Exploring Careers in Food Science

Abstract

Leanne Ellis outlines the essential roles of food scientists and technologists in ensuring food safety, quality, and compliance, and highlights the diverse career opportunities available in the industry due to current worker shortages and an aging workforce. The article encourages pursuing a career in food science and technology through various educational pathways and hands-on experiences.

Food scientists have an understanding of the chemical, biological and physical attributes of food and drink and how these change when the product is put through different manufacturing processes. Food technologists apply food science to the manufacture and processing of food and drinks. They are specifically responsible for the implementation of food safety, quality, integrity, development, and legal requirements.

Both food scientists and technologists have a deep understanding of food safety and apply this at every stage of the production process. They are knowledgeable about pathogens such as Listeria and Salmonella, and understand the specific health risks these bacteria can pose. This understanding also includes how to prevent bacterial growth, how to preserve food and drinks and they have the skills to take food samples to test for bacterial contamination. For example, increasing sugar reduces water activity like in jam, and if another preservation method is added, like canning, then the shelf life can be extended further.

Food quality, sometimes called Quality Assurance or Quality Control, involves an intrinsic understanding of the food or drink manufacturing and processing process. That means that every time you consume something, it is to a standard you expect. No one wants to buy a product of varying quality and food producers know that consistency is key to customer loyalty and the future of the business. Quality technologists or quality assurers oversee production procedures, in addition to this, they may develop and monitor the quality attributes of the food and drink to ensure specifications and standards are met. For example, when you buy jam, you expect it to be the same colour and have the same amount of fruit pieces.

Food and drink manufacturing and processing must meet with food law, legal requirements which include the Food Safety Act 1990, Food hygiene legislation, Weights and Measures Act 1985, as well as labelling requirements. A food technologist would be familiar with these laws and regulations, ensuring the production process adheres to them and would implement systems to record the evidence to demonstrate compliance with the legislation. This can be used as evidence of precautions taken should a food safety incident occur, such as a food poisoning outbreak like the recent Escherichia coli outbreak caused by salad leaves in packaged sandwiches.

Food development is an exciting fast-paced area of work and can be the development of completely novel products such as vegan bacon using a novel protein source or reformulation of existing products, such as a low sugar version of a best-selling chocolate bar. Food scientists are passionate about food and are a vital part of the future of any business.

Another important role for food scientists is in ensuring Food Safety and Hygiene. If we look at allergens, with increasing awareness of allergies and legal requirements for clear allergen labelling, food scientists and technologists must be knowledgeable on the risks associated with ingredients and processes and have the skills and knowledge to develop food products that can assure are free of allergens and are labelled appropriately.

Food scientists and technologists are needed in a wide range of jobs: not just in manufacturing, but also in research agencies, laboratories, retailers and supermarkets, teaching, research and in governance. For the purpose of this article, we are going to focus on manufacturing. For more information on other food science roles, visit the ‘food science’ page on the Prospects website (http://www.prospects.ac.uk), which details roles such as scientific laboratory technician, toxicologist, health improvement practitioner, and regulatory affairs officer, including role responsibilities and typical salaries.

For those wanting a successful and progressive career the food and drink industry career opportunities are endless. The industry needs more food scientists and technologists to further develop innovation, and lead in compliance. There is a significant decline in the number of people entering the food and drink manufacturing and processing industry compared to previous years.

Food and drink manufacturers are experiencing recruitment challenges at all levels. Additionally, with many current employees nearing retirement, the ageing workforce is expected to exacerbate the shortage of skilled workers.

As a result of these shortages of food scientists and food technologists in the food and drink industry, evidence suggests that innovation can be limited in food science and technology, and the vital research and development opportunities are great. Injections of new people are needed to invigorate innovation and food and drink companies are looking for young people with scientific, creative, and innovative mindsets.

There are no limitations to the opportunities for people, there are prospects for those educated to any level. There are food science and technology qualifications available from level 1 to level 8, for all types of learners. The food and drink manufacturing and processing industry tends to have job vacancies at all levels for a diverse range of people.

It is possible to enter the food and drink industry with little or no knowledge or skills, and you will be trained in basic food hygiene initially, perhaps working in operations or production on the factory floor but then there can be career progression into the ‘technical department’, where food science and technology skills are required.

There are many different variations of entry job roles for food science and technology graduates, such as process technologist, NPD technologist and specifications technologist, which can progress to senior roles, manager, and director level in the technical department. See table 1 for further resources.

If you decide to study food science and technology at university, there are undergraduate placement opportunities on request with most universities, some also offer graduate opportunities too.

Feedback from university lecturers tells us that those students that take the opportunity of an industrial experience, find it easier to apply the knowledge and skills learned on the placement to their university work. In addition, food industry employers tell us that those who have completed industrial placements perform better in the workplace.

Table 1 shows information on resources related to apprenticeship opportunities. Apprenticeships provide the opportunity for structured learning while earning a salary. They offer hands-on experience, the potential for a permanent job, and are available from levels 2 to 7. There are misconceptions that working in the food and drink manufacturing and processing industry is low paid and low skilled. However, this could not be further from the truth. This industry is interesting, every day is different, and the opportunities are endless.

The food sector is the largest manufacturing employer of all and there are not only opportunities all over the UK, but food science and technology knowledge and skills are required all over the world. Some UK roles will involve international travel; some roles are very scientific, others are creative; all will involve a love for food and science.

Food scientists and technologists tend to be analytical, with people and team working skills, good at problem solving, high standards of adhering to rules and regulations, excellent attention to detail and flexible.

The food and drink manufacturing and processing industry is a fantastic place to develop, learn and progress, and the career prospects are endless. Food science and technology is a fascinating subject which includes subjects such as microbiology, biochemistry, nutrition, sensory science, and food legislation.