Rebecca Storey has always enjoyed cooking and science, so she decided to combine the two to make the perfect job.
The 23-year-old joined SK as a Development Technologist (DT) in December 2019 after completing a degree in food science and engineering.
This followed a placement at SK when she was at university which gave her first-hand experience working in new product development.
She says: “I was always good at science when I was at school and so from the age of 15, I knew I wanted to pursue food science as involved my favourite subjects – science and food.
“Not many people can say they do a job which combines two of their passions!”
As a DT, Rebecca does everything from sampling new products and trialling them at our manufacturing sites, through to taking photographs of kitchen and factory samples and selecting the right packaging for products.
She says: “It’s such a varied job where no day is the same so that can involve an early start to work in the factory or conducting taste trials.”
Rebecca started at SK just months before the start of the Covid-19 pandemic so, like everyone, has had to adapt to different ways of working.
She explains: “With some customers we now do video panels where everyone tastes the food and then has a conversation about it, so that’s definitely different, but at least we can still see people’s reactions when they try the food, even if it is via a screen.”
Rebecca says even when she’s not working, she never really switches off.
She adds: “I love watching television programmes delving into food and I am always looking at social media to see what the supermarkets are up to, or what the latest trends are, but whilst it’s related to work, it’s something I enjoy doing so it never feels like work.”
Rebecca does do something non-food and science related though. That’s because in her spare time she is a Girlguiding Leader, although even then that can involve cooking food around a campfire or doing science activities!