Joining RSSL on the apprenticeship scheme turned out to be the best possible start for my career. During those two years, I moved between various labs, learning from experienced scientists and gaining invaluable, practical experience.
That’s not to say it was easy. With each rotation, I was thrown in the deep end and had to learn a completely new set or skills. And just as I started getting comfortable, I was moved on again. But I thrived in this environment. Particularly as everyone was so welcoming, encouraging and generous with their time.
At the end of the scheme, I knew I had found my calling and applied for the role of PII technician. Having spent time in each department, this had become my firm favourite. So, I was delighted to secure the position and be able to continue my professional journey at RSSL.
What I love about my job now is that every project is a learning experience. One day things can be going well, the next they’re not and the challenge is to find out why. This may involve further research or discussion with senior scientists. But there is always collaboration and a strong team ethic.
It’s also exciting to track new food trends and be involved with product innovation in the very early stages. Just knowing I have helped to develop a new product that is now on shelf for others to enjoy is really rewarding. It also allows me to let me creative side come through. Just last week, I came up with a new flavour for a savoury sauce which the client loved.