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Career in Food Technology


A Food technologist is the one who determines the safety, claimed quality and legalities associated with a food product. A direct involvement can be in the manufacturing unit of a food product or in the developing recipes of food and beverage items.


The main duties and responsibilities of a food technologist includes, use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.

  • Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.

  • Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.

  • Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.

  • Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.

  • Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.

  • generating new product ideas and recipes.

  • modifying and improving existing recipes.

  • designing processes and machinery for the production of recipes on a large scale.

  • liaising with marketing staff.

  • ensuring that strict hygiene food safety standards are met.

  • identifying and choosing products from suppliers.


Food Technologists mostly works for manufacturing organizations and, depending on their specific role, may work in laboratories, offices or factories. Depending on the role, they could be spending a lot of time out of the lab performing independent testing at the source of the food preparation.


  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

  • Chemistry - Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.

  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

  • Biology - Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.

  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.



  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate time.

  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

  • Writing - Communicating effectively in writing as appropriate for the needs of the audience.

  • Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.


  • Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).

  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

  • Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

  • Written Comprehension - The ability to read and understand information and ideas presented in writing.

  • Category Flexibility - The ability to generate or use different sets of rules for combining or grouping things in different ways.


The detailed work activities of a food technologist include :

  • Evaluate quality of materials or products, inspect areas for compliance with sanitation standards,

  • evaluate new technologies or methods,

  • Research methods to improve food products,

  • review professional literature to maintain professional knowledge.

  • Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

  • Evaluating Information to Determine Compliance with Standards - Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

  • Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.

  • Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.

  • Analyzing Data or Information - Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.


People interested in this work like activities that include ideas, thinking, and figuring things out.

Work Styles

  • Integrity - Job requires being honest and ethical.

  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.

  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.

  • Analytical Thinking - Job requires analyzing information and using logic to address work-related issues and problems.

  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Work Values

  • Achievement - Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.

  • Support - Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.

  • Recognition – Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.


Candidates should have passed 10, +2 from a recognized institution with PCMB (Physics, Chemistry, Mathematics and Biology) as major subjects. Basic eligibility requirement is to have a minimum of 45% marks in 10, +2 or equivalent. For admission in B. tech or Diploma in Food Technology, candidates need to have a passing certificate of 10,+2 or equivalent from a recognized institution. For aspirants of MSc in Food Technology, a bachelor degree certificate from a recognized institution is a mandatory document with a minimum aggregate of 50%. A valid scorecard of an entrance exam (if applicable) may be required.


As a fresher, a Food Technologist can earn INR 20K - 25K per month in India. Within 5 years, it can reach INR 500,000 – 640,000 per annum. With an experience of 10 years in CV, can expect annual package of INR 900,000 – 1,180,000.


Is Food Technology a good career?

Yes. Food Technology is a good career option with huge growth opportunities. Preserving and distributing natural food is going to be a big market in future.

What is the difference between a Food scientist and a Food technologist?

While food scientists may study food on every level, from the production process to packaging technology, food technologists help companies develop new products.

Is Food Technology a professional course?

A professional in the field of food technology can find the employment in the field of food manufacturing plant, research and development labs, catering companies, food whole sellers, restaurant and the hospital. People can choose the area of their working as per the interest of their subject.

Which is better Food technology or Biotechnology?

While Biotechnology has both an industrial and academic research element to it, food technology mainly revolves around industrial research and finds scope in its food industries. Food Technology, on the other hand, specializes you in the food sciences and development of food technologies.

What jobs can we get with Food Technology?

Baker, barista, brewery worker, chef, farm manager, food scientists, Nutritional therapist etc. are some of the jobs you can get with Food Technology.


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