Attracting good staff

Last month, in my article Pay peanuts: get monkeys I asked readers to contact me if they had any genius ideas (or even semi-genius ideas) about how to make the food industry more attractive to quality tertiary students.

This topic certainly struck a chord with many who wrote in to say how difficult it was to hire food technologists and engineers. Quite a few indicated that the larger companies simply recruit overseas, they don’t even attempt to fill these positions locally.

However, many were willing to take some ownership of this problem and were prepared to ‘do’ more if this would lead to a better supply of qualified people entering the industry.

Some pointed out some glaring shortfalls in the education system while others offered bouquets.

Here are some extracts from some of the replies that I hope will generate some more interest.

“The reality is that the food industry, like many other Australian manufacturing sectors needs to invest in both technology and people over time. This means to stop pretending that all of our problems are caused by cheap labour in India and China making our products and services uncompetitive. We are uncompetitive, but not as a result of cheap labour in third world countries, but as a result of a lack of investment in technology and people.”

“Many graduates tend to come into the industry not aware of the HACCP and food safety systems and this often becomes daunting when a new graduate is thrust into a food manufacturing industry.”

“From my studies in the UK most of my lecturers were from industry which was good as they gave us exposure into the food industry.”

“I think it is slow burning because it takes a while to see the effect of changes in the education system and choices school students make there to be felt through into tertiary student enrolments. I know the NZ food industry has recognised this and has plans in place to get more students into the food industry and a major part of this is to get the food industry involved in education at school and to inform and inspire students about the food industry.”

“The SA TAFE system offers a very good industry introduction course: 'Food Science & Technology'. The next step can be a problem though. If the student decides to proceed to university and undertake a relevant degree, the only course that some universities are interested in offering is ... Food Science & Technology — repeating much of their TAFE course and of which most graduates are seeking or encouraged to seek employment within regulatory bodies (eg: as health inspectors) rather than within the production and process industry. Suggestion: Food industry employers take on TAFE graduates as a ‘trainee’ and sponsor them through a suitable degree course while working part time within their operations and organisation.”

“Graduates and students undertaking the studies need to understand that there is potential to progress to management levels. From my communications with numerous people in the industry I believe that they are unaware that this is possible and by completing food science degrees they are restricted to laboratories and product development roles with poor salary structure.”

“I think it is the responsibility of the food industry to work with all levels of education providers from primary to tertiary to promote the food industry as an exciting and rewarding career so that we at least compete with other career options. If we are not proactive in selling our message then we will get lost amongst all the other career options, some of which are doing much more to promote themselves than we are.”

“I think there needs to be a forum for Food Technologists with industry experience to be aligned with the education system so that we can offer exposure to students of the opportunities in the food industry. I think many companies would be interested in providing work experience for students from school/TAFE/uni.”

“The industry also needs to draw its attention to the salary structure in the food industry.”

“I would certainly be interested in using my experience and position in the food industry in Australia to bring more people into the industry.”

I would love to gather some food industry employers, academics, associations, fresh graduates and other interested people together to discuss this issue. Later this year What’s New in Food Technology & Manufacturing is anticipating organising FoodTech Connect — a conference/exhibition for management, technologists and engineers in the food industry. If you would be interested in participating in a forum about staffing in the food industry in conjunction with this event, could you please send me an email?