Manufacturing & Production

Food Engineer
Food Technician
Food Technologist
Food Toxicologist
Sensory Analyst
Sensory Scientist
Zymologist



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Related jobs or Working with these jobs

Food scientists use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods. They analyse, develop and improve existing products and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.

Food scientists are an integral part of the food industry since they ensure the safety, quality, and nutritional value of food products.

A food scientist's colleagues in the food industry can include food microbiologists, food safety and quality assurance managers, food chemists, research and development managers, food engineers, sensory scientists, and packaging technologists.

A food scientist's colleagues in the food industry

Here's a more detailed breakdown:

Brewer, Distiller (on another page)	Professionals involved in the production of alcoholic beverages
Cheesemaker (on another page)	Professionals involved in the production of cheese
Food Chemist Biochemist (on another page)	Analyses the chemical composition of food, contributing to product development and quality control Biochemists study the chemistry of living organisms to increase scientific knowledge and develop ways to apply this knowledge in areas such as medicine, veterinary science, agriculture, environmental science and manufacturing. Biochemistry provides a basis for all the life sciences
Food Consultant	Provides expert advice to food businesses on various aspects of the industry
Food Engineer  (below)	Applies engineering principles to food processing and manufacturing, optimizing efficiency and safety
Food Microbiologist Microbiologist (on another page)	Focuses on the study of microorganisms in food, ensuring safety and preventing spoilage. As a food microbiologist, your primary duties are to ensure the safety, quality and value of food by analysing the way food interacts with microorganisms and its environment. This can involve studying how microorganisms contaminate food and how to slow down the growth of bacteria to stabilise fermentation. Microbiologists share their findings with other scientists, food manufacturers and the public.
Food Product Marketer Marketing Officer (on another page)	Develops and implements marketing strategies for food products
Food Safety & Quality Assurance Manager Quality Assurance Inspector (on another page)	Oversees the implementation and maintenance of food safety standards and quality control measures. As a food safety manager, you aim to ensure compliance with food safety standards and codes. Duties vary widely but can include conducting safety checks, identifying and minimising food safety risks and overseeing employee training on food safety protocols. You may also handle issues of non-compliance if they arise and act as a primary contact point for all people in the business involved in food handling.
Food Toxicologist (below)	Studies the effects of foodborne toxins on human health
Laboratory Manager Scientist (on another page)	When working as a laboratory manager, you can spend your time planning, organising, directing and coordinating the daily laboratory operations. Your responsibilities may include administration duties, supervising a team of scientists and laboratory assistants, overseeing tests and ensuring your team meets their deadlines. Part of your role may also involve generating statistics and performance reports and delivering these, plus scientific advice, to clients.
Market Research Analyst (on another page)	Studies consumer preferences and trends to inform product development and marketing strategies
Nutritionist (on another page)	Provides expert advice on nutrition and dietary needs
Packaging Technologist (on another page)	Develops and optimizes food packaging materials and techniques to ensure product integrity and shelf life
Public Health Official - WHS Officer (on another page)	Ensures food safety and health regulations are followed
Research & Development Manager (on another page) Management Consultant	Leads the development of new food products and processes
Sensory Analyst (below)
Sensory Scientist (below)	Studies the sensory properties of food, such as taste, texture, and aroma, to improve consumer experience
Viticulturist,  (on another page)	Professionals involved in grape cultivation
Winemaker, Vinter, Enologist (on another page)	Professionals involved winemaking, and the study of wine
Zymologist (below)	Professionals who study fermentation or the study of yeasts. Zymology, also known as zymurgy, is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods.

ANZSCO ID: 23421200

    
Alternative names: Food Chemist,
  
Specialisations

In the field of food science, professionals often specialize in specific areas based on their expertise and interests. Here are several types of food scientists, each focusing on distinct aspects of the food industry:

• Food Microbiologist: Focuses on studying microorganisms in food, including bacteria, yeast, and moulds. They assess the impact of these microorganisms on food safety, preservation, and spoilage.

• Flavour Chemist: Specializes in creating and analysing flavours in food products. They work on developing natural and artificial flavourings to enhance the taste of various food items.

• Food Quality Assurance Specialist: Focuses on developing and implementing quality control measures to ensure that food products meet established standards for safety, quality, and consistency.

• Food Regulatory Affairs Specialist: Deals with regulatory compliance and ensures that food products adhere to local, state, and federal regulations. They work to navigate and interpret food laws and standards.

• Cereal Scientist: Specializes in the development and improvement of cereal-based products. This may include breakfast cereals, baked goods, and other products derived from grains.

• Meat Scientist: Specializes in the production and processing of meat products. They focus on aspects like meat quality, preservation, and developing new meat-based products.

• Beverage Scientist: Specializes in the development and improvement of beverage products, including soft drinks, juices, and alcoholic beverages.

• Food Toxicologist: Studies the potential toxicity of food components and additives. They assess the safety of ingredients and ensure compliance with regulatory standards.

• Dairy Scientist: Specializes in the production and processing of dairy products. They work on improving the quality of products such as milk, cheese, and yogurt.

• Food Chemist: Specializes in the chemical composition of food, including analysing and understanding the properties of various ingredients and their interactions during processing.

• Sensory Scientist: Evaluates the sensory attributes of food products, such as taste, aroma, texture, and appearance. They conduct consumer taste tests and use data to improve the overall sensory experience of food.

• Food Engineer: Applies engineering principles to the development and optimization of food manufacturing processes. This includes designing equipment, improving efficiency, and ensuring product quality.

(Source: Partner Slate)

Knowledge, skills and attributes

To become a food scientist, you would need:

• ability in science and maths

• an interest in food production and preparation

• strong attention to detail

• the ability to work with strict health and hygiene rules

• good communication skills, to explain ideas to other scientists and factory staff

• a confident approach to meeting regulations and reporting problems.
  

The Role of Food Scientists in the Food Industry

Recipe & Ingredient Development Food scientists aren’t chefs: they’re scientists with a deep understanding of the chemical and physical properties of food. They use this knowledge not only to design recipes but also to understand the manufacturing process from when the product is an idea to when it hits the shelves. They help food brands develop and tweak recipes and ingredients that are not only tasty but also safe and healthy to consume. Food scientists can also create new ingredients or improve existing ones by using their expertise in food chemistry and processing. They can also identify the best ways to source and combine ingredients to maximize flavour, texture, and nutritional value. This can impact the cost of production, and ultimately the product’s purchase price.
Scaling Up Food Production Food scientists use their expertise to develop processes that increase efficiency and quality while maintaining food safety. They analyze the composition of raw materials, develop new formulations and recipes, and design production processes that can be replicated on a larger scale. Food scientists also conduct sensory evaluations to ensure that mass production of a product still meets desired flavour, texture, and aroma characteristics. Imagine biting into your favourite childhood confectionery only to find the flavour isn’t right. Food scientists work to ensure that each piece retains its signature flavour and is safe to consume–no matter how large the scale of production is. Through conducting nutritional assessments, food scientists can analyse the composition of raw materials, including their macronutrient and micronutrient content, and evaluate how different processing techniques may affect their nutritional value. They provide accurate and reliable nutritional information to food and beverage companies, enabling them to make informed choices about their products, and influencing the creation of product descriptions.
Food Safety & Quality Food scientists can identify potential hazards, develop appropriate control measures, and monitor food processing and storage environments to prevent contamination. Through the use of different testing methods, they can detect harmful pathogens, allergens, and chemical contaminants that may be present in food. They also work to optimize food processing techniques to minimize the risk of quality issues, such as spoilage or loss of flavour and texture.
Food Preservation & Shelf Life Food scientists also assist in preserving the quality and extending the shelf life of food products, whether they are organic or conventional. They help manufacturers and food and beverage companies identify the best preservation techniques, such as canning, freezing, or drying, that can help prevent microbial growth and deterioration of food quality. They also evaluate the impact of different processing techniques on the nutritional content of the food and its flavour and texture. They monitor storage conditions and develop packaging materials that can help preserve the freshness and quality of food products over extended periods. The development of effective preservation techniques can help reduce food waste and increase food security for consumers.
New Production Technologies Because food scientists have a detailed understanding of the food manufacturing processes, they can help develop new production technologies that can increase efficiency and quality in the food industry. They evaluate the results of new and old technologies and assess their impact on food product characteristics and safety. They then work closely with manufacturers to test and optimize the new technologies to ensure that they deliver the desired results. Food scientists can help manufacturers stay competitive, reduce costs, and improve the quality of food products for consumers.	See Olericulturist (Vegetable Scientist) for this product
Packaging & Labelling Techniques (new page) Food scientists also help support the development of effective packaging and labelling techniques that help protect food products, guarantee their quality, and provide consumers with important information about the product. They assess the results of different packaging techniques to confirm that they meet regulatory requirements and codes. They work closely with manufacturers to develop effective labelling strategies that provide consumers with accurate and useful information about the product, such as nutritional content, allergen warnings, and product origin.

