Food Scientist and Technologist

Food scientists and technologists are responsible for maintaining and improving the quality of food produced by the food industry. The food scientist is mainly concerned with research on the fundamental qualities of food products as well as the interaction of food elements.

The food technologist applies the findings of basic research by developing and improving products and processes which are beneficial to the industry and consumer.

Food scientists and technologists both are thus functional in the following areas: product research and development, quality control and production.

Job Characteristics

• Conducting research to evaluate existing problems in the food industry and initiating and keeping pace with developments in food science and technology.



• Generating new knowledge on the chemical, biochemical, physical and microbiological attributes of food and food components.



• Applying processes such as freezing, canning or drying to preserve food, while trying to produce the minimum negative effects such as loss of nutrients or texture changes.



• Working closely together with the marketing section to be informed of consumer needs and preferences.



• Ensuring that products satisfy prescribed quality requirements and reporting any deviations from the standard.



• Specifying the hygiene, manufacturing and general processing, the quality of the end product and other structural requirements.



• Setting requirements for ingredients which are used in the manufacturing of the product, for packaging material, labelling and product composition.

Requirements
 
Secondary Education
Possession of a HIGCSE Grade 12, or an equivalent qualification, with matriculation exemption is required to be admitted to South African universities. A HIGCSE or outstanding IGCSE Grade 12, or equivalent qualification, is required for enrolment at South African technikons.

UNAM requires a HIGCSE/IGCSE Grade 12, or equivalent qualification, passes in five subjects as well as 25 points on the UNAM point evaluation scale.
 
Compulsory subjects
Mathematics and Physical Science on HIGCSE level (South Africa)
Mathematics, Biology and Physical Science or Chemistry (UNAM)

Recommended subject
Biology (South Africa)
 
Tertiary Education
The South African universities of Natal, Orange Free State, Pretoria and Stellenbosch offer a four-year B. Sc.: Food Science degree. In addition the University of Stellenbosch offers the M. BA. (Food Science) in conjunction with its Business School.
 
UNAM offers a four-year B. Sc. degree in Agriculture (Food Science and Technology).
 
The N. Dip.: Food Technology can be pursued at the technikons: Natal, Pretoria, Witwatersrand, Cape, ML Sultan and Peninsula. The duration is three years including one year in-service training with an approved employer in the industry.

Personality
The food scientist and technologist should be able to understand scientific and technical processes and keep in touch with technological development and advancement.

Work Opportunities
Food scientists and technologists are employed by governmental departments and organisations of the food and beverage industry. They can also operate as consultants to such companies. Self-employment is thus a possibility if sufficient experience has been gained.

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