Most commonly reported Work Activities

• Making Decisions and Solving Problems Analysing information and evaluating results to choose the best solution and solve problems.
• Documenting/Recording Information Entering, recording, storing, or maintaining information in written or electronic/magnetic form.
• Analysing Data or Information Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
• Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
• Updating and Using Relevant Knowledge Keeping up-to-date technically and applying new knowledge to your job.
• Monitor Processes, Materials, or Surroundings Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
• Communicating with Supervisors, Peers, or Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Identifying Objects, Actions, and Events Identifying information by categorising, estimating, recognising differences or similarities, and detecting changes in circumstances or events.
• Interacting With Computers Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
• Thinking Creatively Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

The Work

The terms 'Food Scientist' and 'Food Technologist' are often interchanged.  
The Scientist is concerned with the fundamental nature of things, including the biological materials that constitute foods. The Technologist puts knowledge to work in a practical way to produce food, using engineering and biology and other sciences.  
 
Foodstuffs are mostly very complex and subject to changes, so the Technologist must work very closely with the Scientist. Scientists study the composition of food, its physical, chemical and biological nature, and the changes it undergoes under various conditions.

They work to turn raw materials into appealing food products, efficiently and safely. Scientists may develop new sources of foods and improve existing foods by increasing their nutritional value and storage life, by enhancing their flavour, appearance, and eating quality.  

The Technologist may be involved in research but is more usually employed in the factory in production, development, management and quality control, and ensuring that both science and technology are applied in the best way.  
 
Food Technicians are also required in the running of a modern food factory. They assist the Technologist or Scientist, with a wide range of special techniques in analysis and process control. For example, some foods must be analysed to ensure that their composition is within the legal limits set for the market, where they will be sold.  
 
Quality control is necessary in all food production to provide the consumer with what he/she wants. Many food scientists and technologists have to consider the environmental impact of their work. They may research new ways to package food, to reduce waste and use materials that can be recycled.  
 
Food scientists and technologists may work in the area of public health and food Inspection, working in a local authority environmental health department.

Most commonly reported Work Tasks

• Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
• Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
• Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
• Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
• Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
• Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
• Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
• Study the structure and composition of food or the changes foods undergo in storage and processing.
• Seek substitutes for harmful or undesirable additives, such as nitrites.
• Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.

Further Information

• Food Scientist - from: Discover Science & Engineering
• Food Scientist - from: Discover Science & Engineering
• Food Scientist - from: Discover Science & Engineering
• Food Scientist - from: N.C.S. [UK]

This occupation is typically suited for people with the following Career Interests:

Investigative

The Investigative person will usually find a particular area of science to be of interest. They are inclined toward intellectual and analytical activities and enjoy observation and theory. They may prefer thought to action, and enjoy the challenge of solving problems with sophiscticated technology. These types prefer mentally stimulating environments and often pay close attention to developments in their chosen field.

Naturalist

Not surprisingly, some aspect of the natural sciences will run through the Naturalist's interests - from ecological awareness to nutrition and health. People with an interest in horticulture, land usage and farming (including fish) are Naturalists.

Some Naturalists focus on animals rather than plants, and may enjoy working with, training, caring for, or simply herding them. Other Naturalists will prefer working with the end result of nature's produce - the food produced from plants and animals. Naturalists like solving problems with solutions that show some sensitivity to the environmental impact of what they do. They like to see practical results and prefer action to talking and discussing.

Administrative

Administrative people are interested in work that offers security and a sense of being part of a larger process. They may be at their most productive under supervisors who give clear guidelines and while performing routine tasks in a methodical and reliable way.

They tend to enjoy clerical and most forms of office work, where they perform essential administrative duties. They often form the backbone of large and small organisations alike. They may enjoy being in charge of office filing systems, and using computers and other office equipment to keep things running smoothly. They usually like routine work hours and prefer comfortable indoor workplaces.

Most new entrants are graduates. Entry is normally with a degree in Food Science, Food Technology, or the two combined in a joint honours qualification.  

Training & Development

FET Centre Traineeship: Supply Chain Logistics, Management, Engineering Operations, Engineering Precision Manufacturing, Engineering Technology, Logistics and Distribution, Manufacturing Technician, CNC (Computer Numeric Control) Operator at NFQ Levels 5-6 Search FET Courses

FET PLC Courses: Food Science, Horticulture (Food Production), Pre-University Science - Food Science & Nutrition, Nutrition & Dietetics, Applied Science - Nutrition and Health, Pre-University Science & Agricultural Science, Food & Bio Sciences, Animal Science courses at NFQ Levels 5-6 Search FET PLC Courses

Apprenticeship: Lab Tech, Lab Analyst, Lean Sigma management Apprenticeships at NFQ levels 6-9 Search Apprenticeships

Higher Education CAO Entry: Food Science, Food Innovation, Agri-Food Production, Food Management and Entrepreneurship, Sustainable Agriculture/Agri-Food Production, Food Science and Management, Food Science & Health  NFQ Levels 7-8 Search CAO courses

Professional Development & Associations

With a number of years’ experience you can move into consultancy work as a self-employed consultant for example. Undertaking additional training or postgraduate study, is a good way to increase your chances of progressing in your career.

Postgraduate Study Options Sales, Business, Management, Global Food Security - Food Safety, Sustainable Resource Management - Policy & Practice, Biosystems & Food Engineering - Research, Food Safety Management, Culinary Innovation & Food Product Development, Engineering - Food Engineering NFQ level 9

Last Updated: April, 2023

Salary Range (thousands per year)* €34k - €64k

Salaries vary based on employer, location, experience, duties, and role.

Data Source(s):
Payscale/ Morgan McKinley/ CPL / Sigmar

Last Updated: July, 2024

* The lower figures typically reflect starting salaries. Higher salaries are awarded to those with greater experience and responsibility. Positions in Dublin sometimes command higher salaries.

View Salary information from Indeed.ie
Note: data not aways available

This information has been derived from the Solas National Skills Bulletin (2023).

The employment growth rate was almost on a par with the national average, although employment levels did not change between 2021 and 2022. There was a high share of non-Irish citizens, at 41%. The volume of employment permits issued in 2022 grew strongly compared to 2021, with the reintroduction of quotas for meat processing operatives.

There was also a high volume of vacancies for meat processing operatives advertised through DSP Jobs Ireland. Difficult-to-fill vacancies for food operatives occurred in the Recruitment Agency Survey and Skills for Growth data, although small in numbers. Targets to reduce agricultural carbon emissions are likely to see demand for this occupation curtailed, although issues with recruitment may persist due to the perceived attractiveness of some of the roles in this group.

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