Food Technologist

ANZSCO 234212 – Private and Public Advertisers (Government, Private & Corporate Professional, Scientific and Technical Services) Positions available 500+ NSW VIC QLD SA WA TAS NT ACT

Food technologists (also known as food scientist) have diverse responsibilities that encompass various aspects of food science, technology, and product development. Their roles and responsibilities may vary depending on the specific industry, company, and the nature of their work.

Indicative Skill Level:
In Australia and New Zealand:

Food Technologists typically require a level of skill that aligns with a bachelor’s degree or a higher qualification. Relevant experience and/or on-the-job training may be necessary alongside the formal qualification. (ANZSCO Skill Level 1).

Estimate salary aud$70,000 up to aud$120,000 per year.

Your key responsibilities can include:

• Research and Development: Conduct research to develop new food products, improve existing ones, and explore new techniques and processes. Analyse market trends, consumer preferences, and nutritional requirements to develop innovative and commercially viable food products.
• Food Safety and Quality Control: Play a crucial role in ensuring food safety and quality. Develop and implement quality control procedures, perform microbial testing, and assess the safety and quality of raw materials, ingredients, and finished products. Monitor and comply with relevant food regulations and standards.
• Product Formulation and Optimization: Responsible for formulating recipes and optimising food product formulations. Select and combine ingredients, determine appropriate processing techniques, and fine-tune recipes to achieve desired taste, texture, nutritional content, and shelf life.
• Process Improvement and Optimization: Evaluate and optimise food processing techniques to enhance efficiency, reduce costs, and improve product quality. Modify processes, equipment, and packaging methods to ensure optimal production outcomes.
• Sensory Evaluation and Consumer Testing: Conduct sensory evaluations and consumer testing to assess the sensory attributes, acceptability, and preferences of food products among target consumers. Use sensory analysis techniques and consumer surveys to gather feedback and make informed product development decisions.
• Regulatory Compliance: Stay updated with food regulations and labelling requirements. Ensure compliance with relevant food safety and labelling regulations, including allergen declarations, nutritional information, and country-specific labelling standards.
• Collaboration and Communication: Collaborate with cross-functional teams, including food scientists, engineers, marketers, and suppliers. Work closely with these teams to coordinate product development projects, communicate technical information effectively, and ensure smooth product commercialization.
• Continuous Learning and Professional Development: Actively engage in professional development activities to stay abreast of the latest advancements in food science, technology, and industry trends. Attend conferences, workshops, and training programs to enhance their knowledge and skills.
• Environmental Sustainability: Focused on promoting sustainable food production practices. Explore eco-friendly packaging materials, energy-efficient processes, waste reduction strategies, and other initiatives to minimise the environmental impact of food production.

These responsibilities highlight the broad scope of a food technologist’s role. It is important to note that the specific responsibilities may vary depending on the industry sector (such as dairy, meat, confectionery, etc.) and your position within the organisation.