Food and wine scientist

Wine scientists examine grapes, both physically and chemically, for quality and readiness for the purpose of winemaking. Food scientists physically and chemically examine food products for productivity and safety. They also work to develop and improve new and existing food and beverage products.

Duties and tasks

  • Assess whether grapes are ripe enough for processing; measure acidity and sugar content
  • Conduct tests and experiments, analysing results under different conditions
  • Determine best methods for processing and preserving foods
  • Enforce regulations and ensure food safety standards
  • Research different fields of study in the food industry including livestock nutrition, growth, reproduction, genetics, and diseases
  • Use specialised equipment and tools to analyse nutritional content of foods
  • Skills required
  • Ability to follow Safety Standards
  • Excellent concentration
  • Monitoring operations and machinery
  • Strong attention to detail
  • Understanding of Health and Safety Regulations

Working conditions

Food and Wine Scientists work indoors in a laboratory or office setting; they may also do work in the field, such as at a vineyard, farm, or processing plant. When working with food products and animals, scientists must take precautions for biological risks to protect themselves and the environment. Food and wine scientists generally work a full-time Monday through Friday work week.

Professional associations / Industry information

Association of Professional Engineers, Scientists and Managers Australia
Australian Beverages Council (ABCL)
Australian Food and Grocery Council (AFGC)
Australian Tropical Foods Group

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