Careers - Food processing and supply
There are many varied jobs in the food processing and supply area of the manufacturing industry.
Examples of careers in the industry include:
Food technologist
Food technologists develop food products and standards for production, packaging and marketing food.
Food processing technician
Food processing technicians look after production processes, product quality and equipment. They assist food technologists in their work.
Food process worker
Food process workers operate equipment and machines to produce food products and packaging.
Food production supervisor
Food production supervisors oversee the food processing systems in a factory.
Food standards officer
Food standards officers examine animals, plants and agricultural produce at farms, abattoirs and processing and packing plants to ensure hygiene, quality and export requirements are met.
Wednesday 22 October 2008
Food Science
Food Science is the combined study of science and engineering to process, evaluate, package and distribute food. Students in this major study the chemical, biological, microbiological, nutritional, engineering and economic aspects of food. It is the application of principles from diverse scientific disciplines to develop new methods of processing, packaging, and distributing food. Food scientists seek to improve food flavor, color, texture, nutritional vale, safety, and cost through an understanding of the basic sciences. The nature of the food scientist work can vary based on the employer and products produced.
Students may choose from a concentration in science or technology. The science program is designed for students with interest in graduate school or for those desiring more rigorous science courses for technical careers in the food industry. Students more interested in business opportunities for technically trained individuals find the technology program permits greater flexibility in complementing Food Science coursework with business and agricultural commodity courses.
Courses include:
Food Science and the Consumer, Food Engineering, Muscle Foods and Eggs, Milk and Dairy Products, Principles of Human Nutrition, Quality Control of Food Products, Food Preservation, Processing Dairy Products, Food Laws and Regulations, Postharvest Physiology
The Undergraduate Catalog shows a listing of Food Science courses, and the degree audit shows the curriculum course requirements for this major. If you are interested in expanding your career options, consider double-majoring and/or adding a minor.
Students may choose from a concentration in science or technology. The science program is designed for students with interest in graduate school or for those desiring more rigorous science courses for technical careers in the food industry. Students more interested in business opportunities for technically trained individuals find the technology program permits greater flexibility in complementing Food Science coursework with business and agricultural commodity courses.
Courses include:
Food Science and the Consumer, Food Engineering, Muscle Foods and Eggs, Milk and Dairy Products, Principles of Human Nutrition, Quality Control of Food Products, Food Preservation, Processing Dairy Products, Food Laws and Regulations, Postharvest Physiology
The Undergraduate Catalog shows a listing of Food Science courses, and the degree audit shows the curriculum course requirements for this major. If you are interested in expanding your career options, consider double-majoring and/or adding a minor.
Food Science
What is food science?
Food science is the application of pure science disciplines, such as chemistry, biochemistry, biology, microbiology and physical sciences, to a study of the nature, properties and composition of foods. It demands an understanding of the changes that foods undergo during storage and processing. If you enjoy biology and other sciences, particularly in their application to everyday situations, and if you have an interest in food and are looking for secure career prospects, then a food science or related degree could suit you.
Why is it important?
We rely on the plant and animal kingdoms for our own fundamental requirement of food and drink. At least part of our scientific interest in them stems from this.
Food is an essential part of our lives, not just for survival, but also culturally and socially. Indeed, satiating our appetites is what drives most of our behaviour! Yet most of us don't have the time or resources to bake bread rolls or catch the salmon for tonight's starter, we rely instead on mass-produced foods. This takes quality and safety control out of our hands and on to the food scientists who work for Britain's largest industry.
What would you study on a food science course?
All courses contain an essential core of food biochemistry, food processing, nutritional and microbiological aspects. Students on most modular degree courses are free to specialise in areas of their own choice via optional modules, which can include topics as diverse as business studies and marketing, biotechnology, food allergy, quality assurance, legislation and food psychology. It is important to realise that food science is not food technology and certainly nothing to do with catering or cookery directly. Food technology is more concerned with how to choose and operate large-scale industrial processing equipment. Food science is about the underlying mechanisms operating during such processing. In other words, why food materials respond in the way that they do to specific processing conditions. The best food science courses also include some practical training and study in the key industrial food processing operations.
What types of degree are available?
A number of degrees have in-built work placement opportunities, which may form an integral part of the course or involve a complete year out of university as a company employee. Bear in mind that this extends some degrees from three to four years, and has financial implications. Students on straightforward three-year degree schemes also find summer work placements to gain appropriate work experience. Another fantastic opportunity offered by some universities is a placement in Europe.
There is an increasing number of degrees combining, to varying extents, elements of food science with specialisation in other subjects. For example, food bioscience is very similar to food science, and the two are already quite broad scientific disciplines. However, courses covering food biochemistry and health, food studies and nutrition, joint honours degrees in food science and biology, biochemistry or microbiology, etc., provide additional challenge and interest.
There is an increasing number of degrees combining elements of food science with more specialisation in other subjects, such as nutrition and health studies. These include joint honours degrees such as food science with biology, biochemistry or microbiology. While these combinations provide additional challenge and interest, they may be so diverse as to lose focus. Students should be aware that food science in itself is already a very broad scientific discipline.
What does the future
hold for food science graduates?
The food and related industries are dynamic and complex organisations. The food industry is curious in encompassing some of the largest multinational companies in the world as well as many small to medium enterprises, which may manufacture end-products themselves or supply the larger companies. A wide range of job opportunities exists in both, including research, product development, production management, market research, buying and sales. New graduates are encouraged to gain experience in all these areas at some stage of their careers. Equally, a number of students are inspired to study for higher degrees, either for research or vocational qualifications, for example in dietetics or teaching.
Both nationally and internationally, there is a growing awareness of the need for better understanding within the food industry. We need a deeper knowledge of the long-term health effects of changing dietary habits. More and more, we need to understand the nature of material entering the food chain, how this material interacts with the processing conditions and, ultimately, with the consumer. Consequently, there has never been a greater demand for well-qualified food scientists at all levels. These are the people with the appropriate knowledge and experience to meet the challenges ahead in securing a safe and enjoyable food supply.
Typical Entry Requirements:
University of Leeds: Food Science BSc 3/4 years requires CCC at A-level including two science subjects, one of which must be chemistry.
University of Leeds: Food Bioscience BSc 3/4 years requires BCC at A-level including two science subjects (BC), one in biology, chemistry, maths or physics.
