Food microbiologists study the influence of food packaging on food microbiology, the use of beneficial bacteria in food products, microbial ecology and its effects on food quality, and development of objective methods for detection of spoilage.
- Work in or create aseptic conditions.
- Study human or animal diseases caused by micro-organisms.
- Conduct experiments to control the growth of food borne pathogens such as E. coli and C. botulinum in meat products.
- Study food-borne diseases, food poisoning and spoilage, and preservation.
- Observe, identify and classify micro-organisms in food products.
- Perform tests on water, food and the environment to detect harmful micro-organisms and control sources of food contamination.
- Isolate and genetically modify micro-organisms.
- Investigate and set standards for safety and quality
- Ensure that food manufacturing processes conform with government, processing, consumer and industry standards
- Food microbiologists in academia teach university students, supervise lab activities, and conduct and publish their own research findings.
- Apply their research findings to implement improvements on food processing and packaging.
Skills and Qualifications:
- Knowledge of a range of sciences and their applications to food
- Strong interpersonal communication.
- Being a confident independent worker
- Detail-oriented, particularly with regard to health, safety and hygiene
Education and Training:
Bachelor’s degrees in food microbiology or related science may be adequate for a position in food processing industry. Food scientists who work in research positions in universities are typically holding at least a MSc degree, and those who wish to teach generally need a doctorate. Work experience in the food industry is an asset.
Salary and Wages:
Average hours worked: 38.9 hours per week
Average wage: $40.98 per hour
Average salary (Alberta): $82,460.00 per annum