Key Takeaways
- WAFEC program connects WA food businesses with STEM students through 200-hour paid internships.
- CSIRO manages recruitment and paperwork, allowing businesses to focus on intern contributions.
- Open for applications until March 2026, the program aims to strengthen WA’s skilled workforce.
Connecting Talent with Opportunity
The WA Food Industry Education Collaboration (WAFEC) Program is enhancing the food and beverage sector in Western Australia by linking businesses with technical expertise and STEM support. This initiative, delivered by CSIRO in partnership with the WA Department of Primary Industries and Regional Development (DPIRD), places tertiary STEM students in 200-hour paid internships.
Liz Crompton, the program’s lead at CSIRO, highlighted the minimal administrative burden on participating businesses. By managing recruitment and screening, CSIRO provides companies with a shortlist of suitable candidates so they can concentrate on leveraging their intern’s skills without unnecessary paperwork.
An example of the program’s success is Bayswater-based manufacturer Gourmania, which hired its intern specializing in food technology after a successful placement. Rhys Jones, project and sales manager at Gourmania, noted that the program allowed them to test the necessity for a food technologist before committing fully.
The initiative addresses significant challenges within WA’s food sector. According to Kim Antonio, DPIRD’s food industry innovation manager, businesses often struggle to attract skilled STEM students, while students frequently lack pathways into the industry. WAFEC seeks to bridge this gap by providing students with valuable work experiences, thereby cultivating a skilled workforce in Western Australia.
The program is open to various participants in the food and beverage supply chain, spanning from primary producers to manufacturers and technology suppliers. Businesses can apply to join the program until March 2026 or until all available places are filled, aiming to strengthen the talent pool and innovation within the state’s food sector.
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