There are a lot of new developments in biotechnology, and more products being produced as a result of research, so we need more people coming through to help support the production process. The number of food scientists employed in the Wellington region is low as there are only a few food production companies based in the Wellington region. However, moderate growth is expected over the next three to five years. Food safety regulations demand increasingly complex quality assurance programmes at all points of food production and food scientists play a crucial role in this process. The increase in the number of products and the requirements of consumers will also affect the future employment of food scientists.
Many companies employ only one food scientist so staff turnover is low.
Food scientists have a high level of commitment and often stay in a position for at least five years. Most food scientists work full time as the volume of work, and the requirement for food scientist to be available to solve production problems, makes part-time work less popular with employers. There are similar numbers of men and women employed and there are no barriers to either gender entering this occupation. My interest in biotechnology started when I left school in the UK and moved into a plant pathology job where I learned about microbiology. In 1987, I shifted out to New Zealand and applied for a job here.