RESEARCH & DEVELOPMENT A Guide for Students Exploring Meaningful Careers in Are you a student or recent grad wondering what comes next? Explore the exciting world of Food & Beverage with FoodGrads—your guide to a wide range of rewarding careers that make a real impact. With careers spanning food safety, business, innovation, and production, discover where you fit in to shape the future of food. Educators, join our mission to inspire, educate, and empower the next generation of industry professionals! DISCOVER YOUR FUTURE IN THE FOOD & BEVERAGE INDUSTRY
Flavourist...................................................................................... 4 Food Process Engineer.................................................................8 Food Scientist.............................................................................12 Packaging Engineer....................................................................16 Product Developer......................................................................20 R&D Dietitian..............................................................................24 Research Chef.............................................................................28 How It All Comes Together.........................................................32 Our Education Partners..............................................................34 TABLE OF CONTENTS
FLAVOURIST 5 4 RESEARCH & DEVELOPMENT Flavourist When was the last time you took a moment to appreciate the flavour of your food? Suppose you regularly purchase items from the grocery store. In that case, you have likely consumed a product with added flavours. Any product that lists natural or artificial flavours on the label has had flavours added to it. However, have you ever thought about the people responsible for adding these flavours to the products? A lollipop without added flavour is nothing more than a piece of hard sugar with some sweetness. The real magic happens when you add flavours, opening up endless possibilities. That’s where a flavourist comes in, acting as a magician who combines different flavours to create the perfect blend for a magical treat. So, let’s dive in and discover all the facts about being a flavourist and their profession. 1. A Flavourist Develops Flavours For Food Products A flavour chemist, commonly known as a flavourist, is a highly skilled professional who specializes in the development of different flavours for a wide range of food products. They work with both natural and synthetic approved chemicals and use a variety of tools such as extracts, oils, and flavour chemicals to create the perfect combination of flavours that meet the requirements of specific food applications. The job of a flavourist is highly complex and involves a combination of scientific experimentation, sensory evaluation, and teamwork. These professionals spend a significant amount of time in the laboratory, where they mix and test various flavour compounds to develop new formulations. They closely analyze the different flavour profiles and their suitability for different food products while considering factors such as affordability, safety, and quality control. In addition to their lab work, flavourists spend a considerable amount of time collaborating with colleagues from various departments and clients to ensure effective project management and a smooth workflow. They must also maintain accurate documentation and adhere to industry standards, including quality control procedures. 2. Flavourists Can Be Employed In Different Areas Of The Industry Traditionally, flavourist are employed in an area of the food industry known as a flavour house. Flavour houses are departments which exclusively produce and sell flavour mixtures. Well-known flavour companies include Firmenich, Givaudan and International Flavours & Fragrances. Alternatively, a flavourist can be employed in the research and development department of the food processing company. However, this route is not as common as the former. 3. Flavourists Spend A Lot Of Time In The Lab Flavourists are specialized chemists who spend extensive time in the laboratory. These professionals use a wide range of tools, such as Gas Chromatography-Mass Spectrometry (GC-MS) and High-Performance Liquid Chromatography (HPLC), to separate, identify, and quantify flavour compounds. They also use tools like pH meters and titration equipment to help ensure formulations meet desired acidity profiles. At the same time, temperaturecontrolled chambers simulate storage conditions to assess formulation stability. To complement their time in the lab, flavourists also use specialized computer software that aids in data analysis, recipe formulation, and flavour profiling, enhancing workflow efficiency and collaboration. Additionally, in this profession, a flavourist has to face a lot of trial and error. Each client may have a specific flavour in mind or change their mind, which means the flavourist needs to be on their toes. Depending on the requirements of the Flavourist Designing and crafting distinctive flavours Photo by Krakenimages.com/stock.adobe.com Get a quick glimpse into the day of a flavourist with Katie Pappas from McCormick, and see how she crafts the flavours that make food and beverages taste amazing.
