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Jobs that use Food and Nutrition - Careers - BBC Bitesize

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Where could your favourite subject take you? Get inspired by people using Food and Nutrition in real-life jobs. Find out how much you could get paid for different roles and what qualifications you might need.

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How to establish a career in the flavourings industry

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The flavourings industry provides a wealth of interesting career options. From innovation and purchasing at the early stage of the creative process, to the flavourists and application chefs working on the production phase. There are also opportunities at the end of the flavour cycle, including roles in regulation and sales.

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It's something we've heard multiple times from industry professionals on the Food Matters Live podcast. Typically, they thought a "career in food" meant a career preparing it.

Likewise, many of those in the food industry say they never expected to end up there, largely because no one told them about the broad range of opportunities available.

In light of this, we're shining a light on five lesser known roles within the food industry outside of the kitchen. For each job spotlight, we'll meet an expert in the field to learn more about their role. You never know, your dream job may be hidden in our list:

1. Food stylist

We eat with our eyes before anything else, meaning food stylists are in high demand, especially in the digital age.

Combining an eye for a good picture with a love of good food, stylists take enticing photos of ingredients for things such as recipe books, magazines, and product packaging.

There is also demand for food stylists in the film industry where they must get creative to achieve the perfect shots. As the above video demonstrates, food stylists are masters of illusion.

To learn more about the role, check out our podcast with the marvellous Benjamina Ebuehi, Bake-Off contestant turned food stylist. You'll find out how she was turned on to this unorthodox career path and how she managed to get a foot in the door.

2. Food flavourist

A food flavourist experiments with chemicals to engineer exciting flavour profiles in food products. Combining creative flair with problem solving skills, flavourists are key in the development and refinement of food products.

When a drink tastes like apple or your meatless burger makes you raise an eyebrow, you're experiencing the handiwork of these flavour artists.

If that job description peaks your interest, tune in to our Career podcast with Marie Wright, chief global flavourist at ADM and a world-leading expert in flavour science.

She shares some invaluable tips for those looking to break into the industry and explains why creativity and science aren't mutually exclusive.

3. Food taste-tester

Taste-testers sample a range of food and drink products. Typically, they work for food manufacturers, either in-house or via agencies, or for newspapers and magazines like the Good Housekeeping Institute and Guardian UK.

Food testers receive sensory evaluation training to ensure their taste buds are up to the job. Having a culinary background can certainly help, although it's possible to break into the industry without it.

To learn more about this unique career path, listen to our interview with Angela Trofymova, group taste-tester at the Good Housekeeping Institute.

She leads the institute's world-famous taste tests, sampling everything from gin and champagne to pigs in blankets and show-stopping desserts. Her career has even landed her with appearances on Good Morning Britain.

Listen to the full episode to find out how to work towards securing a job like Angela's, what qualifications you might need and what you can expect to earn as a professional taster.

4. Food campaigner

Food campaigners lobby key change makers to implement new food policies, either independently or on behalf of NGO's. To this end, they compile evidence in support of new legislation and build relationships with the relevant stakeholders.

Key issues that a food campaigner might tackle include food security, sustainability and public health. Requiring strong communication and research skills, a career as a food campaigner allows you to be a voice for change in the food industry.

To learn more about the day-to-day tasks of a campaigner, tune into our podcast feature with the Food Foundation. In this inspiring episode, we speak to Yumna Hussen and Saffron Stedall, two extraordinary teenagers campaigning against food poverty in the UK.

Their work as young ambassadors for the Food Foundation has taken them to COP26 and Downing Street as they fight to democratise healthy, affordable food.

5. Food scientist

Whilst your parents may have told you not to play with food, that's exactly what food scientists get to do on a day-to-day basis.

Requiring a strong grounding in chemistry and biology, food scientists study the chemical properties of food to improve the flavour, texture, shelf-life and nutritional value of new products. They also hone processing methods to ensure food products are safe and legally compliant.

Want to learn more? Listen to our discussion with Liz Littlewood, Lead Technical Manager for Food, Beer, Wine and Spirits at Co-op UK. Her work as a food scientist was instrumental in launching The Co-op's sourdough pizza range, even taking her on a tasty fact-finding mission to Italy.

Learn about these roles and more in our Careers Guide. You'll receive industry insights, careers advice and featured jobs delivered straight to your inbox. Whatever your field of interest, sign up and kickstart your food career today.

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Careers in food: 5 food roles outside of the kitchen

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It's something we've heard multiple times from industry professionals on the Food Matters Live podcast. Typically, they thought a "career in food" meant a career preparing it. Likewise, many of those in the food industry say they never expected to end up there, largely because no one told them about the broad range of opportunities available.

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Food Critics you should know about.

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Choosing where and what to eat is one of life's big questions. Get it wrong and you risk disappointed taste buds, wasted money and unfulfilled cravings. Fortunately, there are people out there who have dedicated their careers to making sure our next meal won't be a let-down

Here are ten of the most notorious food critics who have helped shape dining experiences all over the world.

*Warning: the following content might make you ever so slightly hungry or put you off your food...

Once branded "the world's most feared restaurant critic", you may recognise Jay Rayner from frequent TV appearances on MasterChef and The One Show. The Observer columnist is known for not mincing his words and prefers to serve his criticism without any decorative trimmings.

In 2017, his review of Paris restaurant Le Cinq went viral after his harsh words angered French chefs. In the article, Rayner described a canapé as a "Barbie-sized silicone breast implant", while noting that his pigeon main was "so pink it just might fly again given a few volts". He ended the review by saying the Michelin star restaurant had left him with "bleak and troubling" memories that he would be trying to forget.

But despite terrifying chefs, Rayner's honesty means a good write-up is something to be cherished. Most recently Manchester restaurant the Spärrows received a surge in bookings after being deemed a "glorious carb-fest" in one glowing review.

No list of notorious restaurant reviewers is complete without Jonathan Gold, who became the first critic to win a Pulitzer in 2007. Gold passed away last year after losing a battle with pancreatic cancer, aged 57. His death devastated the US food community.

Gold was often credited for the way he would tie "food and feeling" together, writing passionate reviews that extended further than just the cuisine. He memorably detailed what it was like to eat a live prawn ("weird and primal and breathtakingly good"), while his description of a "waltz-time snack-sip-chat" izakaya meal earned an honourable mention from the Pulitzer committee.

He started his career at the LA Times long before the internet and became the final say for where was "good-to-go", sampling a huge variety of eateries and never indulging in snobbery. As fellow critic Ruth Reichl put it: "He was a trailblazer who really did change the way that we all write about food."

You might just recognise his surname, but the Duchess of Cornwall's son is well-known for his writing on food, having penned seven cookbooks. Tom Parker-Bowles says "eating well" is the key to happiness and has praised his mother for sparking his interest in food.

With food columns in Tatler and The Mail on Sunday, some of Parker-Bowles' most notorious reviews include sampling the best British pubs across the UK. He has signposted readers to find fish wrapped in "crisp, golden and brittle batter" or eel smoked in the "most gentle of smokes". In December, he compiled a list of 100 of the cosiest pubs in Britain, critiquing ambience and furnishings along with taste and texture.

Parker-Bowles tends to favour a softer review than most-which could also be due to his mother's influence. Last year he admitted Camilla was a tough critic to please, to the point that he refuses to cook for her.

Some critics believe it's impossible to have an authentic dining experience if staff know who she or he is. Marina O'Loughlin is one of the last British food writers to remain committed to working in absolute anonymity.

