Lab Technicians

Carine and Emily graduated with Science degrees and now work in Fonterra's laboratories, where Carine is a Team Leader and Emily is a Senior Laboratory Technician. They both enjoy the problem-solving and analytical thinking their jobs demand.

What do you actually do?
Carine: I supervise a team. Our lab provides testing for every Fonterra plant in the South Island, so we're busy. We test process milk products as they go through the plant and finished products from the plants. We ensure the product meets customer requirements and food safety regulations, so we look for specific bacteria to ensure products that leave the plant meet stringent standards.

Emily: The sensory lab has panellists who evaluate the taste, smell and appearance of all raw ingredients before ingredients are put into product. I check the panellists are trained properly and the testing process is accurate. The panellists must be trained in the different taste attributes and know what to look for.

What is a typical day like?
Carine & Emily: We work 6am to 6pm, starting the day with a meeting. It's important to communicate with the team. Then we set up for testing which is done until 4pm. We also enter and verify results, ensure quality control and communicate with customers.

What do you love about your work?
Carine & Emily: Variety, problem-solving and working with people. When you are with people 12 hours a day, you really get to know them.

What skills are required for your job?
Carine: Good time management, definitely. You must be good at following instructions for the testing process and be able to prioritise.

Emily: Enthusiasm and attention to detail. You must have a positive attitude and be keen to learn new things.

Is a degree important?
Carine & Emily: It's an advantage, but not absolutely necessary as long as you have an understanding of lab work. If you don't have a degree, Fonterra can put you through courses working towards unit standards.

Tell us about your university studies?
Carine: I took a double major in Plant and Microbial Science and Zoology. Uni is great but it's a big transition from high school. It's all about motivation and what you put in to succeed.

Emily: I did a double major in Biochemistry and Pharmacology, but the role I'm doing here is more Food Science, which proves there's a variety of opportunities with a Science degree.

What advice would you give young people thinking of entering the industry?
Carine & Emily: Keep an open mind. There is a lot more to the agricultural industry than what you see on a farm. Lots of opportunities are out there. Don't be afraid to ask to go into a lab for a day and see what it's like.