food australia, Vol.73 (2) April - June 2021

Duncan McDonald President and Chair of the AIFST Board.

Food Science as a career…well actually it is an adventure. There is so much diversity on offer and growing as technology and globalisation challenges our traditional food science ways.

Emma Rowe Operations and Product Manager at Mingle Seasoning.

Food is an integral part of our lives, not only for sustenance but to also facilitate social connection. Knowing that the products you create are making someone’s life easier, tastier and more enjoyable is pretty exciting.

Louise Bennett Professor, School of Chemistry, Monash University.

Food science is a tremendously rewarding career simply because the focus of food science, ‘food’, matters. Food science satisfies the craving of a scientist for translating knowledge and technology into use within a a vibrant supply chain; spanning primary production all the way to consumers. A food scientist needs to be able to think across scales and systems from microsmall to ultra-big. Food science continuously evolves in response to need, eg, the life cycle of food and its packaging, beyond consumption, is now ‘food science’. The challenges are big and they are different everywhere. There has never been a greater need to share knowledge and apply the many disciplines of food science. Consumers, industry and regulators alike value the work of food scientists and need them to contribute to solving the food supply problems of the future. The work of a food scientist influences the immediate and future quality of life of humans, with downstream effects on environment and social cohesion.

Pilar Oyarzun Senior Food Technologist and Consultant. Something wonderful about Food Science as a career is the compatibility with other subject disciplines. Pursuing a career by prosecuting food fraud, creating advertising for a brand through marketing, or even overcoming food insecurity with The United Nations through their World Food Program, are some of the options. A great example is Edible Bug Shop created by Skye Blackburn, who combined her studies in Entomology and Food Science by creating a range of edible insect products, making her the first farmer of edible insects in Australia.

Stewart Eddie Director & Principal of ASKAFOODTECH PTY LTD.

We all need to eat; right? So why not join one of the most essential industries to help create the foods of the now and the future. Studying food science opens many pathways within an organisation from product development, to quality, operations, and business management. Like any job, it comes with challenges, but I have found a career in food science truly rewarding. Besides another reason to like a career in food science is you get a licence to play with your food all day and get paid for it!

One more reason to love this career is that foods connect us with everything. Starting with the sun, which energizes the grapes, for example, passing through the microorganisms that ferment them producing best tasting wines, until those cabernet sauvignon glasses that I share with my dad while having meaningful conversations, forming lifetime recollections!