University of North London: Food Science BSc 3/4 years requires 8 points at A-level, including biology or physics. Also accepts merit qualifications in Science BTEC N.Dip. and GNVQ.
University of Nottingham: Food Science 3/4 years requires BCD at A-level including two science qualifications.
Food science is the application of pure science disciplines, such as chemistry, biochemistry, biology, microbiology and physical sciences, to a study of the nature, properties and composition of foods. It demands an understanding of the changes that foods undergo during storage and processing. If you enjoy biology and other sciences, particularly in their application to everyday situations, and if you have an interest in food and are looking for secure career prospects, then a food science or related degree could suit you.
Why is it important?
We rely on the plant and animal kingdoms for our own fundamental requirement of food and drink. At least part of our scientific interest in them stems from this.
Food is an essential part of our lives, not just for survival, but also culturally and socially. Indeed, satiating our appetites is what drives most of our behaviour! Yet most of us don't have the time or resources to bake bread rolls or catch the salmon for tonight's starter, we rely instead on mass-produced foods. This takes quality and safety control out of our hands and on to the food scientists who work for Britain's largest industry.
What would you study on a food science course?
All courses contain an essential core of food biochemistry, food processing, nutritional and microbiological aspects. Students on most modular degree courses are free to specialise in areas of their own choice via optional modules, which can include topics as diverse as business studies and marketing, biotechnology, food allergy, quality assurance, legislation and food psychology. It is important to realise that food science is not food technology and certainly nothing to do with catering or cookery directly. Food technology is more concerned with how to choose and operate large-scale industrial processing equipment. Food science is about the underlying mechanisms operating during such processing. In other words, why food materials respond in the way that they do to specific processing conditions. The best food science courses also include some practical training and study in the key industrial food processing operations.
What types of degree are available?
A number of degrees have in-built work placement opportunities, which may form an integral part of the course or involve a complete year out of university as a company employee. Bear in mind that this extends some degrees from three to four years, and has financial implications. Students on straightforward three-year degree schemes also find summer work placements to gain appropriate work experience. Another fantastic opportunity offered by some universities is a placement in Europe.
There is an increasing number of degrees combining, to varying extents, elements of food science with specialisation in other subjects. For example, food bioscience is very similar to food science, and the two are already quite broad scientific disciplines. However, courses covering food biochemistry and health, food studies and nutrition, joint honours degrees in food science and biology, biochemistry or microbiology, etc., provide additional challenge and interest.
There is an increasing number of degrees combining elements of food science with more specialisation in other subjects, such as nutrition and health studies. These include joint honours degrees such as food science with biology, biochemistry or microbiology. While these combinations provide additional challenge and interest, they may be so diverse as to lose focus. Students should be aware that food science in itself is already a very broad scientific discipline.
What does the future
hold for food science graduates?
The food and related industries are dynamic and complex organisations. The food industry is curious in encompassing some of the largest multinational companies in the world as well as many small to medium enterprises, which may manufacture end-products themselves or supply the larger companies. A wide range of job opportunities exists in both, including research, product development, production management, market research, buying and sales. New graduates are encouraged to gain experience in all these areas at some stage of their careers. Equally, a number of students are inspired to study for higher degrees, either for research or vocational qualifications, for example in dietetics or teaching.
Both nationally and internationally, there is a growing awareness of the need for better understanding within the food industry. We need a deeper knowledge of the long-term health effects of changing dietary habits. More and more, we need to understand the nature of material entering the food chain, how this material interacts with the processing conditions and, ultimately, with the consumer. Consequently, there has never been a greater demand for well-qualified food scientists at all levels. These are the people with the appropriate knowledge and experience to meet the challenges ahead in securing a safe and enjoyable food supply.
Typical Entry Requirements:
University of Leeds: Food Science BSc 3/4 years requires CCC at A-level including two science subjects, one of which must be chemistry.
University of Leeds: Food Bioscience BSc 3/4 years requires BCC at A-level including two science subjects (BC), one in biology, chemistry, maths or physics.
University of North London: Food Science BSc 3/4 years requires 8 points at A-level, including biology or physics. Also accepts merit qualifications in Science BTEC N.Dip. and GNVQ.
University of Nottingham: Food Science 3/4 years requires BCD at A-level including two science qualifications.
Gaining a food qualification to enhance career prospects
Do you want to be part of an industry where demand for technically qualified staff grows every year? Would you like to develop new foods such as a totally new chocolate bar or ready meal? If the answer to these questions is 'Yes', then this is the course for you!
The Foundation Degree is designed to give you a thorough grounding in a wide range of food related topics, as well as business modules. In addition, the Work Based Learning modules allow you to develop confident practical and supervisory skills which will stand you in good stead for a career in the food industry. The Food Department at Reaseheath is a Centre of Vocational Excellence in Food Chain Technology, and an Academy Training Centre for the National Skills Academy in Food and Drink.
The department is equipped with a food factory containing a wide range of food processing and analytical equipment. Products made by students are sold both at the College and in local shops. Additionally, students regularly enter cheeses in regional competitions.
The Department has excellent contacts with industry (both nationally and internationally) to help ensure that our courses are relevant to the needs of industry. A wide range of local and national companies use the facilities and expertise on offer in the department for trials and new product development work. These links benefit our students, who gain experience working on technical projects, and benefit from work placements with employers.
Students also have the opportunity to gain a range of secondary qualifications, including CIEH Level 4 Award in Food Safety.
At a glance...
Length of course
Two years full time (includes 10 week industrial placement between years 1 and 2) or three years sandwich course with one years' industrial placement.
Applications
Applicants to our courses will be considered on merit and it is the aim of the College to provide access to all those capable of success on their chosen course. Whilst 'A ' Levels and National Diplomas will still provide good guidelines as to the capabilities of younger entrants, adult candidates will find entry requirements less rigidly applied. Enthusiasm, experience and commitment will be taken into consideration.
Mature Applicants
We welcome applications from mature students and from those with non-standard academic backgrounds, or with other appropriate experience. All such applications are considered on an individual basis.
Further Study
Whilst the Foundation Degree in Food Industry with Management is a qualification highly valued by itself in the food industry, some students like to continue their studies by 'topping up' to Honours degree level study in related topics e.g. Quality Management, Food Marketing, HACCP or Business.
