Food Scientist – KTP Associate

This is a rare opportunity to lead a high‑impact innovation project through a Knowledge Transfer Partnership (KTP) between the University of Reading and Yeo Valley Ltd, the UK’s largest organic dairy brand. 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:

• Optimise fruit conserve cooking processes
• 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

This role blends applied research, product development, and commercial impact, giving you the chance to see your work translated into real‑world manufacturing practice. You will be employed by the University of Reading but embedded within Yeo Valley’s Food Science team.

Your team

You will be fully supported by an experienced team from both the University of Reading and Yeo Valley.

University of Reading

• Prof Colette Fagan
• Prof Keshavan Niranjan
• Prof Jane Parker

Yeo Valley

• Geoff Lucking – Manufacture Manager
• Amanda Broom – Technical Manager
• Ray Zhang – Head of Food Science
• Thierry Neyroud – Operations Director

Day‑to‑day, you’ll collaborate closely with technical, manufacturing, and operations colleagues, gaining exposure to senior decision‑makers and real commercial challenges.

Professional development

Your development is a core part of the KTP programme.

• £3,500 training budget, tailored to your personal and professional goals
• Residential management and leadership training
• Opportunities to develop expertise in project management, stakeholder engagement, and innovation delivery
• A strong platform for progressing into senior technical, R&D, or innovation rolesAccess to the university’s online learning platform, in person courses and LinkedIn Learning

What you’ll bring

Essential qualifications

• 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 relevant experience

Essential skills and experience

• Strong research skills, with the ability to translate complex data into robust experimental designs and practical business recommendations
• Excellent problem‑solving, analytical thinking, and project planning skills
• Clear understanding of food spoilage mechanisms
• Knowledge of fruit conserve processing, yogurt manufacture, and sensory science
• Understanding of food safety principles and HACCP
• Competency in statistical analysis
• Good Excel skills
• Excellent written, verbal, and visual communication skills, with the ability to engage a wide range of audiences
• Ability to work independently while thriving in a collaborative team environment.

Benefits

• We recognise that our people are central to our success and offer a supportive and rewarding working environment.
• Generous annual leave: 25 days plus 8 bank holidays
• Access to Yeo Valley staff shop with discounts
• Strong emphasis on work–life balance from both the University of Reading and Yeo Valley
• Access to university and industry resources, facilities, and professional networks
• Reimbursed travel costs in line with funder and university guidelines
• Provision of a work laptop.

This is a unique opportunity to lead a high-profile Knowledge Transfer Partnership between the University of Reading and Yeo Valley Production Ltd, one of the UK’s largest organic food brands and yogurt manufacturers.

You will become an integral part of the Food Science team to deliver a key strategic product & process innovation project to investigate the science behind fruit conserves used in fruited yogurt, including process/ingredient interactions and flavour/texture degradation mechanisms during shelf life. You will apply this knowledge to firstly improve Yeo Valley’s existing manufacturing process, product quality and shelf life; followed by horizon scanning of new technologies to visualise the future potential of Yeo Valley’s fruit products and manufacturing.

Fully supported by a diverse team including site manufacture, quality, and food science from Yeo Valley and academics at the University of Reading, you will turn science into large scale commercial impact as well as assist in achieving Yeo Valley’s goal of delivering sustainable food for all.