With columns in the Metro, The Guardian and The Sunday Times, O'Loughlin has built a reputation on her no nonsense writing style and "utter obsession" with restaurants. In one biting article she described food at Glasgow's Bilson Eleven as having the "charm of a Theresa May interview", while she declared she would have to be "pitchforked" to go near London's Stoke House ever again. There, she recalled the ribs tasted of "yesterday's roast dinner", while the salmon was "pallid, morose and wanly pink as an unwilling bridesmaid".

O'Loughlin's anonymity rewards readers with a true depiction of restaurant service, with even Jay Rayner expressing his jealousy that she can "get the skinny on crappy service" in a way he cannot.

Grace Dent attained notoriety for her restaurant column at The Evening Standard, entitled "Grace and Flavour". Perhaps best enjoyed for her cutting sarcasm and dry wit, she has since joined The Guardian, winning "Reviewer of the Year" at the London Restaurant Festival in 2017.

Dent's most memorable descriptions include eating "thoroughly cheerless churros" at Mexican restaurant Peyotito, describing them as "four tiny, little finger-sized farts of dough on a MasterChef brown smear". Another column joked that a £34 pie would have to contain "ethically-reared unicorn"-until she tasted its "rich, buttery puff-pastry lid and tarragon-flecked aromatic innards" and decided to "shut up". Interestingly, Dent herself is a vegan, but doesn't let it stop her from reviewing all kinds of meat-mad eateries.

Dent is also a prolific author and has published 11 novels to date. Her three series, LBD, Diary of a Chav and Diary of a Snob are all aimed at teenage readers.

If you want luxurious dining, Andy Hayler is your man. Famous for having eaten at every three Michelin star restaurant in the world, he also runs his own reviews website, which claims to be the oldest of its kind in existence.

Hayler's work for the Elite Traveller Magazine groups restaurants by location, creating the perfect guide to eating out overseas. From Sunday roasts in London to hidden gems in Tokyo, Barcelona and Sydney-he specialises in top-end tasting, with standout meals including "tender octopus coated with panko breadcrumbs" and "meltingly tender pork 'paper' with pork liver and roasted onion".

Hayler has written and contributed to three books about food, including 1001 Restaurants to Experience Before You Die. But keeping up with the critic's pricey tastes could prove difficult. He describes his passion for fine dining as like following a football team and has admitted to spending hundreds on some of his favourite meals.

Once a New York Times favourite, Ruth Reichl left the publication to become editor of Gourmet in 1999. The magazine ceased publication in 2009, and since then the critic has written a food memoir, Save Me The Plums, which was released earlier this year.

Reichl's reputation for "making or breaking" a restaurant is second to none, famously scrutinising every aspect of a meal and leaving no sautéed potato uncovered. Her writing became so powerful at the height of her career, she was forced to wear disguises to dinner, creating characters such as "mousy" Molly, "brazen" Chloe, "frumpy old Brenda" and "nasty" Emily. One restaurant even kept photographs of her in the kitchen in hopes that they would recognise her.

She retired from critiquing as eating out made her miss dinner times at home with her family. But Reichl won't be putting down the pen just yet and is already working on her next book.

Another critic known for her cut-throat reviews, Fay Maschler manned the Evening Standard's restaurants column for over 40 years, having first won the post in a contest. She has since written a number of books about food and has appeared as a guest judge on MasterChef.

Dishing out plenty of one or two star write-ups, Maschler is not a fan of places that cater to "Instagram, not the mouth". Unafraid to get personal, she once likened Gordon Ramsay's creations to "toxic scum on a stagnant pond", while a meal made by Jamie Oliver was called "gauche" and "joyless". In her defence, she joked that she is just not "very good at being nice".

But Maschler is certainly not incapable of making readers' mouths water when she finds food to her liking. Given the right restaurant, vegetables can "gleam under the skin of vegetarian ruyi", while roast pheasant can be cut into "gratifyingly juicy pieces". Delicious.

Eating out and being environmentally-conscious don't have to contradict each other, Hugh Fearnley-Whittingstall insists. The former chef and food writer is all about promoting seasonal, ethically produced food through his work. He enjoys critiquing aspects of food production, using both print and broadcast journalism to illustrate meals which can reduce harm to the planet.

Fearnley-Whittingstall places emphasis with restaurants that use "plant-based creativity", as well as running his own chain, the River Cottage Canteens. He previously stated he would much rather "muddle my chickpeas, kidney beans, walnuts and quinoa with fresh leaves, crunchy roots and sun-ripened fruits" than contribute to the meat industry. His viewpoint has sparked TV campaigns such as Hugh's Fish Fight, Hugh's War on Waste and Britain's Fat Fight.

But his message is not without controversy, and has sparked other critics to pass judgement. Jay Rayner once slammed his "high-price" restaurant as only for those who can "afford their ethics".

If you're an avid reader of the New York Times, it's likely you'll have stumbled across one of Pete Wells' weekly restaurant reviews. Based in Brooklyn, he was once described as the "most powerful anonymous critic in America", known for both informing and entertaining while also sticking the knife in wherever he sees fit.

Some of Wells' harshest takedowns include stripping two stars from restaurant Per Se for being "grand, hermetic, self-regarding, and ungenerous" while serving a dish with as much appeal as "bong water". In another review, wasabi at sushi chain Sugarfish was described as tasting like "watery horseradish" that looked like a "green version of the poop emoji, without the smile".

But no restaurant has suffered under Wells' words like Guy's American Kitchen & Bar. Instead of a review, the article featured a list of questions aimed at owner Guy Fieri, starting with, "Have you eaten at your restaurant?"

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10 Food critics you should know about - Reader's Digest

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Choosing where and what to eat is one of life’s big questions. Get it wrong and you risk disappointed taste buds, wasted money and unfulfilled cravings. Fortunately, there are people out there who have dedicated their careers to making sure our next meal won’t be a let-down

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The following SACN documents were recently published:

Terms of Reference

SACN advises on:

nutrient content of individual foods, and on diet as a whole including the definition of a balanced diet, and the nutritional status of people

nutritional status of people in the UK and how it may be monitored

nutritional issues which affect wider public health policy issues including conditions where nutritional status is one of a number of risk factors (eg cardiovascular disease, cancer, osteoporosis and/or obesity)

nutrition of vulnerable groups (eg infants and the elderly) and health inequality issues

research requirements for the above

SACN is supported in its work by a secretariat provided by OHID. Until October 2021 the secretariat was provided by Public Health England ( PHE). The secretariat has scientific expertise that enables them to provide members with comprehensive background information and briefing papers to inform the decision making processes of the Committee.

Code of Practice

The sets out how the committee puts into practice the guidelines governing scientific advisory committees, such as the Government Office for Science Code of Practice for Scientific Advisory Committees.

An earlier version of the SACN Code of Practice can be viewed on the SACN page in the National Archives.

Framework for the Evaluation of Evidence

SACN follow a set Framework for the Evaluation of Evidence (March 2020), that relates food and nutrients to health, to ensure a consistent approach is taken with all reviews. You can also view earlier versions of the Framework.

The Framework is regularly reviewed by the Subgroup on framework and methods for evaluation of evidence.

Membership

SACN members are appointed as independent scientific experts on the basis of their specific skills and knowledge. There are also consumer and lay members.

Members are required to conduct themselves in accordance with the Code of Practice for Scientific Advisory Committees.

The committee is chaired by Professor Ian Young, Professor of Medicine at Queen's University Belfast.

