Food scientist

Food scientists are experts on the biological, chemical and physical make-up of food, and how food can be processed, stored and preserved. They apply this knowledge to make new food products and to ensure that they are safe and of good quality. However, there is an overlap between the two areas of work.

Also known as

Food technologist

Work activities

Food science is the practical use of science and technology in the production, storage and preservation of food. Food scientists turn foods from raw materials into finished products. They need to be familiar with the quality, safety and waste management systems used in food manufacturing. In research and development, food scientists work on safe and effective preservatives, colours and flavourings. They also work on new food products. Development work can involve the scientist in co-operation with technical staff to discuss production methods and the technology needed, and people responsible for buying and supplying the raw materials. They can also be working with production managers, engineers, nutritionists and people in sales and marketing departments. A scientist might advise farmers on which varieties of crop to grow, or visit suppliers, packers and growers to assess quality. Food scientists test samples of raw materials to ensure safety and quality. For example, they test pesticide levels in fruit ingredients and the fat content of milk. They use chemical analysis to establish nutritional information, for example, fat content. They use equipment such as electron microscopes to identify and count micro-organisms.

Scientists must decide, after careful testing, on the methods needed to process and store the new product, such as mixing, heating, chilling and freezing. They need to find out how long the product will stay fresh and safe to eat under different conditions, and also test the effects of temperature on the food’s form, texture, quality and taste. The production process begins with initial cooking tests. Then, scientists oversee the production of a small amount of the product, recording any problems. After tackling these and discussing the results with other departments, full-scale production can begin. Quality control and safety checks are a vital part of food processing, ensuring that the product is free from chemical contamination and any micro-organisms that can cause food poisoning. This means setting up, monitoring and improving the systems needed to check products throughout the manufacturing process. Food scientists use a very strict procedure called Hazard Analysis and Critical Control Point (HACCP). This enables them to analyse and test every step in food production, identify the hazards involved at each step and come up with the right measures to ensure food safety. Once the produce is complete, scientists and technologists can also use their knowledge to advise sales and marketing departments, for example, if the product can be marketed as “fat free” or “low in fat”. Food scientists increasingly have to consider the environmental impact of their work. They research new ways to package food, reduce waste and use materials that can be recycled.

Personal qualities and skills

To be a food scientist, you’ll need:

To enjoy fact-finding.
Strong scientific knowledge, especially of biology and chemistry.
Innovative problem-solving skills.
Good teamwork skills.
The ability to explain your findings clearly and concisely, including in written reports.
Patience and organisational skills, with a logical, methodical approach.
The ability to use a variety of equipment and technology, including computers.
Strong number skills to analyse and interpret the results of tests and experiments.

Pay and opportunities

Salaries for food scientists vary. The pay rates given are approximate. Food scientists earn in from £20,000 to £45,000 per year.

They usually work a 39-41-hour week, Monday to Friday. Those working in a production environment might have to work shifts and at weekends.

Employers are firms in the food and drink industry. Other opportunities are in the Civil Service, for example, with the Department for Environment, Food and Rural Affairs (Defra), or the Department of Health. Opportunities for food scientists occur in towns and cities throughout the UK.

Where are vacancies advertised?

Vacancies are advertised on food industry job boards, in science magazines and journals such as New Scientist (which also posts jobs on its website), on the Civil Service Jobs website, and in national/local newspapers.

Entry routes and training

Usual entry is with a degree, higher national qualification or foundation degree in food science or food technology (or the two combined). Courses are widely available, including sandwich courses. There are also foundation degrees in subjects such as food manufacture and food studies. Entry can also be possible for people with degrees, higher national qualifications and foundation degrees in subjects such as chemistry, biochemistry, biotechnology, biology and microbiology. Some universities offer degree courses with a foundation year. This is an extra year for students who don’t have the specified science A-levels for entry. Some employers will expect a postgraduate qualification in food science or technology if your first degree/ higher national qualification/foundation degree was in another science subject. Some companies enable experienced technicians to become food technologists through part-time study, for example, taking an HNC, foundation degree or degree on a day-release basis.

Some food companies run graduate training schemes, usually involving experience of a number of technical roles within the organisation. Otherwise, training is usually on-the-job. Food scientists/technologists must keep up to date with developments in the industry; they can do this by doing short courses and going to conferences workshops and seminars. The Institute of Food Science and Technology (IFST) runs continuing professional development schemes.

A level 3 (advanced) apprenticeship in the role of food technologist, or a level 5 (higher) apprenticeship as a food and drink engineer, could be a good way in. An apprenticeship is a work-based programme where you train on the job while undertaking relevant qualifications.

Food scientists/technologists can progress to senior roles, for example, as managers in product development or quality assurance. Some food scientists/ technologists move into areas like marketing, sales or buying raw materials.

Qualifications

For entry to a degree course in food science or food technology, the usual minimum requirement is:

Two to three A-levels with at least one science subject (including maths). Design and technology (food technology) can also be acceptable. Food science courses can have higher entry requirements than food technology courses, for example, asking for two or three science A-levels (again, including maths) or for higher A-level grades.
GCSEs at grades 9-4 in your A-level subjects.
A further 2/3 GCSEs at grades 9-4, including English and maths.

You might need science subjects like biology and chemistry if you don’t have them at A-level. Alternatives to separate science GCSEs (biology, chemistry and physics) are science and additional science, or science and additional applied science.

Alternatives to A levels include:

Edexcel (BTEC) level 3 Nationals.
International Baccalaureate (IB) diploma.

However, course requirements vary, so please check prospectuses carefully.

Entry to a food science/technology higher national qualification or foundation degree is usually with one A-level in a science subject and 4 GCSEs (grades 9-4). Again, equivalent qualifications are usually acceptable. Please check prospectuses carefully.

Adult opportunities

Age limits: It is illegal for any organisation to set age limits for entry to employment, education or training, unless they can show there is a real need to have these limits.

Working as a technician in a food laboratory can lead into scientist/technologist- level posts, after extra training and with further qualifications. Knowledge and skills developed in a related field such as microbiology, biotechnology or analytical chemistry could allow entry into this occupation without the need to gain further qualifications.

If you don’t have the qualifications needed to enter a degree, foundation degree or HND course, you might be able to start one after completing an Access course, for example, Access to Science. You don’t usually need any qualifications to enter an Access course, although you should check this with the course provider.

Sponsorship for higher education study is sometimes available from larger food manufacturing and processing companies.

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