FLAVOURIST 6 Core Disciplines within Food Science Food Chemistry: Focuses on the chemical makeup of food and reactions that impact flavour, colour, and nutrition. Food Engineering: Involves designing processes to produce, package, and distribute food on a large scale efficiently. Food Microbiology: Examines microorganisms in food, focusing on foodborne pathogens and fermentation, to ensure safety and extend shelf life. Sensory Science: Investigates how food engages our senses to ensure products meet consumer preferences and quality standards. Consumer Research: Analyzes consumer behaviour and preferences to guide product development and marketing. Nutrition and Health: Explores the relationship between diet and health. Why does the food and beverage industry need the field of food science? Shelf-Life Extension: Food science allows for the development of techniques and equipment to help keep foods fresher for longer. Product Innovation: Food science drives the creation of new products helping to meet evolving consumer demands. Cultural Diversity: Food science helps scale culturally significant foods and ingredients, making them more accessible to a global audience. Food Safety: Food scientists help to prevent foodborne illnesses and protect public health. Sustainable Practices: Food science supports sustainability by reducing food waste and minimizing the environmental impact of food production through innovative processing and preservation techniques 7 creation, a flavourist can go through hundreds of iterations before finding the perfect combination. All this work takes a lot of time in the lab. 4. Flavourists Have Degrees In Science To become a flavourist, an individual generally starts by obtaining a bachelor’s degree in food science or chemistry, which provides sufficient knowledge and credentials to work as a laboratory technician or research assistant in the field. However, many flavourists also hold advanced degrees such as master’s or PhDs to further enhance their knowledge and expertise. However, to become a certified flavour chemist with the Society of Flavour Chemists (SFC) one must undertake extensive work and demonstrate substantial knowledge. This starts with an approved seven-year apprenticeship and then a written test. As an apprentice, they learn how to recognize and remember flavours in mystery solutions. For example, in one test, apprentices are tested on whether they can differentiate concentrations of sweetness at the minute level. After 5 years of being an apprentice, the candidates are required to take a written/oral test. The applicant is asked questions regarding their knowledge surrounding flavours based on a general syllabus provided by the SFC. They are considered successful if they pass with a minimum of 80%. Afterwards, they are considered a junior flavourist and train for an additional two years. You can enter the industry without the extensive apprenticeship but you will not be considered certified. 5. Flavourists Need To Follow Food Trends The popularity of flavours is constantly changing, driven by customer preferences. Various factors, such as cultural shifts, global events, and the availability of new ingredients, can impact flavour trends. Flavourists must stay updated on these trends. They can do this by attending conferences and seminars that focus on food and flavour trends. Furthermore, they can keep track of online food blogs, social media channels, and food influencers to see what people are talking about and what ingredients are trending. 6. Flavourists Are Intuitive Flavourists require a certain level of intuition when communicating with clients. Many experts in the food industry lack the vocabulary to express their desired flavour accurately. For instance, when describing ginger, it is challenging to come up with words other than ‘spicy’ or ‘sharp.’ However, flavourists are specially trained to describe ginger as flavours such as lemony, woody, earthy, and warm. This unique ability allows flavourists to understand their clients’ preferences without needing them to state them explicitly. Developing close relationships with their clients and having a high level of professionalism further enhances their intuition. 7. Flavourists Possess Exceptional Abilities In Sensing Various Smells And Tastes Although it is a given, flavourists have an excellent sense of smell and taste. They undergo rigorous training to develop their palates and olfactory senses, which allows them to detect even the slightest variations in flavour. Most flavour creation is done by smell, with the flavourist only taking a taste at the end. Flavourists combine their excellent sense of smell with their strong knowledge of flavour compounds to create the best flavours for their clients. 8. Flavourists Have A Good Memory, Strong Mathematical Skills And Are Creative As with any profession, certain skills are more advantageous for a flavourist. These skills include: • Having a good memory – A flavourist has to work with a vast array of chemicals, which requires them to have a good memory. When tasting, they must identify the flavours present and the chemicals that represent those notes without having to refer back to a manual constantly. It would take too much time to constantly refer back to a manual! • Strong mathematical skills – Flavourists need to make multiple dilutions of solutions based on the potency of a chemical. They have to be comfortable working with mathematical equations to ensure what they think of in their head matches what is in front of them. • Creativity – There is no recipe book for every single flavour out there, so it is up to the flavourist to come up with the best combination of chemicals to create a unique and delicious flavour. It is possible for two flavourists to create identical tasting flavours but composed of different components overall. FOOD SCIENCE 101: WHAT IS FOOD SCIENCE? Image by H_Ko on Adobe Stock Food Science is the study of food as a material. It combines principles from biology, chemistry, physics, engineering, and mathematics to understand the composition and behaviour of food. This knowledge enables food scientists to address real-world challenges such as extending the shelf life of foods, enhancing safety, improving flavours, and exploring the impact of food on our health. Source: Potter, N. N and Hotchkiss (2003). Food science. Springer
