Food Scientist/Technologist

Introduction

Food scientists/technologists study the make-up of food, and how it can be processed, stored and preserved. They research and develop and test food products, making sure they are safe and of good quality. Food scientists/technologists work in the food manufacturing or catering industries.

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Work Activities

The food industry is the United Kingdom's largest industry; it gives us products that we all buy regularly. The industry depends on science and technology to meet the demand for new products and to make sure they are safe, nutritionally sound and of good quality.

Food scientists look at how the physical, chemical and biological aspects of food are changed or affected during the various stages of production.

Food technology is the practical use of science and technology in the production, storage and preservation of food.

Although food scientists are more likely to go into research, and food technologists into production, the division between them is not clear-cut. Both may work in product and process research and development, production or quality assurance management.

Food scientists and technologists analyse raw materials and finished products to make sure they meet national and European standards for safety and quality. For example, they may look at pesticide levels in fruit or the fat content of milk.

They monitor the progress of foods from the farm or factory through to the supermarket shelf. This is done by using a very strict procedure called Hazard Analysis Critical Control Point (HACCP). Scientists who use this can identify problems at each stage of production and take steps to make sure the food is safe.

Many food scientists and technologists have to consider the environmental impact of their work. They may research new ways to package food, to reduce waste and use materials that can be recycled.

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Personal Qualities and Skills

You need a good knowledge of biology and chemistry with strong number skills to analyse and interpret test results.

You must be able to solve problems, work in teams and communicate clearly to non-technical colleagues including written reports. You must be well organised, logical and methodical. You will need self-motivation to take responsibility for a food product.

A good sense of smell and taste and normal colour vision are required. If you suffer from allergies, some materials may cause irritation.

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Pay and Opportunities

Salaries for food scientists/technologists vary.

The pay rates given below are approximate.

Food scientists/technologists earn in the range of £20,000 - £25,000 a year, rising to £30,000 - £40,000. Higher earners can make around £42,000 a year.

Higher salaries are available depending on employer, role and responsibilities.

They usually work a basic 39-hour week, Monday to Friday. Those working in a production environment may be required to work shifts and work at weekends.

Employers throughout the UK are firms in the food and drink industry.

Other opportunities are in the Civil Service, for example, with the Department for Environment, Food and Rural Affairs (DEFRA), the Scottish Government Rural Affairs and the Environment Department, or the Department of Health.

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Adult Opportunities

It is illegal for any organisation to set age limits for entry to employment, education or training, unless they can show there is a real need to have these limits.

Working as a technician in a food laboratory can lead into scientist/technologist level posts.

Knowledge and skills developed in a related field such as microbiology, biotechnology or analytical chemistry could allow entry into this occupation without the need to gain further qualifications.

If you don't have the qualifications needed to enter your chosen degree or HND course, a college or university Access course (eg, Access to Science) could be the way in. No formal qualifications are usually required, but you should check individual course details.

Heriot-Watt University offers an MSc and PgDip in Food Science, Safety and Health, by distance learning.

Sponsorship for higher education study is sometimes available from larger food manufacturing and processing companies.

• 5% of people in occupations such as food science/technology work part-time.
• 17% have flexible hours.
• 4% of employees work on a temporary basis.

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