(Source: Partner Slate)

Duties and Tasks

As a food scientist, you might:

• examine raw ingredients for maturity or stability for processing and finished products for safety, quality, and nutritional value

• inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards

• evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations

• study methods to improve aspects of foods, such flavour, colour, texture, nutritional value, and convenience

• stay up-to-date on new regulations and current events regarding food science by reviewing scientific literature

• test new products for flavour, texture, colour, nutritional content, and adherence to government and industry standards.
  

Working conditions

Food scientists often work standard hours but in some jobs shift work is common to cover production runs.

As a food scientist or technologist you could work in laboratories, research departments, or in quality inspection and control on food processing / production lines.

This could include travelling to warehouses, distribution centres and suppliers’ factories.

Tools and technologies

Food technologists rely on a diverse array of tools and technologies, including laboratory equipment for analysis and testing, processing equipment for food production, and digital tools for data management and communication, to ensure food safety, quality, and innovation.

Laboratory Equipment:

• Analytical Equipment: Spectrometers, gas chromatographs, and mass spectrometers are used for chemical analysis and identification of compounds in food samples.

• Microbiological Testing Equipment: Equipment for culturing, identifying, and counting microorganisms in food samples, ensuring food safety.

• Texture Analysis Equipment: Instruments for measuring the physical properties of food, such as texture and consistency.

• Quality Control Equipment: Tools for monitoring and maintaining food quality, such as pH meters, refractometers, and moisture meters.

• Sample Preparation Equipment: Equipment for preparing food samples for analysis, such as blenders, homogenizers, and centrifuges.

• Packaging and Shelf-Life Testing Equipment: Equipment for evaluating the effectiveness of food packaging and predicting shelf life.

(Source: Chem-Rectic Ltd)

Processing Equipment:

• Carbonator/filler-cappers: Used for adding carbonation to beverages and filling and capping bottles or cans.

• Cheese Vats: Tanks for processing cheese, including heating, mixing, and curdling.
  Edible oils processors: Equipment for extracting, refining, and processing edible oils.

• Extractors: Used for extracting flavour compounds or other ingredients from food materials.

• HTST/UHT/aseptic systems: High-temperature short-time (HTST), ultra-high temperature (UHT), and aseptic processing systems for preserving food.

• Ice cream freezers: Equipment for freezing and churning ice cream.

• Margarine crystallisers: Equipment for processing margarine and other fats.

• Multifunction batch processors: Equipment for performing multiple food processing operations in a single unit.

• Rising film evaporator: Used to concentrate liquids by evaporating water.

• Spray chillers: Used to rapidly cool food products.

• Spray dryers: Used to convert liquid food products into powder form.

• Ultrafiltration technology: Used for separating and concentrating food ingredients.

Digital Tools and Technologies:

• Inventory management software: Helps track and manage food inventory, reducing waste and optimizing purchasing.

• Temperature monitoring devices: Ensure food is stored and transported at the correct temperatures, preventing spoilage and ensuring safety.

• Food labelling systems: Facilitate accurate and compliant food labelling, providing information to consumers.

• Food waste management solutions: Help track and reduce food waste throughout the supply chain.

• Food safety training programs: Provide education and training on food safety practices.

• Food delivery platforms: Facilitate the distribution of food products to consumers.

• Automation, artificial intelligence, data analytics, robotics, blockchain, 3D printing, smart sensors, and IoT devices: These technologies are contributing to the digitization of food systems, improving efficiency and precision.
  

Education and training/entrance requirements

To become a food scientist or technologist you usually have to study nutrition, nutrition and dietetics, food science or food technology at university. To get into these courses you usually need to gain your senior secondary school certificate or equivalent.

English, mathematics, biology and chemistry would be appropriate subjects to study prior to university.

Employment Opportunities

Growth will be driven by the demand for new food products and food safety measures. Food research is expected to increase because the public is more aware of nutrition, health, and food safety.

Most growth for food scientists will be in private industry. Private industry has increased its demand for food scientists because their expertise is necessary for developing food products, along with ensuring quality and safety.

   Manufacturing & Production

Food technologists develop and improve existing food products and set standards for producing, packaging and marketing food. They use chemistry, microbiology, engineering and other scientific methods to study the process of food deterioration.

Food technologists are vital figures in the manufacturing industry. These professionals help ensure food manufacturers produce high-quality, safe food for consumers to eat.

A food technologist is a professional who researches food to gain a better understanding of potential improvements to agriculture, food processing, food production, food storage and food shipment. They can work for food production suppliers, food equipment manufacturers, the government and food companies in product development.

Food technologists ensure food safety in processing plants to ensure plants do not compromise safety for the sake of efficiency, and they may research and develop foods that are healthier and safer to consume. Some food technologists focus on product development. They may consult with product professionals and assist with researching and approving nutritional data, designing packaging, writing product specifications and enforcing labelling regulations. Similarly, some food technologists assist with designing food processing plants to ensure they comply with regulations and promote efficiency and safety.

Food Technology students studyinng at RMIT
(Source: RMIT)

ANZSCO ID: 234212
  
Alternative names: Food Tech,

Specialisations: They may specialise in fields such as meat, dairy, seafood, cereal products, confectionery, snack foods, beverages and minimally processed fresh produce.

Knowledge, skills and attributes

• enjoy scientific activities

• able to take initiative

• good problem-solving skills

• aptitude for mathematics, science and technology

• able to work as part of a team

• strong reading and writing abilities

• good observation and communication skills

• a high level of accuracy

• good physical health

(Source: Your Career)

Duties and Tasks
  
Food technologists may perform the following tasks:

• tests food products for flavour, colour, taste, texture and nutritional content

• advises on preserving, processing, packaging, storing and delivering foods

• develops quality control procedures and safety standards for the manufacture of food products.

• ensure safe and hygienic conditions are maintained during processing, storage and packaging of food

• check raw ingredients and processed food for nutritional value, safety and quality

• undertake basic and applied research into aspects of food processing, food preservation, food quality, food deterioration, packaging, storage and delivery

• check foods for colour, texture and taste to ensure products meet government regulations and standards

• develop and ensure food standards

• demonstrate products to clients

• 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 that 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

Working conditions

Food technologists may be required to wear protective clothing.

Tools and technologies

Look at the Food Scientist's list of tools and technologies. (above)

Student studying Food Technology at UQ
(Source: UQ)

   
  
Education and training/entrance requirements

To become a food technologist you usually have to study nutrition, nutrition and dietetics, food science or food technology at university. To get into these courses you usually need to gain your HSC/ACT Year 12. Prerequisite subjects, or assumed knowledge, in one or more of English, mathematics, biology and chemistry are normally required.

A number of universities in Australia offer degrees in these areas.

Universities have different prerequisites and some have flexible entry requirements or offer external study. Contact the universities you are interested in for more information as requirements may change.

Additional Information: Food technologists may be required to obtain a Provide First Aid Certificate and undergo a National Police Check and medical exam.

Employment Opportunities

Food technologists work in food, confectionery, wine and beverage manufacturing firms, in departments such as research, marketing and distribution, quality assurance, new product development and production, as well as in the research and development of food standards regulation. Additional opportunities exist with equipment manufacturers, flavouring and food ingredient businesses and in the retail sector.

Some food technologists are employed by government organisations such as the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and others work in state and territory government departments that are concerned with the quality of processed foods. Significant numbers find employment in large country centres near where foods are grown and processed.

Food technologists may undertake further study to gain employment as teachers or lecturers in VOC and higher education institutions or as self-employed consultants to the food industry. Graduates of biochemistry, chemistry and microbiology may also find employment as food technologists.

