Emma Robinson, a participant in Nestlé’s graduate program, emphasizes the creativity inherent in engineering. She highlights the excitement of conceptualizing and bringing innovative ideas to life within the company’s Product Technology Centre in York, the hub for confectionery research and development. Emma’s role involves designing specialized equipment for chocolate production, offering her both a professional challenge and, as she humorously notes, ample opportunities to indulge in chocolate.
Nestlé’s graduate programs span various fields such as engineering, sales, and human resources, each lasting for two years and providing participants with exposure to diverse roles across the organization. Emma, who holds a master’s degree in chemical engineering, is set to transition to Nestlé’s Buxton facility to delve into water-related projects, broadening her expertise and enhancing her engineering skills.
Reflecting on her dynamic experiences at Nestlé, Emma shares the diversity of her daily tasks, from collaborating in the pilot plant to utilizing 3D modeling software for equipment design. She attributes her rapid skill development not only to the challenging projects but also to the supportive team environment, where mentorship and learning are encouraged.
Despite her primary focus on personal and professional growth within the company, Emma also dedicates time to inspiring young girls to pursue careers in STEM fields, particularly showcasing the fascinating aspects of chocolate innovation. Her enthusiasm for the collaborative atmosphere and the gratification of seeing products on shelves exemplify the rewarding nature of her work at Nestlé.