Career Options
The modern food industry is actively seeking graduates to join at supervisory and management levels. There is a wide variety of career pathways for graduates of this course. Starting salaries are high and there are excellent opportunities to progress your career.
Typical careers of graduates include
Production management: ensuring that orders are completed, whilst working to strict timescales;
Quality assurance: checking that the food is of a suitable quality and complies with all laws;
Technical management: managing food safety and quality systems;
Hygiene management: ensuring that high standards of cleanliness are maintained;
New Product Development: devising new products and following them through to launch in the supermarkets;
Buyers: responsible for sourcing raw materials from all around the world;
Auditors: visiting suppliers to ensure that raw materials are being produced to the correct standard;
Previous students have also gone on to manage companies.
This course is validated by the
Harper Adams University College
The Foundation Degree is designed to give you a thorough grounding in a wide range of food related topics, as well as business modules. In addition, the Work Based Learning modules allow you to develop confident practical and supervisory skills which will stand you in good stead for a career in the food industry. The Food Department at Reaseheath is a Centre of Vocational Excellence in Food Chain Technology, and an Academy Training Centre for the National Skills Academy in Food and Drink.
The department is equipped with a food factory containing a wide range of food processing and analytical equipment. Products made by students are sold both at the College and in local shops. Additionally, students regularly enter cheeses in regional competitions.
The Department has excellent contacts with industry (both nationally and internationally) to help ensure that our courses are relevant to the needs of industry. A wide range of local and national companies use the facilities and expertise on offer in the department for trials and new product development work. These links benefit our students, who gain experience working on technical projects, and benefit from work placements with employers.
Students also have the opportunity to gain a range of secondary qualifications, including CIEH Level 4 Award in Food Safety.
At a glance...
Length of course
Two years full time (includes 10 week industrial placement between years 1 and 2) or three years sandwich course with one years' industrial placement.
Applications
Applicants to our courses will be considered on merit and it is the aim of the College to provide access to all those capable of success on their chosen course. Whilst 'A ' Levels and National Diplomas will still provide good guidelines as to the capabilities of younger entrants, adult candidates will find entry requirements less rigidly applied. Enthusiasm, experience and commitment will be taken into consideration.
Mature Applicants
We welcome applications from mature students and from those with non-standard academic backgrounds, or with other appropriate experience. All such applications are considered on an individual basis.
Further Study
Whilst the Foundation Degree in Food Industry with Management is a qualification highly valued by itself in the food industry, some students like to continue their studies by 'topping up' to Honours degree level study in related topics e.g. Quality Management, Food Marketing, HACCP or Business.
Career Options
The modern food industry is actively seeking graduates to join at supervisory and management levels. There is a wide variety of career pathways for graduates of this course. Starting salaries are high and there are excellent opportunities to progress your career.
Typical careers of graduates include
Production management: ensuring that orders are completed, whilst working to strict timescales;
Quality assurance: checking that the food is of a suitable quality and complies with all laws;
Technical management: managing food safety and quality systems;
Hygiene management: ensuring that high standards of cleanliness are maintained;
New Product Development: devising new products and following them through to launch in the supermarkets;
Buyers: responsible for sourcing raw materials from all around the world;
Auditors: visiting suppliers to ensure that raw materials are being produced to the correct standard;
Previous students have also gone on to manage companies.
This course is validated by the
Harper Adams University College
About the industry
Next time you are out shopping, pause for a moment and think about your favourite food and drink products. Then try to visualise how they got into your local supermarket or corner store. You may not know it, but the products you put in your basket or trolley are there because of the efforts of literally thousands of people working in different industries in the UK food chain.
Food and drink manufacturers are the vital link in what we call the food supply chain. We take what's grown by farmers and turn it into the products that are sold by retailers and caterers to their customers – people like you.
Given the choice of products now available in supermarkets and restaurants, you will not be surprised to learn that manufacturing is an incredibly diverse sector. For instance: did you know there are something like 6,500 food and drink manufacturing companies in the UK alone? Or that most of them employ between 100 and 250 people? That's why the FDF has members large and small, involved in making everything from organic muesli to carbonated soft drinks.
Our industry is focused on delivering what consumers want and we have excelled when it comes to meeting your demands for convenience, variety and choice; for products that offer health and nutrition benefits; and, of course, for low prices.
Food and drink manufacturing is an intensely competitive sector, and has been consolidating in recent years through mergers and acquisitions. Nevertheless there is still room for small to medium-sized enterprises to flourish, often producing specialist food products for consumers around the world.
We are also part of a global food industry, embracing worldwide sourcing and supply of ingredients. For some companies, exporting products to overseas markets is vital to the success of their operations. Others have operations in many countries, producing a wide range of products under well-known brand names.
But the one thing all food and drink manufacturers have in common is their ambition to supply consumers with food and drink products that taste great, are nutritious and safe, and meet the requirements of our busy lives.
Food and drink manufacturers are the vital link in what we call the food supply chain. We take what's grown by farmers and turn it into the products that are sold by retailers and caterers to their customers – people like you.
Given the choice of products now available in supermarkets and restaurants, you will not be surprised to learn that manufacturing is an incredibly diverse sector. For instance: did you know there are something like 6,500 food and drink manufacturing companies in the UK alone? Or that most of them employ between 100 and 250 people? That's why the FDF has members large and small, involved in making everything from organic muesli to carbonated soft drinks.
Our industry is focused on delivering what consumers want and we have excelled when it comes to meeting your demands for convenience, variety and choice; for products that offer health and nutrition benefits; and, of course, for low prices.
Food and drink manufacturing is an intensely competitive sector, and has been consolidating in recent years through mergers and acquisitions. Nevertheless there is still room for small to medium-sized enterprises to flourish, often producing specialist food products for consumers around the world.
We are also part of a global food industry, embracing worldwide sourcing and supply of ingredients. For some companies, exporting products to overseas markets is vital to the success of their operations. Others have operations in many countries, producing a wide range of products under well-known brand names.
But the one thing all food and drink manufacturers have in common is their ambition to supply consumers with food and drink products that taste great, are nutritious and safe, and meet the requirements of our busy lives.
