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: c.c.fagan@reading.ac.uk
Alternative Contact:
Joanna Davies, Knowledge Transfer Partnerships Manager: j.l.davies@reading.ac.uk