The members are:

Professor Jean Adams, MRC Investigator and Associate Professor at the MRC Epidemiology Unit, University of Cambridge

Professor Susan Fairweather-Tait, Professor of Human Nutrition (Mineral Metabolism), Norwich Medical School, University of East Anglia

Ms Gill Fine, Public Health Nutritionist

Dr Darren Greenwood, Senior Lecturer in Biostatistics, University of Leeds

Professor Paul Haggarty, Deputy Director, Rowett Institute of Nutrition and Health, University of Aberdeen

Professor Mairead Kiely, Head of School of Food and Nutritional Sciences, University College Cork, Ireland

Professor Susan Lanham-New, Head of the Nutritional Sciences Department, University of Surrey

Professor Julie Lovegrove, Professor of Human Nutrition, Director of the Hugh Sinclair Unit of Human Nutrition and Deputy Director of the Institute for Cardiovascular and Metabolic Research, University of Reading

Dr David Mela (Industry member), retired

Professor Ken Ong, Professor of Paediatric Epidemiology, MRC Epidemiology Unit, University of Cambridge

Mrs Gemma Paramor (Lay member), Finance professional in accounting and investment management

Professor Lucilla Poston, Tommy's Professor of Maternal and Fetal Health, Head of School of Life Course and Population Sciences, King's College London

Professor Sian Robinson, Professor of Lifecourse and Lifestyle, Newcastle University

Dr Stella Walsh (Lay member), retired academic

Professor Kevin Whelan, Professor of Dietetics, Head of the Department of Nutritional Sciences, King's College London

Professor Charlotte Wright, Professor of Community Child Health, University of Glasgow

Further information on committee members is included in the SACN Annual Report 2020.

Register of Interests

The contains details of all declarations of interest by members of SACN, its subgroup and working groups. This information is updated as and when declarations are made.

SACN meetings

2022 meetings scheduled for 11 March, 16 June and 11 November. An additional Horizon scan meeting will be held on 17 June.
2023 meetings scheduled for 16 March, 22 June and 23 November.

The following meeting documents are now available:

View the SACN main meeting minutes and papers

Minutes of meetings before 2014 can be viewed on the SACN page on the National Archives

Subgroup on Maternal and Child Nutrition (SMCN)

Terms of reference

To advise, through SACN, on such aspects of child and maternal diet and nutrition, as are referred to it by the UK health departments and SACN.

Membership

SMCN is chaired by Professor Ken Ong, SACN.

The members are:

Dr Robert Boyle, Clinical Reader in Paediatric Allergy, Faculty of Medicine, National Heart & Lung Institute, Imperial College London

Professor Marion Hetherington, Professor Emerita, School of Psychology, University of Leeds

Professor Alan A Jackson, Professor of Human Nutrition, University of Southampton (co-opted external expert)

Professor Mairead Kiely, SACN

Dr Sophie Moore, Reader in Global Women and Children's Health, Kings College London (co-opted external expert)

Professor Paula Moynihan, Director, Food and Health, Faculty of Health and Medical Sciences, The University of Adelaide

Professor Lucilla Poston, SACN

Professor Ann Prentice OBE, former Director of the MRC Elsie Widdowson Laboratory, Cambridge, Programme Leader of the MRC Nutrition and Bone Health Research Group in Cambridge and the MRC Unit, The Gambia, and Honorary Professor of Global Nutrition and Health, University of Cambridge. Currently Honorary Senior Visiting Fellow at the MRC Epidemiology Unit, University of Cambridge.

Professor Sian Robinson, SACN

Dr Stella Walsh, SACN

Professor Charlotte Wright, SACN

Further information on subgroup members is included in the SACN Annual Report 2020.

Meetings

2022 meetings scheduled for 9 February, 11 May and 18 October.
2023 meetings scheduled for 10 February, 4 May and 6 October.
Meetings are held in closed session.

The following meeting documents are now available:

Minutes of meetings before 2014 can be viewed on the SMCN page on the National Archives

Subgroup on SACN framework and methods for evidence evaluation

Terms of reference

To provide methodological support to SACN and its working groups, including to review the SACN framework for the evaluation of evidence to ensure it continues to be fit for purpose. This will include consideration of:

the process of evaluation

the scope of the evaluation

the level of the evaluation

how evidence is assessed

how evidence is graded

Membership

The subgroup is chaired by Professor Julie Lovegrove, SACN.

The members are:

Dr Darren Greenwood, SACN

Dr Dave Mela, SACN

Dr Russell de Souza, Associate Professor in the Department of Health Research Methods, Evidence and Impact; McMaster University, Canada (co-opted external expert)

Professor Ken Ong, SACN

Ms Gemma Paramor, SACN

Professor Ian Young, SACN

Further information on subgroup members is included in SACN Annual Reports.

View SACN's framework for the evaluation of evidence.

Meetings

2022 meetings scheduled for 20 April (further dates to be confirmed).
Meetings are held in closed session.

The following meeting documents are now available:

Nutrition and maternal health working group

Terms of reference

1. To review the scientific basis of current dietary recommendations for women during preconception, pregnancy and up to 24 months after delivery, in relation to maternal health and pregnancy-related outcomes (that is maternal outcomes during pregnancy, childbirth and up to 24 months after delivery).

2. To make recommendations based on the review of the evidence.

New evidence will not be sought where SACN has already published relevant conclusions and/or recommendations

Membership

The working group is chaired by Professor Ann Prentice OBE, former Director of the MRC Elsie Widdowson Laboratory, Cambridge, Programme Leader of the MRC Nutrition and Bone Health Research Group in Cambridge and the MRC Unit, The Gambia, and Honorary Professor of Global Nutrition and Health, University of Cambridge. Currently Honorary Senior Visiting Fellow at the MRC Epidemiology Unit, University of Cambridge.

The members are:

Professor Annie Anderson (co-opted external expert), Professor of Public Health Nutrition, University of Dundee

Professor Basma Ellahi (co-opted external expert), Professor of Public Health Nutrition, Faculty of Health and Social Care, University of Chester

Dr Darren Greenwood, SACN

Professor Paul Haggarty, SACN

Professor Mairead Kiely, SACN

Professor Susan Lanham-New, SACN

Professor Lucilla Poston, SACN

Professor Sian Robinson, SACN

Dr Stella Walsh, SACN

Draft scope

The draft scope was issued for comments from interested parties from 27 June to 24 July 2019. You can view SACN's responses to the received comments in the annex of the minutes of the SACN main committee meeting on 10 March 2020.

Meetings

2022 meetings scheduled for 31 January and June (date to be confirmed).
Meetings are held in closed session.

The following meeting documents are now available:

View the minutes of the working group.

Joint SACN/COT working group on plant-based drinks

Terms of reference

To conduct a benefit:risk assessment considering both nutritional and toxicological aspects associated with the consumption of plant-based drinks by the UK population.

Based on this benefit:risk assessment, to provide integrated advice to the UK health departments.

Membership

The joint working group is chaired by Professor Mike Kelly (Senior Visiting Fellow, Primary Care Unit, Department of Public Health and Primary Care, University of Cambridge).

The members are:

Professor Alan Boobis, COT

Dr Caroline Harris, COT

Professor Tim Key, co-opted external expert (formerly SACN), Professor of Epidemiology and Deputy Director, Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford

Professor Gunter Kuhnle, COT

Professor Sue Lanham-New, SACN

Professor Ken Ong, SACN

Call for evidence

A call for evidence on plant-based drinks was published on 11 March and closed on 10 April 2022.

Meetings

2022 meetings scheduled for 3 February and 6 May.
Meetings are held in closed session.

The following meeting documents are now available:

View the minutes of the joint working group.

Vitamin D fortification working group

This working group will undertake a rapid review in response to a request from the Secretary of State for Health to consider options for improving vitamin D intakes and vitamin D status of the UK population and for reducing disparities.

The SACN vitamin D fortification working group was established to provide scientific advice on the potential of mandatory vitamin D food fortification for the UK population to achieve UK dietary recommendations for vitamin D.