Opportunities in the Food Industry
Below are descriptions of several careers in the food industry that are listed in activity 6a. What's my line? in Level A Six Easy Bites.
Advertising Sepcialist - organizes advertising for print media, coordinates advertising promotions, and is familiar with the food industry.
Grocery Store Manager - oversees all grocery store employees, advertising, marketing, and purchases.
Food Processing Worker - a person who works in a food processing plant that has a specific role in creating the finished food product.
Extension Educator - a person who works in the county educating the public on a variety of issues and topics.
Health Inspector - a health department worker who is responsible for inspecting restaurants and cafeterias. They assign a rating for the public to view after each inspection.
Food Technologist - applies science and engineering to the manufacturing process of food development.
Baker - a person who bakes and uses foods such as breads and cakes.
Home Economics Teacher - a person who works in a Jr. High or High School and educates students on general food preparation and preservation, general nutrition, and life skills such as cleaning and organization.
Researcher - a person who researches and investigates proposed methods and new discoveries.
Bus Boy/Bus Girl - a waitress or waiter's helper in a restaurant, usually in the clean up of a table.
Food Broker - a person who buys or sells food for food manufacturing companies.
Food Scientist - applies scientific and engineering principles in research, development, product technology, quality control, packaging, processing, and utlization of food.
Butcher - a person who slaughters or dresses animals for food; also a dealer in meat.
Food Salesman - a person who markets, represents, and promotes the sale of certain food products for a specific food manufacturing company.
Test Kitchen Manager - a person that manages the employees and work performed in a test kitchen. Test kitchen workers research and develop new food ingredients and products.
Nutrition Aide - a person who works in a nutrition or dietary department and completes a variety of tasks. These tasks may include delivering trays to patients in a hospital or serving food in a cafeteria.
Public Relations - a person who works in the marketing and representation of food products to the general public.
Caterer - a person who provides food and service, for example at large parties or wedding receptions.
Food Demonstrator - a person who demonstrates the preparation of a recipe. Demonstrators may work in a kitchen store, TV stations, or restaurants.
Writer for Newsletter - a person who writes about specific food related topics for newsletters. Topics may include food, restaurant, or recipe reviews, food preparation techniques, or nutrition and wellness advice.
Hospital Food Service - a person who works in a hospital kitchen preparing and serving food to patients, workers, and guests.
Dietitian - a person who coordinates, plans, and conducts programs to educate patients about nutrition and administers medical nutrition therapy. Dietitians also may oversee a food service operation.
Nutritionist - a person who conducts programs on nutrition; often works in wellness or weight loss clinics.
Host/Hostess - a person who greets and then seatss individuals as they enter a restaurant.
Dishwasher - a person who rinses, loads, and operates a dishwasher in a food service kitchen.
School Lunch Server - Serves food to youth in a school cafeteria.
Vending Machine Stocker - a person who travels to area vending machines and restocks them.
Farmer - a person who operates a farm, including raising livestock, planting, and harvesting land.
Stock Person - a person who works with inventory in a food warehouse. This person oversees the entering and exiting of food from a manufacturer's warehouse.
Warehouse Supervisor - a person who oversees the employees and actions of a food storage warehouse.
Packer - a person who works in a food processing plant that packs foods in product packaging according to food safety and freshness requrements.
Waiter/Waitress - a person who waits on tables in a restaurant, serving food and drinks.
Statistician - a person who works with the supply and demand of food. Statisticians interpret data to determine percentages.
Truck Driver - a person who transports food either from the farmer to the processing plant or from the processing plant to the grocery store, restaurant, or food market.
Food Service Worker - Prepares salads, sauces, desserts, entrees according to proper preparation methods. Serves food to customers.
Food Photojournalist - a person who writes about food, recipes, or techniques using photographs as the main story, with small captions underneath
Advertising Sepcialist - organizes advertising for print media, coordinates advertising promotions, and is familiar with the food industry.
Grocery Store Manager - oversees all grocery store employees, advertising, marketing, and purchases.
Food Processing Worker - a person who works in a food processing plant that has a specific role in creating the finished food product.
Extension Educator - a person who works in the county educating the public on a variety of issues and topics.
Health Inspector - a health department worker who is responsible for inspecting restaurants and cafeterias. They assign a rating for the public to view after each inspection.
Food Technologist - applies science and engineering to the manufacturing process of food development.
Baker - a person who bakes and uses foods such as breads and cakes.
Home Economics Teacher - a person who works in a Jr. High or High School and educates students on general food preparation and preservation, general nutrition, and life skills such as cleaning and organization.
Researcher - a person who researches and investigates proposed methods and new discoveries.
Bus Boy/Bus Girl - a waitress or waiter's helper in a restaurant, usually in the clean up of a table.
Food Broker - a person who buys or sells food for food manufacturing companies.
Food Scientist - applies scientific and engineering principles in research, development, product technology, quality control, packaging, processing, and utlization of food.
Butcher - a person who slaughters or dresses animals for food; also a dealer in meat.
Food Salesman - a person who markets, represents, and promotes the sale of certain food products for a specific food manufacturing company.
Test Kitchen Manager - a person that manages the employees and work performed in a test kitchen. Test kitchen workers research and develop new food ingredients and products.
Nutrition Aide - a person who works in a nutrition or dietary department and completes a variety of tasks. These tasks may include delivering trays to patients in a hospital or serving food in a cafeteria.
Public Relations - a person who works in the marketing and representation of food products to the general public.
Caterer - a person who provides food and service, for example at large parties or wedding receptions.
Food Demonstrator - a person who demonstrates the preparation of a recipe. Demonstrators may work in a kitchen store, TV stations, or restaurants.
Writer for Newsletter - a person who writes about specific food related topics for newsletters. Topics may include food, restaurant, or recipe reviews, food preparation techniques, or nutrition and wellness advice.
Hospital Food Service - a person who works in a hospital kitchen preparing and serving food to patients, workers, and guests.
Dietitian - a person who coordinates, plans, and conducts programs to educate patients about nutrition and administers medical nutrition therapy. Dietitians also may oversee a food service operation.
Nutritionist - a person who conducts programs on nutrition; often works in wellness or weight loss clinics.
Host/Hostess - a person who greets and then seatss individuals as they enter a restaurant.
Dishwasher - a person who rinses, loads, and operates a dishwasher in a food service kitchen.