FOOD PROCESS ENGINEER 9 8 RESEARCH & DEVELOPMENT Food Process Engineer Food engineering is a multidisciplinary field that merges engineering concepts with food science to create innovative solutions for food production, preservation, and distribution. Alternatively, process engineering is the practice of designing, optimizing, and improving industrial processes to ensure that they are efficient, effective, and safe. Both of these fields are essential for the food industry to operate at its best, but they require highly skilled professionals who can analyze complex problems, design innovative solutions, and implement them safely and effectively. The professionals behind these operations are food process engineers. Without the expertise of food and process engineers, the food industry would not be able to meet the ever-changing demands of consumers while maintaining high levels of quality and safety. 1. Food Process Engineers Design Manufacturing Equipment Food process engineers are integral to the food and beverage industry and are responsible for developing, implementing, and improving manufacturing processes. They are involved in various activities, including conducting scientific and engineering experiments, utilizing engineering principles, reviewing literature, planning projects, setting up equipment, and collecting and analyzing data. One of the primary responsibilities of a food process engineer is to design, implement, and enhance process equipment. This complex task involves several crucial steps, each vital to the equipment’s operation. For instance, food process engineers help manufacturing facilities set up equipment efficiently to maximize the flow of food items within a plant. They also maintain the safety and quality of food products, which is a key concern for both consumers and regulatory authorities. Food process engineers also play a crucial role in helping companies save costs and reduce environmental impacts by working on cost-saving initiatives that make processes more energyefficient. Additionally, they ensure that proper documentation and drawings are produced and maintained throughout the design process, contributing to cost savings and efficiency. As part of their work, food process engineers collaborate with various departments depending on the company’s initiative. For instance, they provide technical support to plant safety professionals and plant staff when designing or redesigning work processes to eliminate workplace injuries and illnesses. Overall, food process engineers are essential players in the food and beverage industry, ensuring that food products are manufactured efficiently, safely, and sustainably. 2. Food Process Engineers Have Degrees In Engineering Individuals interested in pursuing a career as a food process engineer in Canada are required to hold a diploma or degree in mechanical, manufacturing, industrial, or a related engineering field. These degree programs are needed as they provide students with the fundamental knowledge necessary to improve processes. However, it is important to note that these programs mainly cover broad engineering principles and may not specifically focus on food engineering. Some programs may offer specific courses related to this field. Moreover, process engineers in Canada must register and acquire a license as a Professional Engineer from their provincial association before they can practice their profession. This ensures they possess the necessary expertise and qualifications to design, develop, and manage food processing systems safely, efficiently, and ethically. Food Process Engineer Designing and optimizing production processes for efficiency and quality Photo by ThisIsEngineering/pexels.com Photo by DC Studio/Freepik.com
FOOD PROCESS ENGINEER FOOD PROCESS ENGINEER 10 11 However, some colleges and universities offer advanced degrees in food engineering. These programs provide graduate-level coursework and research directly related to food. This allows students to go in-depth on specific topics such as food process technology, food microbiology, edible oils, engineering design, post-mortem biochemistry of muscle foods, proteins and enzymes, food rheology, and beverage science. 3. Food Process Engineers Work With Software Process engineers always approach projects with a detailed plan, as overhauling a process can be costly and risky. To minimize these risks, food process engineers utilize software that mimics real-world conditions to test and refine their processes before they are put into action. This software is an essential tool in their work, enabling them to test and refine their processes, reducing the likelihood of expensive errors and enhancing efficiency. Examples of software that food engineers may use when developing processes include: • COMSOL Multiphysics: Is a general-purpose simulation software that allows users to create and deploy simulation apps for various engineering applications and phenomena. Food engineers use it to model and optimize processes like baking, drying, and food packaging. • MATLAB: Is a multi-paradigm programming language and numeric computing environment that can allow users to model processes essential to the food industry • AutoCAD: CAD software is used to design food processing equipment and facilities. Engineers can create detailed 3D models of machines, production lines, and plant layouts to optimize space utilization and workflow efficiency. 4. Food Process Engineers Work with Equipment Process engineers deal with machines used in food factories. When a process gets the green light for use in the plant, senior process engineers oversee the installation of new equipment. They make sure the machines are installed according to the process specifications. However, their job is not limited to the installation of equipment only. These professionals are also responsible for monitoring the equipment over time. For instance, they work with production staff to find ways to streamline the process. They also play a key role in designing new equipment, ensuring that it meets the specific needs of the food production process and is safe and efficient to use. 5. Food Process Engineers Perform Risk Assessments Process engineers are responsible for assessing current processes and equipment to determine the risk of malfunction/failure, employee/personnel injury, etc. This is a critical task, as it helps identify potential issues before they become serious problems and contributes to the overall safety and efficiency of the food manufacturing process. If equipment is at a high risk for failure, this could mean thousands of potential dollars lost for a company, highlighting the importance of this task. How do they perform a risk assessment? An example of a simple risk assessment plan is: 1. Planning for risk 2. Identifying risks 3. Analyzing risks 4. Developing risk response strategies 5. Monitoring and controlling risks 6. Assessing risk is an essential job for a process engineer. 6. Food Process Engineers Perform Data Collection Most business decisions are not based on hunches but on well-collected data. Therefore, process engineers collect, interpret, and compile data from different sources, such as production reports and experiments they have performed. This data can include information on production volumes, energy consumption, equipment performance, and product quality. By analyzing this data, food process engineers can identify trends, pinpoint areas for improvement, and make informed decisions to optimize the food production process. Not only does a process engineer collect data, but they also analyze it and present it. When high-level business personnel see data, they want it presented in a way that summarizes the facts so they can make better, more informed decisions. 