Chasing the dream: How NPD Skills helped Mary Katsounotou break into Food Product Development

Mary applied for all seven NPD Skills courses organised by EIT Food in 2024. And it paid off: Mary is now working as a Process Development Technologist at Belazu, a well-known international producer and supplier of Mediterranean and Middle Eastern ingredients and foods.

Can you share a bit about your country of origin, studies and career path?

Mary Katsounotou: ‘I was born in Cyprus, and I always knew I wanted to work with food. At the Cyprus University of Technology, I obtained a Bachelor’s degree in Food Science. My thesis focused on identifying the microflora responsible for chickpea fermentation during the production of traditional Cypriot bread (Arkateno). 

After that, I decided not to follow a traditional scientific path for my Master’s. Instead, I went to the University of Gastronomic Sciences in Pollenzo, Italy, where I completed a Master’s in Gastronomy. It was an incredible experience - we had tasting sessions, cooking classes, study trips, our own kitchen, chefs cooking for us, a dedicated food library and even a wine cellar. The courses were very broad, covering everything from food philosophy to food quality. Some of my most valuable insights came from interacting with people worldwide, not just from the course. Learning about their diverse cultural relationships with food was eye-opening and offered a fresh perspective. For my thesis, I interviewed people in Cyprus to document traditional and nearly extinct recipes.’ 

So you went back to Cyprus after that?

Mary: ‘Yes, after finishing my degree, I returned to Cyprus and worked as a Quality Control Analyst at Kean Soft Drinks. At the same time, I continued my thesis research, with the goal of creating a book in collaboration with the Ark of Taste to showcase my country’s traditional food. 

However, COVID changed those plans. I decided to move to London to pursue a career in New Product Development, which had always been my ambition. Unfortunately, I wasn’t able to secure the role I wanted at first. Following Brexit, I required visa sponsorship to live and work in London, and the only position available to me that offered sponsorship was a chef role at  Accurx, a London tech company. They had a small kitchen where a team of two - a head chef and myself - prepared homemade lunches for employees. I do love cooking, and I learned new skills, but it wasn’t what I ultimately wanted to do.’

‘I was always aware that this role was not aligned with my long-term goals, but I approached it as an opportunity to keep moving forward. I focused on learning as much as I could, making use of the company’s training time to expand my knowledge of food, innovation, and NPD. I strongly believe in finding value in every experience, so despite feeling that the role did not allow me to fully reach my potential and did not suit me, I continuously looked for ways to grow, learn, and gain something meaningful from it.’

Mary: ‘They definitely helped me land the job at Belazu, the company I really wanted to work for.

I learned so much across many different topics that it’s hard to single out just one. I love learning, so I try to absorb everything I can. Having the NPD Skills certificates on my CV made it very clear that I was committed to food product development and chasing a role in that area. 

My current role is Process Development Technologist. It combines food science in every aspect. It starts with taking new recipes and putting them in the factory. 

Before doing that, there’s a lot that needs to be considered. From packaging format, to heat treatment to pasteurizer configuration. My role also has to do with some legal aspects such as labels and artwork approval.’ 

Photo : One of Belazu's recipes, Ricotta Pancakes with Raspberries and Pomegranate Molasses. Source : Belazu | Quality Ingredients Delivered To You

"When I doubted myself, I would imagine meeting my younger self and ask, “What would that child think of the person I’ve become?” The answer always came immediately. Through their eyes, I would be someone they looked up to — someone they would want to become. And that person was me. In that realization, I understood that I am who I was meant to be, and that I did not let my younger self down.

Rejection, or the feeling that everything is working against you, does not mean you are failing. More often, it simply means that the right opportunity has not come yet. Sometimes, people need time to truly see you for who you are — and when they do, that is where you are meant to be.

So this is my advice:

Keep going, but also be kind to yourself. The world today can make it difficult to reach your goals, even when you are doing everything you can and still facing setbacks. Do not let those moments define your worth or your abilities. Hold on to your dreams, do not give up — and above all, don’t let that kid down.”