Food scientist

Food scientist job description: Typical employers | Qualifications and training | Key skills | Useful links | Find jobs and courses

Food scientists are employed by a variety of public and private sector organisations including food manufacturing and retail companies, universities, central government organisations and specialist research associations/consultancies. Food scientists study the microbiological, physical and chemical properties of food and ingredients; evaluate the nutritional value, colour, flavour and texture of food; test food samples for particular types of moulds, yeast and bacteria that may be harmful; check that raw products are fresh and ensure that food manufacturing processes conform with government, processing, consumer and industry standards. Other responsibilities of the job include:

• exploring alternative manufacturing methods;
• producing new food products;
• working closely with other food production staff including microbiologists, engineers, packaging specialists, buyers etc;
• establishing low-cost wholesale food production methods;
• investigating and setting standards for safety and quality.

Opportunities are advertised by careers services and recruitment agencies, via the internet, in newspapers and in a variety of specialist publications including Food Industry News and Food Manufacture. Although vacancies only attract moderate competition, early applications are advisable to larger employers. Speculative applications are also recommended, for which directories such as the Food Trades Directory and the International Food Ingredients Directory may be useful.

Qualifications and training required

To become a food scientist a good honours degree in an appropriate subject is normally necessary, such as:

• food science/technology
• food engineering
• biochemistry
• nutrition
• microbiology
• chemistry
• life/medical/physical sciences .

Possession of a food-related postgraduate qualification can be beneficial, particularly for candidates without a relevant first degree. Candidates possessing food industry work experience are often at an advantage. Experience can be gained via food production line employment, or by working as a technician. Job shadowing, networking and vacation placements can also be helpful.

Key skills for food scientists

• Knowledge of a range of sciences and their applications to food.
• Good business, IT, analytical and numerical abilities.
• Excellent communication and teamworking skills.
• Meticulous thoroughness, particularly with regard to health, safety and hygiene.