Seafood technologists are employed in many areas of the fishing industry, including quality control, factory management, developing new products and training fishers in the correct handling of seafood.

Dairy technologists work for organisations that manufacture or sell dairy produce, marketing boards and dairy machinery manufacturers. Other dairy industry opportunities include advisory and control work in processing and distribution, grading and analysis, teaching and research.

Did You Know? Clarence Birdseye changed the way the world eats by developing a patented Quick Freeze Machine. This allowed food to be frozen which increased shelf life and allowed for other applications such as frozen dinners. He leased refrigerated boxcars to distribute frozen foods and was instrumental in developing the freezer display cases you see in grocery stores today. (Source: Birdseye) John Dorrance is considered the father of condensed soups. He was inspired by seeing the vast consumption of soup in Europe and experimented until he developed condensed soups. By requiring customers to add water, he was able to reduce the size of shipping containers thereby boosting profitability and also reducing the amount of space needed to display his soups on store shelves. (Source: Campbells) Daniel Farkas did research that helped food scientists gain a greater understanding of food preservation using ultra-high-pressure techniques that killed bacteria and pathogens without affecting taste, texture, colour, or nutritional value. (Source: Try Engineering)

   Manufacturing & Production

Food Engineers take engineering principles and apply them to the storage, processing, and distribution of food materials and other bio-products.

They are the people responsible for ensuring that store shelves remain stocked with arrays of canned, bagged, and boxed foodstuffs that are nutritious and safe to eat and drink.

The field overlaps a lot with other food-related disciplines, and they often work closely with food scientists and other food technologists.

Whilst food scientists and food technologists focus on the study of food as a science; food engineers focus more on the packaging technique, processing, and food quality aspect of the supply chain.

Food engineering is a vast field that encompasses everything from machines used in the manufacturing plant to storage systems on transport trucks.

A food engineer is a professional who applies engineering principles to understand food properties and process unit operations, develops processes and optimises efficiencies. They design food manufacturing plants, use digital sensing systems to capture data, and employ models to redesign or improve raw material storage and processing, distribution, preservation, consumption, digestion and nutrient delivery. Their primary goal is to ensure the safe, efficient, cost-effective and sustainable production of food products while maintaining high quality standards.

(Source: ERP Information)

ANZSCO ID: N/A April 2025

Alternative names: Process engineer, Bioprocess engineer, Plant engineer, Project engineer, Product development engineer, Research and development engineer, Food safety and quality engineer, Plant manager, Apprentice researcher, Engineering consultant, Food and process engineer, Manufacturing plant manager, Process safety engineer, Product design engineer, Product manager, Research engineer, Research and process engineer, Research scientist, Systems engineer
  
  
Specialisations:

• Food Safety Engineer: help ensure that food products are safe for consumers and that they adhere to certain nutritional requirements developed by the government. They inspect food processing and manufacturing facilities to make sure that all applicable health and safety regulations are being followed. They may also test samples of food products, investigate consumer complaints and arrange meetings with concerned groups.

• Quality engineers: help ensure the overall quality of food products and work with suppliers to make sure that raw materials and goods meet certain standards. They create and implement processes to improve quality, develop parameters for meeting standards and test for quality. They may also maintain records and quality documentation, respond to customer feedback and oversee changes to improve manufacturing, when necessary.

• Manufacturing engineers: help solve issues related to food production, design new equipment and procedures to improve manufacturing processes and investigate production-related issues. They help repair broken or damaged equipment, manage budgets, plan and organize maintenance, install new machinery and use software to produce new systems. They may also prepare and publish product or process reports by collecting and examining information.

• Project engineers: help manage complex food engineering projects throughout the project lifecycle. They travel to project sites to ensure the timely completion of all work, develop budgets, arrange meetings with stakeholders and develop project specifications. They also make sure that each project complies with the applicable codes, laws, regulations, performance standards and safety policies.

• Product development engineers: help develop new food and agricultural products, communicate product designs to relevant stakeholders, coordinate the activities of the product development team and analyse industry trends. They oversee the manufacturing process and test products to identify potential flaws. They may also consult with shipping personnel to determine how to manufacture products efficiently.

• Process engineers: help optimize productivity by implementing new processes and designing new procedures. They meet with production engineers to assess existing processes and ensure that those processes comply with quality and safety standards, perform optimization tests and develop methods to improve production rates. They may also develop best practices to ensure that all food that's produced is of high quality.

• Packaging engineers: design effective packaging for a variety of canned, boxed or bagged food items. They test packaging materials to make sure that they're able to preserve the life of the product and ensure the safe distribution of products that are already packaged. They also communicate with product and marketing teams to determine their specific needs and discuss ways to package products cheaply and efficiently.

• Plant engineers: plan, manage and repair the equipment and machinery in industrial plants. They help administer and resolve technical maintenance issues, assist in the manufacturing of new food products, schedule operational activities and evaluate production processes. They may also recommend improvements to processes, install new machinery and manage plant personnel.

• Safety engineers: help ensure the safety of personnel in manufacturing and distribution facilities. They review new equipment and machinery to ensure they meet safety requirements, inspect potential safety hazards and recommend improvements to processes to make them safer. They also maintain their knowledge of current health and safety regulations, procedures, laws and policies.

• Bioprocess engineers: use biological materials to create new food and agricultural products. They assemble and manage equipment and systems that process a variety of biological materials and food products. They may also solve problems that occur during the production process, improve quality control and production efficiency and help ensure that all applicable rules and regulations are being followed.

• Food Packaging Scientist: (on a different page) Focuses on developing packaging materials and techniques that enhance the shelf life, safety, and presentation of food products.

Food Plant Engineer
(Source: Planet Forward)

   
Knowledge, skills and attributes

Practitioners are required to have a solid grounding in engineering, as well as, have working knowledge of chemistry and food science in general.

Duties and Tasks

Their duties include, but are not limited to:

• Designing the processing, handling, and packaging of food inclusive of storage equipment and systems

  • Designing and selecting food processing equipment and machinery.

  • Designing and optimizing food processing facilities and layouts.

  • Ensuring equipment and facilities meet safety and hygiene standards.

• Scale-up of prototype food processes, machinery, and equipment

• Regulation and protection of the public health

• Engineering and technical sales

• Food material property characterisation: The engineer applies engineering principles to understand physical and chemical properties, characterises fluid flow through
  rheology, evaluates material properties for freezing through psychometrics, or heating and drying processes through heat and mass transfer.

• Research and Development: Conducting research on new food products, ingredients, and processing technologies.

• Developing new food products and processes that meet consumer needs and market demands.

• Staying up-to-date with the latest advancements in food science and technology.

• Unit operations expertise: Food engineers have a broad understanding of, or specialise in, unit operations for food material conversion. These include cooling and freezing, fermentation, size reduction, separation, concentration, filtration, emulsification, thermal processing (pasteurisation, ultra-high temperature processing, retorting/
  canning), drying, mixing, frying and extrusion, among other existing and emerging technologies.

• Food process design and optimisation: Food engineers design and develop processes for the production of safe food products. This includes selecting equipment, designing production lines and optimising manufacturing processes through material and energy balances and models to achieve economic, quality and environmental sustainability outcomes. For example, they work to reduce energy and water consumption in food processing facilities, making the production process more environmentally friendly and cost-effective.

• Food plant design: Food engineers are also in charge of, or collaborate in, building new processing facilities or upgrading processing modules. They may use digital twins and other design tools.

   

  
  (Source: Green Industries SA)

• Quality control and assurance: Because of their understanding of food unit operations and processes, food engineers are often responsible for developing and implementing
  quality management and assurance systems to ensure food products meet specific standards for taste, texture, appearance and nutritional content.

  • Implementing and maintaining quality control systems to ensure food safety and quality.

    • Monitoring and evaluating food processing parameters to ensure consistent product quality.

    • Investigating and resolving quality issues that arise during production.

• Troubleshooting and problem-solving: They are responsible for identifying and resolving any issues that arise during the production process. This could include equipment malfunctions, ingredient quality problems, or production inefficiencies.

• Food safety, sanitation and preservation: Food engineers work to develop and enforce sanitation, for example, by developing clean-in-place procedures and safety protocols to prevent contamination and ensure food products are safe for consumption. They develop and implement techniques for food preservation such as canning, pasteurisation, drying and other hurdle technologies to preserve nutrients and extend the shelf life of food products.

