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) 

Food scientists may work in research, processing and product development or management. Their job titles often reflect their area of specialization (for example, food chemist, food microbiologist, food engineer).

In general, food scientists work in 5 areas:

• basic research - studying the structure and composition of food, 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.
• applied research and development - developing new processing methods and new or improved foods to create healthier and safer food products with a longer shelf life. Research and development scientists often work very closely with marketing personnel or customers.
• 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, inspect processing operations, develop and improve packaging and storage methods, or conduct 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 - inspecting food processing operations, investigating food borne illness outbreaks and co-ordinating recalls. For related information, see the Agricultural Commodity Inspector occupational profile.

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.

Food scientists need the following characteristics:

• good organizational skills
• a high degree of intellectual curiosity
• strong communication and public speaking skills
• the ability to work as a member of a team
• creative problem solving abilities
• excellent interpersonal skills.

They should enjoy:

• synthesizing information to develop innovative approaches to problems
• using instruments and equipment to perform tasks requiring precision
• supervising the work of others.

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 slaughter and processing
• dairy processing
• cereal grains and their products (including flour, cereal, pasta and snack foods)
• bakery and confectionery goods
• vegetable oil refining and product manufacturing
• soft drink manufacturing
• brewing, winemaking and distilling
• vegetable processing
• sugar manufacturing
• specialty foods manufacturing.

Food scientists may work in research and development, quality assurance, inspection, management, or production or 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, or work overseas as consultants with international food agencies, such as the World Health Organization (WHO), the Food and Agriculture Organization of the United Nations (FAO), PLENTY Canada or Global Affairs Canada.

Most new graduates start work as technicians, often in junior positions. Once they have gained 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
• new product development, and process research and development
• regulatory positions with federal and provincial government agencies.

Food scientists employed by federal and provincial government agencies may advance from laboratory technician positions to scientist or supervisory positions. 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.

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

For more information on career planning, education and jobs call the Alberta Supports Contact Centre toll-free at 1-877-644-9992 or 780-644-9992 in Edmonton, or visit an Alberta Supports Centre near you.