Interview
Why did you decide to do the Master’s degree in Food Science?
I previously completed my Bachelor’s degree in Biology at Heinrich Heine University in Düsseldorf. The curriculum was very broad, which is good for getting a taste of everything, but as a result, apart from the Bachelor’s thesis, you don’t specialise much. After my Bachelor’s, I thought about what I actually wanted to do next, and as applying for a job straight away wasn’t an option for me at the time, I did some online research into Master’s programmes.
I’ve always been fascinated by and interested in food. That’s why I looked for study options in North Rhine-Westphalia to specialise in this field, and that’s when I found Rhine-Waal University of Applied Sciences. I applied mainly for two reasons: firstly, the curriculum I found on the website sounded very good, and secondly, I read that the university is still quite new, which I saw as a positive because you can assume that the laboratories and equipment are new. Fortunately, that turned out to be true.
What was the topic of your Master's thesis?
My Master's thesis focused on the analysis and prevention of process-related consistency fluctuations in the production of jams. It was a very practical project that had a direct impact on the quality of the end products. During this time, alongside my thesis, I worked on day-to-day operations within Quality Assurance and was also able to gain insights into other specialist departments, such as production, packaging and logistics. I also had my first experience of external audits there. Not as the person in charge, of course, but I was at least able to get a good idea of how such things work.
What happened next in your career after you graduated?
In principle, a degree in Food Science opens up many job opportunities, but I found the job search a bit difficult. Perhaps, as a graduate, I had set my sights too high and wanted to find the perfect job straight away.
I had several interviews; sometimes I turned them down, sometimes the company turned me down, until I finally landed a role at Löwensenf, a mustard producer in Düsseldorf. In 2017, I started there in the laboratory in the analytics department, and for a good four and a half years now I’ve been head of the quality assurance department.
What knowledge and skills did you acquire during your studies that you can put to good use in your job today?
The HACCP system was part of the curriculum and you almost always need it in quality assurance. In my opinion, it could have been covered in more depth during my studies, because in traditional food quality assurance, a lot revolves around this system and it is, in principle, also part of every system audit.
It was also helpful to have learnt about the technical aspects, such as packaging technology and various plastics. I can’t apply that knowledge directly now, but it’s good to have heard of it, for example when a project involves packaging.
The most important aspects for me were the practice-oriented project work, voluntary internships and the Master's thesis, because they provided valuable insights into how things really work in professional life and where problems are most likely to arise in food production.
What advice would you give to current and future students?
I can think of quite a few – these are mainly my own ‘lessons learnt’. I’d divide them into two categories: tips for finding a job and tips for when you start working.
To find a job: start networking early and be bold! For example, I got to know a company during a module and then did an Internship there during the semester break. In my opinion, it makes a lot of sense and is also advisable to try to make contacts during these modules. That might not sound immediately tangible, but it’s about, for example, knowing one or two contacts within the company whom you can then email when you’re looking for an Internship or an entry-level role. Gaining practical experience is always helpful. And if you’ve got a foot in the door somewhere, for example through an Internship or your Master's thesis, then you should also have the courage to proactively ask whether a position is available. I didn’t do that because I didn’t dare at the time, but I think it’s perfectly fine to have that self-confidence. Looking at it from the other side now – if I were to have an intern who openly said they’d like to stay – I’d be impressed. That shows me the person knows what they want and enjoys working at the company, and I’d then try to create a role or an opportunity for them. But if you don’t even try in the first place, you can’t complain afterwards.
Generally speaking, I believe that you can and should make your demands or expectations clear during a job interview. Especially at the moment, when skilled workers are in such high demand. Of course, you should always remain realistic, but you no longer have to settle for just anything. For your first job after graduation, however, you shouldn’t be too choosy, as it’s often more important to simply get started and gain professional experience than to spend ages searching and chasing after the perfect job. At the start of your career, you often don’t yet know what’s particularly important to you in an employer and what isn’t. You can easily change jobs after one or two years, but the professional experience you’ve gained during that time opens up more job opportunities and prospects.
At work: When starting out in my career, I found it very important to have structure. Structure in the sense of documentation. You really make life easier for yourself if you know exactly where everything is at your workplace. If, for example, you’re responsible for an audit and external people come in, there’s nothing more awkward than not being able to find and present the necessary documents in time. That makes a bad impression and can also have negative consequences for the whole audit. So structure is the be-all and end-all.
Finally, I would also recommend developing soft skills. One important skill, for example, is learning how to present effectively. You can already put this to use during your studies, and experience shows that most people shy away from presenting to a group, but being able to present well is an important quality for almost any profession. It’s a good idea, for example, to simply film yourself on your mobile phone and talk about any topic. You can then analyse the video in terms of volume, gestures, facial expressions, etc. The more often you present and put yourself in this situation, the better you’ll become. So step out of your comfort zone every now and then!
In three words, how would you describe Rhine-Waal University of Applied Sciences?
Practical relevance, opportunities and diversity
Date of interview: December 2023