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CDR Australia Engineer

Food Technologist

ANZSCO Code: 234212

A Food Technologist is a professional who applies scientific and engineering principles to processing, preserving, quality control, and distributing food products. They work to ensure that food is safe, nutritious, and meets regulatory standards. A food technologist creates standards for food production, packaging, and marketing and innovates new food products. A food technologist is responsible for creating wholesome and safe food items, overseeing easy-to-use food production methods, and ensuring that all internal and state requirements are followed. Food scientists devise consumer-friendly packaging and distribution strategies and find ways to enhance food preservation techniques. In response to public demands, they also investigate the latest developments in technology and food trends, which would boost revenue and the company’s profitability.

Occupation description

A Food Technologist develops new and improves existing food products and sets standards for producing, packaging, and marketing food. 

Occupations considered suitable under this ANZSCO code:

  • Food Scientist
  • Food Production Officer

Occupations not considered suitable under this ANZSCO code:

  • Chemist
  • Wine Maker
  • Microbiologist

These jobs need the necessary skill level or are categorized differently in ANZSCO. 

Group Allocation

VETASSESS Group A occupation: Food Technologist

A qualification in a field highly relevant to the nominated occupation that is deemed comparable to the educational level of an Australian Qualifications Framework (AQF). A Bachelor’s degree or higher is required for this occupation. Additionally, applicants must have completed at least one year of highly relevant, post-qualification employment within the last five years at an appropriate skill level. 

Applicants will not meet the required skill level if: 

  • The qualification(s) are not at the required educational level 
  • The qualification(s) are not in a highly relevant field of study 
  • The employment was completed before the qualification was completed. 

A positive result of the Skills Assessment necessitates a positive evaluation of employment and qualifications.

Highly relevant paid employment duration (20 hours or more per week):

One year of post-qualification paid work (20 hours or more per week) completed five years before the application date for a skills assessment and highly relevant to the specified occupation at an adequate skill level.

Qualification and Employment Criteria

Qualification

This covers credentials evaluated at the Bachelor’s, master’s, and doctoral levels according to AQF.

A minimum of one year of highly relevant work experience in either food manufacturing or research, or a sufficient number of food science topics completed during the program, may be required to consider qualifications in the following disciplines on a case-by-case basis.

  • Biotechnology
  • Chemistry
  • Chemical Engineering

HIGHLY RELEVANT MAJOR FIELDS OF STUDY INCLUDE:

  • Food Science & Technology
  • Nutrition
  • Food Processing Technology
  • Food Engineering
  • Dietetics

Employment

Highly relevant tasks include, but are not limited to:

  • Creating valuable applications for the results of experiments and studies.
  • Evaluating food products’ flavor, color, texture, taste, and nutritional value.
  • Offering food delivery, processing, packaging, storing, and preservation guidance.
  • Establishing safety regulations and quality control methods for food product manufacturing.

Additional tasks may include:

New Product Development:

  • Identifying the chemical makeup and reactive qualities of natural materials or manufactured materials through testing and experimentation.
  • Constructing the tools, processes, testing, and recording systems that will be employed in the research.
  • Developing theories, methods, and procedures by analysis or study, then evaluating these under varied circumstances to determine their dependability.
  • Preparing laboratory results, scientific publications, and reports on specifications and standards or overseeing their development.

Quality Assurance:

  • Creating and overseeing quality control protocols for product manufacturing in factories or plants.
  • Offering food delivery, processing, packaging, storing, and preservation guidance.
  • Able to oversee and plan the work of technicians.

Employment information

Professionals who conduct research, design, and supervise the manufacturing of food items and procedures are known as food technologists or food scientists. They might be experts in developing new products, ensuring quality, researching flavors and ingredients, and creating products with long shelf lives.

Food technologists typically work for companies that produce food and do research. They use tools like kitchen appliances (such as blenders, ovens, and refrigerators), spectrometers, analyzers, refractometers, and titrators.

Work in food manufacturing that involves line quality control or assurance but does not involve supervising the establishment of production, packaging, or development standards will not be deemed highly relevant for this occupation.

Supporting Material for Assessment

When submitting an application for a skills assessment, please ensure that you provide enough documentation to back up your employment claims, qualifications, and identity proof. The cdraustraliaengineer.com website lists all the necessary paperwork in the Eligibility Criteria section.

Other examples of supporting documentation that you might provide for your function are a summary brief for grant applications or related projects, research articles or conference proceedings, lab reports, patents, and a list of research projects detailing your responsibilities.