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.
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:
Occupations not considered suitable under this ANZSCO code:
These jobs need the necessary skill level or are categorized differently in ANZSCO.
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:
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.
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.
HIGHLY RELEVANT MAJOR FIELDS OF STUDY INCLUDE:
Highly relevant tasks include, but are not limited to:
Additional tasks may include:
New Product Development:
Quality Assurance:
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.
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.