For International Women’s Day 2024, IFST spoke to three of our members in diverse roles within the food system. In celebration of the crucial role of women in the world of food, we interviewed our three members about their experiences across a variety of sectors. We framed our conversation around the following questions:
- Tell us about you and your current position in the world of food science.
- Where did you get your start in the field?
- What barriers have you faced as a woman in STEM?
- What two pieces of advice would you give to a woman today wanting to start a career in food science?
- Do you think the field has changed, for better or for worse, since you began your career?
Dani Bali
Tell us about you and your current position in the world of food science
I currently work as a development technician for a coatings company called Bowman Ingredients.
Where did you get your start in the field?
My start into the food industry was through pastry, I attended university for that. And then I slowly came across R&D [research and development] and product development. Then I studied in those areas, working my way into doing internships with some fantastic places.
What barriers have you faced as a woman in STEM?
Of course, I do want to preface this by saying that what one person or one woman faces doesn't make it the same for everyone, and in no way shape or form does it take away from the bias or discrimination experienced by other genders.
I think if I had to consolidate the barriers, I would put them in two categories. One would be credibility and the other would be the vocabulary surrounding women in STEM. So in terms of credibility, I would say you do face quite consistent challenges on your knowledge, and the fact that you have that knowledge. And if I may just give an example, say I asked a question, and unfortunately, it happens to be a male line manager, and he would answer with what they know. And then they would turn to one of their male colleagues and ask them the same question only for them to repeat the same thing. So it can be quite challenging, because if it's the same knowledge, if it's the same answers to the questions, why is one being received and the other isn't? And I think it's the same credibility aspects that come into play in terms of promotions being denied, because they do not see the same experience between two candidates that have the same level of expertise, the only difference being their gender.
The other area where there can be bias against women in STEM is vocabulary. It can be quite challenging, expressing ourselves at work, because sometimes it can be dismissed as just being enthusiastic rather than passionate about your work or using phrases like too emotional, but in my experience in academia and work, I have not come across my male colleagues being addressed in the same way. It's never, 'oh, you're being too emotional', it's always 'ooh, this person has passion', or 'they're a boss' and things like that. So it can be quite undermining when a completely different vocabulary is being used against you.
What two pieces of advice would you give to a woman today wanting to start a career in food science?
I would say the barriers are very much there, but please do not let that faze you. My first piece of advice would be to understand your worth and understand the knowledge that you hold. And that is credible. Unfortunately, there will be times where individuals in a business place would call that out. And it can be challenging, but that's why I say, if possible, do take a stance, and call out people on it, because it's really unacceptable to have people being toxic. In such in such a professional environment, it's really not okay, and to be discriminated against so casually that is really not okay.
On a more positive note, I would say secondly to surround yourself with a supportive network. And I've been very fortunate to have worked and still have these people in my life who've supported me. Because when these moments do strike, having these people to go to and share your experience and have them understand is so helpful. And if nothing else, it's nice to be listened to. At least for me, the issues I talk about have really severely impacted my mental health. So that network can be really useful.
Do you think the field has changed, for better or for worse, since you began your career?
I'm actually reading a very good book. And I think I'd like to borrow that quote from Cate Sevilla, I believe the author is. And she says, 'we've come a moderate but insufficient distance'. And I think that's quite an accurate representation of what the situation is.
Anna Jane Setterfield
Tell us about you and your current position in the world of food science.
I'm currently a factory Quality Assurance Manager. I work in a pie bakery in Bristol. I'm also studying for my master’s in food science and innovation with Manchester Metropolitan University and I'm an active member of the IFST.
Where did you get your start in the field?
I first got started in the field as a waitress, that's where I really got interested in food. I'd previously done a marine biology degree and I didn't really know what to do with that. So I started waitressing and immediately fell in love with food and the processes that went on around the restaurant. And then I was really lucky to get an interview at Pieminister, which is the pie bakery I still work at. I started as a quality assurance assistant. And that's really where I began my food career.
What barriers have you faced as a woman in STEM?
When I think about barriers that I have faced I really count myself lucky to have started my career with really strong female managers who have really helped to progress my career selflessly. One of the biggest barriers I've faced is not understanding how important my past experience was. I've always loved science. And I think that I didn't realise how much I could relate my degree and my previous experience and other roles to the role that I'm currently doing right now. Another barrier is that I spent a long time not really having confidence in my convictions. So I wouldn't challenge someone louder than me in a meeting. And I would often sort of stay quiet and not express my opinion. That's been a really big barrier to overcome.
What two pieces of advice would you give to a woman today wanting to start a career in food science?
