Interview with Thomas Lecestre from the INP-ENSAT
Chris : "Hi Thomas -Tell me a little about your background "
I am Thomas Lecestre, I am a French student from the school INP-ENSAT. It is a national university of Agronomy. My degree as a focus on Food sciences and the Food Industry. During my studies, I had the opportunity to do some placements to gain some work experience. That is why I had the chance to work for 3 months at NFI – New Food Innovation.
Chris -"That’s great – now explain more about your Junior Consultants project during your time there"
My project was called the "Protein Hub. This project aimed at creating a hub, an interface for the professionals of the food sector to connect producers, sellers, distributors who work with protein ingredients. The final purpose would be to set up a B2B business on the protein ingredients field. I worked only for 3 months for the beginning of the project. So it was a lot of study to know the protein landscape - what sources, what process, what ingredients, what benefits/functionality, what companies, what application…
Once I had the big picture I looked at the trends and market study. I also spent some time looking at the environmental impact since it’s one of the objectives of the project: to promote the ingredients with more sustainable and healthy proteins.
At the end of the project I started thinking about the social media sphere and the marketing aspect of the project. I made some presentations for the project on a couple of occasions. I presented it at the PFI2 (Presenting Food Industry Innovation) on 8th August 2016. This event was organised by Alan Marson from NFI and Dr. Wayne Martindale (here is the link to the report): https://waynemartindale.com/2016/08/30/presenting-food-innovation-for-industry-2016/
Alan: "How will your experience with our program help you in the future?"
My experience at NFI and with their Junior Consultant program provide me with many skills and knowledge in several areas. Obviously I improved my English (I am French). I gained knowledge on the protein landscape. I learned also how to generate B2B activities and how to make it successful (marketing, social media…).
Even though I was working on my own project I was in an office with other interns so I gathered a lot at their contacts – which they were working with on their own projects and their specific backgrounds (Nutrition, cooking, social media…). The placement was really interesting and rewarding for me.
"Alan – How about the working environment in the company"
I was working in the NFI offices within the campus of the University of Nottingham in Sutton Bonington. There were usually 4 to 5 interns working in one or two offices. It was really nice being able to chat with others, we could ask questions and get advice about our projects. By working there, we also had the chance to use the food hall of the university, we also regularly met Alan, Jacek and others NFI members.
"Chris – Did you meet interesting people during your visit"
This was one of my favourite thing about the placement! I met many interesting people. I met 7 other interns with different backgrounds and working on different projects. I also met NFI members and directors like Alan Marson and Jacek Obuchowiuucz who help me and guide me with my project. I had the chance to work with Wayne Martindale and some of his Masters student. NFI also gave us the opportunity to meet and chat with some professionals about their careers and their work. Being able to ask anything in an informal talk is the best way to think about our future careers and the choices we make.
"Chris – did you get the chance to visit other places"
I was able to travel to London to the British Library , and Chester which is a nice Roman City , In September I was also Invited by NFI to attend the Protein Summit 2016 which took place in Lille .
I really enjoyed my experience as a Junior Consultant, many thanks to NFI for everything
About New Food Innovation Ltd:
New-Food Innovation (NFI) is an SME scale company connecting the food industry with Science and Innovation, NFI is consultancy group with over 200 years of combined industrial experience and skills across all areas of the food industry, having careers in Large Multinationals food producers, Major UK food groups, Major food Ingredients suppliers, supermarkets, and Food entrepreneurs
Formed by Managing Director, Alan Marson, was one of the early adopters of open innovation practice and has an established track record of bringing new technology to market, an extensive network of connections within food business and the product and technology innovation communities.
The group has un-paralleled expertise in ingredient, process technology, and product development along with extensive know how in manufacturing and technology commercialisation. NFI has an extensive network within the food industry ingredient sector and has strong experience in project management, formulation science, and strategic exploitation, intellectual property protection and exploitation, regulatory and digital communication and marketing.
The Team focuses on high-level working within strategic innovation activities, technology landscaping, scouting, technology translation, and external networking development for many UK's major brands. We are currently working with and supporting a group of food industry and academic experts with a wide range of science and industry technical expertise. The Teams know-how has been gained during careers working for Global Brands Major National food companies (major branded and private label) and leading highly renowned center’s of learning for food Science including Unilever, GlaxoSmithKline, University of Nottingham, Associated foods Premier Foods, Northern Foods.
During these Careers we have been able develop over 45 patents, launch over 42 first to market technology, s, Sponsor end and supervise d over 60 PhD’s, In the past 5 years we have been involved in collaborative research and development projects with funding of over £5m, the associates group, have an extensive network across all sectors of the food Industry which includes over 4000 direct and 500,000 digital food professional contacts.
Alan- also has long term experience of working closely with the French Food Engineer study Program and He and his colleagues strongly admire the quality of students emanating from the French food Education system
For the past 26 years Alan has sponsored 76 students for either their 6 months or 3-month placement periods, many have gone on to take employment in large company’s such and PepsiCo International, Modeleze, Souflett, Nutrixo, BASF, Greencore, Innophos, and Premier Foods
For Further details :-
Alan Marson : Managing Director : New- Food Innovation ltd ; room B29 Main Building , University of Nottingham ,. College Road , Sutton Bonington , Loughborough , LE12 5RD
Email alan@new-foodinnovation.co.uk Phone 0044 7831 494 368 Linkedin Profile http://www.linkedin.com/in/alanmarson
