Food scientists and technologists play an increasingly important part in ensuring the quality and safety of our food. Although food scientists and food technologists have separate roles, their duties often overlap.
Food scientists investigate ways of keeping food fresh and attractive to the senses, and check the quality of both raw materials and food products.
Food technologists are concerned with converting raw foodstuffs into food products, usually in a large and busy manufacture environment. This could involve:
- working in product development, creating recipes using new ingredients
- devising healthier versions of popular foods such as low fat or low salt alternatives
- working on developing new products and processes.
Food scientists and technologists usually work between 35 and 40 hours a week. Food scientists may work in laboratories, research units or quality control departments. Food technologists usually work in factories. Some jobs may involve travel in Ireland and abroad.
What is the work like?
As we become more concerned about having a healthy diet, food scientists and technologists play an increasingly important part in ensuring the quality and safety of our food. Although food scientists and food technologists have separate roles, their duties often overlap.
Food scientists are involved in many areas of food production, including:
- Research into food safety.
- Using their knowledge of the way food behaves under certain conditions, such as freezing, to devise ways of keeping food fresh, safe to eat and attractive to the senses.
- Minimising the risks of food contamination by ensuring that food safety systems, such as Hazard Analysis Critical Control Point (HACCP), are in place.
- Quality assurance of both raw materials and food products. For example, they may need to analyse ingredients as they enter a factory to make sure they have not come in contact with dangerous chemicals.
The work of food technologists usually involves converting raw foodstuffs into food products within a large and busy manufacture environment. This could include:
- being employed within product development departments to create recipes using new ingredients
- devising healthier versions of popular foods, such as low fat or low salt alternatives.
As well as product development, food technologists are involved in developing new processes which might include, for example, installing a new bakery plant which could involve designing mixing equipment and installing ovens, machinery and packaging.
Food scientists and food technologists use a range of scientific disciplines including, biology, chemistry, physics, biochemistry, microbiology, biotechnology, enzymology and nutrition as well as IT. The work may also involve chemical engineering, toxicology, statistics, production planning, supply chain management, marketing, consumer research and financial management.
Food scientists and technologists use specialist equipment ranging from computers and laboratory equipment to processing and production machinery. They work closely with colleagues in retailing, commercial sales, production and finance, as well as with suppliers and customers. They are often involved in production and process management and general management.
Entry routes
Most food scientists and technologists have a degree in Food Science or Agri Food Science. Relevant subjects include food sciences, food studies and food technology. Other science subjects are acceptable including biology, microbiology, biochemistry, biotechnology or chemistry.
Salary and other benefits
These figures are only a guide, as actual rates of pay may vary, depending on the employer and where people live.
- Salaries may start at around €25,000 a year.
- With more experience this could rise to €35,000.
- Those in senior management positions could earn over €60,000.
Useful Links:
The Food Safety Authority of Ireland
Make It into Food Science