Just don't be afraid to get your hands dirty, especially in manufacturing, which is where I work. Every day is different. There's lots of different opportunities. Now manufacturing can typically be seen as a male dominated environment; and I think it's so important to get stuck in, to really understanding the processes and what's going on and just not be afraid to get involved in elements of the job that you might not understand. There's lots of processes, lots of machines that I used to not have a clue about how to deal with them. Now just by getting involved and learning from different people I understand them, and I can pass on that information to others.
And the second piece of advice is just don't be afraid to stand up for yourself. I mentioned this as a barrier earlier. Just having confidence in yourself and having confidence that the information you've gained is relevant, and that your opinion is just as valid as other people's opinions. By not being afraid to stand up for yourself, you can pass that along, helping to further the business because you have valuable information to give just as much as anyone else.
Do you think the field has changed, for better or for worse, since you began your career?
For me, it's really difficult to say whether the field has changed for better or for worse. I was initially interested in food in general, as I said, I started off waitressing. And then as I sort of began my career as a quality assurance assistant, I started to pick up on different events that I could attend. And then over lockdown, many of these events were held on teams. Now this really helped me get introduced to events that I might not otherwise have gone to because of a lack of understanding that I also belonged in these places and these fields, and that my questions and opinions are relevant. And so through attending these events on teams, I've then been able to now attend them in person. And that's really given me confidence. So for me, it's much better now.
Helen Munday
Tell us about you and your current position in the world of food science.
I did a degree at Leeds University in agricultural animal science, and then I followed that up with a master's at Nottingham University in meat science, which is quite an unusual qualification. I then joined Pedigree Petfoods in Melton Mowbray, which was close to the University of Nottingham. I went on a field trip to their pet food factory as part of my course and was really wowed by it. And so that was my start in the food industry. I worked for Mars Petcare for 20 years, and then for several other businesses, and also non-departmental government organisations and trade associations for the second half of my career. I now own and run a small farming and food business of my own.
What barriers have you faced as a woman in STEM?
I think there are some bits of stem that are more difficult to get into as a woman and potentially prosper in. I think the natural sciences are probably one of the more accessible and more appealing potentially to young women. And I was certainly one of those. With the courses at university I was on, it was pretty a much 50/50 split. And I'm a registered nutritionist, and at nutritionist meetings, you'll find that it's about 95% women. So they are examples of good areas.
I would say that firstly, you need to know an opportunity exists and there's a place for role models, etc. for young people making career choices. And so having those accessible to you as a teenager going through school, as a young woman is important to point you in that direction.
Then when you've graduated, if you go through the degree route that I did, starting in a company that really values people for their expertise, and what they uniquely bring as individuals is massively important. And so I never particularly felt that I was undervalued as a woman because the first company I worked for was incredibly good at bringing out the best in individuals, as individuals, not as a man or a woman etc. So, certainly being in an environment that will foster you as a person, and help you develop and make your strengths even stronger is a huge benefit. And for you to learn to minimise your weaknesses is incredibly important. And I mean STEM (Science, Technology, Engineering and Maths) subjects are just another type of subject. And if women recognise that there's nothing magical about the ability to learn them, then I think for many women who tend to be quite logical and enjoy the pattern of things STEM suits them really well.
What two pieces of advice would you give to a woman today wanting to start a career in food science?
Well, I think you must be prepared to be very rigorous in learning your topic. I think it's something that people don't think about the food industry necessarily is it's something that you have to be very diligent about, because on a day-to-day basis, you can effectively be making life and death decisions. Because if you're working in food safety, for example, you have to be sure that everything that you do will be of benefit to the person that will eventually consume it.
And I think one of the key things that women who want to be food scientists needs to think about is that this is something that you need to demonstrate your expertise at. And I think women are often very diligent, very hard working, and prepared to put the time and effort in to demonstrate their acumen and their ability to do something because you do have to do it well, and whether it's through getting the correct accreditations, etc, you need to demonstrate those skills.
And they certainly shouldn't be concerned that the men in the room are more adept at doing things. It's often said that men are very good at speaking up their abilities, perhaps beyond their real strengths, if you like. Whereas women don't always talk about what they're really very capable of doing. So I think women should not be afraid to be very proud about their capabilities and take credit for the good work they are doing.
Do you think the field has changed, for better or for worse, since you began your career?
There are certainly more women in the food industry, particularly at senior positions. Even in a very enlightened business such as Mars Petcare, which I joined as a 22-year-old, there were no women in research and development (R&D) management when I joined. And my generation actually saw the first women in R&D management. And now, the chief scientific officer who worked for me at Mars Petcare is a woman, and I'm sure that would never have happened in previous years. If you look at women who work in the food science area, in governmental organisations, you see the same thing. So I doubt that the number of women in food science has changed, but the seniority and their ability to influence and lead policy and teams, etc, has massively changed. And I'm sure that is very much to the benefit of the profession.
Thank you to all of our members who participated in our International Women's Day campaign!