The most important element in the food scientist job description is to ensure that food does not deteriorate. He also oversee processes that translate basic foods such as milk, maize and many others into high-value products for the consumer market.
Food science is the art of using basic science skills to study the characteristics of different foods in the consumer market food and ensure quality consumer products. A food scientist (or food technologist) uses the principals of physics, chemistry, biology and other sciences to ensure that consumers access foods that look good, retain an appealing smell, taste nice and are safe for consumption.
Daily tasks in a food scientists’ job description
Depending on the specialization, the food scientist job description may vary slightly. In general though every food scientist:
• Manages a quality control unit. He instructs and guides a group people including technical support teams, researchers, marketing agents and plant maintenance staff involved in food processing.
• Leads product development. He makes and approves all decision important in the development of food products.
• Ensures product quality. He oversees the process making sure that all foods and food products meet the minimum requirements for the consumer market.
• Guides market research for food products. He orders and manages a process of collecting opinions and feedback on the quality and acceptability of foods and products in order to improve market acceptance.
• Brief the consumer market on nutrient value of food products. A food scientist ensures that products are correctly labelled with the nutritional value to enable the consumers plan and balance their nutritional requirement.
• Advice the handling of food products intended for distribution to general consumers. He guides distributors on storage guidelines to ensure that food products reach consumers in good quality.
Skills required in a food scientists’ job description
In order to be a qualified food scientist, a person should:
1. Be a holder of a basic science degree in food science.
2. Have a good command for the English language and any other language relevant for day-to-day communication at the plant. He must be able to communicate effectively with every key staff in food processing and distribution.
3. Demonstrate the ability to manage technical personnel at different levels of food processing.
4. Show an ability to adapt to and learn by the job. He should be able to collect actual and mental data on the processes constantly adapting his technique to improve the processing and management of food.
5. Have an in-depth understanding of computers and other equipment useful in food analyses and preservation. He should be able to carry out basic techniques using computerized machines and data processing units within food processing plants.
6. Demonstrate good analytical and observation skills. He must be able to critically evaluate products and employees to ensure quality of food products and consumer satisfaction.
Overall the food scientist must remain true to the goal of ensuring food quality. He must have a mind that constantly looks for better ways to improve foods. By listening and observing the feedback of food consumers he can develop better strategies for regulating food to standards consumers appreciate and like.
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