• Developing and optimizing food processing technologies and techniques.

• Designing and implementing food preservation methods to extend shelf life and maintain quality.

• Ensuring food safety and hygiene throughout the production process.

• Ingredient selection and formulation: They are involved in selecting and formulating ingredients from existing and emerging raw materials to achieve desired product attributes such as taste, texture and nutritional content. This may involve experimenting and optimising unit operations

• Packaging and Delivery: Designing and selecting appropriate packaging materials and systems

• Optimizing packaging for food preservation, storage, and distribution.

• Ensuring packaging is environmentally friendly and sustainable.

Working conditions

Food Engineers typically work in a laboratory, working 40 hours a week depending on their projects. They need to wear safety clothes, hair nets when working at the industry and eye protectors.

Tools and technologies

Food engineers utilize a diverse array of tools and technologies, including sensors, IoT devices, automation, robotics, software for data analysis, and specialized equipment like HTST/UHT systems, to ensure food safety, quality, and efficiency in processing, storage, and distribution.
Here's a more detailed breakdown of the tools and technologies used by food engineers:


1. Data Acquisition and Analysis:

Sensors and IoT:
Monitor and control conditions like temperature, humidity, pH, pressure, and flow rate, enabling real-time tracking and traceability of food products.

Data Analytics Software:
Tools like Tableau or Power BI help analyze data to gain insights into food handling processes and make informed decisions.
  
Data Acquisition Hardware:
Devices like sensors, transducers, controllers, loggers, converters, amplifiers, and filters measure and record various physical and chemical properties of food materials.
  
Software Tools:
General-purpose software packages like Matlab are used for solving mathematical problems or data treatment.

(Source: IFST)

2. Food Processing and Preservation:

Specialized Equipment:
  
HTST/UHT/Aseptic Systems: For efficient pasteurization and sterilization of food products.

Ice cream freezers, Margarine crystallizers: For specific food product manufacturing.
 
Rising film evaporator, Spray chillers, Spray dryers: For food processing and drying.
 
Ultrafiltration technology: For separation and purification of food components.
 
Carbonator/filler-cappers: For beverage production.
 
Cheese Vats: For cheese production.
 
Edible oils processors: For oil extraction and refining.
 
Extractors: For extracting specific components from food materials.


Automation and Robotics:

Automate tasks like inventory management, reducing human error and improving efficiency.
     

Heat Transfer Technologies:

Utilize heat transfer methods like induction, convection, and radiation for freezing, baking, deep frying, or using infrared radiation.
   

3. Food Safety and Quality Control:

Food Safety Management Systems (FSMS):
Implement HACCP principles to manage food safety hazards throughout the supply chain.

Barcode Scanners and RFID Tags: Enhance accuracy in tracking and managing inventory, and improve traceability.

Robotics in Food Processing: Robots can be used for tasks such as picking, packing, and palletizing, improving efficiency and safety.

Artificial Intelligence (AI) and Machine Learning: Used for quality control, food safety assurance, and prediction of food spoilage.

4. Supply Chain Management:

Cloud-Based Platforms: Platforms like ShelfEngine help with demand forecasting and reducing waste.

Smart Refrigeration: IoT-enabled devices for temperature control and monitoring.
  
Blockchain Technology: Used for supply chain management to ensure transparency and traceability.

5. Other Emerging Technologies:

Precision Agriculture: Optimizes resource usage and crop yields.

Vertical Farming: Cultivating food in vertical structures for space efficiency and sustainability.
 
Automated Harvesting: Automates the harvesting process for efficiency.
 
High-Pressure, Ultrasound, Radiofrequency, and Plasma Technologies: Used for food processing and preservation.
  
CRISPR-Cas9: Used for genetic modification to optimize crop characteristics.

Education and training/entrance requirements

Food engineers typically have at least a bachelor's degree in an engineering field related to food science, including agricultural engineering, biotechnology or chemical engineering.

Students who want to become food engineers might also combine an engineering degree with a minor in agricultural sciences, chemistry, biology or another scientific field. Coursework in these degree programs might include the molecular science of food, agricultural processes, manufacturing techniques and mechanical engineering concepts. To become a senior food engineer, you might earn a master's degree in engineering or biotechnology.

Many food engineers begin their careers working as laboratory assistants or manufacturing associates, who help senior engineers conduct research and design prototypes for food processing devices and packages. In these positions, they can learn how food production facilities operate and develop expertise in different types of food, like produce, meat, dairy and dry goods. They might also earn a certification in food science or technology. These programs verify a professional's knowledge of food production systems and practices.

   Manufacturing & Production

A Food Toxicologist's duties encompass identifying and assessing the risks of harmful substances in food, conducting toxicity testing, and ensuring food safety through research, analysis, and regulatory compliance.

ANZSCO ID: 234599  - Life Scientist
  
Specialisations

• Natural Toxins: This area focuses on toxins that occur naturally in food, such as mycotoxins, cyanogenic glycosides, and lectins.

• Synthetic Toxins: This specialization deals with toxins introduced into food through industrial processes, such as pesticide residues, veterinary drug residues, and additives.

• Food Contaminants: This area encompasses the study of contaminants in food, including radioactive contamination, and toxins from technological processes.

• Risk Assessment: Food toxicologists are involved in evaluating the potential health risks associated with exposure to toxic substances in food.

• Regulatory Affairs: They work on understanding and implementing regulations related to food safety and contamination control, according to the World Health Organization.

• Food Biotechnology: This area focuses on the toxicology of genetically modified organisms (GMOs) in food.

• Foodborne Illness: They study the mechanisms of bacterial and other microbial toxins in food, including those that cause foodborne illnesses.

• Biotoxins: This includes the study of marine biotoxins from algae and other aquatic sources.

• Toxicity Mechanisms: Food toxicologists investigate how toxins interact with the body, including absorption, distribution, metabolism, and excretion, as well as their target organ toxicity,

Knowledge, skills and attributes

• enjoy and have an aptitude for science and research

• able to think logically and analytically

• able to carry out detailed and accurate work

• good communication skills

• able to think creatively and solve problems

• able to work as part of a team 

Not properly cooked poultry can cause of food poisoning
(Source: AIFS)

• Identifying and Analysing Toxins: Detecting harmful substances like pesticides, heavy metals, chemical additives, and naturally occurring toxins in food.

  • Analysing food samples to ensure they meet safety standards and are free from harmful contaminants.

  • Using scientific methods and techniques, including immunoassay, to identify and quantify toxins.

• Risk Assessment: Evaluating potential health risks associated with exposure to foodborne toxins.

  • Establishing safe exposure levels to prevent health issues.

  • Understanding the mechanisms of toxicity and how different substances affect the body.

• Toxicity Testing: Conducting experiments to assess the harmful effects of chemicals on living organisms.

  • Evaluating the safety of food additives and generally recognized as safe (GRAS) substances.

• Research and Development: Researching emerging threats to food safety and developing safer food processing methods.

  • Contributing to the development of safety guidelines and regulations.

• Regulatory Compliance: Ensuring food products meet national and international safety standards.

  • Staying updated on food safety regulations and guidelines.

• Data Analysis and Reporting: Analysing research findings and communicating results to stakeholders.

  • Writing toxicology reports and providing expert opinions.

Other Duties:

• Collecting samples for further testing.

• Advising on the proper use and handling of harmful substances.

• Researching how to treat symptoms after exposure.

• Undertaking field studies when necessary.
  
  
  

(Source: Xenia)

Food toxicologists work in various settings, often in labs or offices, with potential for field work. They conduct research, analyze data, and develop strategies to ensure the safety of food products and prevent contamination. Working conditions can vary depending on the specific employer and the nature of the research or testing involved.

Here's a more detailed breakdown of working conditions:

Workplace:
Food toxicologists work in diverse settings, including government agencies, private research laboratories, pharmaceutical companies, and consulting firms.

Laboratory Work:
Many food toxicologists spend time in laboratories, conducting research and experiments. They may use specialized equipment and techniques to analyze food samples and test for contaminants.

Office Work:
They also spend time in offices, analyzing data, writing reports, and developing risk assessment plans.

Field Work:
Some food toxicologists may need to travel to different locations, such as food processing plants or farms, to collect samples and assess food safety practices.