Terms of Reference

1. 1. Consider the potential impact of mandatory fortification of food(s) with vitamin D. This will include:

1. (a) consideration and interpretation of models to assess the potential impact of mandatory vitamin D fortification on achievement of UK dietary recommendations and avoidance of intakes above tolerable upper intake levels

2. (b) review of the experiences from countries with existing vitamin D fortification programmes and their impact on vitamin D intakes and vitamin D status

3. (c) consideration of factors that could affect the potential efficacy of vitamin D fortification in the UK including habitual diet, life stage, inequalities, ethnicity and UVB sunshine exposure

4. (d) a review of the efficacy of different forms of vitamin D for use as a food fortificant.

2. 2. Consider whether there is evidence published since the SACN Vitamin D and Health report (2016) that would impact upon the existing recommendations for vitamin D intake and vitamin D status.

Membership

The working group is chaired by Ms Gill Fine, SACN.

The members are:

Professor Susan Fairweather-Tait, SACN

Dr Darren Greenwood, SACN

Professor Paul Haggarty, SACN

Professor Mairead Kiely, SACN

Professor Susan Lanham-New, SACN

Dr Sophie Moore, SMCN

Professor Lucilla Poston, SACN

Dr Stella Walsh, SACN

Meetings

The first meeting is scheduled for 19 September 2022. The meeting will be held in closed session.

SACN have considered emerging evidence on nutrition and COVID-19 throughout 2020, 2021 and 2022. In June 2020 SACN produced a paper 'Nutrition and immune function in relation to COVID-19 - a rapid scoping exercise'. SACN agreed that the scoping exercise indicated a lack of robust evidence at that current time to suggest that specific nutrients or nutritional supplements, can reduce the risk, or severity of COVID-19 or that a formal risk assessment was required.

In July 2020, PHE published a report Excess Weight and COVID-19 Insights from new evidence that provides evidence-based insights on the relationship between excess weight and COVID-19. The report concluded that the evidence consistently suggests that people with COVID-19 who are living with overweight or obesity, compared with those of a healthy weight, are at an increased risk of serious COVID-19 complications and death.

In December 2020 SACN updated its rapid review on vitamin D and acute respiratory tract infections (ARTI) (initially published in spring 2020).

At the same time, the National Institute for Health and Care Excellence (NICE) and SACN updated the rapid guideline on vitamin D and COVID-19 (initially published in spring 2020).

Throughout 2021 and 2022 SACN continued to monitor the evidence on nutrition and COVID-19. You can view the most recent monitoring paper and earlier rounds of monitoring.

Archived Groups

Joint Working Group on lower carbohydrate diets for type 2 diabetes

The Joint Working Group on lower carbohydrate diets for type 2 diabetes has been disbanded following the completion of its work and publication of the 'SACN report on lower carbohydrate diets for adults with type 2 diabetes'. In addition to the report, you can view the results of the public consultation, details of the joint working group (held by National Archives), and the working group's minutes.

Older Adults Working Group

The Older Adults Working Group has been disbanded following the completion of its work and publication of the 'SACN statement on nutrition and older adults living in the community'. In addition to the report, you can view details of the working group (held by National Archives), and the working group minutes.

Saturated Fats Working Group

The Saturated Fats Working Group has been disbanded following the completion of its work and publication of the SACN report on 'Saturated fats and health'. In addition to the report, you can view the results of the public consultation, details of the working group (held by National Archives), and the working group's minutes and papers.

Joint SACN-COT Potassium-based Sodium Replacers Working Group

The Joint SACN- COT Potassium-based Sodium Replacers Working Group has been disbanded following the completion of its work and publication of the SACN-COT statements on potassium-based sodium replacers. In addition to the statements, you can view details of the joint working group and the working group's minutes and papers (held by COT).

Joint SACN-COT Working Group on the timing of introduction of allergenic foods into the infant diet

The Joint SACN- COT Working Group on the timing of introduction of allergenic foods into the infant diet has been disbanded following the completion of its work and publication of theSACN-COT statement on the introduction of peanut and hen's egg into the infant diet. In addition to the statement, you can view details of the joint working group (held by National Archives) and the working group's minutes and papers (held by COT).

Military Energy DRVs Working Group

The Military Energy DRVs Working Group has been disbanded following the completion of its work and publication of the SACN Statement on Military Dietary Reference Values for Energy. In addition to the statement, you can view the details of the Military Energy DRVs Working Group, which are held in the National Archives and the Military Energy DRVs Working Group minutes and papers.

Vitamin D Working Group

The Vitamin D Working Group has been disbanded following the completion of its work and publication of the SACN Vitamin D and Health report. In addition to the report, you can view the , the results of the public consultation and details of the Vitamin D Working Group, which are held in the National Archives.

View the Vitamin D Working Group minutes and papers from 2014 until the completion of its work.

View the Vitamin D Working Group minutes and papers before 2014 on the National Archives website.

Carbohydrates Working Group

The Carbohydrates Working Group has been disbanded following the completion of its work and publication of the SACN Carbohydrates and Health report. In addition to the report, you can view the , the results of the public consultation and details of the Carbohydrates Working Group, which are held in the National Archives.

View the Carbohydrates Working Group minutes and papers from 2014 until the completion of its work.

View the Carbohydrate Working Group minutes and papers before 2014 on the National Archives website.

News

UK total diet replacement ad hoc working group

A number of SACN members were on the United Kingdom total diet replacement ad hoc working group, which recently published a Scientific opinion on the proposed changes to the compositional requirements for TDR for weight control products (defined by Regulation (EU) No 609/2013).

Consultation on draft report 'Feeding young children aged 1 to 5 years'

The consultation on SACN's draft report 'Feeding young children aged 1 to 5 years' closed on Friday 20 September 2022. SACN's responses to the received consultation comments will be published together with the final report.

Monitoring the evidence on Nutrition and COVID-19

The latest paper on Monitoring the evidence on Nutrition and COVID-19 - update (July 2022) has been published.

Call for evidence

A call for evidence on plant-based drinks was published on 11 March and closed on 10 April 2022.

SACN annual report 2021 published

The SACN annual report for the calendar year 2021 has been published.

SACN report on lower carbohydrate diets for type 2 diabetes

The SACN report on lower carbohydrate diets for adults with type 2 diabetes was published on 26 May 2021. You can also view documents related to the consultation on the draft report. The documents include comments submitted during consultation and the response to each of these from SACN.

Position statement on nutrition and older adults

The 'SACN statement on nutrition and older adults living in the community' has been published.

Publication of supplement to the position statement on military dietary reference values for energy

A 'Supplement on Submariner and Military Specialist Data' has been published for SACN's 'Position Statement on Military Dietary Reference Values for Energy.'

COMA reports available online

Reports published by the Committee on Medical Aspects of Food and Nutrition Policy ( COMA) are now available online. COMA advised UK government on matters relating to food and nutrition, prior to the establishment of SACN in 2000.

Reports

Older reports can be viewed on the SACN page on the National Archives

Position Statements

See all SACN position statements

Older position statements can be viewed on the SACN page on the National Archives

Rapid Reviews

Annual Reports

See the latest SACN annual report

Older annual reports can be viewed on the SACN annual reports page on the National Archives

COMA Reports

See reports published by the Committee on Medical Aspects of Food and Nutrition Policy (COMA). COMA advised UK government on matters relating to food and nutrition, prior to the establishment of SACN in 2000.

