Level 6 Food Industry Technologist Apprenticeship
MAGNUM ICC UK LTD
Sharnbrook Bedfordshire (MK44 1LQ)
Closes in 20 days (Tuesday 31 March 2026)
Posted on 9 March 2026
Contents
Summary
Life tastes better with ice cream and that begins in Research, Design & Innovation. If you have a passion for food and science and want to be part of a global organisation that can take you in any direction, then this is for you. Discover what consumers want and help develop the technology to make our innovations come to life.
- Wage
-
£27,200 a year
Check minimum wage rates (opens in new tab)
Annual salary review
Annual bonus linked to performance
- Training course
- Food industry technical professional (integrated degree) (level 6)
- Hours
-
Monday to Friday core hours are 08:30-16:45.
37 hours 30 minutes a week
- Start date
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Tuesday 1 September 2026
- Duration
-
5 years
- Positions available
-
2
Work
Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.
What you'll do at work
As an Research, Design & Innovation degree apprentice at the Magnum Ice Cream Company you will follow a structured programme that allows you to put your science education and creativity into practice whether it is in the Experience, Design and Innovation team developing new Magnum or Cornetto ice creams, within the Ingredients and Formulation group designing and utilising new technologies, or as part of the brand team developing new and exciting products.
This will include:
- Laboratory based experimental work or product development which can involve new ingredients and processes
- Production trials in our Advanced Manufacturing facility
- Opportunity to attend project meetings where you will learn about the processes and procedures required to take a product from prototype to factory trial and on to consumers
- By the end of the programme, you should have had enough experiences to help you confidently navigate the direction of your career with us post apprenticeship
Where you'll work
The Magnum Ice Cream Company
Colworth Science Park
Sharnbrook Bedfordshire
MK44 1LQ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
NOTTINGHAM TRENT UNIVERSITY
Training course
Food industry technical professional (integrated degree) (level 6)
Understanding apprenticeship levels (opens in new tab)
What you'll learn
Course contents
- Contribute to the development, validation and implementation of the Hazard Analysis and Critical Control Point (HACCP) system.
- Establish process parameters and control requirements; measure the impact of process on product, set limits and take action to deal with process and product non-conformance.
- Interpret laboratory results; identify and analyse trends to diagnose or anticipate issues; define and implement action plans.
- Contribute to creating and implementing product specifications to meet customer requirements, identifying the key risk factors in product design.
- Contribute to the development of internal audits to ensure compliance with legal, industry and customer standards.
- Identify and promote tools to ensure a food safety culture within the organisation.
- Utilise tools to support the delivery of consistent quality of products.
- Establish and monitor integrated cleaning and hygiene programmes.
- Drive external audits including preparation, auditor interaction and corrective actions.
- Manage complaint performance through the identification of trends and the design of corrective action programmes.
- Design and implement site procedures to ensure legal compliance with current food law.
- Manage, influence and negotiate with internal and external stakeholders.
- Optimise and control parameters that influence common industry processes, for example: washing, mixing, heating, cooking, cooling and chilling, freezing, drying, freeze drying.
- Collaborate with internal and external partners to deliver new or existing product development projects.
- Apply project management tools to deliver projects to time, cost, specification and quality.
- Coordinate investigations into product non-conformances and implement incident management procedures.
- Review and select scientific techniques considering cost and practicalities and justifying the selection of service providers.
- Contribute to monitoring supplier performance and intake controls using supplier risk management processes.
- Design, implement and validate traceability systems to be fully compliant with customer and legal requirements.
- Lead, inspire and support the development of the team, providing technical guidance on food safety and quality.
- Identify, select and source relevant data and critically evaluate complex information to inform actions.
- Support and participate in environmental sustainability efforts by ensuring eco-friendly practices, such as waste reduction and energy optimisation.
- Contribute to the development, validation and implementation of the Hazard Analysis and Critical Control Point (HACCP) system.
- Establish process parameters and control requirements; measure the impact of process on product, set limits and take action to deal with process and product non-conformance.
- Interpret laboratory results; identify and analyse trends to diagnose or anticipate issues; define and implement action plans.
- Contribute to creating and implementing product specifications to meet customer requirements, identifying the key risk factors in product design.
- Contribute to the development of internal audits to ensure compliance with legal, industry and customer standards.
- Identify and promote tools to ensure a food safety culture within the organisation.
- Utilise tools to support the delivery of consistent quality of products.
- Establish and monitor integrated cleaning and hygiene programmes.
- Drive external audits including preparation, auditor interaction and corrective actions.
- Manage complaint performance through the identification of trends and the design of corrective action programmes.
- Design and implement site procedures to ensure legal compliance with current food law.
- Manage, influence and negotiate with internal and external stakeholders.
- Optimise and control parameters that influence common industry processes, for example: washing, mixing, heating, cooking, cooling and chilling, freezing, drying, freeze drying.
- Collaborate with internal and external partners to deliver new or existing product development projects.
- Apply project management tools to deliver projects to time, cost, specification and quality.
- Coordinate investigations into product non-conformances and implement incident management procedures.
- Review and select scientific techniques considering cost and practicalities and justifying the selection of service providers.
- Contribute to monitoring supplier performance and intake controls using supplier risk management processes.
- Design, implement and validate traceability systems to be fully compliant with customer and legal requirements.
- Lead, inspire and support the development of the team, providing technical guidance on food safety and quality.
- Identify, select and source relevant data and critically evaluate complex information to inform actions.
- Support and participate in environmental sustainability efforts by ensuring eco-friendly practices, such as waste reduction and energy optimisation.
Training schedule
Training will take place at Nottinham Trent University's Brakenhurst Campus - Brackenhurst, Southwell, Nottinghamshire NG25 0QF.
Study will be structured in 3-4 week-long university-based study blocks with one day per week work/home study.
Requirements
Essential qualifications
GCSE in:
- English (grade 5 or above)
- Maths (grade 5 or above)
Desirable qualifications
A Level in:
BTEC in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- IT skills
- Attention to detail
- Organisation skills
- Problem solving skills
- Presentation skills
- Number skills
- Analytical skills
- Team working
- Creative
- Initiative
Other requirements
Proof of right to work in the UK.
About this employer
We are The Magnum Ice Cream Company
As the world's largest ice cream company, The Magnum Ice Cream Company (TMICC) leads the industry frozen refreshment industry. We are comprised of 19,000 experts in ice cream, as well as iconic brands, like Magnum, Wall’s, Cornetto and B&J that are enjoyed in 76 countries.
When Thomas Wall declared “We take pleasure seriously", in 1922, he set a standard that has defined our business ever since. Now, we continue to build on that promise, crafting extraordinary experiences that turn ordinary moments into lasting memories! We turn the ordinary into the extraordinary through innovation and imaginative minds to designing unique and innovative ice cream products that make life taste better.
You will be based on the Colworth Science Park in Bedfordshire, the home of the Global Research, Design & Innovation (RD&I) Centre for TMICC.
https://corporate.magnumicecream.com/en/home.html (opens in new tab)
Company benefits
- A pension scheme
- 25 days of holiday allowance
- A discounted staff shop
- Subsidised on-site gym memberships, as well as sport and activity clubs
After this apprenticeship
After the apprenticeship, apprentices follow the standard process and apply for an advertised permanent role to become a Product Technologist.
Ask a question
The contact for this apprenticeship is:
MAGNUM ICC UK LTD
Debbie Aldred
debbie.aldred@magnumicecream.com
The reference code for this apprenticeship is VAC2000019886.
Apply now
Closes in 20 days (Tuesday 31 March 2026)
After signing in, you’ll apply for this apprenticeship on the company's website.