Emma Robinson, a member of Nestlé’s graduate program since last September, highlights the creative aspect of engineering, contrary to common perceptions. At the Nestlé Product Technology Centre in York, which focuses on confectionery research and development, Emma and her team innovate new products and processes, including renowned brands like KitKat.
Specializing in designing customized equipment for chocolate production, Emma, 24, enjoys the perks of her role, such as indulging in chocolate treats while working. Nestlé’s two-year graduate programs cover various fields like engineering, technical leadership, sales, and HR, allowing participants like Emma to explore diverse roles within the company.
Transitioning to Nestlé’s Buxton center to work on water-related projects next, Emma anticipates that exposure to different product categories will enhance her engineering skills further. Motivated by her passion for chemistry, Emma pursued a master’s degree in chemical engineering, leading her to choose Nestlé’s program due to its promise of continuous growth opportunities.
Emma’s daily tasks vary from assisting in pilot plant operations to designing using 3D modeling software and creating process diagrams. She credits her rapid skill development to the collaborative and supportive work environment fostered by her colleagues and managers, who prioritize her professional growth.
While Emma aims to complete the program successfully and secure a permanent role at Nestlé, she actively engages in educational outreach programs to inspire young girls to pursue careers in engineering, particularly in the confectionery industry. Despite the allure of free chocolates, Emma values the collaborative atmosphere at Nestlé, where diverse teams collaborate to bring a wide range of products to market, a process she finds immensely rewarding.