Becoming a Food Scientist

Food scientists are concerned with the chemical and biological composition and structure of food and the changes that occur during processing, preservation by canning and freezing, packaging, storage, and distribution.

Food technologists apply relevant sciences and technologies to food processing operations to meet consumer demand for safe, convenient, and acceptable products. Food scientists are sometimes called food technologists.

The Job:

Most food scientists and technologists work in the food industry. Food scientists are more likely to go into research and food technologists into production, but there is no clear-cut division and both work in research and development, quality control, production, and processing. Inspection and enforcement of government health and safety regulations concerning food processing is another specialist area.

In research and development, food scientists and food technologists study the structure and composition of food and observe changes that take place in storage and processing.

They study the food's flavor, appearance, texture, and nutrition. They improve and develop new food products in experimental kitchens and laboratories, and develop new processes, such as ultra-high temperature pasteurization and freeze-drying.

Food scientists and technologists employed in production management are responsible for the processing of food from the raw materials through to the packaging and storage of the finished product. They sort out any problems and ensure that high standards of hygiene are maintained during processing.

Food quality controllers or technologists check to see that raw ingredients are fresh and suitable for processing, and that the final food product meets the agreed specifications for appearance, texture, flavor, and nutritional value. They also ensure that the product is biologically safe, containing low levels of bacteria and inactive enzymes.

Biotechnology is a rapidly growing area of food technology and food technologists work with plant breeding, plant cell tissue cultures, gene splicing, and microbial fermentation to produce improved raw products for processing.

Food scientists and technologists may work by themselves on individual projects or as part of a larger team of experts.

The work environment depends on the type of work and the industry. Many food scientists and technologists work normal hours in clean, well-lit, temperature controlled offices and laboratories. Food technologists working in production or quality control in processing plants may be subject to machine noise and hot or cold conditions. They may also have to work shifts. There may be opportunities to work part-time or job-share.

Training Involved:

Bachelor's degree or higher diploma in food science or food technology is preferred, but degrees in agriculture, biochemistry, microbiology, chemistry or chemical engineering may be acceptable. Conversion postgraduate courses for graduates with related degrees are available and there are also specialist postgraduate food science and technology courses.

The content of food courses usually cover biochemistry, engineering, food processing, mathematics, microbiology and physiology of food, management studies, nutrition, physics, quality control, and statistics. The emphasis will vary depending on whether the course is orientated more toward science or technology.

Master's degrees and doctorates are often necessary for management and research and teaching. A postgraduate course may be in business administration or law for administrative, managerial, and regulatory posts.

Further study for professional qualifications and membership of a professional body is useful.

Useful Qualifications to Have:

Useful subjects include: biology, chemistry, mathematics, and physics.

Salary Expectations:

The base salary range of a Food Scientist ranges from $45,127 to $103,587 annually, while the median salary for most Food Scientists is $73,500 annually. (US Base Pay)

Future Prospects:

The food processing industry employs large numbers of people in most countries. Current employment prospects for food scientists and technologists are good. New technological advances, combined with increased demand for more variety and for good-quality convenience foods, mean ever-increasing opportunities for food scientists and technologists.

Most food graduates work in the processing industry for food and equipment manufacturers, in catering, or in retail. Some are employed in production and quality control but many work in research and development. Other graduates work for research associations or government and federal agencies and departments. Scientific and technical advisory work on the labeling and composition of food stuffs, and law-enforcement work as a public analyst may also be possible.

There is scope for some specialization and opportunities to work in other countries are good.

Promotion prospects depend on experience and qualifications.

For further information, contact a relevant professional body, such as an association or institute of food processors, food science, food technology, or food manufacturing. Also contact government agricultural departments and institutes.