Food Science and Technology

Biochemists Biologists Chemists Engineers Field Buyers Flavor Experts Labeling Specialists Market Researchers Microbiologists Packaging Specialists

Processing Specialists Product Developers Production Line Supervisors Production Managers Quality Assurance Specialists Quality control Specialists Sensory Evaluation Experts Statisticians Technical Managers Technical Sales Representatives

Related Occupations

Dairy Scientists Plant Breeders Geneticists Argonomists Toxicologists Industrial Hygienists Pharmacologists

Research Dietitians Botanists Public Health Microbiologists Horticulturalists Medical Scientists Health Physicists Dieticians

Environmental Health Sanitarians Dairy Herd Improvemnt Specialists

Work Performed

Produce, process, evaluate, package, and distribute foods Study the basic physical and chemical properties of foods and their ingrdients Test for flavor, texture, color, and nutritive value Test for bacteria, molds, and yeasts that make foods unsafe or reduce their shelf life Sample and check raw products and processed products Monitor compliance with government, company, and industry standards Advise management on new equipment and supply sources.

Career Preparations

High school courses to include English, social science, mathematics, foreign language, and science, especially biology, physics, and chemistry. College courses to include physics, chemistry, biology, nutrition, mathematics, statistics, good chemistry and analysis, food microbiology, good processing operations, and food engineering.

Personal Qualifications

Analytical Technically Minded Self-confident Curious Tactful

Creative Detail Oriented Respectful to others Able to communicate well

Career Placement

75% of food scientists are employed in private industry, working in: Food processing plants - with drinks, cereal, grains, dairy foods, meat, poultry, game fish, and shellfish, fruits and vegetables, snack foods, and pet foods. Food ingredients plants - processing salt, pepper, spices, flavors, colors, preservatives, stabilizers, vitaminds, minerals, proteins, and other items. Food manufactuing plants - using unusual sources to build new foods such as coffee creamer, and simulated bacon, beef and chicken from soy protein. Other career opportunities are found in federal agencies and international organizations such as: Food and Drug Administration U.S. Department of Agriculture World Health Organization

Employment OutLook

Because the food industry serves a basic human need, a career in food science is a wise choice, as it does not generally experience the economic fluctuations of other industries. The growing need to improve the quality, quantity, variety, and safety of foods, coupled with the growing public demand for healthier, more convenient foods, virtually ensure that stability of employment opportunities for food scientists may expand as the industry supplies healthful foods that meet the changing needs and tastes of a constantly increasing world population.

Professional Association

The Institute of Food Technologies (IFT) is the main professional group for food scientists. With more than 28,000 members, the IFT promotes the use of science and engineering in the production, processing, evaluation, packaging, preparation, and use of food. The Institute also has an active student membership. Qualifications for professional membership include a B.S. degree in food science or a related scientific discipline, and five years of professional experience. Others employed in the food or related industries can also become members.