Eurofins partners with Wolverhampton University for Microbiology training
Posted: 9 February 2015 | Eurofins | No comments yet
As part of an investment programme in its microbiology department, Eurofins Food Testing UK has launched a new two year scheme exclusively for Microbiology Undergraduates at the University of Wolverhampton, designed to develop food scientists of the future…
As part of an investment programme in its microbiology department, Eurofins Food Testing UK has launched a new two year scheme exclusively for Microbiology Undergraduates at the University of Wolverhampton, designed to develop food scientists of the future.
A joint partnership between Eurofins’ HR, the company’s Microbiology and Quality teams and the University, this scheme will see students being given practical experience within the UK’s busiest food testing facility while studying for their degree.
The programme will take students through core training in microbiology, such as sample preparation in year one, then on to more advanced microbiology such as streaking and sample incubation in year two.
Designed to fit around studies, the new initiative will enable students to have hands on food laboratory experience with UKAS accredited training which will be a real enhancement for their CVs and future careers.
Founded in France in 1987, Eurofins employs more than 17,000 people in 200 laboratories in 36 countries. In the UK, Eurofins is regarded for its expertise in food testing, offering services in nutritional analysis, food chemistry, inorganics, contaminants, allergens and microbiology from its large purpose built laboratory in Wolverhampton.
Iain Swinton, General Manager Eurofins Food Testing UK said:
“Accurate, high quality microbiological testing is increasingly in demand from retailers and food manufacturers alike. As the leading laboratory in the field, we are investing in the workforce of the future by setting up this two year programme exclusively for microbiology students at our local university. We are looking for team players with an attention to detail, commercial awareness and commitment to a future career in food.”