VIVA FOOD SCIENCE!

A DAY IN THE LIFE OF A FOOD SCIENTIST

It's a great time to be a Food Science Technologist. The world is changing rapidly, creating plenty of opportunity, and a need for innovative product development.

The food industry is one of the biggest industries globally. It is very diverse and the food processes employed are numerous.

A Food Science Technologist is not a Chef or Dietician. Food Science and Technology is the study of the large-scale production and preservation of foods as well as the development and analysis of foodstuffs in an industrial food processing facility.

The average working day of a Food Technologist depends upon the area of work and their specialty. It may be Food Safety, Food Process Engineering or Research and Development. The Food Safety Specialist ensures all raw materials, products, processes, practices, premises and packaging conforms to various legal requirements. They implement Quality Control Procedures, Food Safety and Good Manufacturing Practices.

In Food Processing Engineering the focus is on implementation of bench top developments to larger scale. Encompassing the practical application of science to develop efficient industrial production, packaging, storage, and marketing of wholesome and convenient foods. Research and Development's aim is to create new products and launch them successfully in the market. The end is always consumer satisfaction, which includes not only the health and safety of the consumer but also the environment and those who produce the food.

A Food Science and Technologist often comes up with creative solutions to a variety of problems, and finding ways to improve the food product and its processes.