Develops new and improves existing food products, and sets standards for producing, packaging and marketing food.

• Tests food products for flavour, colour, taste, texture and nutritional content; advises on preserving, processing, packaging, storing and delivering foods; develops quality control procedures and safety standards for the manufacture of food products.

• Works indoors in food companies, baking and confectionery companies, dairy/meat/fish processing plants, fruit/vegetable processing plants, the brewing/wine industry, research centres, universities, government agencies and offices and laboratories.
• Work outdoors is unlikely to be required.
• Works in adequately heated, well lit, ventilated and clean, well maintained workspaces.
• May at times work on the factory floor where conditions can be noisy, hot or cold.

• The work involves a light physical demand. Employees frequently sit stand and walk in office and factory areas.
• There is occasional lifting, carrying or pulling to collect samples.
• Bending, squatting or crouching is not a significant component of the job.
• Occasional stretching may be required when collecting samples or adjusting laboratory equipment.
• Twisting and climbing is not a significant feature of the job.
• Protective clothing and or equipment in relation to safety and hygiene is likely to be required.
• Occasional to frequent repetitive hand and finger movements are required when using hand tools including laboratory and food preparation equipment, writing and drawing instruments, calculators and computers.
• There is occasional use and operation of office machines such as printers, scanners and faxes.
• Mental skills necessary include a high level of cognitive functioning with technical, chemical handling, computing, report writing, communication, interpersonal, planning, organisational, problem solving, critical thinking and decision-making capabilities.

• A relevant tertiary qualification or at least five years applicable experience (ANZSCO Skill Level 1). In some instances particular experience and/or on-the-job training may be required.

• There are opportunities for flexibility of movement.