Scientists are taught science – but often lack the know-how for making a success in the food industry. First impressions last – and because of the functions food technologists, microbiologists and biotechnologists are often employed for, they assume a policing function, which contributes to a poor food safety culture. When a wrong impression is created as a first impression, hardly anything will change it. Industry needs individuals who can make a difference in food businesses, who understand the soft-skills and other competencies required to bring home the message in their organisations that food safety is everybody’s responsibility.
This workshop was written with this in mind – to highlight the pitfalls upfront, before embarking as a professional on a career in the food industry. It will provide insights into the world of a food safety professional who can really make a difference.
Progress Excellence Approach
- An outline of the positions for Food Professionals in industry and their role and interaction with colleagues
- Practical tips on how to gain respect in the workplace and highlighting the pitfalls that should be avoided
- Discovery of the world of national and international Quality, Food and other Standards
- Stimulating the discovery of skills apart from the science learnt, that would enhance your career as a Food Professional
- Tips for the interview
The course will equip delegates with the following:
- Understand the different roles of Food professionals in the food industry.
- Understand the interaction with colleagues in the food industry.
- Identify different Standards, how they are chosen and how the Certification process works.
- Identify particular interests in the food industry and possible career paths.
- Identify skills required for a successful career in the food industry.
The course is best suited to the following audiences:
Food professionals who gained their qualification, but have not worked in industry yet. These include:
- Food technologists
- Food scientists
- Analytical chemists