Work Culture: Bakels Edible Oils

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Maggie Ashton is a Design and Development Technologist at Bakels Edible Oils. She completed a four-year course at Massey University finishing with a Bachelor in Technology majoring in Food Technology. She also completed three summer practicals between 1-2 year, 2-3 year and 3-4 year. These were undertaken at various food companies. This practical part of the course helped secure her first job at Tasman Bay Food Group in Nelson. In food industry, a lot of employers ask if the person has had a lot of previous experience and Maggie had plenty. After finishing University, no further study was required as both work places offered professional development, which helps her skills sharp and up to date.

Maggie worked at Tasman Bay Food Group for 3 years, before she decided she needed something more challenging and applied for a job at Bakels Edible Oils (BEO). She has been working at BEO for two years and really loves the work and the place. The work is always changing and exciting. She is involved in development work, pilot plant work, scale up production runs, specifications, customer enquiries and many more tasks. She really enjoys her job because everyday is different.

Bakels Edible Oils, a member of the international Bakels Group; is strategically located in Mount Maunganui, New Zealand’s largest export port. BEO originated from a small Rendering Plant known as Pacific Proteins. When the Bakels Group acquired a full ownership of the Company, this has made a significant investment allowing the expansion of operating capabilities and capacity. BEO has grown to become a leading refiner and processor of Fats and Food Oils. Bakels processes a range of locally sourced and imported raw materials in order to resupply as ingredients or finished products. Bakels operates a modern, fully automated refinery employing two deodorisers capable of 70,000 MT output per annum. As a supplier to industry the breadth of New Zealand, Bakels has a secondary site located at Timaru to...
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