Press office: 020 7972 3272
Out of hours: 0333 320 1654
pressofficenewsdesk@dhsc.gov.uk

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Scientific Advisory Committee on Nutrition (SACN)

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The following SACN documents were recently published: SACN advises on: nutrient content of individual foods, and on diet as a whole including the definition of a balanced diet, and the nutritional status of people nutritional status of people in the UK and how it may be monitored nutritional issues which

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Working as a nutrition advisor or dietician is a great way to help people reach their health goals through dedicated nutritional guidance. Understanding the benefits of a healthy diet, as well as a knowledge of requirements for those with specific needs (such as diabetes, post-natal, or exercise specifically) is a fundamental skill of any health and fitness professional.

With diet and nutrition being the centre of many political debates this year, it has never been a better time to start your career in the health industry.

With many years of experience working in the health and nutrition industry, as well as running dedicated courses ourselves, we have compiled a helpful list of the different types of careers available, the typical responsibilities, as well as potential pay scales.

It may be that you currently offer personal training and you are looking to brunch into becoming a fitness and nutrition professional. Want to learn about a particular role in the nutrition and dietician industry? We have everything you need, take a look at what we've covered in this article.

Nutrition Advisor

Job Overview:

A Nutritional Advisor is someone who uses the science of food to help clients make better choices with their food intake. Their aim is always to promote good health and prevent diseases, they learn how to implement behaviours in nutrition and lifestyle which people need to remain in good health. Nutrition Advisors are likely to have undertaken a qualification accredited by a professional body such as a Level 3, Level 4 or Level 5 Nutrition Course.

Responsibilities and Daily Duties Typically Include:

Salary:

An average employed nutrition advisor earns in the region of £22,000 per year.

Whereas self-employed roles can vary considerably (£12,000 to £45,000) depending on number of clients, experience, and location. For example, an online nutrition coach may earn less but have no overheads, whereas those working in a rental space are likely to ensure additional costs which may be reflected in what they earn.

Qualifications & Experience:

'Nutritional Advisor' is not a legally protected term. That means that you don't need any formal qualification or license to use the term. In order to work as a nutrition coach or advisor, the qualification will bring you the knowledge you need not only in nutrition but also in setting up a successful nutrition business.

However, what you will need is to be able to evidence an appropriate level of nutrition knowledge. The best way to do this is by taking a Level 4 Diploma in Advanced Nutrition.

Without this knowledge, it is likely you will struggle to attract clients or help them see results, as you do have evidence-based learning in human nutrition, unlike qualified nutrition coaches and nutritionists.

If the course is accredited, you'll become a member of the Royal Society of Public Health (RSPH) and be able to use MRSPH after your name.

Skills & Traits:

As you would expect, nutrition advisors are expected to have skills centred around helping people achieve food, health, and weight loss related goals. This includes:

Do You Need Insurance?:

If you're employed by the gym or fitness centre directly, they will have their own insurance, so having your own is not essential. On the other hand, if you're self-employed, having insurance is essential. It should include:

What to Expect in the Role:

Most employed nutrition advisors tend to work on shift patterns based around the busy hours of the gym (6am-9pm, and 5pm-8pm). This provides flexibility, but can also mean early mornings and late nights. Similar hours also apply to freelance/self-employed roles.

At its best, the work of a nutrition advisor can make a huge difference in clients' lives.

On the other hand, it can also involve a lot of frustration when trying to get difficult clients to change longstanding bad eating habits.

Career Path:

Nutrition advisors can progress into nutritionist roles through further education. Alternatively they can start their own business.

Nutritionist Job Profile

Job Overview:

A Nutritionist is someone who works in non-clinical settings and uses the science of food to help clients make better choices with their food intake. Their aim is always to promote good health and prevent diseases

Responsibilities and Daily Duties Typically Include:

Salary:

An average employed nutritionist earns in the region of £25,000 per year, but salaries can increase up to £35,000 with enough years' experience.

Self-employed
roles can vary considerably (£12,000 to £45,000) depending on number of
clients, experience and location.

Qualifications & Experience:

Nutritionist is not a legally protected term, meaning that theoretically there are no qualifications or licences required to use the term.

However, in modern practice, a nutritionist is usually someone who has studied at degree level (BSc) or higher, and is a Registered Nutritionist (RNutr) through the UK Voluntary Register of Nutritionists (UKVRN).

Do You Need Insurance?:

If you're employed by a health centre, charity, or education centre directly, they will have their own insurance so having your own is not essential.On the other hand, if you're self-employed, having insurance is essential. It should include:

What to Expect in the Role:

Employed nutritionists work a variety of hours. Some work a typical 9am to 5pm, whereas others work earlier mornings and/or later nights. Occasional weekend work is not unusual, especially for delivering workshops or seminars. This is similar for freelance/self-employed nutritionists.

At its best, the work of a nutritionist can make a huge difference in clients' lives.

On the other hand, it can also involve a lot of frustration when trying to get difficult clients to change longstanding bad eating habits.

Career Path:

Nutritionists can progress into Dietician roles through further education. Alternatively, they can start their own business.

Dietician Job Profile

Job Overview:

Dietitians work in clinical settings to assess, diagnose and treat diet-related and nutritional problems. They also raise awareness of the link between food and health at both an individual and wider public-health level.

Responsibilities and Daily Duties Typically Include:

Salary:

Dietician salaries in the UK are governed by NHS pay brackets, which range from £24,907 to £44,503 depending on experience.

Private dietician salaries (non-NHS) may be significantly higher, but there isn't enough information publicly available to put an exact figure on paper.

Qualifications and Experience:

'Dietician' is a legally protected term. You must have a relevant approved degree in dietetics and be registered with the Health & Care Professions Council (HCPC) to use the title of Registered Dietician (RD). You cannot use this title without the appropriate degree and registration.

Skills and Traits:

As you would expect, dieticians are expected to have skills centred around solving complex nutrition related health problems. This includes:

understanding diseases such as diabetes

issues such as chronic fatigue

eating disorders

food intolerance

malnutrition

'soft' skills related to communication, rapport and empathy

Since dieticians will often be balancing a demanding caseload. They need to be extremely well-organised, meticulous record keepers, as well as deeply caring, empathetic people.

Moreover, even as a registered dietician you're significantly more likely to be taken seriously by the people you advise if you're in good health yourself.

Do I Need Insurance?:

If you're employed by a health centre, charity, or education centre directly, they will have their own insurance so having your own is not essential. On the other hand, if you're self-employed, having insurance is essential. It should include:

What to Expect in the Role:

Most NHS roles are a typical 37.5-hour week, usually built around the 9am to 5pm working hours. However, overtime is common, and caseloads often demand more work than initially expected.

At its best, the work of a dietician can make a huge difference in patients' lives and in the health of the entire country. On the other hand, it can also be emotionally difficult dealing with patients with complex problems.

Career Path:

Dieticians can progress up the NHS pay scale into more senior management roles. Alternatively, they can move into private practice, perhaps even starting their own consultancy.

Job Hints and Tips

Initial Considerations:

For Nutritionist and Nutrition Advisor roles, it can be useful to build secondary skills around specific areas such as fitness or pre/post-natal, to give you a niche to work in.

Make sure your CV is up to date, and that any social media profiles you have look professional (These get checked more often than you think)

Work experience can be very helpful in this competitive field

What to Look Out For

Online job listings - for example indeed.com, leisurejobs.com, totaljobs.com

Specific charity, education and health service hiring pages

Relevant network building opportunities. For example, if you want to work as a nutrition advisor to athletes, aim to get to know a good selection of local sports coaches.

Ready to become a Nutrition advisor?

Download our dedicated guide on becoming a nutrition advisor and take the first step on the road to your new career.

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Nutrition Advisor Job Description & Job Search Tips - Future Fit

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Working as a nutrition advisor or dietician is a great way to help people reach their health goals through dedicated nutritional guidance. Understanding the benefits of a healthy diet, as well as a knowledge of requirements for those with specific needs (such as diabetes, post-natal, or exercise specifically) is a fundamental skill of any health and fitness professional.

