Industry Profile-- by Mark Sproxton

Food manufacturing can be considered one of the most important industries that exists. Everyone has to eat and that will never change. It is a matter of life and death. Given its considerable role, there will always be a need for workers. Food manufacturing, though, cannot easily be separated from the agricultural industry.

People are needed to raise raw materials such as grain crops, vegetables and animals. Others are then needed to take those raw materials and process them into individual ingredients, like canola oil, or combine them together to make frozen meals that are safe to eat. There are also many people required to ensure raw materials are delivered to food manufacturers and others to take completed products to the shelves of grocery stores. Obviously these opportunities cross a huge segment of skills, interests and abilities.

Currently there are many job opportunities in the food manufacturing industry in Calgary all the way from entry-level work to management. A recent study of the industry reveals there is considerable room to develop which will mean a huge need for food manufacturing workers. The four most-needed categories for workers according to the Alberta Food Producers Association are: production workers; machine operators; supervisors; and management trainees. And in this industry, just because someone starts at the entry level, doesn't mean he or she can't move up quickly with hard work, sound people skills and an interest in improving. Much of the training for this industry is on-the-job, so the better you perform, the better your chances of moving up. Not all the jobs are with large companies either. The food industry has many examples of small business people who have developed a specialized market for themselves, whether it's making desserts for those with peanut allergies or coming up with a unique sausage recipe.

This month we spoke with people working in food plants, others in small shops and even someone who works with federal laws investigating consumer complaints about food. In the first feature article, two meat cutters, one a fourth-generation cutter, the other a young cutter just learning the trade, reveal their thoughts on the work. The second feature details the stories of a baker turned plant manager of a pie factory and a baker who works in a small specialized shop.

In the Career Mirror a quality control manager discusses food manufacturing from a scientific perspective, while we get to see inside a day of at work with a food safety specialist in the Double Take. This month's Hot Tip reveals all you need to consider for a career as a baker, while the Jump Start catches us up on schools where education and training programs related to food manufacturing are available.

Here's a brief summary of some of the jobs available in this industry with links to more information from the Occinfo career database or the Alberta Food Processors Association:

Food science technologists typically work developing new food products, ensuring the quality of food products or examining food processing techniques. A minimum of two years of post-secondary education is required.