School Lunch Server - Serves food to youth in a school cafeteria.
Vending Machine Stocker - a person who travels to area vending machines and restocks them.
Farmer - a person who operates a farm, including raising livestock, planting, and harvesting land.
Stock Person - a person who works with inventory in a food warehouse. This person oversees the entering and exiting of food from a manufacturer's warehouse.
Warehouse Supervisor - a person who oversees the employees and actions of a food storage warehouse.
Packer - a person who works in a food processing plant that packs foods in product packaging according to food safety and freshness requrements.
Waiter/Waitress - a person who waits on tables in a restaurant, serving food and drinks.
Statistician - a person who works with the supply and demand of food. Statisticians interpret data to determine percentages.
Truck Driver - a person who transports food either from the farmer to the processing plant or from the processing plant to the grocery store, restaurant, or food market.
Food Service Worker - Prepares salads, sauces, desserts, entrees according to proper preparation methods. Serves food to customers.
Food Photojournalist - a person who writes about food, recipes, or techniques using photographs as the main story, with small captions underneath
Why work in food and drink
The future is an exciting time for the food and drink industry. Demand for healthy food and drink with positive health benefits are growing fast. There really has never been a better time to join!
Key facts and figures about the UK food and drink manufacturing industry:
The sector has an annual turnover of £74 billion.
Employs 500,000 people.
68% of workers are male.
32% are female.
90% of workers are full-time
10% are in part-time employment.
By 2014, the sector needs 118,000 new recruits including:
40,000 machine operators 38,000 managers 16,000 skilled craftsmen 13,000 technical operators
Key facts and figures about the UK food and drink manufacturing industry:
The sector has an annual turnover of £74 billion.
Employs 500,000 people.
68% of workers are male.
32% are female.
90% of workers are full-time
10% are in part-time employment.
By 2014, the sector needs 118,000 new recruits including:
40,000 machine operators 38,000 managers 16,000 skilled craftsmen 13,000 technical operators
Help with a food career
Qualifications from the Royal Institute of Public Health (RIPH) and the Chartered Institute of Environmental Health (CIEH) and are recognised by employers throughout the food industry and beyond. In achieving these qualifications you will not only improve your understanding of the subject but you will have a CV that exhibits credible qualifications that demonstrate your ability to apply the knowledge to practical situations in the workplace.
Whether you are aiming for a promotion or applying for a new job, setting up your own business or planning a career change due to a change in circumstances or redundancy, we offer a range of courses that can help you progress up the career ladder.
For advice on course entry requirements or to find out which course is best for you, call Helen Moore on 01756 700802
Whether you are aiming for a promotion or applying for a new job, setting up your own business or planning a career change due to a change in circumstances or redundancy, we offer a range of courses that can help you progress up the career ladder.
For advice on course entry requirements or to find out which course is best for you, call Helen Moore on 01756 700802
Food Hygiene and Safety
From the smallest café or restaurant through to the supermarket or global food manufacturer, all have a duty and a legal requirement to serve safe food. Therefore, it is vital that anyone involved in the process understands how to produce food that will not harm the consumer.
All food handlers should receive some form of food safety training before starting work in a kitchen, shop or food factory. The minimum requirement is the Level 2 course but supervisors and managers will require a higher level of training to ensure they can carry out their role in ensuring the safety of the food.
The CIEH and RIPH food safety qualifications have recently been restructured to meet QCA requirements. This has made the levels more consistent across a range of industries, and also more specific to your job role. The new courses are listed below.
When you attend one of our RIPH food safety courses you will also be able to choose whether you take an exam in food safety for manufacturing, catering or retailing. Our food safety courses will therefore equip you with the knowledge and skills to produce safe food in a wide range of food industry sectors.
All food handlers should receive some form of food safety training before starting work in a kitchen, shop or food factory. The minimum requirement is the Level 2 course but supervisors and managers will require a higher level of training to ensure they can carry out their role in ensuring the safety of the food.
The CIEH and RIPH food safety qualifications have recently been restructured to meet QCA requirements. This has made the levels more consistent across a range of industries, and also more specific to your job role. The new courses are listed below.
When you attend one of our RIPH food safety courses you will also be able to choose whether you take an exam in food safety for manufacturing, catering or retailing. Our food safety courses will therefore equip you with the knowledge and skills to produce safe food in a wide range of food industry sectors.
Interest in the Food Industry
Interest appears to be on the increase for careers in the food industry as Loughry Campus – College of Agriculture Food and Rural Enterprise (CAFRE) held the first in this year’s series of information evenings for food courses starting in September.
The event, based on a theme of career opportunities, attracted over 50 attendees, who heard presentations from industry speakers and Loughry graduates who are now employed in management and trainee management positions. Malcolm Emery, Chief Executive of Northern Ireland Seafood and Chairman of the Northern Ireland Food and Drink Association (NIFDA) Management Board, outlined the challenges for the future of the food industry and how high calibre graduates will play a major part in its success and development. Malcolm commented;
The future will present as many opportunities as it will challenges. Small and medium sized local business will find it increasingly difficult to compete in commodity volume markets so instead will focus on technical development and high value added systems. To do this, high calibre graduates with a food related qualification, such as those on offer at Loughry will be key to their success.
Derek McDowell, Head of Food Technology Education at Loughry Campus highlighted that currently Loughry has three jobs for every graduate some excellent starting salaries in the range of £18K – £21K. For the past three years 100% of Loughry graduates have gained employment or went onto postgraduate education. Parents and students were impressed by the range of career opportunities and starting salaries achieved by Loughry graduates and the very competitive tuition fees of Loughry’s degree programmes that could result in saving of thousands or pounds over their course of study
The event, based on a theme of career opportunities, attracted over 50 attendees, who heard presentations from industry speakers and Loughry graduates who are now employed in management and trainee management positions. Malcolm Emery, Chief Executive of Northern Ireland Seafood and Chairman of the Northern Ireland Food and Drink Association (NIFDA) Management Board, outlined the challenges for the future of the food industry and how high calibre graduates will play a major part in its success and development. Malcolm commented;
The future will present as many opportunities as it will challenges. Small and medium sized local business will find it increasingly difficult to compete in commodity volume markets so instead will focus on technical development and high value added systems. To do this, high calibre graduates with a food related qualification, such as those on offer at Loughry will be key to their success.
