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What Does a Food Scientist Do?
by Cate Rushton
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Overview
Many of the foods we eat have been engineered by food scientists. The color, texture, size, taste and resistance to disease or insects have all been modified to produce food that is cost-effective and attractive for consumers. Food scientists work in a variety of capacities that include food production and preservation, the development of new food products and instituting new innovations of crops and domestic farm animals.
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Plants
Food scientists find ways to increase yield and harvest crops using less labor. These scientists are concerned with soil and water conservation and pest control. They also work with plants and food crops to create varieties that meet specific needs. For instance, a food scientist may work on a new variety of corn that has a sweet taste, grows quickly and is resistant to specific types of insects.
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Animals
Domestic farm animals can be bred to have specific characteristics that are desirable for food production. Food scientists work with the genetics of these animals to manipulate certain traits such as size. They also determine the types of food to feed animals, and the methods to increase growth as rapidly as possible in order to increase production. These scientists also work with farmers and large-scale production operations to decrease mortality and disease rates, increase animal production of milk or eggs and find ways to house animals safely.
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Food Processing Industry
Many food scientists work in the food processing industry. There, they search for ways to improve the processing, preservation and packaging of food at the manufacturing facility. They develop new products and find new ingredients for existing products. Some food scientists also work in the regulation of this industry, ensuring that standards for quality and safety are met.
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In the Lab or Test Kitchen
Food scientists often work as chemists to create new flavorings or color additives. They try different ingredients and combinations of compounds to affect the texture of food. They also perform many studies regarding the preservation of food and the compounds needed to be most effective preserving food while keeping safety and health risks in mind.
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Education
Food scientists begin by earning bachelor's degrees in a variety of fields including agricultural science, chemistry or biochemistry. They go on to earn master's degrees or Ph.D.'s in order to be competitive in their field. Most food scientists specialize in one area.
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Work Environment
There are approximately 33,000 food science industry jobs in the United States. The work environment varies depending on the specialty of the food scientist. Some work in offices, others in labs, and others spend their days outside studying soil samples or surveying crops. They typically work a standard, 40-hour work week. Food scientists may work for private companies or for the government in such agencies as the U.S. Department of Agriculture.
