Food Technologist
Food technologists develop and improve existing food products and set standards for producing, packaging and marketing food. They also undertake basic and applied research into aspects of food preservation, food quality and deterioration.
Food technologists may perform the following tasks:
- make sure that hygienic conditions are maintained during processing, storage and packaging of food
- test raw ingredients and processed food for nutritional value and microbiological quality
- check foods for colour, taste and flavour
- develop new products and devise the techniques needed to produce these foods and maintain quality during storage
- supervise cleaning and maintenance of machinery used in food processing
- compare products with those of other brands and participate in surveys which provide information to management about new products and market trends
- supervise the transportation of foodstuffs such as fruit, vegetables and milk, as well as inspect for spoilage and quality deterioration
- develop quality control procedures for the manufacture of products in plants or factories
- analyse results and experimental data
- supervise and coordinate the work of technicians.
Specialisations:
Food technologists may specialise in fields such as meat, dairy, seafood, cereal products, snack foods, beverages and minimally processed fresh produce. They may also work in areas such as marketing and management, production supervision, quality control, research and development or food standards and regulation.
- enjoy scientific activities
- initiative
- aptitude for science and technology
- able to work as part of a team
- observation skills
- a high level of accuracy
- good physical health.
Personal Requirements:
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Education and Training, Employment Opportunities and Additional Information
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