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Tony Reiss (MPhil Food Science 1977)


I started in the food industry as a brand manager with Procter & Gamble. I then moved to Dairy Crest where I was responsible for new product development. Having studied molecules I could work well with the R&D specialists. I was responsible for developing and launching CLOVER, the first spreadable butter. I moved into management consulting with Deloitte carrying out strategy projects for large companies around the world.

Why did you choose to do a PhD at the University of Reading?

Reading is seen as a top university in food science. The university was recommended by my undergraduate Biochemistry professor at Oxford University.

What was the best bit about living and studying in Reading?

A trip overland to Khartoum - I needed to test the hypothesis for my thesis with the milk from zebu cattle. Didn't have to travel over ground but what an adventure!

What top tips would you give to students who are beginning their MPhil/PhD?

Make sure you get a good supervisor and contract with them to get the support you'll need.

What are you up to now? How did you get there?

I’m now a leadership coach for top executives. From the food industry I moved into management consulting with Deloitte and then to an international law firm where I was responsible for business development. I now specialise in innovation, change management and coaching leaders to be effective in their role (see my blog at

What would be your top tips for students interested in working in this sector?

Follow your heart and be chilled about decisions. Be alert to possibilities opening up.

How has the University of Reading and the Careers Centre helped in your chosen career path?

The Food Science department has such a good reputation - it opened lots of doors.

What does the University mean to you and what is your favourite memory?

The revues that David's put first piano and acting performances (not at the same time!)

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