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Food Technologist Apprenticeship

Learn more about the Food Technologist Apprenticeship, request more information, or enquire about enrolment.

Apprenticeship Overview

This course is designed for those looking to progress into the food and feed manufacturing sector, or existing employees who would like to learn more about the theory behind what they do.
 
A Food Technologist ensures all products are safe to eat, of consistent appearance, taste, and texture and may be based in a laboratory or factory or both; within a laboratory-based environment to ensure the safety and quality of food products, in development roles to improve existing products and launch new products, in factory based roles working with teams to develop good manufacturing practices, and within the supply chain to develop good relationships with suppliers and customers.

Delivered ‘in person’ via our unique online platform, the course will equip your future scientists with the skills needed to be able to work effectively in the business on Day 1.

Teaching is delivered via block training throughout the apprenticeship by way of an immersive bootcamp, in which apprentices alternate between training with their Credersi instructors and embedding their new skills back in the workplace in a monthly cycle whilst working towards their Level 3 Diploma in Food Technology.

Our Credersi Apprentices each have the opportunity to perform experimental technique in their own home with equipment sent directly to their door. This includes; balances, pipettes, pH metres, refractometers and relevant glassware.
 
 

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Training with VR

Accelerated virtual learning 

Training students via our virtual world accelerates their learning and allows for perfect technique development.

Industry endorsed

Industry endorsed training

We've gained brilliant insights from leading lab company Dam Health, to ensure our training supports what employers need.

Next-gen talent

Inspiring next-gen talent

Our instructing team is made up of qualified teachers and industry experts who love their subject.