Addressing Region's scientist shortage

A drop in the number of school pupils choosing science subjects at A-Level is causing a major headache for food and drink manufacturers in the east of England.

The region’s food and drink industry is thriving, with an annual turnover of £9.3 billion. But with fewer young people studying science post-GCSE, the industry is being bitten by a shortage of qualified food scientists and technologists.

Targets agreed between employers in the region and Improve, the food and drink sector skills council, aim to double the number of food scientists working in new product development and quality assurance to more than 1500. But to reach that target by 2014 as planned, Improve chief executive Jack Matthews admits there needs to be a major turnaround in the numbers of young people studying science at A Level and beyond.

"We are in a situation now where only one in five A-Level passes are in biology, chemistry, physics and maths," said Mr Matthews. "Unless we increase that number significantly, we are going to continue to see food science degree courses undersubscribed, and that means we will continue to struggle to fill food science positions in the industry.

"Food scientists drive innovation in food manufacture, and boosting their numbers in the industry is a key means of increasing productivity and profits. It is a wonderfully diverse subject offering a whole range of career paths. But unfortunately, school pupils are deciding science is not for them, perhaps without even realising that it is scientists who invented the bubbles in Aero, who developed the cheese crust pizza and who are making fast food healthier and tastier. We need to do more to show that science is at the leading edge of manufacturing, and particularly food and drink manufacturing. It is about a lot more than Bunsen burners and the periodic table."

 In a bid to alter young people’s perceptions of food science and manufacturing, Improve has launched a Schools’ Challenge programme available to primary and secondary schools across England. The

Challenge, originally developed in Scotland, matches schools with local food and drink producers, who set a project for pupils to design and make a new food product. The company is then left to judge the best efforts, with prizes issued to the overall winners. The programme has been so successful that over 12,000 school students have been involved in the Challenge and a number of the products developed are now on supermarket shelves.

Mr Matthews is also backing the introduction of the new 14-19 diplomas to reinvigorate interest in science in schools. He says the Diploma in Manufacturing and Product Design, due to be rolled out in September 2009, will see subjects like chemistry, maths and engineering taught in applied, practical contexts which will help bring the topics to life in the classroom. "The fact that the diploma includes specific modules in food science and manufacture is fantastic for the industry," said Mr Matthews.

"It is something we have wanted to see as part of the pre-16 curriculum for many years, and now finally it will happen. I would actively encourage every school student to think about taking the diploma as a qualification and considering food science as a career."