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How to become a New Food Product Developer...

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How to become a New Food Product Developer...

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How to Become a New Food Product Developer | Academic Invest

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If you want to become a new food product developer you first need to determine if this career path is a good fit for you. If the following description sounds like you, then you’re probably well suited for a career as a new food product developer:

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Food Specification and Legal Labelling Advisor

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Food Specification and Legal Labelling Advisor

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Food Specification & Legal Labelling Advisor (m/f/d)

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Tentamus Group is a global product and safety firm with a core presence in Europe, UK, Israel, China and the USA. Tentamus tests and consults on products invo

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Restaurant Design | Restaurant Interior Design | Restaurant Designers

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Liqui offers a comprehensive restaurant design service; working with brands to design and build restaurant interiors that inspire customer loyalty. Our restaurant designers create truly creative and unique interiors with a distinctly detail-focused approach to our restaurant interior design.

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A food stylist's job is to help create the kind of irresistible images that make you want to lick the page they're printed on. Experienced stylist Jennifer Joyce explains exactly what the role involves, from confident culinary abilities to carrying around bags bursting with tools of the trade.
How did you get started as a food stylist?
I started my food career in catering, eventually moving into writing for magazines and cookbooks. I co-wrote my first book, Diva Cooking, with a friend and it required us to style the recipes. Neither of us had styled before, and we found out the hard way that it was very different to just cooking. Luckily, catering involves making plated food beautiful, so my prior experience helped me. That was 13 years ago and since then I've written 10 cookbooks and have been writing and styling features for many of the biggest UK food publications.
Sounds like you're kept busy! What is an average working day like?
I pack my car the night before, leaving the house at 7:30am. I'll prepare and style 6-10 dishes over the course of the day, and we usually don't stop for lunch, finishing about 5:30pm or so. Most days I have an assistant to help prep the ingredients and wash up. Depending on the location, I will get back about 6:30 or 7:00pm.
What would we find in your bag on an average shoot?
I have a big toolbox I take with me to studios, containing anything I might need, such as a potato masher, knives, a mandolin, zester, thermometer and peeler. I also take a separate bag containing bigger items like a blender, a hand mixer, pastry cutters, blow torch and an assortment of all types of wooden skewers.
Are there particular foods that are harder to style than others? What's the hardest dish to style?
Brown and homey foods, such as shepherd's pie, lasagne and stews, are particularly tricky - sometimes we'll include raw chopped ingredients or fresh herbs in the shot to brighten the dish up. Creamy pasta dishes are probably the hardest as the sauce dries out very quickly. I sometimes use a small spray bottle to moisten things back up. I always try and set the shot up first with the photographer and art director (including plates and cutlery) so that once the pasta is ready we can shoot it quickly.
We hear rumours that all sorts of secret tricks are used to make food look more appetising such as glue in cereal instead of milk and hairspray to add shine - is this true?
Advertising and product packaging styling tends to use a little more trickery than editorial. I work on the latter so we pretty much just make the recipe. Sometimes we brush turkeys with Marmite to make them brown all over, but beyond that, not much.
What would your advice be to young people looking to carve out a career as a food stylist?
It's a very competitive field so the first thing is to have patience and not be in a hurry! The only way to learn and meet clients is to assist other food stylists. This usually involves working for free initially for six months and then you move on to paid assisting jobs. It can then take anywhere from six more months to a year to get your own jobs.
Are there any relevant courses or qualifications that you would recommend pursuing, or would you say that experience is more important?
It's pretty vital to have a cooking qualification from a reputed cooking school like Leiths School of Food and Wine or Le Cordon Bleu. If you assist someone they want to know you can chop, cook and move fast. There are lots of stylists, like me, who are self-taught, but nowadays that's rare. Working as a food stylist you have to know how to cook everything from pastry and a three-layer cake to a joint of meat. There isn't time on a job to start looking things up - you need extensive knowledge about all types of food.
What would be your top tips for amateurs looking to improve their food styling and photography?
There are plenty of small things that you can easily tweak. Lighting is key - always shoot during the day near a good window. Use small plates that are plain in colour (white or light blue) to show off the food at its best. Try to keep a wide rim clear around the plate, instead of overloading it, to make it appear more elegant. It's important to have good props, plates and cutlery so buy a few nice things and use them over and over. The easiest way to photograph your food is from overhead because you will need the least amount of props and backgrounds. If you try to photograph a burger from the side you will need a base for it to sit on as well as a background. Keep things simple and the food will shine - too many dishes and accessories will only complicate your photo. If something is brown, then make copious use of green herbs, yogurt, red chillis, spring onions or lemon zest to perk up the colour.
What is the biggest misconception that people have about your job?
The title 'food stylist' sounds glamorous but it's very hard work, long hours on your feet and there's an insane amount of ingredients you need to track down and source. But saying all that, I do absolutely love my job and wouldn't trade it for the world.
To find out more, visit Jennifer Joyce's website or follow her on Instagram. Jennifer's latest book, My Street Food Kitchen, is published by Murdoch Books.
Feeling inspired? Whatever your skill set, we've got plenty of insight into kick-starting a career in the food industry:​
How to be a food critic
How to be a professional chef
How to be a recipe writer
Are you a food stylist with advice to share, or fancy trying your hand at food styling at home? We'd love to hear from you in the comments below...

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How to be a food stylist: Jennifer Joyce

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Keen to to be the next glittering star in the styling world? From brushing turkeys with Marmite to adding allure to a stew, Jennifer Joyce shares her experience of working as a food stylist, and gives her top tips for breaking into the industry...

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Mycologists study fungi and the ways they can be used to benefit society.

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Food Jobs: what does a Food Safety Lawyer do? | Careers in food

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Find out the qualifications you need to become a Food Safety Lawyer, who your employers might be and what salary you can expect

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Multiple interviews with people who have 'food jobs'

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Interview with Food Guardian for Abel and Cole

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Food industry recruiter, The Sterling Choice, is warning those searching for a new role within the food manufacturing industry this year, to prepare for a challenging time thanks to an increasingly competitive labour market.

After seeing a recent surge in the number of its own job seeking candidates, the company is urging jobhunters to fine tune their search process, the presentation of their personal brand, as well as honing their CV preparation, to ensure coveted roles are secured. As a result of a particularly saturated pool of candidates, the company also stresses how important mental wellbeing and resilience will be for job hunters in 2023.

Recent figures from the Office of National Statistics (ONS) show that across the UK from October to December 2022, the number of vacancies deceased by 75,000 compared to the previous quarter (July-September 2022), and by a total of 85,000 when compared to the same period in 2021. The fall in the number of vacancies reflects uncertainty across industries, including the food manufacturing industry, as ONS survey respondents cited economic pressures as a factor in holding back on recruitment, resulting in an ever-tightening labour market.

"It is a particularly tricky time for job hunters at the moment, and we don't see that improving much throughout the year," comments managing director Lukas Vanterpool. "Lay-offs and those leaving roles over the past couple of years due to Covid, mean that the pool of job seekers is saturated with talent at the moment.

"This means that job seekers need to make sure they stand out from the crowd, now more than ever," he continues. "They need their CVs and applications to get to the top of a hiring team's pile, and make sure they make the best impression in their interviews, none of which is easy at the best of times."

In order to help candidates, The Sterling Choice suggests that they take time to consider what they are really looking for in a role, and their key skill sets, in order to ensure they are the very best match for advertised positions.

Lukas adds: "Those working within the food manufacturing industries have a longer average tenure than many other industries, so entering the job market again can be a daunting time. Hiring processes will have evolved and may well seem different and therefore a good level of resilience is required if a job search doesn't immediately result in a secured position."

