Food technologists create innovative new food and drink products, and develop more efficient ways to manufacture them. They may also design or improve packaging and processing systems, or specialise in quality control or research & development.
Food technologists are in demand and are generally employed by food manufacturing companies. These may be large companies – Fonterra, Heinz Wattie’s and Nestle, for example – and smaller companies such as Hubbards, Cookie Time and the Kiwi Ice Cream Company.
What's the difference between food science and food technology? Food science is the study of the physical, biological and chemical makeup of food and the concepts underlying food processing methods. Food technology is the application of food science to the preservation, processing and packaging of food, and the development of new food products. In New Zealand, many people with Food Science degrees work as food technologists, so the difference is not absolutely clear-cut.
Food technologists typically earn:
Key tertiary qualifications for food technologists:
Recommended and required school subjects:
Other job roles you may be interested in:
Food Technologist: People who work in this role
Food Technologist: Companies that employ people in this job role