Safety:
Food toxicologists must adhere to strict safety protocols when working with potentially hazardous substances and materials.

Regulations:
They are responsible for ensuring that food products meet regulatory requirements and safety standards.

Collaborative Work:
Food toxicologists often work in teams with other scientists and researchers, collaborating on projects and sharing information

(Source: WUR)

Food toxicologists utilize a variety of tools and technologies to analyse food for harmful substances and ensure food safety. These include analytical techniques like chromatography, spectrophotometry, and enzyme-linked immunosorbent assays, as well as advanced methods like mass spectrometry and DNA-based testing.

Analytical Techniques:

Chromatography: Separates compounds based on their physical and chemical properties, allowing for the identification and quantification of different substances in food.

Spectrophotometry: Measures the absorbance of light by a substance, enabling the detection and measurement of specific compounds.

Enzyme-Linked Immunosorbent Assay (ELISA): Uses antibodies to detect and measure the presence of specific proteins or toxins in food samples.

DNA-based techniques: Utilize DNA to identify and authenticate food species, detect food fraud, and detect contaminants.

Advanced Technologies:

Mass Spectrometry: Identifies and quantifies compounds by measuring their mass-to-charge ratio, providing detailed information about the composition of food samples.

Gas Chromatography-Mass Spectrometry (GC-MS): Separates compounds by gas chromatography and then analyses them using mass spectrometry.

Liquid Chromatography-Mass Spectrometry (LC-MS): Separates compounds by liquid chromatography and then analyses them using mass spectrometry.

Polymerase Chain Reaction (PCR): Amplifies specific DNA sequences, enabling the detection of trace amounts of contaminants or food fraud

What is PCR and qPCR? | PCR Animation
https://youtu.be/rpLSvEbOmqc?si=u1i5-UAvX4auA79F

In Australia, becoming a Food Toxicologist typically requires a Bachelor's degree in Toxicology, or a Bachelor of Science or Forensics with a major in Toxicology. Further education, such as a Master's or PhD in Toxicology, may be needed for advanced roles or research positions

Food Toxicologist employment opportunities can be found in various sectors, including the food industry, research and development, and government agencies. Specific roles include food safety and quality assurance positions, as well as research and development roles within companies.
  
Specific Employment Opportunities:

Food Safety & Quality Assurance: Food technologists and toxicologists often work in roles related to ensuring the safety and quality of food products throughout the supply chain, from production to consumer consumption.

Research & Development: Food technologists and toxicologists can be involved in developing new food products, improving existing ones, and ensuring their safety and stability.

Government Agencies: Government bodies may employ food toxicologists to regulate food safety standards, conduct research, and enforce food laws.
  
Universities and Research Institutions: Many toxicologists are associated with universities and research institutions, conducting research and teaching students.

(Source: WUR)

Sensory scientists design and conduct studies to assess consumer preferences and product sensory attributes, analyse data, and provide insights for product development and improvement, often working with tasting panels and other sensory evaluation methods.

Consumer and sensory scientists are valuable additions to any team, especially in industries that create highly interactive products. The food and beverage industries and personal care and cosmetics industries hire the most consumer sensory scientists.

Sensory scientists also need to be familiar with the various dimensions of conducting research, such as designing experiments, managing studies, statistical analysis and interpreting data, ensuring high quality results and communicating results with impact. Strong technical, interpersonal, collaborative and critical thinking skills go a long way in this field.

(Source: Cargill)

ANZSCO ID:  N/A April 2025

Alternative names:: Consumer Research Analyst , Flavour Chemist, Sensory Advisory Scientist, Sensory Analyst Specialist, Bakery Scientist, Food & Beverage Development Scientist, Chocolate Scientist, Haircare Sensory Scientist, Sensory Consultant,

Specialisations: Sensory Scientists are professionals who specialize in sensory analysis to develop and enhance flavours and fragrances for the food, beverage, and cosmetics industries. They are also employed in the Pet Food Industry.

• A BS or a graduate degree (preferred) in Sensory/Behavioural/Biological Sciences or related field (e.g., Experimental Psychology, Neuroscience, Food Science) is required.
  5+ years (with BS) or 2-3 years (with MS/PhD) of proven track record of conducting research in a sensory scientist role.

• A solid research background with strong experimental design and data analysis skills.
  Preference is given to industry experience and experience of working in food and beverage.

• Excellent statistical data analysis skills

• Strong written and presentation communication skills; Must be able to effectively communicate findings and recommendations to both technical and non-technical audiences as well as senior leaders.

• Strong Team Player with influencing skills.

• Flexibility in a fast-paced environment; must be able to manage multiple projects.

• Experience of working independently within a broadly defined technical area and manage assigned project activities.

• Strong analytical skills and experience with sensory data analysis software.

• Excellent communication and presentation skills. Presents information/ideas to individuals or groups in an articulate, straightforward, and organized way.

• Ability to work independently and as part of a team.

• SStrong attention to detail and organizational skills.

Cool Jobs: Flavour Chemist and Sensory Scientist
https://youtu.be/FnijACsaZVo?si=XkKNKNzChpPiNuC0

• Designing and conducting sensory studies: This involves planning experiments, selecting appropriate methodologies (e.g., descriptive testing, hedonic scaling, preference testing), and recruiting panellists.

• Developing and validating sensory methodologies and protocols: Ensuring that sensory evaluations are consistent, reliable, and meet industry standards.

• Recruit, train, and manage sensory panels, ensuring panellists are qualified and capable of providing reliable data: Conduct regular training sessions to maintain panellist performance and calibration.

• Assist in the creation of prototypes and the selection of ingredients to enhance sensory appeal. Collaborate with cross-functional teams, including R&D product development, marketing, and consumer insights, to ensure sensory insights are integrated into product development processes.

• Analysing sensory data: Using statistical methods to interpret results and identify trends in consumer preferences and product attributes.

• Staying up-to-date with advancements in sensory science: Keeping abreast of new techniques and methodologies to enhance sensory evaluation capabilities. Collaborate with market research teams to integrate sensory insights with consumer behaviour and trends.

• Prepare detailed reports and presentations summarizing sensory findings and recommendations.

Sensory scientists work in a laboratory setting, where they conduct research and analyse data. They may also work in manufacturing facilities or offices. Sensory scientists may be exposed to chemicals and odours during the course of their work. They must follow safety protocols to ensure their safety and the safety of others in the laboratory. Sensory scientists typically work full-time, with regular business hours. However, they may work overtime or on weekends to meet project deadlines.

The food, beverage, and cosmetics industry is constantly evolving, with new trends and consumer preferences emerging. Sensory scientists must stay up-to-date with these trends to develop products that meet customer expectations.

Technological advancements have made it easier for sensory scientists to conduct research and analyse data. Tools such as electronic noses and tongues have made it possible to analyse the chemical composition of products and identify flavour and fragrance profiles.

• sensory data analysis software

• Experience with EyeQuestion, XLStat, JMP or other sensory and statistical software.

• Knowledge/experience with data science tools and methods

• Familiarity with Python and/or R is a plus.

A BS or a graduate degree (preferred) in Sensory/Behavioural/Biological Sciences or related field (e.g., Experimental Psychology, Neuroscience, Food Science) is required.
55+ years (with BS) or 2-3 years (with MS/PhD) of proven track record of conducting research in a sensory scientist role.

Did You Know? Michael Nestrud, a sensory scientist, and Kathryn Kaufman, senior principal scientist, prepared juices for testing at Ocean Spray headquarters in Lakeville. There’s so much more to taste than the yum factor. Sensory scientist Michael Nestrud of Ocean Spray said enjoying food is a multisensory experience that includes scent, colour, temperature, and clarity. Nestrud likes to call himself a culinary psychologist because he’s always seeking to explain why consumers prefer certain flavours over another — particularly when it comes to Ocean Spray’s cranberry and juice drinks. Nestrud spoke about how the Lakeville-based producer uses taste tests for new flavour development. (Source: Boston Globe)

Sensory analysts assess the various characteristics of food in order to evaluate both new products which are being tested for the market, and established products as part of product development and quality control.

Sensory analysts will work closely with products to assess their shelf-life. Changes which may occur during storage affect the quality of the product over time and eventually determine the particular shelf-life. Negative changes in appearance, odour, and taste can occur if products are stored for too long and sensory analysts will work to assess when exactly these changes occur. This will help manufacturers ensure that their products retain their quality throughout the required shelf-life.

