Chemists, and Food and Wine Scientists study the chemical and physical properties of substances, develop and monitor chemical processes and production, develop new and improve existing food products, and plan and coordinate the production of wine and spirits.

A Bachelor Degree or higher is usually required. Around three quarters of workers have a university degree. Sometimes relevant experience or on-the-job training is also needed. Wine Makers may not need a formal qualification if they have at least 5 years of relevant experience.

Tasks

  • conducting experiments and tests to identify the chemical composition and reactive properties of natural substances and processed materials
  • analysing and conducting research to develop theories, techniques and processes, and testing the reliability of outcomes under different conditions
  • developing practical applications of experimental and research findings
  • testing food products for flavour, colour, taste, texture and nutritional content
  • advising on preserving, processing, packaging, storing and delivering foods
  • developing quality control procedures and safety standards for the manufacture of food products
  • examining grape samples to assess ripeness, sugar and acid content, and determining suitability for processing
  • coordinating winemaking processes, directing workers in testing and crushing grapes, fermenting juices, and fortifying, clarifying, maturing and finishing wines
  • blending wines according to formulae and knowledge of winemaking techniques

Job Titles

  • Chemist
  • Food Technologist or Scientist
  • Wine Maker, or Oenologist
  • Chemist

    Studies the chemical and physical properties of substances, and develops and monitors chemical processes and production.

    Specialisations: Analytical Chemist, Industrial Chemist

  • Food Technologist or Scientist

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

  • Wine Maker, or Oenologist

    Plans, supervises and coordinates the production of wine or spirits from selected varieties of grapes.

Fast Facts

  • $1,669 Weekly Pay
  • 9,100 workers Employment Size
  • Strong Future Growth
  • Very high skill Skill level rating
  • Lower unemployment Unemployment
  • 90.3% Full-Time Full-Time Share
  • 39.5 hours Average full-time
  • 37 years Average age
  • 30.0% female Gender Share

The number of Chemists, and Food and Wine Scientists fell over the past 5 years and is expected to grow strongly over the next 5 years:
from 9,100 in 2017 to 10,200 by 2022.
There are likely to be around 5,000 job openings over this time from workers leaving and new jobs being created.

  • Size: This is a small occupation.
  • Unemployment: Unemployment was below average in 2017.
  • Location: Chemists, and Food and Wine Scientists work in most regions of Australia.
  • Industries: Most work in Manufacturing; Professional, Scientific and Technical Services; and Education and Training.
  • Earnings: Full-time workers earn around $1,669 per week (very high compared to the all jobs average of $1,230). Earnings tend to be lower when starting out and higher as experience grows.
  • Full-time: Most work full-time (90.3%, much higher than the all jobs average of 68.4%).
  • Hours: Full-time workers spend around 39.5 hours per week at work (compared to the all jobs average of 40.0 hours).
  • Age: The average age is 37 years (compared to the all jobs average of 40 years).
  • Gender: 30% of workers are female (compared to the all jobs average of 46.7%).

Employment Outlook

Number of Workers

Source: ABS Labour Force Survey, Department of Jobs and Small Business trend data to May 2017 and Department of Jobs and Small Business projections to 2022.
YearNumber of Workers
20078000
200811500
20099200
20108600
201111300
201211700
201310300
20147500
20159200
201610800
20179100
202210200

Weekly Earnings

Weekly Earnings (Before Tax)

Source: Based on ABS Characteristics of Employment survey, August 2015, Cat. No. 6333.0, Customised Report. Median earnings are before tax and do not include superannuation. Earnings can vary greatly depending on the skills and experience of the worker and the demands of the role. These figures should be used as a guide only, not to determine a wage rate.
EarningsChemists, and Food and Wine ScientistsAll Jobs Average
Full-Time Earnings16691230

Main Industries

Main Employing Industries (% Share)

