Skip to Content
Marianne was recruited into the Research and Development stream of the Mondelēz graduate programme, and did her first rotation in the Chocolate Product Development team, where she was able to apply her food technology studies into practical food development work. During this rotation she undertook an innovation project as part of a cross-functional graduate team with a focus on premium products. Marianne’s second rotation is specifically within the Mondelēz Innovation Centre of Excellence, where she is contributing to research collaborations and working on a large project with a focus on Foodservice.
Page authorised by Head of School, School of Food and Nutrition
Last updated on Thursday 30 March 2017