"Although on the face of it, this wealth of talent might seem like a positive for employers - and it is - they too need to be incredibly prescriptive and transparent in what they are looking for in a new hire and perhaps be prepared to tailor their recruitment methods to accommodate the increasing number of applications for each new role."

The agency has an online portal available to any potential candidates, where job seekers can gain information and resources on personal goal setting, CV preparation, interview and preparation skills as well as the search process. Importantly, the portal also offers comprehensive resources on candidates' wellbeing, as well as advice and tips on building confidence and resilience for those entering the job market for the first time in a long while, or when an application isn't successful.

Lukas added that the provision of wellbeing and resilience tips have proved particularly important tools for job seekers his team has worked with.

He said, "The mental resilience required when embarking on a new job search is often underestimated. There is a certain amount of confidence and mental strength required to put yourself out there and embark on a new job search, not to mention the rigor of the application and interview processes. If, for whatever reason one of our candidate's applications is not successful, we want to ensure they are equipped with the tools that give them the strength and understanding to pick themselves up and try again."

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Food industry recruiter, The Sterling Choice, is warning those searching for a new role within the food manufacturing industry this year, to prepare for a challenging time thanks to an increasingly competitive labour market.

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We have over 100 delicious job descriptions on our website, allowing you to understand what a day in the life of a variety of careers…

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No matter where your interests lie, there are careers across agriculture, production, product development, logistics, sales, marketing, finance and more, and they all require different skill levels.

And for as long as the growing population needs to eat and drink, there will always be a global demand and we'll need to keep improving our technology. That means more engineers, scientists and mathematicians too.

WHY HAVE A CAREER IN THE FOOD AND DRINK INDUSTRY?

Opportunities for all levels of qualifications

Rewarding careers with rapid career progression

High average pay compared to other industries

Working in a fast paced environment which is constantly growing to keep up with consumer demands

The food and drink industry is made up of a broad range of careers, which all require different skills and interests. It looks set to grow quickly as global demand for our products increases.

To meet future challenges of food security and climate change, we'll be using more innovative and automated technologies, which will drive demand for engineers, scientists and mathematicians - we'll need highly skilled individuals to help us overcome these challenges.

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No matter where your interests lie, there are careers across agriculture, production, product development, logistics, sales, marketing, finance and more, and they all require different skill levels. And for as long as the growing population needs to eat and drink, there will always be a global demand and we'll need to keep improving our technology.

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University isn't for everyone, why not try an apprentcieship?

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What are Apprenticeships?

An apprenticeship is a real paid job, where you will learn the skills, knowledge and behaviours needed to perform your role. You will work through a combination of on-the-job training with your employer and part time off-the-job studying with your training provider.

Apprenticeships range from intermediate (level 2) all the way up to a master's degree (level 7).

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An apprenticeship is a real paid job, where you will learn the skills, knowledge and behaviours needed to perform your role. You will work through a combination of on-the-job training with your employer and part time off-the-job studying with your training provider. Apprenticeships range from intermediate (level 2) all the way up to a master's degree (level 7).

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What Food courses are out there?

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Join the UK’s most popular uni comparison site

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Offering university and course comparisons, reviews, advice, and free prospectuses. Sign up to Whatuni and start your research journey today

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University Links

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Your Privacy We use cookies, which are small text files placed on your computer, to allow the site to work for you, improve your user experience, to provide us with information about how our site is used, and to deliver personalised ads which help fund our work and deliver our service to you for free.

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Key messages about working in the food and drink industry in Scotland: A practical guide

There are many exciting reasons to work in food and drink. For a start, there's a huge choice of career paths.

There are opportunities to work locally and across the globe. There are jobs available straight from school, college or uni, or openings for those who want a career change. Careers include working outdoors, being part of a team or building a business empire.

Working in food and drink means being part of something great! That's because when it comes to food and drink, Scotland cooks up a feast. Food and drink is one of Scotland's best-performing sectors and we export our whisky, seafood, meat, baking and other produce to over 105 countries. We're also doing world-class work around food and drink ideas and innovation, and new trends, how we manage the environment, health and wellbeing, and convenience.

We need people who promote careers to understand the great careers and opportunities on offer in our sector.

We have developed these resources to help career influencers understand the size and scale of the agri-food industry, the careers available, and the skills required. These materials will support you to promote the industry positively and consistently to potential recruits.
With thanks to:

The Scotland Food & Drink Partnership

Skills Development Scotland

Lantra Scotland

The National Skills Academy for Food & Drink

The Scottish Government

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We have developed these resources to help career influencers understand the size and scale of the agri-food industry, the careers available, and the skills required. These materials will support you to promote the industry positively and consistently to potential recruits.

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Nutritionists are the heart of a patient's health by using their knowledge of the science of food to help individuals and groups make the right choices about what they eat.

Working life

You'll teach and inform the public and health professionals about diet and nutrition. You'll aim to promote good health and prevent disease in individuals and communities.

Nutritionists work in

public health

the community

health projects

industry

their own private practice

charities and voluntary organisations

overseas aid projects

research

Your work as a nutritionist could involve

educating individuals and groups (with a lot of contact with the public)

making policy to shape nutritional advice and guidelines for communities (with less or no contact with the public)

Who will I work with?

You may work with health care professionals such as nurses and dietitians. You may also work with other agencies such as schools or voluntary organisations.

Dietitians and nutritionists have different roles and training and are regulated by different bodies.

You will aim to promote good health and prevent disease in individuals and communities

Find out more about the work and training of dietitians
Entry requirements

There is no set entry route to become a nutritionist. Most nutritionists have a qualification in nutrition, usually a degree or a Masters.

The Association for Nutrition (AfN) maintains the UK Voluntary Register of Nutritionists (UKVRN) to distinguish nutrition practitioners who meet rigorously applied training, competence and professional practice criteria. There are three categories of UKVRN registrant:

registered nutritionist (RNutr) with nutrition specialism in public health, nutrition science, sport & exercise, food or animal nutrition

associate nutritionist (ANutr)

fellow of AfN (FAfN)

All registrants have a degree in nutrition sciences or substantial peer-recognised professional nutrition experience and adhere to AfN Standards of Ethics, Conduct and Performance.

For more information about registering on the UKVRN, please contact the Association for Nutrition

There is a list of accredited courses on the AfN website. Courses may have different titles, including

human nutrition

public health nutrition

nutrition and public health

food and nutrition

To get onto a nutrition degree course you usually need

two or three A levels, including biology or chemistry, along with five GCSEs (grades A-C), including English language, maths and science

or alternative level 3 qualifications, such as

BTEC, HND or HNC which includes biology or chemistry

relevant NVQ

science-based Access course

equivalent Scottish or Irish qualifications

However, each institution sets its own entry requirements, so it's important to check carefully.

For a Masters you need a relevant degree or professional qualification.

Skills and personal characteristics needed

Nutritionists need to be

interested in science and food

positive and able to motivate others

understanding of other people and their lifestyles

able to explain complex things simply

You'll also need

an understanding of science

organisation skills

communication skills

business skills for private/freelance work

Training and development

You will have the training you need to do the job which is likely to include an introduction to the area and local groups and agencies.

As mentioned above, nutritionists can apply to register with the Association for Nutrition (AfN). Some also become members of the Nutrition Society. Nutritionists need to make sure they keep their knowledge and skills up to date. Both AfN and the Nutrition Society offer training courses and conferences where nutritionists can update their skills and network with others doing similar work.

Pay and conditions

Nutritionists working in the NHS are paid on the Agenda for Change (AfC) pay system. You would typically start on AfC band 5, but you should check individual job vacancies for details. With further training and experience, you could apply for more senior positions at bands 6 and above.