7. Food Process Engineers Troubleshoot Problems When a problem arises in a system or process that is not expected and requires corrective action, it is known as a troubleshooting problem. Consider a chocolate manufacturing facility that produces a wide range of chocolate products. One day, they might encounter an issue where the molten chocolate is not flowing as expected in the factory. In such a scenario, they would need to follow a series of steps to identify and troubleshoot the problem. The first step would be to investigate the flow of the chocolate from the processing equipment to the storage tanks. They would need to check whether the chocolate’s temperature and pressure are maintained at the right levels. Next, they would need to examine the pipes and valves for any signs of blockage or damage that could be causing the issue. If the above steps do not resolve the problem, they must dig deeper and evaluate the entire production process. This would involve reviewing the chocolate recipe, analyzing the quality of the raw materials used, and verifying that the equipment is functioning optimally. By following these steps, the facility can identify the root cause of the issue and take corrective action to ensure that the production process runs smoothly. Choosing what to do generally requires a lot of experience. Process engineers need strong problem-solving skills, as this helps to reduce machine shutdowns and costs. If these professionals do not have an answer, they are quick to research, looking to see if other plants have had these problems before, or books will provide insight. 8. Food Process Engineers Are Calm Under Pressure, Logical Thinkers And Can Analyze Data Being a Food Process Engineer demands a diverse range of skills, but some are absolutely essential. These skills are not just beneficial, they’re crucial for success in this role: • Calm under pressure – Manufacturing environments are fast moving and this can be stressful for some. These professionals need to be able to troubleshoot at an advanced level in multiple situations. If a problem is delaying manufacturing, they must be able to come up with effective working solutions quickly as there will be pressure from management to keep production on track. • Critical/logical thinking – Process engineers need to be logical thinkers in order to solve problems. They have to break down problems and come to conclusions as to how to solve them. They should be critical when making a decision, as each solution has its own repercussions • Analytical skills – Analytical skills refer to the ability to collect and analyze information. Process engineers use their analytical skills to analyze the data they have collected and make informed decisions accordingly. Durham College is an Education Partner of ours, check them out on FoodGrads! Click their logo below! Durham College Available Programs: Chemical Engineering, Mechanical Engineering Technician, Science and Engineering Fundamentals, Culinary Management and Horticulture - Food & Farming Exploring Careers in Food Processing | Engineering Webinar https://www.youtube.com/watch?v=- Nfn10m6xeM Thinking about a career in engineering within the food processing industry? In this video, you’ll hear firsthand advice for graduate engineers, insights into various roles in the food industry, and tips on landing your first job or internship in the field. Interested in honing your skills? There’s a book on the subject called, ‘Successful Trouble Shooting for Process Engineers: A Complete Course in Case Studies.’
FOOD SCIENTIST 13 12 RESEARCH & DEVELOPMENT Food Scientist Food science. It’s an all-encompassing science that relates to many fields of research. It’s an interdisciplinary approach that uses physics, chemistry, and other disciplines to study the nature of foods and the principles of food processing. By understanding the fundamentals of food, we can better understand and solve real-world problems. People who study food science are called Food Scientists, Food scientists work to feed a growing population by developing safer, more nutritious food. 1. Food Scientists Perform Research Food scientists use scientific principles and engineering methods to examine food’s fundamental physical, chemical, and biochemical properties. They investigate every step of the food supply chain, including: • Selection • Preservation • Processing • Packaging • Distribution With these topics in mind food scientists develop scientific studies and research hypotheses to investigate the different aspects of food. Food scientists delve into a wide range of areas, including food composition, flavour chemistry, processing methods, sustainability, and safety. To initiate their research, scientists must secure funding by crafting research proposals based on extensive scientific literature reviews. They identify gaps in existing research to explore uncharted territory. Their work involves conducting experiments using various scientific equipment and in some cases even carrying out human trials! They will analyze the collected data using statistical methods and computer software. Through analysis, food scientists can see if their research hypothesis was valid. If the research is inconclusive, they will need to return to the lab and perform more studies. 2. Food Scientists Follow The Scientific Method The scientific method is an evidence-based organizational process scientists use to acquire knowledge about the world. The first step is to make observations and ask questions. For example, a food scientist might ask, “Does sugar melt differently depending on the speed at which you mix it when baking cookies?” Following this example, the food scientist would create a null hypothesis stating that “no changes are made to the sugar depending on the speed at which you mix it.” The researcher would then design and conduct experiments to test their hypothesis. They examine past studies that have already been done by reviewing published research. Reviewing literature ensures that their research is novel. A food scientist may develop a study where sugar is mixed at different speeds and characterized using different laboratory equipment. The researcher will then analyze their data to see if the hypothesis is valid. After multiple experiments, the researcher can then offer a conclusion or theory. In this case, whether or not mixing affects the shape of sugar crystals. Much of the research used in product development is based on fundamental research performed by food scientists. Food is very complex, and much still needs to be explored. 3. Food Scientists Have Post-Graduate Degrees Food scientists come from a diverse range of educational backgrounds, each bringing their Food Scientist Conducting research and testing to better understand food Ali Ubeyitogullari Lab Photo by Ark Agricultural Experiment Station/ flickr.com Learn what it is like working as a Food Scientist at the Warrell Corporation with Elizabeth Hagerman. Her ‘sweet’ job is formulating and trouble-shooting chocolate recipes.
