Nature of the Work

The work of food scientists or technologists plays an important part in maintaining the nation’s food supply by ensuring food safety. Food scientists and technologists usually work in the food processing industry, universities, or the federal government to create and improve food products. They use their knowledge of chemistry, physics, engineering, microbiology, biotechnology, and other sciences to develop new or better ways of preserving, processing, packaging, storing, and delivering foods. Some food scientists engage in basic research, discovering new food sources; analyzing food content to determine levels of vitamins, fat, sugar, or protein; or searching for substitutes for harmful or undesirable additives, such as nitrites. Others engage in applied research, finding ways to improve the content of food or to remove harmful additives. They also develop ways to process, preserve, package, or store food according to industry and government regulations. Traditional food processing research into baking, blanching, canning, drying, evaporation, and pasteurization also continues. Other food scientists enforce government regulations, inspecting food processing areas and ensuring that sanitation, safety, quality, and waste management standards are met.

Food technologists generally work in product development, applying the findings from food science research to improve the selection, preservation, processing, packaging, and distribution of food.

Watch this interview with food scientist Corey Scott to find out what he enjoys about his job.

Work Environment

Food scientists or technologists involved in management or basic research tend to work regular hours in offices and laboratories. The work environment for those engaged in applied research or product development varies, depending on specialty and on type of employer. For example, food scientists in private industry may work in test kitchens, while investigating new processing techniques.

Training, Other Qualifications

Training requirements for agricultural scientists depend on the type of work they perform. Most food scientists or technologists need at least a master’s degree to work in basic or applied research, whereas a bachelor’s degree is sufficient for some jobs in applied research or product development, or jobs in other occupations related to agricultural science.

Education and Training

The minimum requirement for food scientists or technologists is a bachelor of science degree. A bachelor’s degree in agricultural science is sufficient for some jobs in product development or assisting in applied research, but a master’s or doctoral degree is generally required for basic research or for jobs directing applied research. A PhD in agricultural science usually is needed for college teaching and for advancement to senior research positions.

Students preparing to be food scientists or technologists take courses such as food chemistry, food analysis, food microbiology, food engineering, and food processing operations. Those preparing as soil and plant scientists take courses in plant pathology, soil chemistry, entomology, plant physiology, and biochemistry, among others. Advanced degree programs include classroom and fieldwork, laboratory research, and a thesis or dissertation based on independent research.

Food scientists who have advanced degrees usually begin in research or teaching. With experience, they may advance to jobs as supervisors of research programs or managers of other food technology-related activities.

Other Qualifications

Food scientists or technologists should be able to work independently or as part of a team and be able to communicate clearly and concisely, both orally and in writing. Most of these scientists also need an understanding of basic business principles, the ability to apply statistical techniques, and the ability to use computers to analyze data and to control biological and chemical processing.

On the Job

• Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
• Check raw ingredients for maturity or stability for processing and finished products for safety, quality, and nutritional value.
• Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
• Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
• Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
• Study the structure and composition of food or the changes foods undergo in storage and processing.
• Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
• Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
• Demonstrate products to clients.
• Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards.
• Search for substitutes for harmful or undesirable additives, such as nitrites.

Source: BLS

Companies That Hire Food Scientist or Technologists

• General Mills
• Kraft Foods
• The United States federal government

Ask Questions

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Sources

• BLS. (2009). Occupational Outlook Handbook (OOH), 2008-09 Edition, Bureau of Labor Statistics. Retrieved May 1, 2009, from http://www.bls.gov/oco/
• O*Net Online. (2009). National Center for O*Net Development. Retrieved May 1, 2009, from http://online.onetcenter.org/
• Kraft Foods. (n.d.). Careers at Kraft Foods: Research Development and Quality (RQ&Q). Retrieved October 8, 2009, from http://brands.kraftfoods.com/careers/careers/rd.htm
• TPT. (2006). Real Scientists. DragonflyTV, Twin Cities Public Television. Retrieved October 8, 2009, from http://pbskids.org/dragonflytv/scientists/scientist28.html

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