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Food Scientist/Technologist
Everyone in the world has to eat. But, someone has to make sure that our food supply meets our demand and that our food is safe to eat. Fortunately, there is a community of scientists that safeguards food supplies throughout the world. And if you excel in Math and Science, perform well under pressure, have the discipline to always double-check your work for mistakes, have an eye for detail, and would willingly accept the challenge of having millions of people depending on you, then you would be a welcomed addition to the Food Science community.
Food Scientists (Food Technologists) collectively play the most important role in successfully maintaining production in the agricultural industry, and ultimately, in maintaining our nation’s food supply. They use Chemistry, Microbiology, engineering, and other sciences to study the deterioration and processing of foods and to analyze their contents to find levels of protein, sugar, fat, vitamins, and minerals (for food labels). By applying advances in Biotechnology, they are able to manipulate the genetic makeup of crops and plants in efforts to make them more resistant to disease and more productive. They also work with synthetic foods, using various chemicals and substances to closely imitate the taste and nutritional value of actual food products (such as bacon bits). These professionals make sure foods given to the public are safe for consumption, and they educate farmers and the public on any and all issues concerning food.
The duties of a Food Scientist include but are not limited to: creating new food products; researching traditional food processing techniques; developing new, improved, and safe methods of preserving, processing, freezing, canning, packaging, storing, delivering, and distributing food; computing/analyzing moisture, salt, and nutritional content, percentages of ingredients, formulas, and other product measures; conducting standardized tests on food, beverages, additives, and preservatives to ensure compliance with federal and food industry standards and regulations; examining chemical and biological samples to locate harmful viruses and bacteria; finding new food sources, sources of protein, meat substitutes (like soybeans), and new solutions to the problem of food shortages; finding ways to process food that minimize lost of nutrients and flavor; finding substitutes for undesirable and harmful additives; inspecting food processing areas and ensuring that safety, sanitation, quality, and waste management standards are met; developing sanitation methods; and communicating research findings to the scientific community, food producers, and the public through peer-reviewed journals or other publications.
High school students interested in becoming a Food Scientist benefit from taking Algebra, Trigonometry, Calculus, Biology, Nutrition, Physical Science, Chemistry, and Physics. Students entering Food Science Bachelor's of Science programs from high school with no previous Food Science training should expect a period of 4 years to complete said program.
Food Science is a very intricate yet far-reaching field, with professionals spending most of their time in laboratories conducting tests and experiments or in the field taking samples and assessing overall conditions. In the private sector, they work for food production companies, farms, processing plants, and pharmaceutical companies. At universities, they conduct research and write grants to get steady funding for their research. Those working for the federal government serve as food graders or inspectors and conduct research on methods for improving food production and clinical trials. Some use nanotechnology to develop sensors that can detect contaminants in food, while others work with Chemists and Biologists to discover ways of turning crops into energy sources (biofuels), such as ethanol made from corn. Food Scientists even work for NASA to develop products (freeze-dried foods) to feed Astronauts in space, which goes to show just how far the field reaches.
The demand for Food Scientists/Technologists is expected to rise along with the demand for new food products and food safety measures and the increase of scientists set to retire. Research is expected to increase with the public's awareness of nutrition, health, food safety, and the need to keep herd animals from getting infections. Due to their expertise in developing food, crops, drugs, and in ensuring quality and safety, Food Scientists can expect job security, a multitude of opportunities, and steady advancements.
Job Description
Median Salary & Range
Median Salary: $58,340
Salary Range: ~$33,930 - $105,080+
College Majors & Attainment Routes
The normal routes to becoming a Food Scientist have been to major in Food Science, Food and Nutritional Science, Animal and Food Science, Food Science and Management, Human Nutrition and Food Science, Agricultural Science (Food Science or Food Technology concentration), Nutrition and Food Science, Nutritional Science/Dietetics, Nutritional Science, Dietetics, Nutrition and Dietetics, Public Health Nutrition, Life Sciences (Food Science concentration), Human Science (Nutrition and Dietetics concentration), Human Ecology (Dietetics and Nutrition concentration), Environmental Health (Food Science concentration), Community Health (Nutrition concentration), Family and Consumer Science (Food and Nutrition/Dietetic or Food Service Management concentration), Didactic Program in Dietetics, Crop and Soil Science, Animal Science, Human Services and Consumer Sciences (Food and Nutrition concentration), or Food and Nutrition Management.
Colleges That Provide Above Majors
Colleges and universities that have Food Science and the related majors are: Delaware State University (Dover, Delaware); North Carolina A&T State University (Greensboro, North Carolina); North Carolina Central University (Durham, North Carolina); Langston University (Langston, Oklahoma); University of the District of Columbia (Washington, DC); Norfolk State University (Norfolk, Virginia); Texas Southern University (Houston, Texas); University of Maryland Eastern Shore (Princess Anne, Maryland); Fort Valley State University (Fort Valley, Georgia); Virginia State University (Petersburg, Virginia); Prairie View A&M University (Prairie View, Texas); Tennessee State University (Nashville, Tennessee); South Carolina State University (Orangeburg, South Carolina); Kentucky State University (Frankfort, Kentucky); Florida A&M University (Tallahassee, Florida); University of Arkansas at Pine Bluff (Pine Bluff, Arkansas); Tuskegee University (Tuskegee, Alabama); Alabama A&M University (Huntsville, Alabama); Howard University (Washington, DC); University of the District of Columbia (Washington, DC); Southern University and A&M College (Baton Rouge, Louisiana); Morgan State University (Baltimore, Maryland); Mississippi Valley State University (Itta Bena, Mississippi); Charles R. Drew University (Los Angeles, California); Alcorn State University (Lorman, Mississippi); and Oakwood University (Huntsville, Alabama).
Available Scholarships
