Process Innovation Technologist (Food) – Knowledge Transfer Partnership Associate

Yeo Valley Production Ltd; South Somerset; On-site; GBP 38,000 - 42,000; Full time

Job summary

Yeo Valley Production Ltd is offering an exciting opportunity for a Food Scientist to lead a high-impact innovation project in partnership with the University of Reading. You will focus on biochemical changes in fruit conserves and yogurts, enhancing product quality and sustainability.

This 20-month fixed-term contract is embedded in Yeo Valley’s Food Science team, requiring a Bachelor’s degree or equivalent experience. The salary ranges from £38,000 to £42,000 based on skills and experience.

Qualifications

• Bachelor's degree with 2:1 or above in a relevant discipline.
• Strong research and problem-solving skills.
• Knowledge of yogurt manufacture and sensory science.

Responsibilities

• Lead a project on biochemical changes in food.
• Collaborate with technical and manufacturing teams.
• Engage in process innovation for food products.

Skills

Strong research capability

Analytical thinking

Problem-solving skills

Knowledge of food spoilage mechanisms

Understanding of food safety principles

Statistical analysis

Communication skills

Ability to work independently

Education

Bachelor’s degree in Food Science, Food Technology, Chemical or Biochemical Engineering

Tools

Advanced Excel

Job description

Yeo Valley : Nurture & Nourish People & Planet by making great food, the right way, forever.

Are you excited by an opportunity that blends applied research, product development, and commercial impact, giving you the chance to see your work translated into real world manufacturing practice? If so, read on….

Yeo Valley are proud to be working in partnership with the University of Reading to create this unique opportunity to lead a high impact innovation project through a Knowledge Transfer Partnership (KTP) between the University of Reading and Yeo Valley.

Project Overview

You will take ownership of a strategic technical project focused on understanding and mapping biochemical changes in fruit conserves and fruited yogurts over shelf life. Your work will directly inform process innovation, enabling Yeo Valley to:

• Improve shelf life performance of fruit conserves and fruited yogurts
• Maintain (and enhance) product quality, sustainability, and nutritional value
• Horizon scan new technology to assist in defining the future of Yeo Valley fruit manufacturing

You will be based in our Crewkerne manufacturing facility and fully supported by an experienced supervisory team from both the University of Reading and Yeo Valley. Day to day, you’ll collaborate closely with technical, manufacturing, and operations colleagues, gaining exposure to senior decision makers and real commercial challenges.

Previous KTP Experience

What did our previous KTP say about this opportunity?

Before starting my KTP I found myself frustrated by a lack of clear access to resources enabling me to really make a positive contribution to manufacturing efficiency within previous organisations.

I started my KTP with Reading and Yeo in April 2022, with a clear remit to tackle manufacturing efficiency and the resources (access to high quality academic support, equipment and literature) to make a difference.

By December 2022 we started to get findings of an area we could make key improvements to our manufacturing processes. By the end of the project, April 24, we had identified multiple areas for improvement and had started the substantial investment cases to improve our capability.

Transitioning to become a Yeo Valley co‑owner in April 24, I worked to embed the knowledge we had gained and to support the commissioning of £10M in investments, having supported the redesign of much of the manufacturing equipment. Can't get more of an impactful role than that for your 20s!

Last year we were awarded the best KTP award (https://iuk-ktp.org.uk/awards/) for our project out of 400 projects, and we are pretty hopeful for another really successful project, having many of the same people involved in the project!

The KTP is a really fantastic opportunity for someone to make a real step change in their career progress, making properly impactful change and learning every step of the way.

Required Experience

• A bachelor’s degree in Food Science, Food Technology, Chemical or Biochemical Engineering, or a closely related discipline with 2:1 or above (or equivalent). Candidates with equivalent relevant experience will also be considered.

Essential Skills and Experience

• Strong research capability, with the ability to translate complex data into practical outcomes
• Excellent analytical thinking, problem‑solving, and project planning skills
• Knowledge of food spoilage mechanisms, fruit conserve processing, yogurt manufacture, and sensory science
• Understanding of food safety principles and HACCP
• Competency in statistical analysis and advanced Excel
• Strong written, verbal, and visual communication skills
• Ability to work independently while thriving in a collaborative environment

Yeo Valley is committed to quality, sustainability, and innovation, making this an exciting environment for food scientists who want their work to make a tangible difference.

Contract Information

This role is a 20‑month Fixed Term Contract, employed by the University of Reading, embedded within Yeo Valley’s Food Science team.

Salary – £38,000 to £42,000 (depending on skills and experience)

To read more about this opportunity and apply for the role, please go to the University of Reading jobs page (Job Search).