Emma Robinson, a participant in Nestlé’s graduate program, emphasizes the creativity inherent in engineering, contrary to common perceptions. Working at the Nestlé Product Technology Centre in York, the company’s hub for confectionery innovation, Emma engages in designing specialized equipment for chocolate production. The program, spanning two years, offers diverse opportunities across various business functions, facilitating candidates like Emma to broaden their skill set and experience.
Emma, a chemical engineering graduate inspired by her passion for chemistry, views the Nestlé program as a platform for continual growth and development. Transitioning to Nestlé’s Buxton facility to work on water-related projects reflects Emma’s eagerness to expand her expertise beyond chocolate engineering.
Her daily routine involves a mix of tasks, from assisting in pilot plant trials to crafting designs using 3D modeling tools. Emma attributes her rapid skill acquisition to the collaborative environment fostered by supportive colleagues and mentors at Nestlé. She underscores the significance of continuous learning and acknowledges the guidance received from her manager and team members.
While Emma aims to secure a permanent role at Nestlé through successful completion of the program, she remains committed to promoting STEM education, particularly among young girls. Beyond the allure of working with chocolate, Emma values the collaborative spirit at Nestlé, where diverse teams collaborate to bring innovative products to market.
Emma’s enthusiasm for her work at Nestlé reflects not only her personal growth but also the company’s dedication to nurturing talent and fostering a culture of innovation and collaboration.