FOOD SCIENTIST FOOD SCIENTIST 14 15 unique perspective to the field. Many individuals possess degrees in food science, chemistry, biology, nutrition, or engineering. Additionally, some have backgrounds in psychology such as those exploring the psychological effects of food. Food scientists may be employed by agricultural and food production companies, where they develop new food products. This role may overlap with a product developer’s, as some companies use the terms interchangeably. Alternatively, they may work in a division that enhances existing products, such as extending the shelf life of a pre-existing product. Those employed in research divisions of companies may have college degrees and, in rare cases, work experience as chefs. However, food scientists may also work for research firms, governmental organizations, colleges, and universities. Typically, those conducting research at a university or college have completed advanced graduate degrees such as a PhD. After that, they may work as postdoctoral researchers, professionals who conduct research after completing their doctoral studies. 4. Food Scientists Propose And Follow Up With Research Unfortunately, science isn’t free and there is always someone who has to foot the bill. Expenses come from places like paying the researcher and paying for the tools that they use to conduct their research. Funding can come from many sources, depending on where you work. For example, the government, an association or a food processing company could fund a researcher at a university or college. Food scientists, whether working in government-funded roles or for companies, often need to secure funding for their research. When seeking government funding, they usually have to write grant proposals, which are essentially requests for money to support specific experiments addressing research questions. These proposals must be persuasive and include a well-defined plan for the research, typically spanning less than four years. Similarly, food scientists working for companies must also be convincing in advocating for funding, demonstrating to upper management the necessity of their research for the company. 5. Food Scientists Perform Research As part of the scientific method food scientists are required to perform experiments. The type of experiments the food scientist creates is based on the type of food science they perform. A researcher who studies the texture of emulsions like butter or margarine for example may use tools such as texture analyzers, microscopes, X-ray diffractometers and NMR spectrometers. Other food scientists who study the biological side of food processing may test samples for bacteria or molds that may make products unsafe or reduce their shelf life. Alternatively, food scientists working at food processing companies may study processing equipment and how it can be used to create new food products. Studies can take days, months or even years depending on the scope of the research. Overall, it’s key that food scientists conduct multiple trials to validate their results. 6. Food Scientists Analyze Data Conducting experiments is just one-half of a food scientist’s job. The second half involves analyzing the results and translating them into ways that readers can understand. Raw data is collected and summarized using spreadsheets, databases, tables, and graphs. For example, a food scientist may analyze a microscope image of a cookie using computer software. They may quantify the size of the particles or examine the shape of different components. Data can either be quantitative—numbersbased or qualitative observation-based, such as those given by participants in human trials. After the data is organized and analyzed, the food scientist will validate their results by conducting statistics on them. There is a saying in science about interesting results: “Once is a chance, two times is a coincidence, and three times is statistically significant!” 7. Food Scientists Collaborate With Other Scientists When people think about food scientists an image of a scientist working alone in a lab comes to mind. Although this might be true in some cases this isn’t the whole picture. Science is based on collaboration between scientists. After their experiments are completed, food scientists translate their results into presentations, papers, and reports so they can be discussed with others. Within their lab group, they will have conversations about potential explanations for their results and future experiments they can carry out. Scientists frequently travel around the country (and sometimes even around the world!) to present and discuss their results with others. These discussions typically happen during scientific conferences, which are events usually organized by a scientific society. At these conferences, scientists give short presentations describing their research. This allows them to learn about recent developments in the fields of food science and get to know colleagues. 8. Food Scientists Communicate Well, Are Creative And Stay Organized Being a Food Scientist demands a diverse range of skills, but some are absolutely essential. The skills crucial for this role are: • Communication — Food scientists do not spend all their time cooped up in the lab. A meaningful portion of their work involves communicating their research findings to others, whether those involve colleagues in their team or external evaluators. They communicate through various channels such as emails, reports, presentations, and informal conversations. If a food scientist fails to convey their research effectively, it won’t gain any traction or impact. • Creativity — Food science is guided by curiosity and hypotheses. Food scientists need to be creative in devising experiments that test their hypotheses. Overall, good-quality research leads to more questions. • Organization — Food science projects can take months to overcome many times. Therefore food scientists need to plan and organize their research months at a time. Staying organized isn’t just limited to their projects. Food scientists also need to manage their data. They must keep their data organized, or it could lead to falsified data! University of Guelph is an Education of ours, check them out on FoodGrads! Click their logo below! Available Programs: : Food Science, Food and Agricultural Business, Food and Agricultural Resource Economics University of Guelph Not sure if you want to pursue a post-graduate degree in food science? Then check out our interview with AJ Taylor. AJ is a Scientist II, Innovation at McCormick FONA who recently graduated from the University of Illinois, Urbana Champaign with a Ph.D. in food science where his research focused on understanding the physiochemical and microbiological aspects of cocoa bean fermentation. In this episode we talk to AJ about his graduate school experience and his transition into a full time job. Exploring Careers in Food Processing | Product Development and R & D Roles Webinar https://www.youtube.com/ watch?v=8jJrUrCgWGE Thinking about a career in product development and R&D within the food processing industry? In this video, you’ll hear from three speakers who work in product and development in the food industry. Food science is one of the most allencompassing sciences out there. Learn why Veronica Hislop believes that food science is the best science (hint: it connects everything)