The food industry depends heavily on sensory analysts, whether they are developing a new product, trying to decide whether a taint from chemical contamination has affected a product, establishing how long a shelf life is appropriate or maintaining quality control. It is the job of sensory analysts to make sure, using their various senses, that the products are tested scientifically and with as much objectivity as is possible.

The Sensory Analyst carries out sensory tests to support research projects and programs that
add value eg. to the Australian wine industry. The role involves designing, conducting, and interpreting the results of sensory tests and leading sensory descriptive analysis panels. In addition, the completion of contract projects and the provision of sensory information for industry problem solving is a part of this rrole.

(Source: Campden BRI)

ANZSCO ID: N/A April 2025

Alternative names: Sensory Technical Officer, Food Taster,

  
Specialisations: The specialisations depend on the industry eg. cheese, brewery, food, pet food, personal care and cosmetics industries (including perfumes)

• Excellent organisational abilities and ability to lead panel discussions, meet session objectives and complete session activities in a timely and effective manner

• A sensitive palate

•  Ability to lead, guide, maintain control and motivate a panel of assessors

•  Good analytical thinking skills and attention to detail

•  Knowledge of food, beer, personal care, pet food, wine and their production

•  Familiarity with FIZZ or other sensory data acquisition software

•  Practical understanding of and experience in scientific or engineering research

•  Ability to work and communicate successfully within a multi-disciplinary environment and across research and industry groups

•  Ability to maintain effective working relationships and contribute positively in a team environment

•  Superior oral and written communication skills.

Did You Know? Sensory tests which are used to assess products include triangle tests, paired comparison tests, and ranking tests. Triangle tests provide the sensory analyst with three coded samples, two of which are the same and one of which is different. The sensory analyst will need to identify which sample is different. As the name suggests, paired comparison tests present sensory analysts with a pair of coded samples and this is one of the most popular methods of presenting samples for comparative judgement. Ranking tests see sensory analysts working with at least three coded samples. They will usually be looking for a particular characteristic and the testers will need to rank the samples with regards to intensity of that particular attribute. This test is often used to assess which products are the best and therefore the most suitable for further testing by consumers. For example, if a manufacturer of a curry sauce is launching a new Vindaloo sauce, three or four samples may be produced which have different levels of a particular spice in them. The sensory analysts will need to assess which sample contains the optimum amount of spice. The manufacturer of the curry sauce will then use these results to decide how much spice to add to the final product. Other tasks carried out by sensory analysts on a regular basis include difference tests, product profiling, and rating tests. Vindaloo spice mix (Source: The Spice of Your Life) Some recipes for Vindaloo curry use Black peppercorns, Cardamons and Cloves instead of Cayenne, Garlic, Turmeric, Mustard, Ginger and Hot Paprika! A Sensory Analyst needs to be able to tell the difference.

Duties and Tasks

•  Executes sensory descriptive analysis projects, including:

  • Assistance in planning the study

  •  Ensuring the sensory laboratory is prepared for the testing

  •  Under direction, conducting sufficient attribute selection discussion and practice sessions to ensure the panel is ready to execute the test and protocols are in place

  •  Ensuring the test protocol is followed, assessors are supervised and data is collected

  •  Data analysis and interpretation

  •  Assistance in preparation of a report.

•  Plans and conducts other sensory tests, including technical quality panel assessments, difference testing or consumer tests.

•  Assists in the preparation of refereed and industry publications, seminars and workshops.

•  Accepts that all intellectual property, patents and discovery arising during the course of
  employment remain the property of the company

•  Promotes the general well-being of the company by ensuring that all contact with clients, staff or the public is performed in a professional and confidential manner.
  

WHS

Employees must take reasonable care to protect their own health and safety, and have
responsibilities to:

•  Ensure that they do not increase the risk to the health, safety or welfare of others through any act or omission

•  Obey reasonable instructions that are designed to protect their health, safety and welfare

•  Use, in the appropriate manner, equipment that is provided to protect their health, safety or
  welfare

•  Not wilfully interfere with, or misuse, items or facilities provided in the interest of health, safety or welfare of staff

•  Ensure that they are not affected by alcohol or any other drug to such an extent that they endanger themselves or others

• Report promptly, any hazards, incidents or injuries to their Manager/Team Leader

(Source: Campden BRI)

Working conditions

Reports to: Senior Sensory Scientist.

The round the table discussions which sensory analysts participate in are normally carried out in a room set aside for the purpose. The actual assessment of the product is carried out in individual booths in a laboratory set-up. As the products often have to be kept at a consistently cool temperature, the booths can often be somewhat chilly. Theoretically, there should be no danger associated with the job, although sensory analysts have been known to experience the occasional unpleasant side-effect from some of the products.

Sensory analysts do not need to wear a specific uniform or protective clothing but they will need to avoid perfumes and perfumed products, since this confuses the nose and interferes with the sensory process. Eating a curry the night before can leave the taste of garlic in the mouth, which would also have an adverse effect on the palate’s efficiency, so this should be avoided.

Sensory analysts are unlikely to work more than a few hours per day because the palate tires easily. Between assessments, water and cream crackers are used to cleanse the palate. This job is fairly sociable because there are normally reasonable breaks between sessions to allow the palate to recover. Evening and weekend work would be highly unusual.

Tools and technologies
Education and training/entrance requirements

BSc in a relevant discipline such as Food or Wine Science, Chemistry or Psychology, preferably having majored in Sensory and Consumer Science. Experience in sensory evaluation methodology, in leading sensory panels and in statistical data analysis is desirable.


Employment Opportunities

Major employers include:

• Food Research Establishments

• Supermarket Chains

• Manufacturers
  

Professionals who study fermentation. Fermentation science is based on the natural chemical process by which sugar is broken down into carbon dioxide and alcohol utilizing a single cell microorganism called yeast. However, most people would probably be more familiar with this term as it relates to the creation of beverages such as beer, wine and spirits.

Zymology, also known as zymurgy, is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods.

"Strictly speaking, the term "fermentation" relates to anaerobic energy metabolism only. The word is derived from the Latin "fermentare" (to cause to rise), reflecting the foaming that occurs during the preparation of wine and beer."

Fermentation science, or zymology, is the study of zymurgy, the applied science of fermentation which deals with the biochemical processes in fermentation, yeast & bacteria selection and physiology, and of course, the application of this science by way of fermented foods, dairies, and beverages (ie: distilling, wine making, brewing, and the fermenting of various foods).

Zymology is the science that investigates fermentation, a natural process where microorganisms like yeasts and bacteria convert sugars into other products, such as alcohol and carbon dioxide, or acids.

Fermentation dates back to 10,000 BCE when early humans used to preserve milk from cattle, sheep, goats, and camels.
  
The scientific investigation began in the 16th century. People used fermentation to make products such as wine, cheese, and beer long before the process was correctly understood.

One of the oldest forms of food processing known today, the fermentation process can occur in both plant and animal based products, so many of mankind's favourite food and beverages, such as beer, wine, bread, sausages, and various sauces & marinades, exist due to fermentation.

Dr James Heffernan working with a FaBA-funded bioreactor at the UQ Australian Institute for Bioengineers. The Food and Beverage Accelerator (FaBA) based at The University of Queensland has released the report "Precision Fermentation: A Future of Food in Australia." Nov 2024
(Source: Phys.org)

ANZSCO ID: N/A April 2025

Alternative names: Zymurgist, Fermentation Scientist, Food Fermentation Specialist, Food Fermentation Engineer,


  
Specialisations

The practical applications of fermentation in various industries, including brewing, winemaking, and the production of fermented foods like yogurt, cheese, and bread.

• Brewing: The production of alcoholic beverages like beer, where yeast ferments sugars in malted barley to produce ethanol and carbon dioxide.

• Winemaking: The fermentation of grape juice by yeast to produce wine.

• Baking: The use of yeast to leaven bread dough, causing it to rise.

• Fermented Foods: The production of yogurt, cheese, sauerkraut, and other foods through the fermentation of milk, vegetables, or other ingredients.

(Source: Science Facts)

Knowledge, skills and attributes

A fermentation scientist needs a blend of scientific knowledge, practical skills, and soft attributes to succeed. They must understand microbiology, biochemistry, and the principles of fermentation, as well as be able to apply these concepts in hands-on settings. Strong analytical, problem-solving, and communication skills are also crucial, along with the ability to work effectively in a team and adapt to changing circumstances.
  