Most nutritionists working in or with the NHS work standard hours, which are likely to be around 37.5 a week. They may work some evenings or weekends. Elsewhere the hours may vary depending on the needs of the employer or the project.

Terms and conditions will usually be different for nutritionists working outside of the NHS.

Where the role can lead

As you gain experience, you can take on more senior roles in projects and departments. You could progress to larger projects or become a project leader or co-ordinator.

Job market and vacancies

If you're applying for a role either directly in the NHS or in an organisation that provides NHS services, you'll be asked to show how you think the NHS values apply in your everyday work. Find out more about NHS values.

Most NHS trusts advertise their vacancies on NH S Jobs. Some advertise on their own websites.

Other roles that may interest you

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Nutritionists work in public health the community health projects industry their own private practice charities and voluntary organisations overseas aid projects research Your work as a nutritionist could involve educating individuals and groups (with a lot of contact with the public) making policy to shape nutritional advice and guidelines for communities (with less or no contact with the public) Who will I work with?

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Job Guides, Careers Advice, Career Guides

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Welcome to Input Youth and our 950 + Job Guides Input Youth is designed to offer young people careers advice, help and guidance by means of our job guides and links to other key sites across the Internet.

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Consumer scientists, also known as home economists, study the needs of people as consumers of goods and services, and give advice on the further development of those goods and services.

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The Job and What's Involved

Consumer scientists, also known as home economists, study the needs of people as consumers of goods and services, and give advice on the further development of those goods and services. It is a multi-disciplinary profession and can be found in a wide range of industry sectors. A consumer scientist acts as a communication point between consumers and manufacturers.

The work of a consumer scientist is varied, and may include:

Food product development: working for food producers or large supermarket chains, they might research consumer tastes, and design new dishes and food products to interest shoppers.

Product and service development: advising on the development of kitchen products, such as dishwashers and furniture, or products for leisure and entertainment. They may also advise on public services, such as housing, or financial services.

Quality assurance: designing procedures and testing programmes to make sure every product meets legal requirements and stays in good condition.

Marketing: helping manufacturers devise new products and ensure people buy them. They may do market research, give advice on packaging design, or plan the advertising and distribution of the product.

Consumer advice: customer service advisers tell people how to get the best from products and deal with complaints. Working for organisations representing consumer rights, they may take cases to court or campaign for changes to the law.

Media and journalism: writing articles or presenting programmes on cookery, family health issues or new products on the market. They may publicise cases to defend consumer rights. Others work in public relations, writing publicity leaflets and press releases, organising exhibitions, and liaising with the media. Most TV cookery and home shows have at least one consumer scientist on the team, testing recipes and features.

Catering: either hotel or restaurant management, or giving advice to schools, residential care homes, hospitals or nurseries on how to provide healthy meals and safer living conditions.

Education: as health education officers or health promotion specialists, they teach people how to lead healthier lives. If they have specialised in food or textiles, they may teach these subjects, in secondary schools or in further or higher education.

Government: working for agencies such as the Food Standards Agency, or as a parliamentary researcher making sure food safety and other consumer protection laws are upheld.

Consumer scientists usually work 36 to 40 hours a week, Monday to Friday, but may work some evenings and weekends and take time off in the week. They are likely to spend time reading, researching and writing reports on top of their normal work hours.

Depending on the job, the work environment could be indoors, in an office, laboratory, kitchen or classroom, or some combination of these.

Consumer scientists often travel, including abroad, and visit different environments, such as factories, farms and catering establishments.

Starting salaries may be around £18,000 to £20,000 a year.

Getting Started with this Career Choice

There are probably up to 5,000 people working in this type of role in the food industry, but there are likely to be more than 25,000 working in the wider area of consumer affairs.

Consumer scientists can work for:

- Producers of food and other consumer goods
- Retail chains, particularly supermarkets
- Public relations and marketing agencies
- Food marketing bodies
- Exhibition organisers
- Hotels and restaurants
- Local authorities
- Consumer pressure groups
- Secondary schools, colleges and universities
- Magazines and newspapers
- Food research bodies
- Advisory and consumer organisations
- Gas and electricity companies
- Health authorities
- Voluntary organisations

Education and Training

Most consumer scientists enter this job with an HNC/HND, Foundation degree or degree in consumer studies, consumer science, home economics or food studies. HNC's are normally taken part time while in work.

For an HND, applicants usually need at least one A level/H grade and four GCSE's/S grades (A-C/1-3), or equivalent.

For a degree, students need at least two A levels/H grades and five GCSE's/S grades (A-C/1-3), or equivalent.

Most courses do not specify any particular subjects for entry, but relevant ones include design and technology (food technology), home economics, lifestyle and consumer technology, health and food technology, fashion and textile technology, and food and nutrition.

To train later for school teaching (through a Postgraduate Certificate in Education), applicants will also need GCSE's/S grades (A-C/1-3) in English, maths and possibly a science.

Those without a relevant degree could benefit by gaining experience in food manufacturing or catering. It is also possible to become a consumer scientist or home economist with NVQ's/SVQ's in Food Preparation and Cooking or Food and Drink Manufacturing Operations, or with a BTEC/SQA national certificate/diploma in a hospitality or catering subject.

A Few More Exams You Might Need

Once in employment, training will depend on the job. Many firms offer in-house training. Food producers, and appliance and household equipment manufacturers also run courses to give the consumer scientist a greater understanding of products they are working with or promoting.

Some training may lead to NVQ's/SVQ's, for example in food preparation and cookery, hospitality, customer service or marketing. In smaller companies, training is often practically based.

There are also courses relevant to many of the occupational areas in which a consumer scientist may work, for example teaching, health promotion, social policy, business, marketing and journalism.

Featured Job Guide - Oil Drilling Roustabout

Oil Drilling Roustabouts and Roughnecks work as part of a small team on offshore oil or gas drilling rigs or production platforms. Roustabouts do unskilled manual labouring jobs on rigs and platforms, and Roughneck is a promotion from roustabout.

Roustabouts do basic tasks to help keep the rig and platform working efficiently and Roughnecks do practical tasks involved in the drilling operation, under the supervision of the driller.

________________________________________________________________________________

Skills and Personal Qualities Needed

A consumer scientist should:

Be able to explain information clearly, both verbally and in writing.

Be friendly and approachable.

Have a background in science.

Communicate well with people from any background and of all ages.

Be able to relate their knowledge to everyday situations in a practical way.

Be capable of thinking analytically and recalling detailed information (especially when working in research, planning, policy and consumer law).

Have good basic computer skills.

Your Long Term Prospects

With such a wide range of possible employers, consumer scientists can move from one organisation to another, and can progress into management in most areas.

They may need to move to a different geographical area to gain promotion.

Get Further Information

Food Standards Agency, Floors 6 and 7, Clive House,
70 Petty France, London SW1H 9EX

Tel: 020 7276 8000
Website: www.food.gov.uk

Improve Ltd, Ground Floor, Providence House,
2 Innovation Close, Heslington, York YO10 5ZF
Tel: 0845 644 0448
Website: www.improveltd.co.uk

Institute of Food Science and Technology,
5 Cambridge Court, 210 Shepherds Bush Road, London W6 7NJ
Tel: 020 7603 6316
Website: www.foodtechcareers.org

Other Related Jobs

Additional resources

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Job Guide - Consumer Scientist (Home Economics/Consumer Studies)

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The Job and What's Involved Consumer scientists, also known as home economists, study the needs of people as consumers of goods and services, and give advice on the further development of those goods and services. It is a multi-disciplinary profession and can be found in a wide range of industry sectors.

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