Food scientists are often eligible for benefits such as health insurance and retirement. Most will work for hire and get paid holidays and vacations. The job outlook for a food scientist is good, and a 6 percent increase is expected by 2029, according to the government's BLS. Animal scientists often conduct research on domestic farm animals.
With a focus on food production, they explore animal genetics, nutrition, reproduction, diseases, growth, and development of animals. They work to develop efficient ways to produce and process meat, poultry, eggs and milk. Animal scientists can cross animals to make them more productive or improve other characteristics. They advise farmers on how to improve housing for animals, reduce animal mortality rates, increase growth rates, or increase the quality and efficiency of livestock.
Food scientists and technologists study the basic elements of food. 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 crop yield improvements 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. Find out what a food scientist does, how to get this job, and what it takes to be successful as a food scientist. Food scientists can take advantage of this trend by becoming experts in plant-based foods and developing new products that meet consumer needs. A career as a food scientist can be an excellent choice for anyone who is interested in the science behind food and wants to have a positive impact on society.
Food manufacturers hire scientists specializing in food for research and development, product development and project management. Many entry-level jobs in this occupation are related to food manufacturing, and first-hand experience is often valued in that environment. A food scientist generally requires a bachelor's degree from an accredited college or university to enter this professional field; however, most earn a master's degree or doctorate. Scientists may need to take continuing education courses to maintain their certification and must follow the organization's code of ethics.
Environmental scientists and specialists use their knowledge of the natural sciences to protect the environment and human health. Other agricultural and food scientists work for pharmaceutical companies, where they use biotechnological processes to develop drugs or other medical products. They use their knowledge of chemistry, biology and engineering to develop new food products that are safe and nutritious. The ideal candidate will have a strong background in food science, with experience in product development, sensory evaluation and food chemistry.
Certifications are generally not required for a food scientist, but they can help you advance your career once you start working. This environment can include the noise associated with large production machines, the low temperatures associated with the production or storage of food, and the proximity to animal by-products. Agricultural and food scientists play an important role in maintaining and expanding the country's food supply. For more information on teachers who teach agricultural and food science at universities, see the profile of higher education teachers.
A food scientist with a strong background in chemistry may pursue a related field, such as agricultural chemistry, pharmaceuticals, or cosmetics. This trend is due to the need for food scientists to create products that are easy to use and safe to consume. .
