current role focuses on end to end Quality performance and standards for 140+ bottlers worldwide and includes working with R&D through to customers. In addition to Quality I am also responsible for water sustainability programs.