Emma Robinson, a member of Nestlé’s graduate scheme since last September, highlights the creativity inherent in engineering. She emphasizes the excitement of translating ideas into reality and the innovative nature of the field. Currently stationed at Nestlé’s Product Technology Centre in York, which focuses on confectionery research and development, Emma engages in designing specialized equipment for chocolate production in the company’s factories.
Nestlé’s graduate programs span various sectors like engineering, technical leadership, sales, and HR, providing a two-year rotational experience for participants to explore different facets of the business. Emma, a chemical engineering master’s graduate, shares her enthusiasm for the diverse opportunities the scheme offers, including her impending shift to Nestlé’s Buxton center to work on water-related projects, aiming to enhance her engineering skills through exposure to various product lines.
Emma’s daily responsibilities range from collaborating in the pilot plant to utilizing 3D modeling software for design tasks, reflecting the dynamic nature of her role and the rapid skill development it fosters. She attributes her progress not only to the challenging scope of work but also to the supportive work environment and mentorship provided by her colleagues and managers.
While Emma focuses on achieving her goals within Nestlé and furthering her career in the company, she also actively engages in outreach programs to inspire young girls, showcasing the intriguing aspects of engineering, particularly in the realm of chocolate production. Despite the allure of working with chocolate, Emma values the collaborative atmosphere within Nestlé, emphasizing the thrill of contributing to diverse product developments and witnessing them on store shelves.