PACKAGING ENGINEER 17 16 RESEARCH & DEVELOPMENT Packaging Engineer Packaging is not just about marketing a food product. It’s a crucial element that ensures the safety and quality of the food we consume. It provides functions including the marketing of a food product, protection of foods from dirt and bacteria, and security to indicate if a product has been tampered with. Food product developers typically focus on creating and perfecting new food products. In contrast, the responsibility of designing food packaging falls into the hands of food packaging engineers. This profession is important for the manufacturing world because almost all foods are packaged somehow. If it weren’t for packaging engineering our grocery stores would look a lot different from what they are right now! 1. Food Packaging Engineers Design And Test Food Packaging Packaging engineers design, test and carry out packaging designs for food products. They begin by determining the characteristics of the product being packaged. They begin with a comprehensive analysis of the product to be packaged, considering the product’s pH levels, state of matter, storage temperature, product and shelf life and the product will be marketed. In the next step, packaging engineers develop ideas for what the packaging might look like. They might start by sketching the design on paper or utilizing computer-aided design software to create detailed blueprints. During the design phase, engineers carefully consider the product’s characteristics and how it will be positioned in the market to ensure that the packaging meets both functional and marketing requirements. Once a viable design is established, engineers create physical prototypes to be rigorously tested for performance. For example, the tensile strength and thickness of shrink film might be tested to ensure its suitability for the product. The engineers persistently iterate on prototypes until they find the design that works. This job is not just about trial and error, it’s about creative problem-solving and innovation! 2. Food Packaging Engineers Typically Graduate With An Engineering Degree Packaging is a specialized field within engineering, and surprisingly, many programs offer this specialization. Most packaging engineers hold bachelor’s degrees in packaging engineering. When students enroll in this program, they will study a variety of topics. Packaging science majors start with courses related to the general sciences, which provide a solid foundational knowledge. In their later years, they focus on subjects such as packaging design theory, polymer science, and the mechanical properties of packaging. Alternatively, some packaging engineers attend schools to study other types of engineering, such as mechanical engineering, materials science, chemical engineering, or environmental engineering. These programs also provide transferable knowledge. Professionals seeking certification in packaging technology can seek accreditation through the Institute of Packaging Professionals. This accreditation shows a commitment to the excellence of the packaging profession. They provide two certification levels: Certification Professional in Training (CPIT) and Certified Packaging Professional (CCP). The CCP requires individuals to have at least six years of experience, pass an essay test and a multiplechoice exam, and submit a résumé of activities. The CPIT certification is open to college and university students. Packaging Engineer Creating solutions to protect and preserve food products Photo by ArthurHidden/freepik.com Photo by ThisIsEngineering/pexels.com
PACKAGING ENGINEER PACKAGING ENGINEER 18 19 3. Food Packaging Engineers Collaborate With Other Teams Packaging engineers may work for a variety of locations, including food and beverage companies, packaging manufacturers, and consulting firms. They are typically employed by larger companies with diverse product lines, allowing them to work on a wide range of products. Their responsibilities often involve close collaboration with cross-functional teams such as Research and Development (R&D), purchasing, engineering, and marketing to develop optimal packaging solutions. They may also work with external partners and suppliers to ensure comprehensive input and expertise in the packaging process. These companies are the ones creating the actual packaging, such as Tetra Pak, which supplies the packaging used in production. 4. Food Packaging Engineers Are Heavily Involved In Cost-Saving Projects It’s one thing to design a package that performs a specific job, but it’s another to design it in a cost-saving way. The margins on food products are small and packaging plays a part in a product’s overall price. There are many strategies and initiatives that a packaging engineer could go through to reduce the cost of a piece of packaging. For example, they could: • Reduce the amount of material used • Utilize a more cost-effective material • Simplify the packaging manufacturing process • Design a packaging that optimizes space utilization during transportation. New technologies are constantly being produced, creating many possibilities for improving packaging. Packaging engineers continuously research new materials and processes to see if they can include them in future projects. Companies are always looking to reduce the cost of making a product. 5. Food Packaging Engineers Are Knowledgeable About Packaging Equipment The materials used for packaging are just some of the considerations when designing packaging. Engineers also need to understand the machines used in food packaging lines. Knowledge of this field includes actively participating in equipment selection processes and contacting suppliers for specifications. You can design the most creative packaging, but if it can’t run properly on a line, then it simply won’t work. 6. Food Packaging Engineers Must Manage Multiple Projects Simultaneously The food and beverage industry is dynamic and diverse, leading food packaging engineers to work on multiple projects simultaneously. Packaging engineers must be efficient with their time and utilize many time-management skills such as: • Prioritization and Planning: Engineers prioritize projects based on deadlines, complexity, and business impact. • Utilization of Tools: Use project management software to keep track of progress and deadlines. • Regular Meetings and Updates: Frequent check-ins and status meetings help keep all projects on track. Overall, deadlines are present on the job and it takes time to produce and test prototypes. Packaging engineers must be organized to meet their clients’ demands promptly. 