Food scientists apply scientific expertise and technological principles to the study of food products and processes within manufacturing and research settings. They study the microbiological, physical and chemical properties of food and ingredients to make sure they are safe for consumers.
The Job Scope
- Evaluating the nutritional value, colour, flavor and texture of food
- Testing food samples for particular types of molds, yeast and bacteria that may be harmful
- Ensuring that food manufacturing processes conform with government, processing, consumer and industry standards
- Exploring alternative manufacturing methods
- Producing new food products
- Working closely with other food production staff including microbiologists, engineers, packaging specialists and buyers
- Establishing low-cost wholesale food production methods
- Investigating and setting standards for safety and quality
Knowledge of a range of sciences and their applications to food
Good business, IT, analytical and numerical abilities
Being a confident independent worker
Meticulous attention to detail, particularly with regard to health, safety and hygiene
Good communication skills
Strong teamworking skills.
Degree in Food Science
A-LevelMinimum 2Es in 2 science subjects including Chemistry; or
STPMMinimum 2Cs in 2 science subjects including Chemistry; or
Australian MatriculationMinimum ATAR of 70 and at least a B in 2 science subjects, including Chemistry; or
Foundation in ScienceMinimum CGPA of 2.00, including Chemistry and 1 science subject; or
DiplomaMinimum CGPA of 2.00, including Chemistry and 1 science subject
Diploma in Food Science
SPM / O-LevelMinimum 3 credits, including a C in Mathematics and Chemistry and a pass in English.
An early career Food Scientist with 1-4 years of experience earns an average total compensation (includes tips, bonus, and overtime pay) of RM 27,000 or RM 2,250 a month.
A mid-career Food Scientist with 5-9 years of experience earns an average total compensation of RM 52,000 or RM 4,333 a month.