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.
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
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!
I graduated from the University of the West Indies in 2008 with BSc in chemistry and biotechnology and in 2015 with a master’s in food technology. Additionally, I hold HACCP level 4 certification from Campden and am PCQI certified. I have worked across the food industry for companies such as Grace Kennedy, Oscar Mayer and currently for ASR Group in different categories such as dairy, ambient, high risk and high care. In my current role, I am the corporate subject matter expert for process chemicals, and more recently packaging, within the supplier quality assurance team and the only SQA technologist based in Europe.
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.
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.