Food is an essential part of life, and skilled food technologists are always in demand.

Published August 2022

Outstanding student Sander Liiva is studying Food Technology at the Institute of Veterinary Medicine and Animal Sciences at the Estonian University of Life Sciences. He is currently in his third and final year of his bachelor’s studies.
For the second part of his professional internship in Food Technology, he chose to complete his placement at the Tallegg production facility, owned by Maag Eesti AS, located near Tabasalu.

According to Sander, his versatile internship included a variety of tasks ranging from basic and support duties to skilled work. The deciding factor in choosing his internship location was a fellow student who had previously completed an internship at Tallegg and had nothing but praise for the company.
Sander also openly admits that he enjoys meals made from chicken and was already familiar with the Tallegg and Rakvere brands. “I had come into contact with Rakvere Meat Industry through my studies as well. I had no previous knowledge of Tallegg’s production, so it was a great surprise to see how many people work there and how large the company actually is in terms of scale,” says Sander.
When choosing his field of study, Sander was guided primarily by its relevance in today’s world, so making the decision was not difficult for him. “Food is an essential part of life, and skilled food technologists are always needed!”
Among Tallegg’s products, his personal favourites are the fitness fillets with lemon and herbs and the BBQ chicken wings.

The welcome at Tallegg was warm and friendly. “I couldn’t have asked for anything better. The people were cheerful and outgoing, always ready to help with any questions I had. I especially appreciated the Tallegg product developer, who taught me that work should be organised and made as simple as possible—the results are much better that way,” Sander says, describing the working environment and noting that he saw and learned a great deal.
“My internship was somewhat unique because I was willing to go through every stage of the production process, from the slaughterhouse all the way to product packaging. Unfortunately, the internship lasted only four weeks, and in that time it was impossible to learn every detail. That is all the more reason to come back.”
He recalls that at first it was challenging to find his way around the facility because the company is large and there are many employees. “Fortunately, I had very helpful and hardworking supervisors who provided guidance and support. In reality, there was nothing overly difficult—everything can be learned. Compared with my previous internship experiences, my time at Tallegg was definitely different.”

According to Sander, the tasks during his 160-hour internship were different every day, with each internship day lasting eight hours.
“For example, I worked in the smoked marinade department, where I helped with packaging, and then moved to the pre-processing area to clean chicken livers and inspect carcasses. My daily responsibilities also included filling in various tables and records.
The day always started at 8:00, and my first task was to immediately assist either at one of the production lines or with another ongoing assignment. During breaks, I talked with my supervisors and asked various professional questions. A few hours before the end of the day, I went to the technologists’ office, where I helped with compiling data, completing paperwork, and organising documents.”

The experience that stands out most vividly in Sander’s memory is one particular day when he had to hang chickens that had arrived from transport onto the production line.
“That was definitely a once-in-a-lifetime experience. I will also certainly remember the people I met and worked with during my internship. What surprised me was how easily information moves between different departments, whether through a simple phone call or direct communication.
I was also amazed by how automated the modern food industry has become. At some production lines, for example, there may be just one screen and a couple of people controlling the entire ‘train’ of operations,” he recalls.
Sander says that he also gained valuable knowledge about production planning. “Orders come in, and based on those, production line schedules are created. Before my internship, I had no idea what managing production in a large company actually looked like.”
Having gained valuable experience, Sander’s plan for the future is to find a position as a food technologist in the food industry, where he can apply his knowledge of industrial processes and understand how they work in practice.
“I am constantly motivated by the rapidly developing food industry—it is a fascinating field for me. I see from my lecturers how they grew up in a different generation, when the food industry looked completely different from what a modern, top-level company represents today. That, in turn, motivates me even more,” he explains.
Outside of university, Sander mainly spends his time on coursework, going to the gym, and relaxing. And who knows—perhaps we will soon see him working at Tallegg?