Profile of currently employed European Food Scientists and Technologists: Education, experience and skills

Katherine Flynn ,
Katherine Flynn
Contact Katherine Flynn

The European Association for Food Safety, ‘SAFE consortium’, Rue Vanderborght, Brussels, Belgium

Barbara Ruiz Bejarano ,
Barbara Ruiz Bejarano

AINIA Centro Tecnologico. Benjamin Franklin, Paterna, Spain

Erik Wahnstrom ,
Erik Wahnstrom

SIK - The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

Camelia Echim ,
Camelia Echim

UGent - The University of Gent, Gent, Belgium

Mafalda A.C. Quintas
Mafalda A.C. Quintas

CBQF/Escola Superior de Biotecnologia, Porto, Portugal

Published: 18.10.2013.

Volume 2, Issue 2 (2013)

pp. 137-149;

https://doi.org/10.7455/ijfs.v2i2.158

Abstract

The food & drink (F&D) sector in Europe ranks low in innovation and the European F&D industry has been losing importance in the global market. The food professionals, i.e., food scientists and technologists (FSTs), may not be meeting the varied demands of the sector. Here, we identify education, experience and skills of current FSTs and compare  geographic regions and employment areas. Between 2009 and 2012, 287 questionnaires representing over 4000 FSTs were collected from employers in 16 countries. Analyses showed that more than 80% of FSTs have a university degree; but only in Industry in the Central European region are most degrees in food science/technology. More than half of FSTs, and almost 60% in the South, have less than 10 years’ experience. The most common FST job title is Quality Manager, but with several variations based on region and employment area. Among skills, the most common is Communicating; found in over 90% of FSTs in all regions and employment areas. Food Safety is the most common of the food sector-specific skills, present in more than 75% of FSTs, yet there are differences in food sector skills based on employment area. Overall, these data suggest similarities among currently employed food professionals throughout Europe; they are young and highly educated, but also differences, especially in their food sector-specific skills. An understanding of the current FST should contribute to the improvement of FST training and thus benefit the European food sector.

Keywords

References

1.
Armstrong R, Baillie C. Engineers engaging with community: negotiating cultural difference on mine sites. Journal of Engineering, Social Justice, and Peace. 2012. p. 7–17.
2.
Beddington J. Report from the Food Research Partnership Skills Sub-Group, Skills Funding Agency UK. Retrieved December 2011 from. 2010.
3.
Dearing R. Review of Qualifications for 16-19 year olds. London: SCCA. Retrieved October. 1996.
4.
Dench S, Hillage J, Reilly P, Kodz J. Producing to Survive. The extent, causes and implications of skill deficiencies in food manufacturing. Skills Task Force Research Paper SKT. 2000.
5.
The European Qualifications Framework for Lifelong Learning (EQF). 2008.
6.
press -releases documents / SRIA ETP Food for Life. European Technology Platform, Food for Life; 2012.
7.
Future Skills Requirements of the Food and Beverage Sector. Dublin. Retrieved October. 2008.
8.
Flynn K, Wahnström E, Popa M, Ruiz-Bejarano B, Quintas M. Ideal skills for European food scientists and technologists: Identifying the most desired knowledge, skills and competencies. Innovative Food Science and Emerging Technologies. 2013. p. 246–55.
9.
Confederation of the Food and Drink Industries of the EU. 2008.
10.
Ijfs October. 2013. p. 137–49.
11.
Food Drink Europe. 2009.
12.
Food Drink Europe. 2011.
13.
Confederation of the Food and Drink Industries of the EU.
14.
Greenbank K, Recruiters. Specification Technologist -Food Manufacturing, Adfinder code: Ref 30492362. mc id= aggregator Indeed; 2012.
15.
Halliday J. Eastern Europe Offers Growth Momentum. 2009.
16.
Ho P, Lindbom I, Wahnström E. The Continual Professional Development Portfolio (CPD) for Food Professionals in Europe. Annex B: Knowledge and skills requirements for careers in the food industry. 2011.
17.
Specification Technologist -Food Manufacturing, Adfinder code: Ref 30492362. New Scientist. 2012.
18.
Oliveira J, Medina A. Food Engineering 2000. Chapman and Hall; 1997. p. 403–11.
19.
Rancourt D. While Doing Your Science -Monitor Your Soft Skills! PD from the PIs: tips and tricks to enhance your career. Stem Cell Network. 2009.
20.
Rekola M. Discipline specific and general skills related to employment and career success. 2012.
21.
Requier-Desjardins D, Boucher F, Cerdan C. Globalization, competitive advantages and the evolution of production systems: rural food processing and localized agri-food systems in latin-american countries. Entrepreneurship & Regional Development. 2003. p. 49–67.
22.
Ruiz B, Flynn K, Echim C, Lindbom I. Track Fast: Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe, Grant Agreement No. 227220. 2010.
23.
Ijfs October. 2013. p. 137–49.

Citation

Copyright

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by