Derek McDowell, Head of Food Technology Education at Loughry Campus highlighted that currently Loughry has three jobs for every graduate some excellent starting salaries in the range of £18K – £21K. For the past three years 100% of Loughry graduates have gained employment or went onto postgraduate education. Parents and students were impressed by the range of career opportunities and starting salaries achieved by Loughry graduates and the very competitive tuition fees of Loughry’s degree programmes that could result in saving of thousands or pounds over their course of study
Tuesday 21 October 2008
Food & Drink Network
The Food and Drink Innovation Network reports recent research conducted by Leading Edge revealed many food industry workers believe that career progression is the main factor in applying for an alternative job.
Nearly half (46 percent) stressed enhancing career opportunities was more important than challenging work or training opportunities and graduate schemes. A total of 79 percent of respondents felt opportunities for career progression are likely to ensure they remain with their current employee and this can be more important than financial rewards and on-the-job benefits.
Leading Edge's business development manager Shanna Ritchie explained: "The rapid pace of change and growth in the industry in the past few years provides previously unthought-of career opportunities.
"The old perception that jobs in food and grocery are simply about stocking shelves is dying rapidly, as the UK’s best and brightest minds are attracted by the opportunities to progress," she added
Nearly half (46 percent) stressed enhancing career opportunities was more important than challenging work or training opportunities and graduate schemes. A total of 79 percent of respondents felt opportunities for career progression are likely to ensure they remain with their current employee and this can be more important than financial rewards and on-the-job benefits.
Leading Edge's business development manager Shanna Ritchie explained: "The rapid pace of change and growth in the industry in the past few years provides previously unthought-of career opportunities.
"The old perception that jobs in food and grocery are simply about stocking shelves is dying rapidly, as the UK’s best and brightest minds are attracted by the opportunities to progress," she added
Eating Healthily
Big business has been accused of misleading children by producing educational materials for schools about pupils' diets which experts say are wrong and likely to encourage poor eating habits.
Questionable claims include advice to children to eat three portions of dairy products each day, to avoid refilling their water bottle from the tap, and not to eat less food if they want to lose weight while also being physically active.
In other leaflets, study aids and teaching packs, pupils are told to eat six slices of bread a day, that eating cheese 'will soon have you a lot healthier' and that soft drinks are carbohydrates, the same food type as rice, pasta and bread.
The Food Standards Agency (FSA), Britain's food watchdog, the Department of Health and the body that represents the country's 6,000 dieticians have dismissed some or many of the statements as highly selective, misleading and not based on independent evidence.
Richard Watts of the Children's Food Campaign (CFC), an alliance of health, education and children's organisations, which is assembling a dossier to send to the government, said the organisations had acted shamefully.
'These claims are wrong, misleading, taken out of context or blatant marketing, and aren't backed up by scientific advice. It's bad nutritional advice, which could give children wrong ideas about food at a very impressionable time in their lives and could also get them into some bad dietary habits.'
Organisations such as the baker Warburtons and bodies including the Dairy Council, the British Soft Drinks Association and the Food and Drink Federation collated the material.
A Dairy Council leaflet for seven- to 11-year-olds promotes eating three dairy portions a day. It says: 'You need most calcium when you are a teenager - three to four servings of milk, yoghurt or cheese will help ensure that teenagers get all the calcium they need.
'Three servings of milk, yogurt or cheese every day will provide most people with just about all the calcium their body needs.' But the FSA disagreed. It advises eating dairy products but not any specific amount.
The European Food Safety Agency, which advises the EU, has rejected the idea that eating three dairy portions a day is beneficial, stating: 'A cause-and-effect relationship is not established between the consumption of dairy foods and a healthy body weight in children and adolescents.'
Dr Alice Cotter, the Dairy Council's senior nutrition scientist, insisted that the recommendation had been 'created' using nutrient intake information produced by the Department of Health.
The FSA disagreed with most of the claims and said they were not in line with its recommendations. It said pupils should continue refilling water bottles with tap water, despite the British Soft Drinks Association producing a 'Drinks Detective' graphic which says that it is 'unsafe' and 'can lead to contamination'.
Liz Bastone, the association's spokeswoman, said: 'We advise that soft drinks bottles should be recycled after use rather than refilled ... [they] are not intended to be reused. If bottles are not washed properly, they can become a source of bacterial infection.'
The National Union of Teachers and the National Heart Forum are among those claiming that the government's guidelines to schools on how to manage such links with business are too lax.
'We are concerned that children are not exploited or misled by marketing of food products which make claims that are at best ambiguous or open to interpretation,' said Christine Blower, the union's acting general
Questionable claims include advice to children to eat three portions of dairy products each day, to avoid refilling their water bottle from the tap, and not to eat less food if they want to lose weight while also being physically active.
In other leaflets, study aids and teaching packs, pupils are told to eat six slices of bread a day, that eating cheese 'will soon have you a lot healthier' and that soft drinks are carbohydrates, the same food type as rice, pasta and bread.
The Food Standards Agency (FSA), Britain's food watchdog, the Department of Health and the body that represents the country's 6,000 dieticians have dismissed some or many of the statements as highly selective, misleading and not based on independent evidence.
Richard Watts of the Children's Food Campaign (CFC), an alliance of health, education and children's organisations, which is assembling a dossier to send to the government, said the organisations had acted shamefully.
'These claims are wrong, misleading, taken out of context or blatant marketing, and aren't backed up by scientific advice. It's bad nutritional advice, which could give children wrong ideas about food at a very impressionable time in their lives and could also get them into some bad dietary habits.'
Organisations such as the baker Warburtons and bodies including the Dairy Council, the British Soft Drinks Association and the Food and Drink Federation collated the material.
A Dairy Council leaflet for seven- to 11-year-olds promotes eating three dairy portions a day. It says: 'You need most calcium when you are a teenager - three to four servings of milk, yoghurt or cheese will help ensure that teenagers get all the calcium they need.
'Three servings of milk, yogurt or cheese every day will provide most people with just about all the calcium their body needs.' But the FSA disagreed. It advises eating dairy products but not any specific amount.
The European Food Safety Agency, which advises the EU, has rejected the idea that eating three dairy portions a day is beneficial, stating: 'A cause-and-effect relationship is not established between the consumption of dairy foods and a healthy body weight in children and adolescents.'
