ANZSCO code 234212

Food Technologist

Description

Develops new and improves existing food products, and sets standards for producing, packaging and marketing food.

Skill Level 1

Occupations at Skill Level 1 have a level of skill commensurate with a bachelor degree or higher qualification. At least five years of relevant experience may substitute for the formal qualification. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.

Assessing Authority

• Vocational Education and Training Assessment Services (VETASSESS)

vetassess@vetassess.com.au

Alternative Titles

• Food Scientist

 Alternative titles are any commonly used alternative title (or titles) for the occupation. These alternative titles have the same meaning as the principal title but may be less commonly used.

Unit Group 2342: Chemists, and Food and Wine Scientists

Description

Study the chemical and physical properties of substances, develop and monitor chemical processes and production, develop new and improve existing food products, and plan and coordinate the production of wine and spirits.

Indicative Skill Level

In Australia and New Zealand: Most occupations in this unit group have a level of skill commensurate with a bachelor degree or higher qualification. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification. In the case of Wine Makers, at least five years of experience may substitute for the formal qualification (ANZSCO Skill Level 1). 

Tasks

• Conducting experiments and tests to identify the chemical composition and reactive properties of natural substances and processed materials
• Analysing and conducting research to develop theories, techniques and processes, and testing the reliability of outcomes under different conditions
• Developing practical applications of experimental and research findings
• Testing food products for flavour, colour, taste, texture and nutritional content
• Advising on preserving, processing, packaging, storing and delivering foods
• Developing quality control procedures and safety standards for the manufacture of food products
• Examining grape samples to assess ripeness, sugar and acid content, and determining suitability for processing
• Coordinating winemaking processes, directing workers in testing and crushing grapes, fermenting juices, and fortifying, clarifying, maturing and finishing wines
• Blending wines according to formulae and knowledge of winemaking techniques

 Other occupations in this Unit Group

• 234211: Chemist
• 234213: Wine Maker