Food scientists and technologists study the basic elements of food. They analyze nutritional content, discover food sources and develop ways to make processed products. They analyze nutritional content, discover food sources, and develop ways to make processed foods safe and nutritious. Many are creating new food products and researching ideas for conserving and packaging food.
Soil scientists examine soil composition, how it affects plant or crop growth, and how different soil treatments affect crop productivity. Plant scientists develop improvements in crop yields and ways to improve plant production, including weed and pest control. Agricultural and food scientists work in schools and universities, food production companies, and in scientific research and development. They divide their time between laboratories, offices and, when necessary, visits to farms and processing plants.
Work hours are usually full time, with standard hours. Agricultural and food scientists need at least a bachelor's degree in their field or a specialization related to science or engineering. As a scientist specializing in food processing, you'll work on techniques such as canning, drying, evaporation, blanching, baking and pasteurization. Finally, as a food regulatory scientist, you'll be responsible for enforcing food regulations for the government or ensuring that your employer in the food industry complies with regulations.
The American Society for Agronomy, the Institute of Food Technologists (IFT) or the American Society for Soil Sciences (SSSA) are some of those that offer resources and these certifications. In addition, develop quality control programs for food storage and processing operations, and improve the texture, flavor, color, chemical composition, convenience, and nutritional value of foods. The environment can vary and consists of large production machines, cold temperatures associated with the production or storage of food, and the proximity to animal by-products. Internships are highly appreciated by future food scientists and technologists, and this is a great way to gain practical experience and network with potential future employers.
Employers are looking for food scientists with a lot of experience and knowledge; therefore, this is usually what is expected of them. If research doesn't interest you, then you can work on development and focus on developing and improving existing food products. Given the growing concern and awareness about food production and the effects of food on health, the BLS predicted that job opportunities for food scientists would be good. A food scientist studies the deterioration and processing of food using microbiology, engineering, and chemistry.
If you dedicate yourself to research, you will discover and experiment with different food storage methods and food additives, depending on your task. You'll also analyze foods to determine the amount of nutrients, sugars, vitamins, and fats they contain so that manufacturers can label them correctly. Certifications are generally not required for a food scientist, but they can help you advance your career once you start working. Whatever you decide, these degrees usually include chemistry, microbiology, and engineering courses to discuss the principles of food deterioration and processing and the vitamin, protein, sugar, and fat content of foods.
Food scientists study, research, create, or improve foods and food processes to ensure public safety. .