Dr Alice Cotter, the Dairy Council's senior nutrition scientist, insisted that the recommendation had been 'created' using nutrient intake information produced by the Department of Health.
The FSA disagreed with most of the claims and said they were not in line with its recommendations. It said pupils should continue refilling water bottles with tap water, despite the British Soft Drinks Association producing a 'Drinks Detective' graphic which says that it is 'unsafe' and 'can lead to contamination'.
Liz Bastone, the association's spokeswoman, said: 'We advise that soft drinks bottles should be recycled after use rather than refilled ... [they] are not intended to be reused. If bottles are not washed properly, they can become a source of bacterial infection.'
The National Union of Teachers and the National Heart Forum are among those claiming that the government's guidelines to schools on how to manage such links with business are too lax.
'We are concerned that children are not exploited or misled by marketing of food products which make claims that are at best ambiguous or open to interpretation,' said Christine Blower, the union's acting general
Free Range Turkeys
Don’t wait! Yes, now’s the time to order that local, pasture-raised, heritage turkey for your xmas feast.
Why settle for a factory farmed turkey from the supermarket when you have the option of treating yourself and your guests to a much more flavorful bird that was raised in a humane manner.
Since labels are one of the most confusing aspects of making our food choices, here are some helpful tips for finding the turkey that’s right for you (when deciding what size turkey to buy, a good rule of thumb is one pound of turkey for each person):
Pasture Raised: Pasturing is a traditional farming technique that allows animals to be raised in a humane, ecologically sustainable manner. It indicates that the turkey was raised outdoors on a pasture where it ate grasses and other food (insects) found in the pasture, rather than being fattened on grain in a feedlot or barn. The diverse diet of the pasture also adds more flavor to the meat and helps farmers with their pest management. Many farmers use this term to distinguish themselves from the term “Free Range"
Why settle for a factory farmed turkey from the supermarket when you have the option of treating yourself and your guests to a much more flavorful bird that was raised in a humane manner.
Since labels are one of the most confusing aspects of making our food choices, here are some helpful tips for finding the turkey that’s right for you (when deciding what size turkey to buy, a good rule of thumb is one pound of turkey for each person):
Pasture Raised: Pasturing is a traditional farming technique that allows animals to be raised in a humane, ecologically sustainable manner. It indicates that the turkey was raised outdoors on a pasture where it ate grasses and other food (insects) found in the pasture, rather than being fattened on grain in a feedlot or barn. The diverse diet of the pasture also adds more flavor to the meat and helps farmers with their pest management. Many farmers use this term to distinguish themselves from the term “Free Range"
Eating Well at Halloween
It’s unavoidable; you and your kids are going to end up in front of a tasty bowl of Halloween candy sometime soon. We can hope that it doesn’t happen and assume our friends and family know better than to tempt us with food that is not only bad for us, but also unsustainable and not local. It’s probably best to be realistic and come up with an action plan.
First, accept that it’s going to happen and think about moderation! Letting yourself indulge a little will keep from overindulging in some closet away from everyone. If you have said to yourself, “I’m just not going to have any Halloween candy this year, none!” it’s guaranteed that you will eat some and end up feeling bad about yourself. So, make a plan. On Halloween if you have a party or are trick-or-treating, give yourself and your children a limit. Put the rest away, and hope everyone forgets about it. If they don’t, allow them 1 or 2 pieces a day for a week (and then hope they forget!).
First, accept that it’s going to happen and think about moderation! Letting yourself indulge a little will keep from overindulging in some closet away from everyone. If you have said to yourself, “I’m just not going to have any Halloween candy this year, none!” it’s guaranteed that you will eat some and end up feeling bad about yourself. So, make a plan. On Halloween if you have a party or are trick-or-treating, give yourself and your children a limit. Put the rest away, and hope everyone forgets about it. If they don’t, allow them 1 or 2 pieces a day for a week (and then hope they forget!).
Food Industry
In the Middle Ages, alchemists sought to turn common metals into gold. Today some doctors and scientists seeking to prevent and treat obesity in the United States are attempting an equally difficult transformation. They want to change people, their willpower, their lifestyles, their metabolism, even their DNA to make it harder to gain weight and easier to lose it.
However, transforming people with drugs, weight-loss surgery, genetic engineering, hypnosis and other extreme steps is not the answer to obesity, because people are not the problem.
About Think Tank Town
Washingtonpost.com edits and publishes columns submitted by 13 prominent think tanks on a rotating basis every other weekday. Each think tank is free to choose its authors and the topics it believes are most important and timely. Here are the participating organizations:
Asia Society
American Enterprise Institute
Brookings Institution
Carnegie Endowment for International Peace
Cato Institute
Center for American Progress
Center for Strategic and International Studies
Council on Foreign Relations
Heritage Foundation
Hudson Institute
Manhattan Institute
New America Foundation
RAND Corporation
Who's Blogging?
Read what bloggers are saying about this article.
CosmicConservative
Improved Clinch
CultureJunkie
Full List of Blogs (12 links) »
Most Blogged About Articles
On washingtonpost.com | On the web
Save & Share Article What's This?
DiggGoogle
del.icio.usYahoo!
RedditFacebook
The problem is the food industry, which provides us with the calories we consume but washes its hands of responsibility for causing the worldwide obesity epidemic. Food industry marketers say they are only offering people what they want and that individuals choose what they put in their mouths.
Is it plausible that two out of three Americans have an eating disorder? And if we really believe that people are choosing to eat foods that are making them fat, does that mean we think that two-thirds of Americans are foolish, stupid, and lazy? Or that overweight and obese people have weaker characters and are morally inferior to people who have a normal weight?
The food industry spends billions of dollars each year to develop products, packaging, advertising and marketing techniques that entice us to buy more food because selling more food means making more profits. And businesses exist to make profits.
Food marketers test whether the color, the font size of words and the images used to market food will grab our attention by studies of eye movement. They conduct focus groups to come up with catchy names and symbols that recall positive memories and thoughts to condition a response that may lead us to purchase their products. And food marketers work to increase the frequency with which we see their products and their presence in stores, wanting to make their products always available.
