Food Talk speaks to food technologist with an eye for safety

As a qualified food technologist, Anusha Patnam has only recently started a role as Quality Systems Lead at Arnott’s Group (Campbells) based at Shepparton in regional Victoria. Before this role, she worked at other dairy companies where she developed skills in new product formulation, regulatory-complaint artwork development and implementing robust food safety and quality management systems. In this article, we talk to her about a typical day in the life of a dairy quality assurance/quality control worker and her thoughts about the food industry.

What inspired you to pursue a career in the food industry?

My inspiration began during my graduation in Dairy Science and Technology. As part of my course, we had practical sessions where we made different dairy beverages and learned about their health benefits. I also had the opportunity to tour dairy processing industries, where I observed the complexity of operations — from raw milk intake to final packaging — which made me realise how critical quality systems are in ensuring product integrity. That experience motivated me to specialise in the food industry with a focus on ensuring food safety and quality management.

How did your studies in dairy and food science equip you for working in the food industry?

My dual master’s degrees in Dairy Science and Food Technology have provided me with a comprehensive understanding of both the technical and practical aspects of food production. During my dairy science studies, I developed dairy-based sweets using dairy by-product Tagatose, a low-calorie sweetener known for its nutritional benefits and sustainability for health-conscious consumers. In the food science program, I learned about global food safety systems, quality assurance and regulatory standards. Together, these experiences prepared me to work confidently in food manufacturing environments, to manage risks, maintain product integrity and ensure compliance with industry regulations.

What does a typical day in the life of a dairy quality assurance/quality control worker look like?

A typical day in my role in the dairy industry as a quality assurance (QA) specialist involves ensuring our site meets industry regulations and is ready for accreditation. I lead and collaborate with teams to address non-conformances and help smooth the certification process. I conduct internal audits to make sure our food safety systems are in place and working effectively. I also develop training packages to improve operational efficiency by educating staff. As part of my quality assurance role, I handle customer and supplier complaints by identifying the root cause and implementing corrective actions to prevent recurrence. I also maintain site policies and procedures to ensure compliance, acting as document controller to uphold quality and regulatory standards.

What do you see as the main challenges facing quality assurance in the food industry and how could the latest technology help to solve these challenges?

One of the main challenges in quality assurance is maintaining consistent food safety across complex supply chains while meeting strict regulatory standards. Issues like delayed detection of non-conformances, cross contamination, mislabelling can impact product quality and consumer trust.

Technology can play a major role in solving these challenges. For an example, digital traceability systems allow real-time tracking of ingredients from farm to fork and automated sensors such as mould detectors, barcode scanners, etc, help to quickly isolate problems. Cloud-based communication tools improve collaboration between teams and speed up decision-making during audits or certification processes. QA software platforms streamline internal audits, non-conformance reporting and corrective actions. These are some of the many exciting opportunities within the food industry area.

What areas do you think the food manufacturing industry needs to improve in order to attract young skilled workers?

To attract young skilled workers, the food manufacturing industry needs to focus on providing training and development opportunities in areas like product innovation and food safety systems. Using digital training platforms, such as e-learning tools and interactive modules, helps younger employees learn efficiently and stay engaged in their roles.

From my practical experience, involving young professionals in meaningful projects such as reducing food waste, developing new products or creating eco-friendly packaging from by-products gives them a sense of purpose and ownership, making the industry more appealing and rewarding.

What do you think are the key areas of food science and technology where upskilling of the workforce could be beneficial for the food manufacturing industry moving forward?

Developing skills in product innovation such as development of functional foods: with consumers increasingly seeking healthy and nutritious products, the development of functional foods that balance taste, cost and health benefits has become a key focus in the food industry. With rising consumer demand for health-enhancing products, the sector is seeing rapid growth in areas such as probiotic yoghurts, omega-3 enriched dairy, high-protein snacks and plant-based beverages.

Incorporating functional ingredients such as prebiotics, probiotics, omega-3s and plant proteins into everyday foods is enhancing support for digestive, immune and cardiovascular health. This aligns with Australia’s strategic focus on preventive health, sustainable nutrition and the development of personalised dietary solutions.

And upskilling in food safety systems and compliance helps teams meet industry standards. Workforce training in data analysis and problem solving helps manage risks and improve decision-making.

Anusha Patnam is a qualified food technologist with dual master’s degrees in Dairy Science and Technology (KVAFSU, Bengaluru, India) and Food Science and Agribusiness (Monash University, Australia). She has gained hands-on experience working at leading multinational dairy companies such as Dodla Dairy Ltd and Saputo Dairy Australia. She has recently started a role as Quality Systems Lead at The Arnott’s Group in Shepparton, where she manages site policies, document control and compliance with global food safety standards.

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