How to become A Food Science Technician

Food is not just a basic human need today; we’ve come a long way from the hunter-gatherer traditions of making do with whatever food was available. Our world is filled with alluring food and beverage products from all corners of the planet. We owe this luxury in part to the Food Science Technicians who measure and analyse the quality of all the edible products we get to enjoy.

• Food Quality Technician
• Food Quality Analyst
• Food Quality Control Technician

What do Food Science Technicians do?

A Food Science Technician would typically need to:

• Work with food scientists or technologists in research and development of production technology, quality control, packaging, processing and use of food and beverage products
• Collect and prepare samples per established procedures; test food and beverage products, additives and containers to ensure compliance with established safety standards
• Perform standardised qualitative and quantitative tests to analyse the physical and chemical properties of food and beverage products
• Determine the ingredients and formulas of the food and beverage products; evaluate the nutritional value, colour, flavour and texture of food and beverage products
• Test samples for particular types of harmful moulds, yeast and bacteria; ensure the manufacturing processes conform with government, processing, consumer and industry norms
• Compile, record and store test results on computers; prepare charts, presentations and reports describing test results
• Monitor and review test results to detect and assess problems with the food and beverage products
• Provide accurate nutritional information for food labelling; ensure products are fit for distribution
• Explore alternative manufacturing methods which are cost-effective and keep the products fresh, safe and attractive
• Experiment with recipes for appealing food and beverage products; investigate new production or processing techniques
• Maintain an updated inventory of chemicals needed to perform the laboratory tests
• Maintain a safe, sterile laboratory environment through regular inspection, calibration and cleaning

Food Science Technicians may be found in laboratories, research facilities, processing plants and offices. 

Those working in processing plants may experience extreme temperatures, distracting noises and odours from chemicals or animals. They may need to lift and carry objects and be physically active for extended periods.

Research facilities and laboratories may also require being on your feet for a long duration but should otherwise be relatively more comfortable than a processing plant.

Most Food Science Technicians work full-time schedules during regular business hours. Overtime work, travel for work, and irregular shifts may be necessary when working on a particular project.

Finding a new job might seem challenging. Food Science Technicians can boost their job search by asking their network for referrals, contacting companies directly, using job search platforms, going to job fairs, leveraging social media, and inquiring at staffing agencies.

Food Science Technicians are generally employed by:

• Food Manufacturing & Retail Companies
• Universities
• Government Organisations
• Specialist Research Associations

Professional associations and organisations such as the Institute of Food Technologists are crucial for a Food Scientist Technician interested in pursuing professional development or connecting with like-minded professionals in their industry or occupation.

Membership in one or more adds value to your resume while bolstering your credentials and qualifications.

• Physical strain from lifting and carrying objects and standing for extended periods
• Frustration over inability to get the desirable taste, flavour or texture in products under experimentation
• Discomfort due to extreme temperatures or loud noises if working in a processing plant
• Need to be continuously alert while working with sensitive and sophisticated computers and other lab equipment.

Often, Food Science Technicians enter the profession as trainees who work under experienced scientists until they gain enough education and practical experience to perform their duties independently and move up in their company.

A series of strict government regulations outline the different kinds of training, which vary according to the work environment and specific job requirements. Note that the training program should include production techniques, personal hygiene and sanitation procedures.

Any academic program that a potential Food Science Technician takes up typically requires hands-on learning and a period of supervised experience, such as an internship, industrial placement or co-operative education program.

Read about the profession and interview/shadow experts working in agricultural and food science to prove your commitment to course providers and prospective employers.

Education requirements may vary according to the preference of the employer. 

Several major colleges and universities offer a food science program that is ideal for aspiring Food Science Technicians.

It may be a foundation degree, a Higher National Diploma (HND) or degree in food science/ studies/ technology, food/chemical engineering, biochemistry, nutrition, microbiology or chemistry. 

Although some employers may prefer a bachelor’s degree, most accept an accredited associate degree in biology, chemistry and animal science from community colleges and technical schools.

Ensure your academic program includes technical instruction and practical experience in applied chemistry, biology, physics, math and statistics. You should also know how to use spreadsheets and databases.

Applicants with a degree in an unrelated subject may be eligible for the position if they have a postgraduate degree in food safety or food quality management.  

Candidates with a high school diploma or equivalent are eligible to apply for entry-level jobs provided they have related work experience. They are willing to undergo at least two years of specialised on-the-job training. Keep in mind that this path will not lead you to higher-paying positions.

Your high school curriculum should focus on physics, chemistry, math and computer science. 

Voluntary certification in food science, food technology and communication skills from an objective and reputed organisation can help you stand out in a competitive job market, increase your chances of advancement, and allow you to become an independent consultant.

Qualification for certification is usually based on education, previous professional experience and passing a comprehensive supervisory evaluation.

Successful certification programs protect public welfare by incorporating a Code of Ethics.

Performance, experience, and the acquisition of professional qualifications drive the career progression of Food Science Technicians. You can expect to gain more responsibility and work on more critical projects or be promoted to supervisory positions. 

There may be opportunities to move to positions in rival organisations with higher pay and more responsibility. You could specialise in researching and developing new products for food manufacturers, supermarkets, government & university research establishments and local authorities.

Candidates with an accredited degree and certification in food science or technology and relevant work experience have the best job prospects.

Continuing professional development (CPD) will help an active Food Science Technician build personal skills and proficiency through work-based learning, a professional activity, formal education, or self-directed learning. It allows you to upskill continually, regardless of your age, job, or level of knowledge.

CPD is also essential to maintain certifications and retain membership in professional organisations. Further education in business management, interpersonal and leadership skills will help you get promoted to supervisory posts. Regular reading of industry publications will keep you updated on the latest trends in the field.

In Detail

Food science is the study of the physical, biological and chemical makeup of food, the causes of food spoilage and the concepts underlying food processing.

Food research is the careful and systematic study, investigation and compilation of information about foods and their components.

Food technology is applying food science to the selection, preservation, processing, packaging, distribution and use of safe food.

Food manufacturing is the mass production of food and beverage products from raw animal and plant materials, using principles of food technology. 

Food processing is the treatment of food substances by changing their properties to preserve them, improve their quality or make them functionally more useful.

Product development includes either coming up with a better version of an existing food and beverage product or creating a completely new one. 

Food regulation is the governmental process of setting inspection and safety standards for food and beverage products. 

A Tasty Transition

Food processors transform raw animal, vegetable or marine material into edible products with the help of labour, machinery, energy and scientific knowledge.

Chemical, biological and mechanical processes convert relatively bulky, perishable and typically inedible food material into shelf-stable, convenient and palatable food and beverage products.

Ready-to-eat cereal is dried to a crisp and coated with starch and sugar to create a moisture barrier to not get soggy as soon as the milk is added.

It may not seem like a glamorous profession, but it is one of the worthier ones. Millions of satisfied souls worldwide stand testimony to the significant role a Food Science Technician plays in ensuring humanity has access to safe and delicious food and beverage products.

“Every member of the food industry, from farm to fork, must create a culture where food safety and nutrition are paramount.” 

Bill Marler, Food Safety Attorney & Advocate