Source: Based on ABS Labour Force Survey, annual average 2017, Cat. No. 6291.0.55.003: Customised Report. Industries are based on the Australian and New Zealand Standard Industrial Classification (ANZSIC 06).
Main Employing IndustriesIndustry (% share)
Manufacturing54.3
Professional, Scientific and Technical Services19.4
Education and Training7.9
Retail Trade5.3
Other Industries13.1

States and Territories

  • NSW

  • VIC

  • QLD

  • SA

  • TAS

  • NT

  • ACT

Employment by State and Territory (% Share)

Source: Based on ABS Labour Force Survey, annual average 2017, Cat. No. 6291.0.55.003: Customised Report. Share of workers across Australian States and Territories, in this job compared to the all jobs average.
StateChemists, and Food and Wine ScientistsAll Jobs Average
NSW24.931.6
VIC25.826.2
QLD15.819.7
SA14.86.7
WA15.910.8
TAS1.42.0
NT0.31.1
ACT1.01.8

Age Profile

Age Profile (% Share)

Source: Based on ABS Labour Force Survey, annual average 2017, Cat. No. 6291.0.55.003: Customised Report. Age profile of workers in this job compared to the all jobs average.
Age BracketChemists, and Food and Wine ScientistsAll Jobs AverageAll Jobs Average
15-190.6-5.25.2
20-241.5-9.99.9
25-3440.7-23.623.6
35-4424.1-21.721.7
45-5418.2-20.820.8
55-598.4-8.88.8
60-640.0-6.06.0
65 and Over6.6-4.04.0

Education Level

Highest Level of Education (% Share)

No data is available for the selected graph for this Occupation.

A Bachelor Degree or higher is usually required.
Around three quarters of workers have a university degree. Sometimes relevant experience or on-the-job training is also needed. Wine Makers may not need a formal qualification if they have at least 5 years of relevant experience.

Before starting a course, check it will provide you with the skills and qualifications you need.

  • Compare undergraduate and postgraduate student experiences and outcomes on the QILT website.
  • Compare Vocational Education and Training (VET) courses, providers and student outcomes on the My Skills website.
  • You might be interested in Laboratory Operations and Food Processing VET training pathways on the AAPathways website.

The course listings on this page are provided by Good Education Group.

Employers look for Chemists, and Food and Wine Scientists who can communicate clearly, work well in a team and have strong interpersonal skills.

Knowledge

These are important topics, subjects or knowledge areas.

  1. Production and Processing

    91% Important

    Raw materials, production processes, quality control, costs, and ways of making and distributing goods.

  2. Chemistry

    90% Important

    Chemical composition, structure, and properties. How chemicals are made, used, mixed, and can change. Danger signs and disposal methods.

  3. Food Production

    84% Important

    Planting, growing, and harvesting food (both plant and animal), including storage and handling.

  4. Biology

    81% Important

    Plant and animal organisms, their tissues, cells, functions, how they rely on and work with each other and the environment.

  5. English Language

    77% Important

    English language including the meaning and spelling of words, rules of composition, and grammar.

Occupational Information Network
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 19-1012.00 - Food Scientists and Technologists.

Learn about the daily activities, and physical and social demands faced by workers. Explore the values and work styles that workers rate as most important.

Activities

These are kinds of activities workers regularly do in this job.

  1. Communicating with Supervisors, Peers, or Staff

    87% Important

    Giving information to supervisors, co-workers, and staff by telephone, in written form, e-mail, or in person.

  2. Checking Compliance with Standards

    86% Important

    Deciding whether events or processes comply with laws, regulations, or standards.

  3. Getting Information

    85% Important

    Looking for, getting and understanding different kinds of information.

  4. Making Decisions and Solving Problems

    85% Important

    Using information to work out the best solution and solve problems.

  5. Analyzing Data or Information

    84% Important

    Looking at, working with, and understanding data or information.

Occupational Information Network
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 19-1012.00 - Food Scientists and Technologists.

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