7. Food Packaging Engineers Follow Packaging Laws Engineers have an ethical obligation to ensure that the packages they design accurately represent the quality and quantity of the product without misleading customers. Materials that could contaminate the contents and pose a risk to consumers are prohibited. For instance, the U.S. Food and Drug Administration (FDA) has banned three specific perfluoroalkyl ethyl-containing chemicals due to concerns about their toxicity. These chemicals were previously used to make paper and paperboard packaging resistant to oil and water for contact with aqueous and fatty foods. Therefore, a packaging engineer could not develop a packaging that uses this material as this could have potential health effects for the consumer. Different countries have different packaging laws. For example, in Canada, all final designs must comply with the requirements outlined in the Consumer Packaging and Labeling Act, which aims to ensure that consumers can make informed purchasing decisions. Alternatively, this falls under the Food and Drug Act in the United States. 8. Food Packaging Engineers Are Creative Problem Solvers with a Sharp Eye for Detail Being a Food Packaging Engineers demands a diverse range of skills, but some are absolutely essential. These skills are not just beneficial, they’re crucial for success in this role: • Data analysis — Packaging engineers rely on data to validate their ideas. Through constant testing and experimentation, they generate valuable data that needs to be carefully analyzed. This analysis enables them to make informed decisions regarding the refinement and advancement of their prototypes. • Creativity — Packaging engineers must consider packaging costs, materials, marketing, and shelf life, requiring them to devise creative solutions to address these characteristics simultaneously. This involves balancing various aspects to ensure an effective and efficient packaging design. It’s a complex process that demands creative problem-solving. • Attention to detail — This skill is essential for this profession because if a small detail is missed during the packaging design process, it could lead to product damage during transportation and handling. Overlooking packaging details could even lead to contamination or growth of harmful microorganisms, posing serious health risks to consumers. Want to learn more about what it is like being a food packaging engineer? Check out FoodGrads Podcast Ep 41: [Special] Highlighting CareersNow! Mentorship Sessions where we interviewed Swarna Ariyakumar, Senior Packaging Engineer at Mars Canada. Check out our podcast: The Power of Informational Interviews and Coop Programs with Sonya Turvey, R&D Packaging Project Lead at PepsiCo. Photo by Ofspace LLC, Culture/pexels.com Unwrapping the world of food packaging with Karen Aranha, Innovation & Commercialization Project Manager at The Hershey Company https://www.youtube.com/ watch?v=5h7EWAeIs8w Curious about careers in packaging and project management? In this episode, Karen Aranha, Project Manager at The Hershey Company, shares her journey from designing merchandising displays and corrugated packaging for Hershey’s to leading innovative projects in the food industry. Would you like to hear career insights from research and development professionals? Our That’s a Food Job! podcast playlist dives into the world of R&D, featuring industry professionals who share their career journeys, insights on innovation, and advice for breaking into the field. Whether you’re interested in product development, food science, or cutting-edge technology, this playlist is packed with valuable takeaways for students and young professionals.
PRODUCT DEVELOPER 21 20 RESEARCH & DEVELOPMENT Product Developers When you walk down the aisles of a supermarket have you ever thought about who came up with the ideas for these products? Who came up with the flavour for blue raspberry cookies? How were they able to make them last so long? How did they make these cookies so crunchy? The answer to all these questions is food product developers! Depending on the company, food product developers may also be referred to as food scientists, food technologists, or Research and Development (R&D) professionals. This will depend on the size of the company and the scope of their role. For this profile, we will narrow the scope to those who develop and improve food recipes at companies. 1. Food Product Developers Make New Food Products Food product developers are responsible for creating and improving food products and processes from the beginning until their commercialization. They use their knowledge of food science, chemistry, engineering, nutrition, and culinary arts to create new products that meet all performance, sensory experience, shelf life, safety, and regulation requirements. One of the most important aspects of a food product developer’s job is conducting trials of new products. They conduct trial runs on a small or large scale to test each product’s performance and ensure it meets all regulatory requirements. They summarize their findings and procedures into a document called a Standard Operating Procedure (SOP), which operations use when they start to produce the products. This is a highly collaborative role in which the product developer works with every department in a company to ensure the successful commercialization of a product. They collaborate with the marketing department to create products that meet consumer trends and needs. They work with the food safety and quality departments to ensure the product follows all the food safety requirements. They also work with the costing/ purchasing department to ensure the ingredients are within budget. Lastly, they work with production and operations to schedule plant trials to see how feasible it is to create the product with the operational capabilities they have. Overall, food product developers play an essential role in the food industry by creating new and innovative products that meet consumer needs and preferences while ensuring their safety and quality 2. Food Product Developers Follow Regulations Did you know that food products must meet specific standards set by regulations? These standards are called ‘standards of identity’ and are established for ‘standardized foods.’ These foods must only contain the listed ingredients within the set limits. For example, to be considered ice cream, a product must have a minimum of 10% dairy milk fat and cannot exceed 100%. This means that when product developers create new products, they need to follow these regulations. The Canadian Food Inspection Agency sets the regulations in Canada. These standards are regularly revised to keep up with changes in the market. 3. Food Product Developers Work With Every Department Product developers require the assistance Product Developers Developing and improving food products from concept to market launch Photo by Shisu_ka/stock.adobe.com Curious to know first hand what a product developer does at a company? Then check out our interview with Liana Yee, Junior Product Specialist at Export Packers Company Limited. In this episode you will learn: • What a product developer does • Advice for students looking to go into a career in product development
