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: Biologists (2121.1) 
• 2006 NOC-S: Biologists and Related Scientists (C021) 
• 2011 NOC: Biologists and related scientists (2121) 
• 2016 NOC: Biologists and related scientists (2121) 

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 specialization.

In general, food scientists work in 5 areas:

• Basic research - studying the structure and composition of food, food production, or the changes foods undergo in storage and processing. 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 - developing new processing methods and new or improved foods for things like taste or appearance, or creating healthier and safer food products with longer shelf lives. Product development scientists often work closely with marketing personnel or customers. They also work for companies that sell ingredients or processing equipment to the food industry, to evaluate the functionality of the process or ingredient in the customer’s product or process
• Quality assurance - checking raw ingredients for maturity or stability for processing, and 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, or do product analysis
• Processing - developing production specifications, scheduling processing operations, evaluating processing and storage operations in processing plants, and working with engineers and plant operators
• Regulatory - auditing or inspecting food-processing operations, investigating food-borne illness outbreaks and co-ordinating 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 Hazard Analysis and Critical Control Point (HACCP) programs.

Food scientists generally work in offices, laboratories, and processing plants. Those employed in processing plants may work shifts that include evenings, weekends and holidays.

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 product manufacturing)
• Beverages (including alcoholic and non-alcoholic drinks manufacturing)
• Vegetables
• Sugar
• Specialty foods
• Ingredient or equipment supply

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

Food scientists also may be employed in the Public Administration or Educational Services industries. They may work overseas as consultants with international food agencies. These can include the World Health Organization (WHO), the Food and Agriculture Organization of the United Nations (FAO), PLENTY Canada, Global Affairs Canada and others.

Most new graduates start work as technicians, often in junior positions. 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 employed by federal and provincial government agencies may advance from laboratory technicians to positions as scientists or supervisors. A master’s degree may be required for advancement.

Research and teaching positions in post-secondary schools generally require a doctoral degree, particularly in universities.

Food scientists are part of the larger 2011 National Occupational Classification 2121: Biologists and related scientists. In Alberta, 80% of people employed in this classification work in the following industries:

• Professional, Scientific and Technical Services [pdf]
• Public Administration [pdf]
• Health Care and Social Assistance [pdf]

The employment outlook [pdf] in this occupation is influenced by a wide variety of factors including:

• Trends and events affecting overall employment, especially in the industries listed above
• Location in Alberta
• Employment turnover (when people leave existing positions)
• Occupational growth (when new positions are created)
• Size of the occupation

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

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

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