Food Scientist

In Canada, the federal government groups and organizes occupations based on a National Occupational Classification (NOC) system. This alis occupation may not reflect the entire NOC group it is part of. Data for the NOC group can apply across multiple occupations.

The NOC system is updated every 5 years to reflect changes in the labour market. Government forms and labour market data may group and refer to an occupation differently, depending on the system used.

Here is how this occupation has been classified over time.

2006 NOC

• 2121.1: Biologists

2006 NOC-S

• C021: Biologists and Related Scientists

2011 NOC

• 2121: Biologists and related scientists

2016 NOC

• 2121: Biologists and related scientists

2021 NOC

• 21110: Biologists and related scientists

2023 OaSIS

• 21110.01: Biologists

Food scientists solve problems and challenges in making food safe, nutritious, delicious, and sustainable. Food scientists may work in research, processing and product development, food safety, or management. Their job titles, such as food chemist, food microbiologist, or food engineer, often reflect their areas of specialty.

In general, food scientists work in 5 areas.

Basic and applied researchers study:

• Food structure and composition
• Food production
• The changes foods undergo in storage and processing

New or modified theories lead to better ways to develop safe, nutritious, and sustainable foods. For example, research scientists may develop new sources of protein or search for factors that affect the flavour, texture, or appearance of foods.

Food process and product development scientists:

• Develop foods with new or improved taste, texture, or colour
• Create healthier and safer products with longer shelf lives
• Create processing methods to produce new products

Product development scientists often work closely with marketing personnel or customers. They also work for companies that develop ingredients or processing equipment for the food industry.

Quality assurance scientists check raw ingredients for maturity or stability for processing. They check finished products for safety, quality, and nutritional value. Food scientists in this field also may:

• Develop quality-assurance programs
• Prepare for third-party audits
• Inspect processing operations
• Develop and improve packaging and storage methods
• Do product analysis

Processing scientists:

• Develop production specifications
• Schedule processing operations
• Evaluate processing and storage operations in processing plants
• Work with engineers and plant operators

Regulatory scientists audit or inspect food-processing operations, investigate food-borne illness outbreaks, and coordinate recalls. For related information, see the Agricultural Commodity Inspector and Public Health Inspector occupational profiles.

To ensure food safety, food scientists develop, implement, and monitor Preventative Control Plans. These include Hazard Analysis and Critical Control Point (HACCP) programs.

Food scientists work in different environments. Those who manage a team and plan and write proposals work mainly in an office setting. Those who do basic and applied research work in laboratories and pilot plant settings.

Food scientists who work in food processing and quality control are most often employed by production plants. Those employed in processing plants may work shifts that include evenings, weekends, and holidays.

Food scientists most often work with a team. Team members may include different food science specialists as well as government officials, marketing and sales personnel, investors, academics, process and production engineers, chefs, and food technologists.

Most companies involved in food and beverage processing or manufacturing employ food scientists. Major sectors in Alberta’s food-processing industry include:

• Meat and poultry
• Dairy
• Grains and their products (including flour, cereal, pasta, and snack foods)
• Bakery and confectionery goods
• Vegetable oils (including refining and manufacturing)
• Beverages (including alcoholic and non-alcoholic drinks)
• Vegetables
• Sugar
• Specialty foods
• Ingredient or equipment supply

Food scientists may work in research and development, quality assurance, inspection, management, or production. They may work in processing areas in food plants. Retail food chains employ food scientists to develop food safety programs.

Food scientists may be employed in public administration or educational services. They may work overseas as consultants with international food agencies. These agencies include, among others:

• World Health Organization (WHO)
• Food and Agriculture Organization of the United Nations (FAO)
• PLENTY Canada
• Global Affairs Canada

Most new graduates start work in junior positions in food quality, product development, production, or safety. With more experience, they can move into:

• Supervisory or administrative levels of quality assurance, inspection, and regulation
• Production management trainee positions leading to plant supervisory positions
• Marketing and sales
• Research and development of new products or processes
• Regulatory positions with federal and provincial government agencies

Food scientists who work for federal and provincial government agencies may start as technicians and advance to positions with more responsibilities, as scientists or supervisors. A master’s degree may be needed for advancement.

Research and teaching positions in post-secondary schools generally require a doctoral degree, particularly in universities. Doctors (PhD) also work for big companies, where they manage specific projects.

Industry Concentration

This section shows the industries where the majority of people in this occupation work. The data is based on the 2016 Census.

In Alberta, this occupation is part of 1 or more 2016 National Occupational Classification (NOC) groups.

In the 2121: Biologists and related scientists occupational group, 79.3% of people work in:

• Professional, Scientific, and Technical Services
• Public Administration
• Educational Services
• Health Care and Social Services

Employment Outlook

Employment outlook is influenced by a wide variety of factors including:

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Employment Outlook

Employment outlook is influenced by a wide variety of factors. Learn how these factors can affect your career decisions.

• Time of year (for seasonal jobs)
• Location in Alberta
• Employment turnover (when people leave existing positions)
• Occupational growth (when new positions are created)
• Size of the occupation
• Trends and events that affect overall employment, especially in the industry or industries from the previous list

In Alberta, the 2121: Biologists and related scientists occupational group is expected to have an above-average annual growth of 2.1% from 2019 to 2023. In addition to job openings created by employment turnover, 58 new positions are forecasted to be created within this occupational group each year.

Note
NOC groups often include several related occupations. Although there is labour market data for the larger NOC group, this occupation makes up only a part of that group. It means data for this occupation may be different than the data shown. For example, only some of the new positions to be created will be for this occupation. It also applies to other data for the NOC group such as number of people employed.

Source: 2019-2023 Alberta Regional Occupational Demand Outlook

Employment turnover is expected to increase as members of the baby boom generation retire over the next few years.

Alberta Institute of Agrologists (AIA) website: www.albertaagrologists.ca

Canadian Institute of Food Science and Technology (CIFST) website: cifst.ca

Get information and referrals about career, education, and employment options from Alberta Supports.