PRODUCT DEVELOPER PRODUCT DEVELOPER 22 23 of every department when developing a new food product. Let’s take a practical example of how Research and Development (R&D) works with every department. R&D may be assigned a specific product to develop based on a consumer trend discovered by the marketing department. For instance, blue raspberry cookies might be trending on TikTok. Based on this inspiration, the product developer will start creating different batches of cookies. The food safety and quality departments work closely with the food product developer during the trial process to ensure that the product meets all necessary food safety requirements. This requires the developer to procure ingredients from reliable sources while the department responsible for purchasing and costing coordinates the process and ensures that the ingredients are procured within the allocated budget. Lastly, and certainly most importantly, R&D works with production and operations to schedule plant trials to determine whether it is feasible to produce these cookies with their current operational capabilities. 4. Food Product Developers have Degrees In The Sciences Food product developers come from diverse educational backgrounds, including food science, nutrition, chemistry, engineering, or culinary arts. Some have a two-year diploma in technology programs, while others have completed a fouryear degree program. These backgrounds equip them with the necessary knowledge and skills to create and enhance food recipes. While not mandatory, some employers prefer product developers to have a master’s or PhD in food science. An advanced degree can provide the expertise needed to analyze processes in research, development, and innovation. Typically, food product developers start their career in a different department before joining this position. Many begin in a quality control/ assurance role, as it provides them with a better understanding of how food is handled during production. 5. Food Product Developers are Problem Solvers Food product developers are skilled at problem-solving and are always prepared to handle challenges while creating new products. Whether it’s a formulation that doesn’t work or a taste that needs refinement, these developers quickly adapt and find solutions. They rely on their creativity to generate unique and intuitive solutions. Food product developers are committed to ongoing research, always exploring whether others have previously encountered and resolved similar problems, demonstrating their dedication to continuous improvement and innovation. If they cannot solve a problem independently, they will collaborate with others, such as universities and colleges, to find a solution. 6. Food Product Developers Listen To The Demands Of Consumers Developing a successful product involves understanding the specific needs and problems of the target market. For example, customers may demand a seasonal cookie with unique flavours, such as a mint-based one during the Christmas holiday season. As a food product developer, it is their responsibility to create a product that satisfies this demand. However, this process often involves a lot of trial and error. Even if a product looks good on paper, it may not resonate with customers once it is on the market. That is why developers must stay up-to-date with current trends and continuously refine their products to ensure they meet the needs and expectations of customers. 7. Food Product Developers Need To Have Technical, Practical And Scientific Knowledge Food product developers must possess technical, practical, and scientific knowledge to create high-quality products. Let’s break down what these types of knowledge are: • Technical knowledge involves understanding ingredient functionality, food processing techniques, and equipment operation. This expertise allows developers to analyze ingredient interactions, optimize processing conditions, and efficiently operate food processing equipment. • Practical knowledge is gained through handson experience in recipe development, sensory evaluation, and quality control. Developers experiment with ingredient combinations and cooking methods, evaluate taste and texture through sensory analysis, and ensure consistency in product quality through rigorous quality control measures. • Scientific knowledge is essential for developers to understand food chemistry, nutritional science, and food safety principles. By applying this understanding, they can create stable and safe food products, consider nutritional content and dietary guidelines, and implement food safety measures to prevent foodborne illnesses and comply with regulations. To succeed in this field, developers require a combination of technical knowledge of how ingredients function, practical knowledge of how to work with them in the lab, and a scientific understanding of how they apply to their products. 8. Food Product Developers Are Organized, Persistent And Creative Being a Food Product Developer demands a diverse range of skills, but some are absolutely essential. These skills are not just beneficial, they’re crucial for success in this role: • Organization — Food product developers stay organized by managing their time, maintaining detailed records, and leveraging technological tools. They must organize their time to stay on top of project deadlines and keep track of formulations to help streamline development processes. Different product developers have different methodologies for staying organized, with some relying on technological tools and others using analog methods. • Persistence —- Sometimes products take a long time to develop. Over time, enthusiasm can diminish. However, a product developer who believes in their product will continue to persevere. They must remind their team of the product’s value and encourage everyone to keep working on it. It’s not uncommon for a product to undergo numerous iterations before it becomes successful. • Creativity — Businesses must stay relevant in potential markets and stay ahead of their competition. Developers who possess creativity can devise innovative solutions to complex problems and consider new possibilities that others may not have considered. This quality gives companies a significant advantage over their competitors. Niagara College an Education Partner of ours, Check them out on FoodGrads! Click their logo below! Available Programs: Baking and Pastry Arts, Innovation and Food Technology, Culinary Management, Culinary Skills, Winery and Viticulture Technician, Brewmaster Ops Niagara College Canada Tackling challenges and growing food brands at General Mills with Matt Thell https://foodgrads.com/2024/10/30/matt-thell/ Join Matt Thell, Global Strategy & Innovation Leader at General Mills Inc., as he takes us behind the scenes of his two-decade journey shaping iconic brands like Cheerios, Pillsbury, and Häagen-Dazs. From product development on snacks like Chex Mix and Gardettos to his role as a strategic consultant, Matt reveals how his I3 process—immersion, interaction, and ideation—drives creative problem-solving. Check out our interview with Ridhima Phukan, Associate Product Developer at Danone North America! Hi! I’m Quinton, the FoodGrads Bot! For any questions please come visit me at FoodGrads.com!
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