Anne's journey, from working as a cook, studying Biology, combining her academic knowledge from Master in Food Systems with hands-on approach, the MFS Internship launched her career in Food Industry Research & Development, at Libre Foods
The Master in Food Systems is quite an academic and experience-packed adventure.
But what happens after graduation?
Hi Anne, tell us about your background. How has the year after graduation from the MFS programme unfolded for you?
Anne Reshetnyak: ‘I have Ukrainian and French nationality. I obtained a Bachelor’s in Biology in Ukraine and a Master’s in Biotechnology in France. When I enrolled in the Master in Food Systems, I travelled to the University of Hohenheim, in Germany.’
‘In October 2022, I applied for an internship at ‘Libre Foods’, a Barcelona-based company specialising in alternative proteins. I was still finishing my master's programme at that time, combining the internship with working on my thesis. Post-internship, the company offered me a job as a fermentation scientist, and now I'm a scientific project manager, mainly coordinating R&D (Research & Development) projects.’
Looking back at the Master in Food Systems, how was your experience?
‘It was a great experience, just what I wanted. Before the Master programme, I had worked as a cook. This sparked my interest in food production. The Master in Food Systems offered me the perfect balance between academic knowledge and a hands-on approach.’
Can you apply what you learned in your current job?
‘Absolutely! The MFS covered various topics, and being a generalist is unique and really helpful, especially in smaller companies such as the one I’m working at. I need this broad view, from food product development and production to health claims, nutrition, market research, and food security. The programme also taught me where to find information and gave me access to the right people. The network and connections with research labs and corporations are much appreciated by my current employer. The MFS programme is clearly valued by them – they even hired another graduate whom I introduced.’
“Post-internship, the company offered me a job as a fermentation scientist, and now I'm a scientific project manager, mainly coordinating R and D projects.”
Have you been able to reach your professional goals so far?
‘Yes, I'm working towards my goal, which is to start my own food production company. I've been working on it with a friend, but right now I'm still enjoying my current job. Before the MFS Programme, I had no idea about entrepreneurship, but I learned a lot in those 2 years and I’m still learning today.’
Why did you choose your current job?
‘With a background in research and a passion for sustainable food production, I aimed for something between R&D and application level. My job aligns with my values of sustainability and animal welfare. I also delved deeper into these topics during the MFS Programme.’
Would you recommend the programme to other students?
‘Definitely. The MFS programme opens doors to different paths. Some continue on the academic path with a Ph.D., others choose a career in a company or start their own business. Moving to different universities and countries can be a challenge sometimes, but the camaraderie within the cohort makes it a great adventure and a truly unique experience. I wish I could do it again.’
