When I joined the first edition of the European Masters degree, I was far from imagining the impact taking part in this program would have on my future professional development. Sure, it was clear from the brochure that this was no ordinary program, but what I didn’t know at the time was that the most valuable part of the education was going to take place outside the lecture rooms! This program for me has been an eye opener with regards to the professional opportunities that are available to those people who are ready to travel and continuously improve their knowledge of the food industry on a European and even global scale. So much so that I never got to work in my home country ever since I graduated from the program!
Having graduated in food science and technology, I joined the program with the intention of making the most of the travelling, get to meet many people around Europe, and broaden my professional horizons. I definitely achieved that, and am still in touch with quite a few of the friends I made during the program. One of the important features of this program is the opportunity to work in full scale conditions in one of the sponsors’ leading research and development centre for eight months. I personally did my research thesis with Kraft Foods in Munich. During this time I created some of my most useful professional contacts and got offered my first permanent position with the company. I still work in R&D for Kraft Foods, now in the United Kingdom, notably working on coffee technology innovation projects.
The large proportion of alumni of this program still being employed by major international food companies, including the sponsoring companies, is a testimony to the quality of the education and training provided by this unique program. It is now that I get involved in graduate recruitment as a manager that I truly realise how an experience such as the European Masters degree can really add an extra dimension to an individual’s ability to adapt quickly to the diverse and ever changing world of food manufacturing. The complexity of food networks and the constant need for innovation requires a very flexible and multidisciplinary workforce, often involving people from varied backgrounds and nationalities. This program constitutes the ideal preparation for an enriching career in the global food industry. I can only recommend it and guarantee it will deliver, if not a successful career, at least a really fantastic time!