Key Knowledge Areas:

• Microbiology: understanding different microorganisms and their roles in fermentation processes is essential.

• Biochemistry: knowledge of the chemical reactions and pathways involved in fermentation is fundamental.

• Fermentation Principles: a solid grasp of the principles of fermentation, including factors affecting the process and the types of products that can be produced.

• Food Science and Technology: for fermentation in the food industry, understanding food chemistry, safety, and quality is crucial.

• Statistics and Biometrics: understanding these concepts is necessary for designing experiments, collecting and analysing data, and drawing meaningful conclusions.

Essential Skills:

Analytical Skills: the ability to analyse data, identify trends, and solve problems related to fermentation processes.

Problem-Solving Skills: the ability to identify and address challenges that arise during fermentation, such as contamination or process optimization.

Laboratory Skills: proficiency in using lab equipment, conducting experiments, and following standard operating procedures.

Communication Skills: the ability to effectively communicate scientific findings, both orally and in writing, to both scientific and non-scientific audiences.

Teamwork and Collaboration: the ability to work effectively with others in a multidisciplinary team environment.

Attention to Detail: the ability to maintain meticulous records and follow protocols accurately.

Attributes and Personal Qualities:

Creativity and Innovation: the ability to generate new ideas and approaches for fermentation processes.

Resilience and Adaptability: the ability to persevere through challenges and adapt to changing circumstances.

Self-Motivation and Initiative: the ability to take ownership of projects and work independently.

Curiosity and a Growth Mindset: a desire to learn and stay up-to-date with the latest advances in the field.

Demonstrated ability to manage and mentor junior scientists

Did You Know? Vegemite is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Dr Cyril Callister in Melbourne, Victoria, for the Fred Walker Company in 1922 and was first sold in stores on 25 October 1923. A spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries. Vegemite has a strong flavour. It is salty, slightly bitter, malty and has an umami flavour similar to beef bouillon (because it is rich in glutamates). It is low FODMAP, vegan, kosher and halal. It is known for being high in B vitamins. Following the death of Fred Walker in 1935, the Vegemite brand came under the ownership of the American company Kraft Foods. However, in 2017 the brand returned to Australian ownership when the Bega Group purchased it. (Source: Wikipedia) Dr Cyril Callister - the inventor of Vegemite

Duties and Tasks

• Small and large-scale cultivation of aerobic and anaerobic organisms using aseptic
  techniques

•  Contribute to optimization of fermentation processes

•  Knowledge and ability to scale-up/scale-down fermentations

•  Preservation of microorganisms including cryopreservation and lyophilization

•  Support cGMP production, harvest, fill and finish of microbial products

•  Tangential-flow filtration for concentrating and diafiltering

•  Media and solution preparation

•  Operation and maintenance of standard laboratory instruments

•  Troubleshoot equipment and manufacturing processes

•  Follow, review, author and document standard operation procedures

•  Support safety and security

Working conditions

Employees are to perform their responsibilities while maintaining a safe, secure, cooperative and productive work environment. While performing the duties of this position, Zymologists
must:

• Have the physical ability to lift and carry product/equipment weighing up to 23K

• Be able to wear appropriate personal protective equipment (PPE), including powered
  air purifying respirators (PAPRs)

• Keep current on appropriate vaccinations (e.g. tetanus, diphtheria and pertussis [Tdap])

• Be comfortable handling microorganisms with appropriate safety precautions

• Must be able to acquire security background clearance from police
  

Tools and technologies

Fermentation scientists utilize a range of tools and technologies to study and optimize fermentation processes, including bioreactors, sequencing techniques, and AI/ML tools. These tools are crucial for strain development, process optimization, and understanding the complex interactions within fermentation systems.

Key Tools and Technologies:

• Bioreactors: These vessels are used for culturing microorganisms in controlled environments, allowing for precise control over conditions like temperature, pH, and nutrient supply.

• Sequencing Technologies: DNA sequencing helps in identifying and characterizing microorganisms involved in fermentation, enabling genetic engineering and strain optimization.

• Artificial Intelligence/Machine Learning (AI/ML): AI/ML algorithms are used to predict outcomes, optimize process conditions, and accelerate the development of new microbial strains.

• Bioprocessing Systems: These systems, like continuous processing and static mixer technology, improve efficiency and reduce energy consumption in fermentation.

• Microscopy: allows for visual inspection of microbial cultures and cell morphology, aiding in quality control and process monitoring.

• Spectrophotometry and other Analytical Instruments: These tools are used for measuring parameters like pH, temperature, oxygen levels, and the concentration of key metabolites, providing valuable insights into the fermentation process.

• Sensory Analysis: Sensory analysis techniques are used to evaluate the taste, aroma, and texture of fermented products, helping to optimize quality and flavor.

• Metomics: Metaomics tools, like next-generation sequencing, are used to characterize the microbial communities involved in fermentation.

• Genetic Engineering and Genome Editing: Techniques like CRISPR/Cas9 are used to modify the genomes of microorganisms, leading to improved strain performance and the production of desired molecules.

• Computer-Aided Chemical Engineering: Tools like Process Systems Engineering (PSE) and process control help optimize fermentation processes and evaluate their feasibility.

Applications of these tools:

• Precision Fermentation: Engineering microorganisms to produce specific proteins, enzymes, and other valuable molecules.

• Strain Development: Optimizing microbial strains for increased yield, improved product quality, and enhanced robustness.

• Process Optimization: Identifying and controlling critical process parameters to ensure efficient and consistent fermentation outcomes.

• Understanding Microbiome Dynamics: Studying the microbial communities involved in fermentation to understand their roles and optimize the process.

• Developing Novel Fermented Foods: Creating new and improved fermented foods with enhanced taste, texture, and health benefits.
  
  

Education and training/entrance requirements

Bachelor’s Degree in Biochemical Engineering, Microbiology, Biology, Biotechnology or
related field with 3+ years experience in a pharmaceutical or biotechnology setting; or
Master’s Degree in Biochemical Engineering, Microbiology, Biology, Biotechnology or
related field with experience in a pharmaceutical or biotechnology setting.

Some employers require a PhD in the fields above: Ph.D. in fermentation or a related field; deep domain knowledge of fermentation and metabolism OR BS/MS Ph.D and 5+ years of industry experience
.

Employment Opportunities

Zymologists are used in a variety of fermentation industries. They can become a Senior Fermentation Scientist after some years of experience.

 

 

Did You Know? French chemist Louis Pasteur was the first 'zymologist' when in 1857 he connected yeast to fermentation. Pasteur originally defined fermentation as "respiration without air". Pasteur performed careful research and concluded: Je pense que la fermentation alcoolique ne se produit jamais sans une organization simultanée, une développement, une multiplication de cellules … . Si l'on me demandai en quoi consiste la réaction chimique par laquelle le sucre et décomposé … je l'ignore complètement. I am of the opinion that alcoholic fermentation never occurs without simultaneous organization, development and multiplication of cells … . If asked, in what consists the chemical act whereby the sugar is decomposed … I am completely ignorant of it. — La Fermentation Alcoolique (Source: Britannica) The German Eduard Buchner, winner of the 1907 Nobel Prize in chemistry, later determined that fermentation was actually caused by a yeast secretion, which he termed 'zymase'. The research efforts undertaken by the Danish Carlsberg scientists greatly accelerated understanding of yeast and brewing. The Carlsberg scientists are generally acknowledged[by whom?] as having jump-started the entire field of molecular biology. (Source: Wikipedia)

   Manufacturing & Production

 

Food science technicians play an important role in the food industry by assisting scientists in various research and development activities. These technicians conduct experiments, collect data, and analyse results to improve food quality.

Food Technicians work with food scientists or technologists to perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products. Includes technicians who assist in research and development of production technology, quality control, packaging, processing, and use of foods.

In the food industry, these technicians work in laboratories, conducting tests to ensure the safety and quality of food products. They analyse samples for nutritional content, pesticide residues, and potential contaminants, helping food manufacturers comply with regulations and produce high-quality, safe products for consumers.

