Food science allows us to make the best use of our food resources and minimize waste. Most food materials are of biological origin. Their behavior during harvest, processing, distribution, storage and preparation is a complex problem. Full knowledge of all the important aspects of the problem requires broad-based training.
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. Food scientists apply scientific experience and technological principles to the study of food products and processes in manufacturing and research environments. Consumer-driven demand for safe, nutritious and practical food products has created increased opportunities for scientists specializing in food. Employers of food scientists include food manufacturing and retail companies, universities, government organizations, and specialized research associations.
It is possible for a person who has finished school to enter this area by becoming an apprentice food technologist, although there are currently only a few opportunities available. To become a food scientist, you'll most likely have to study for a degree, unless your internship involves working toward a college level qualification. This growing dependence of society on ready-to-eat foods has led processors to assume greater responsibility in terms of quality, safety and nutrition. Keep up to date with live and on-demand broadcasts, podcasts, and courses that cover some of the hottest topics in food science.
Food scientists study the microbiological, physical, and chemical properties of foods and ingredients to ensure that they are safe for consumers. A food scientist must be able to analyze data, interact with computers, and monitor processors, materials, and the environment to detect problems. Food science is a way to bring a variety of affordable and healthy foods to a wide audience, Fajardo-Lira said. Food science encompasses food science, food technologies, and their applications in the food industry.
As managers of the field, food scientists study the physical, microbial, and chemical composition of foods. In the introductory food science course 201, Professor Rosalía García-Torres's students were divided into groups and each had to prepare a different food. 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. 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.
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. Most food scientists work in the federal government, research universities, or private industry; however, some work in offices or food production facilities. 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. .
