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.
- 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
- Food Technologist or Scientist
- Wine Maker, or Oenologist
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.