In a nutshell: Developing new beverages – transforming ideas into products that you might buy at the supermarket.
Why? "I love my job because I get to channel creativity, solve problems and work with people from different areas of the business to develop exciting new products."
Wanganui Collegiate School, final year subjects: Art Painting, Biology, Chemistry, English, Statistics
University of Otago Food Science Dept: Bachelor of Science, specialising in Food Science
University in the Netherlands: Master of Science, specialising in Food Technology and European Food Studies
Art Painting was my favourite subject at school. I guess you could say that in a way food product development is like a painting... visualising an outcome and going for it.
I met a food technologist at a careers day and liked how creativity, science and food could be combined.
I spent a summer at Fonterra's Longburn factory, looking at ways to improve the processing of the cheese used in stuffed crust pizza. I gathered data and looked at ways to increase production line efficiency and reduce food wastage.
There's a lot of variety in my job and I have a number of projects on the go at any one time. I'll provide the technical expertise in a project team made up of people from different areas, such as marketing, manufacturing and quality.
I might be alone in a lab or collaborating with external suppliers to develop or improve a product. Other times I'm at my desk, researching, creating formulations and nutrition panels, or writing up specifications for ingredients and production. I'll also be in the factory, working with the relevant manufacturing team to take a product from prototype to mass production.
After completing my Bachelor of Science I went overseas and got an internship with Kraft in Munich. I worked with a cool multinational product development team on various chocolate products.
My first full-time job was a quality assurance role in Australia. I then had another job in Germany, before moving back to New Zealand.
Posted July 2014
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