Simon Loveday
Working as: FOOD RESEARCH SCIENTIST for The Riddet Institute.
Earning: $60-75,000
In a nutshell: Analysing the molecular structure of food to improve quality
Why? “You have to have an imagination.”
Pathway: Birkenhead College, Year 13: chemistry, physics, biology, maths, German > Massey University: Bachelor of Technology (Honours) majoring in Food Science > PhD in Food Technology.
Science has always come naturally to Simon Loveday. In school he enjoyed chemistry, physics, and maths, and he was inspired by science fiction such as Star Trek and the works of Isaac Asimov, Piers Anthony, and Oxford physicist Stephen Hawking. But it was a talk given by Dick Hubbard, CEO of Hubbard Foods, which gave him the idea of working in the food science industry. “It sounded really interesting and diverse,” he says. “Hubbard was probably my greatest influence.”
As a food research scientist with the Riddet Institute, Simon applies his knowledge of science to the creation of food products. Recently he’s been working on the development of a high-protein energy bar, a complicated project that deals with taste, texture, colour, energy, and shelf life.
“I create new knowledge about food. I find out how foods are put together on the molecular level, and use that information to create foods with better flavour, texture, and nutritional properties.”
Simon’s job places him in a number of different environments. Some days he could be in the lab analysing samples and examining protein structures with a microscope, while other days he could be catching up on the latest science on the web or writing confidential reports for food companies. He also manages several collaborative research projects, which involve working with other scientists, setting work for technicians, and discussing challenges with PhD and Masters students under his supervision. The group dynamic of these projects has become very important to him.
“I used to hate working on group projects because I couldn’t do things my way. Once I swallowed my ego and listened properly, I realised that the best ideas come from collaborations, and sharing the workload means you get more done in the end.”
Simon is committed to contributing to the scientific community and society in general. He shares his knowledge by publishing his work in scientific journals, and presenting it at international conferences, which have taken him to the USA, Thailand and Korea. He also wants to encourage students who enjoy the challenge of science as much as he does.
“It’s an extremely creative career. You have to have an imagination. Inventing and creating are a crucial part of science.”
(Profile courtesy of Food New Zealand).
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Real people talk about their jobs in food science, technology & engineering (courtesy of Futureintech: www.futureintech.com):
  Simon Loveday, Food Research Scientist for The Riddet Institute, Palmerston North.
 Wendy Robinson, Senior Food Technologist for NZ's largest ice cream manufacturer, Tip Top Ice-Cream, Auckland.
 Harriet Gibbs, Process Manager for multinational dairy processor Fonterra, Edendale, Southland.
 Bronwyn Hawker, Food Technologist with innovative beverage manufacturer Frucor, Auckland.
 Michelle Lucke, Process Improvement Technologist for prepared foods manufacturer, Heinz Watties, Tomoana, Hastings.
 Ben Sutherland, Product Development Technologist for healthy snack manufacturer Mother Earth Foods, Auckland.
 Anna Smith, Development Technologist for milk and dairy foods processor Fonterra Brands NZ.
 Melanie Wong, Food technologist/QA Manager for meat processor and exporter ANZCO Foods Green Island, near Dunedin.
 Rachel Johns, Product Development Technologist for iconic prepared foods manufacturer Heinz Wattie's, Hastings.
 John Evans, Operations Manager for drinks manufacturer Phoenix Organics, Auckland.
 Penny Hosking, Technical Manager for buttercup squash processor and exporter Southmark Quality Foods, Hastings.
 Emily Choi, Product Development Technologist for prepared foods manufacturer Heinz Wattie's, Hastings.
 Tracey Petley-Hibbs, Process Technologist for sweetmaker, Nestlé Confectionery, Auckland.
 Andrew Hutton, Product Development Technologist for prepared foods manufacturer Heinz Wattie's, Hastings.
 Debbie Curtis, Chocolate Technologist for international chocolatemaker, Cadbury, Dunedin.
 Jonelle Taylor, Senior Product Development Technologist for Fresh 'n' Fruity yoghurt manufacturer Fonterra Brands, Auckland.
 Yvette Temple, Senior Product Developer for biscuit manufacturer Griffins, Auckland.
More profiles of careers in food technology at Futureintech: www.futureintech.com. | |
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