New Product Development Technologist Apprentice

Based in the Test Bakery, this role in part has the responsibility for ensuring the Test Bakery is well stocked, cleaned and daily checks are completed. Hands on in nature the role requires following recipes and making customer samples. The role is designed to provide the foundations required to step up into a development technologist role.

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

• Mixing and Baking recipes to a specification
• Making repeat NPD samples when required
• Completing daily NPD kitchen checks, fridge temperature, core temperatures
• Stock control - Maintaining stocks and correctly labelling of the test bakery raw materials, packaging, PPE and cleaning utensils
• Ensuring effective stock rotation and correctly disposing of out of date materials
• Ensuring waste bins are emptied and replaced
• Light cleaning of the surfaces, floor, and mixing equipment
• Support and carry out technical testing of finished products organoleptic, ERH, and ph, ex-freeze validation
• Learn the key stages of the PLM process
• Attend key internal meetings if/when required
• Conduct store visits and review benchmark competitors products if required
• Support with the hosting NPD/customer visits
• Suggest innovation, quality improvements appropriate for the account

Where you'll work

Apex House
Amsterdam Road
Hull
HU7 0XS

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

UNIVERSITY OF LINCOLN

Training course

Food industry technologist (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents

• Implement and maintain risk management systems (for example, Hazard Analysis and Critical Control Points).
• Review and maintain technical procedures for food businesses.
• Use a range of IT systems to analyse and interpret data to identify trends and drive Continuous Improvement (CI).
• Provide and interpret management data and information (reports and presentations).
• Conduct sensory evaluation activities.
• Contribute to Continuous Improvement (CI).
• Develop and maintain effective relationships with customers, suppliers and colleagues.
• Use problem solving techniques and investigation methods, including root cause analysis.
• Influence and negotiate with colleagues and stakeholders.
• Communicate with colleagues and stakeholders using technical language and methods appropriate to the audience.
• Check raw materials, packaging and finished products quality against legislative requirements and specification.
• Monitor and review manufacturing standards and parameters.
• Support trials on new and existing products.
• Investigate product non-conformance and recommend corrective action.
• Contribute to the development and innovation of new and existing products.
• Plan and produce samples suitable for all stages of the new and existing development process.
• Contribute to the creation of product specifications and label content.
• Contribute to the identification and selection of parameters for sensory analysis and shelf life evaluation.
• Apply agreed standards to compare and evaluate against samples.
• Compile product costings.
• Conduct food product audits against standards and recommend areas for improvement.
• Conduct food process audits against standards and identify non-conformities and recommendations for improvement.
• Measure environmental conditions throughout the food manufacturing process and escalate non-conformities that could impact food safety and product quality.
• Evaluate raw materials against agreed parameters and report non-conformities.
• Measure and evaluate adherence to quality processing systems and standards.
• Identify and communicate products and process issues and make recommendations for corrective action.
• Oversee the implementation of corrective action to address product and process issues.
• Carry out internal audits and participate in external audits.
• Investigate and resolve problems, including customer complaints or quality issues.
• Implement and maintain risk management systems (for example, Hazard Analysis and Critical Control Points).
• Review and maintain technical procedures for food businesses.
• Use a range of IT systems to analyse and interpret data to identify trends and drive Continuous Improvement (CI).
• Provide and interpret management data and information (reports and presentations).
• Conduct sensory evaluation activities.
• Contribute to Continuous Improvement (CI).
• Develop and maintain effective relationships with customers, suppliers and colleagues.
• Use problem solving techniques and investigation methods, including root cause analysis.
• Influence and negotiate with colleagues and stakeholders.
• Communicate with colleagues and stakeholders using technical language and methods appropriate to the audience.
• Check raw materials, packaging and finished products quality against legislative requirements and specification.
• Monitor and review manufacturing standards and parameters.
• Support trials on new and existing products.
• Investigate product non-conformance and recommend corrective action.