Carys Parker, Quality Control & Process Lead here at TasteTech, began her career as a Degree Apprentice in BSc Food Science & Technology at Nottingham Trent University. Recently she sat down with our friends at the UK Flavour Association to answer a few questions about her role in flavours.
“In six years, I’ve never had a boring day. There’s always something to learn, and always someone to learn from.”
Did you always know what you wanted to do?
Not at all! I bounced between engineering and sports science at first. I loved science for how hands-on and creative it could be. In the end, science won out, mostly because I loved the idea of experimenting, testing things and learning by doing (especially when it went wrong!).
So how did you end up in the flavour industry?
Total chance! One of my mum’s clients mentioned her husband worked at a flavour company called TasteTech and they had a lab technician job going. I got in touch, interviewed and landed the job. No idea where it would lead at the time… but it’s been the best decision I’ve made.
Why did you choose a degree apprenticeship?
I didn’t want full-time uni. I wanted to work, stay hands-on and keep learning in the real world. When TasteTech offered me their first ever degree apprenticeship, I jumped at it. It was tough, juggling full-time work and uni., but it gave me skills most graduates just don’t have yet.
What does your job actually involve?
I’m in charge of our Quality Control lab where we check every raw material that comes in and every finished product before it goes out. My days are spent solving problems, investigating flavour inconsistencies, managing stock issues and helping production teams react to real-time challenges.
It’s fast-paced, people-focused and no two days are ever the same.
Do you work with flavours directly?
Yes, but not as a flavourist. My team supports the flavourists by tasting, smelling and testing materials. We give practical feedback that helps refine flavour creations. We also help troubleshoot if something’s gone off or needs adjusting.
You don’t need to know every chemical compound to be useful. Sometimes it’s just saying, “This needs more creaminess,” and that gets the flavourist thinking.
What skills have you gained?
So many! Analytical thinking, lab troubleshooting, communication across departments and confidence. I’ve learnt how to fix equipment, talk to suppliers, make urgent decisions and handle pressure.
Being in the real work environment builds resilience in a way uni alone can’t.
What’s next for you?
I’m still figuring that out and that’s OK. I’ve had exposure to technical, production, operational and NPD teams. I might lean more into operations or quality management. At TasteTech, they really support you to grow wherever your strengths lie.
What advice would you give someone thinking about a career in food science or flavour?
Spend time on the factory floor. That’s where everything comes together. Talk to the people who run the processes, they’re the ones who hold the real knowledge. And don’t worry if you don’t have a fixed plan. Just start somewhere. You’ll learn what you love along the way.
What do you do outside work?
I still play golf, spend time outdoors with my very energetic ginger cockapoo and hit the gym. After spending the day around intense smells, getting out in the fresh air is the perfect reset.
This content has been created by the UK Flavour Association. You can read Carys’ full case study on the UKFA website, or watch more videos on their YouTube Channel.