(Source: Online Degrees)

ANZSCO ID: 311400 (Science Technician)

Alternative names: Food Science Technician, Central Laboratory Technician (CLT), Food Science Tech,  Laboratory Assistant (Lab Assistant), Laboratory Technician (Lab Tech), QA Lab Tech (Quality Assurance Lab Technician), QC Tech (Quality Assurance Technician), QC Tech (Quality Control Technician), Quality Analyst, Quality Assurance Analyst (QA Analyst), Quality Tech (Quality Technician), Agricultural & Food Science Technician,

Specialisations

• Food Processing Technician
  Responsibilities: Work in food manufacturing plants, ensuring that food products are processed, preserved, and packaged according to industry standards. They monitor production lines, conduct quality checks, and troubleshoot processing issues.
  Settings: Food processing plants, beverage industries, canneries, and frozen food manufacturing facilities.

• Food Quality Control Technician
  Responsibilities: Focus on ensuring the safety, quality, and nutritional value of food products. They perform tests to identify contaminants, measure nutritional content, and assess overall product quality.
  Settings: Food testing laboratories, quality control departments of food companies, and regulatory agencies.

• Sensory Science Technician
  Responsibilities: Specialize in evaluating the taste, aroma, texture, and appearance of food products. They conduct sensory tests with trained panels or consumers to assess consumer preferences and product acceptability.
  Settings: Food companies, research institutions, and sensory testing laboratories.

(Source: Uni of Melbourne)

Knowledge, skills and attributes

• Near Vision - Seeing details up close.

• Written Expression - Communicating by writing.

• Oral Expression - Communicating by speaking.

• Written Comprehension - Reading and understanding what is written.

• Oral Comprehension - Listening and understanding what people say

Duties and Tasks

Responsible for testing food and liquids to determine physical and chemical properties. Ensures foods comply with Federal & State standards and regulations.

Primary Responsibilities

• Assist food scientists and technologists to research and experiment on food and liquids in laboratories.

• Test food and liquids to determine physical and chemical characteristics.

• Check food for colour, consistency, fat content, caloric content, and nutrients.

• Analyse test results and compare with standard tables of caloric and nutritional content.

• Examine samples to identify cell structures or to locate bacteria or extraneous material.

• Mix, boil, cut, blend, separate, or freeze ingredients to make reagents.

• Work on products and ingredients to manufacture food.

• Clean, maintain, operate, and sanitize laboratory equipment, such as microscopes and petri dishes.

• Determine moisture, salt, sugar, or preservative content of food and beverages.

• Use mathematical and chemical procedures to find percentages of ingredients and formulas.

• Record or compile test results or prepare graphs, charts, or reports.

• Test food, food additives, and food containers to ensure they comply with established safety standards

• Assist with food research, development, and quality control.

• Ensure food products are fit for distribution.

• Work to create proper food packaging, including bottles and plastics.

• Inspect foodstuffs, chemicals, and additives to determine whether they are safe and have the proper combination of ingredients.

(Source: Careerizma)

Working conditions

The workplace of a food science technician is dynamic and diverse, often depending on their specific area of expertise within the food industry. These professionals can find employment in various settings, each offering unique challenges and opportunities.

Research Institutions and Laboratories: Food science technicians working in research institutions or laboratories spend their days conducting experiments, analysing data, and collaborating with scientists. Their workplace includes well-equipped laboratories with advanced scientific instruments for testing and studying food composition, and conducting sensory evaluations. In this environment, technicians are involved in cutting-edge research, contributing to the development of new innovative food products. They often work in close-knit teams, sharing insights and collaborating to solve food-related challenges.

Food Processing Facilities: For those specializing in food processing, the workplace involves food manufacturing plants and processing facilities. Technicians in these environments monitor production lines, ensuring that food products are processed, preserved, and packaged according to industry standards. They conduct quality control checks, troubleshoot processing issues, and collaborate with production teams to maintain the quality and safety of food products. These professionals work in bustling factories, overseeing various stages of food processing, from raw materials to the final packaged goods.

Quality Control Laboratories: Food science technicians specializing in quality control often work in specialized laboratories. Their tasks include testing food samples for contaminants, nutritional content, and overall quality. These technicians play a crucial role in ensuring that food products meet regulatory standards and consumer expectations. Their workplace includes well-equipped quality control labs where they employ sophisticated techniques to assess the safety and quality of food items, ensuring that only high-quality products reach the market.

In all these settings, food science technicians need to be detail-oriented, skilled in using scientific instruments, and knowledgeable about food science principles. They often work collaboratively with scientists, engineers, and other professionals, contributing to the advancement of production of safe, nutritious, and high-quality food products for consumers.

(Source: William Angliss Institute)

Tools and technologies

Food Science Technicians utilize a variety of tools and technologies to ensure food safety, quality, and innovation. This includes laboratory equipment for analysis, food processing equipment for manufacturing, and software tools for research and development.


Laboratory Tools:

Analytical Instruments: Spectrometers, analysers, refractometers, titrators, and pH meters are used to measure various food properties like acidity, moisture, colour, and viscosity.

Specialized Equipment: Balances, ovens, spectrophotometers, rheometers, texture analysers, and incubators are also common in food science labs.

Microbial Analysis:PCR and gas chromatographs/mass spectrometers are used for identifying pathogens and volatile compounds, respectively.

Food Processing Equipment:

Large-Scale Equipment: Carbonator/filler-cappers, cheese vats, edible oil processors, extractors, and various systems for heat treatment and aseptic processing are used in food manufacturing.

Specific Equipment: Ice cream freezers, margarine crystallizers, and multifunction batch processors are also common in food processing.

Other Equipment: Refrigerators, blenders, ovens, and other kitchen appliances are also used.

Software and Digital Tools:

Data Analysis Software: Programs like FoodWorks and CompuSense help with data analysis and calculations.

Food Safety Management: Systems like Food Engineering Pro help with food safety protocols.

Mobile Devices: Mobile devices can be used for scanning barcodes, taking photos, and recording notes.

Other Emerging Technologies: 3D printing, AI, QR codes, IoT sensors, robots, and blockchain technology are also being explored in the food industry

Education and training/entrance requirements

In Australia, becoming a Food Science Technician typically requires a combination of education and training. While specific requirements may vary, a common pathway includes a diploma in Food Science through Vocational Education Training (VET). Additionally, some roles may require First Aid certification, a National Police Check, and a medical exam.

You might also complete a relevant bachelor's degree in fields like Food Science, Food Technology, or related sciences.

Practical experience in the food industry, including food manufacturing, quality control, or research and development, is highly valuable for a Food Science Technician.

Employment Opportunities

Food science technician jobs in Australia offer various opportunities in quality control, research and development, and production. These roles often involve working with food manufacturers, laboratories, or government agencies to ensure food safety, quality, and innovation.

Read the article from The Conversation 16 January 2019

Research the experiments outlined here. Do you get the same results as the article?

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Materials sourced from

WebArchive Only CareerHQ [Food Scientist or Technologist; ]
Australian Institute of Food Science and Technology [Food Science & Technology as a Career; ]
Indeed [What does a Food Scientist do; Food Technologist; Food Engineering Careers;  ]
Career Explorer [Food Scientist; Food Science Technologist; Dairy Scientist; Food Science Technician; ]
WebArchive Only CareersOnline [FoodFood Technologist; Food Technician; ]
Interesting Engineering [Food Engineer; ]
Wild Apricot [Food Engineer PDF; ]
ERP Information [Food Engineering; ]
Australian Wine Research Institute [Sensory Analyst - PDF; ]
Chem-Rectic [Food Testing Equipment; ]
University of Minnesota [Job Titles in Food Engineering; ]
Science Facts [Fermentation; ]
Wikipedia [Fermentation in food processing; ]
SBS [ Homemade Yoghurt; ]
LibGuides [Fermentation; ]
Unilever [Sensory Scientist; ]
Hiring People [Sensory Scientist; ]
Built In [Sensory Scientist; ]
UC Davis [Career Outlook for Sensory & Consumer Science; ]
Role Catcher [Sensory Scientist; ]
Career One Stop [Food Science Technician; ]
Mitratech [Food Science Technician; ]
Scismic [Fermentation Scientist; ]
Hocking College [Career in Fermentation Science; ]
Listlabs [Fermentation Specialist - PDF; ]
Your Career [ Food Technologist;   ]

 

 

 

 

 

 

 

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