About this role
What you’ll be doing
This is an opportunity 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 roles Access to the university’s online learning platform, in person courses and LinkedIn Learning
About Yeo Valley
Yeo Valley Ltd is the UK’s largest organic food brand, producing a wide range of sustainable and nutritious yogurt‑based products, including:
Natural and fruited yogurts Drinking yogurts and pouches High‑protein strained yogurts Soups & granola
Yeo Valley is committed to quality, sustainability, and innovation, making this an exciting environment for food scientists who want to make a tangible difference.
https://www.yeovalley.co.uk/
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.
Contact Name:
Professor Colette Fagan, Professor: [email protected]
Alternative Contact:
Joanna Davies, Knowledge Transfer Partnerships Manager: [email protected]