The food industry also alters the nutritional content of foods to make them longer lasting on store shelves by increasing fats, sugars, and salt, making it less healthy for the average person to consume them.
Much evidence shows that individuals are not the cause of America's obesity epidemic. A wealth of research on marketing and decision-making reveals that people are easily manipulated, biased and influenced to make decisions that are not in their own best interests by how choices are presented to them.
However, transforming people with drugs, weight-loss surgery, genetic engineering, hypnosis and other extreme steps is not the answer to obesity, because people are not the problem.
About Think Tank Town
Washingtonpost.com edits and publishes columns submitted by 13 prominent think tanks on a rotating basis every other weekday. Each think tank is free to choose its authors and the topics it believes are most important and timely. Here are the participating organizations:
Asia Society
American Enterprise Institute
Brookings Institution
Carnegie Endowment for International Peace
Cato Institute
Center for American Progress
Center for Strategic and International Studies
Council on Foreign Relations
Heritage Foundation
Hudson Institute
Manhattan Institute
New America Foundation
RAND Corporation
Who's Blogging?
Read what bloggers are saying about this article.
CosmicConservative
Improved Clinch
CultureJunkie
Full List of Blogs (12 links) »
Most Blogged About Articles
On washingtonpost.com | On the web
Save & Share Article What's This?
DiggGoogle
del.icio.usYahoo!
RedditFacebook
The problem is the food industry, which provides us with the calories we consume but washes its hands of responsibility for causing the worldwide obesity epidemic. Food industry marketers say they are only offering people what they want and that individuals choose what they put in their mouths.
Is it plausible that two out of three Americans have an eating disorder? And if we really believe that people are choosing to eat foods that are making them fat, does that mean we think that two-thirds of Americans are foolish, stupid, and lazy? Or that overweight and obese people have weaker characters and are morally inferior to people who have a normal weight?
The food industry spends billions of dollars each year to develop products, packaging, advertising and marketing techniques that entice us to buy more food because selling more food means making more profits. And businesses exist to make profits.
Food marketers test whether the color, the font size of words and the images used to market food will grab our attention by studies of eye movement. They conduct focus groups to come up with catchy names and symbols that recall positive memories and thoughts to condition a response that may lead us to purchase their products. And food marketers work to increase the frequency with which we see their products and their presence in stores, wanting to make their products always available.
The food industry also alters the nutritional content of foods to make them longer lasting on store shelves by increasing fats, sugars, and salt, making it less healthy for the average person to consume them.
Much evidence shows that individuals are not the cause of America's obesity epidemic. A wealth of research on marketing and decision-making reveals that people are easily manipulated, biased and influenced to make decisions that are not in their own best interests by how choices are presented to them.
My Dream Job
I really like working on a line with a crew of other cooks. it is stressful and hard on the body and at times ugly, but on those nights when you are slammed with orders and the tickets seem to be endlessly pouring out of the machine and all of a sudden time just seems to slow down, motions become automatic, you don't even realize the burns on your arms and hands or the pain in your back and feet from the shitty mats that the cheap owner won't replace, ingredients fly and the crew dances around one another, all working together like a machine and, if it's a good kitchen and a good chef and a good menu, together you push out an amazing amount of beautiful and delicious food and when it is over and time returns to normal and you realize 3 hours have passed and you walk by the dish and all the plates are coming back licked clean, it just feels great, it is rare and arguably the horrible hours and horrible pay and the physical torture overshadow that feeling, but in that brief time it beats all
My Dream Job
More to and live in Europe as a contract food writer for American newspapers or magazines. Work in neighborhood grocery stores or brasseries, to learn, first-hand, what life is like in, say, Paris, for the working man or woman, and write these experiences up, with photos, for stateside readers. Oh, I would love to work on a rural Provencial village and learn to grow vegetables and lavender
Dream Job In Food
I dream of having a career involving my favorite subject- food. I was a clothing designer for many years, but I left when I realized It didn't excite me any more. For almost two years, I have taken classes and explored, but I can't find my place yet. If you could have any occupation in a food related industry, what would it be?
Any Jobs ?
Hi............
I have done Btech in Food Technology...and looking for a job in food industry.....if anyone know any vacancies in food industry then pls let me know. Essex/Herts area
Carol B
I have done Btech in Food Technology...and looking for a job in food industry.....if anyone know any vacancies in food industry then pls let me know. Essex/Herts area
Carol B
Everyones cutting down on restaurants
More people are staying home instead of eating out — but traffic at fast-food joints is actually up. The catch is, customers are opting for the best deals, like $1 mini-burgers or 89-cent tacos. Restaurants are rolling out cheap specials to compete for these customers, but increased ingredient costs are squeezing the profit margins on these low-priced items.
“These 99-cent and dollar meals are priced at 2002 cost levels,” a consultant to McDonald’s owner-operators told the Chicago Tribune. “It’s insane.”
Some fast-food chains are reevaluating their bargain-product strategy. McDonald’s is testing out small price increases on its dollar menu; for example, the $1 double cheeseburger may go up to to $1.09 or $1.19. Burger King, meanwhile, is testing a smaller beef patty for its $1 Whopper Jr.
These chains are “walking a tight-rope,” the Tribune says.
“It’s kind of like a game of chicken” for fast-food chains, said Morningstar restaurant analyst John Owens. The restaurant industry doesn’t want to repeat the notorious “burger wars” of 2002, when fast-food outlets got carried away with discounting premium items such as Whoppers and Big Macs and their profits took a hit, Owens said.
“These 99-cent and dollar meals are priced at 2002 cost levels,” a consultant to McDonald’s owner-operators told the Chicago Tribune. “It’s insane.”
Some fast-food chains are reevaluating their bargain-product strategy. McDonald’s is testing out small price increases on its dollar menu; for example, the $1 double cheeseburger may go up to to $1.09 or $1.19. Burger King, meanwhile, is testing a smaller beef patty for its $1 Whopper Jr.
These chains are “walking a tight-rope,” the Tribune says.
“It’s kind of like a game of chicken” for fast-food chains, said Morningstar restaurant analyst John Owens. The restaurant industry doesn’t want to repeat the notorious “burger wars” of 2002, when fast-food outlets got carried away with discounting premium items such as Whoppers and Big Macs and their profits took a hit, Owens said.
Subscribe to:
Posts (Atom)