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.

Food technologists may be required to wear protective clothing.

Personal Requirements:

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.

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