Food scientist

Food scientists usually harbor a keen interest in what they eat, and have strong skills in the
sciences. Such scientists should possess good interpersonal skills and enjoy interacting with
other people.

They should be creative & innovative with their ideas and have an analytical
mind. Food scientists are interested in the scientific aspects of translating raw food materials
into a range of processed foods that appeal to consumers. They must also be willing to
commit to continuous learning and keep abreast with latest technological advancements and
developments.

Food scientists usually operate under a team but should be able to work independently as well.
They should be able to communicate effectively, both verbally and in writing. In addition, these
scientists need a fundamental understanding of basic business & research principles, the ability
to relate to different statistical techniques, and sufficient computer skills to be able to analyze
data.

Food scientists study the characteristics and properties of food and devise methods to improve
food products. They are usually employed in the food processing industry, government or teach
at colleges. Such scientists make use of their core knowledge of sciences like biochemistry,
physics, microbiology, biotechnology, and other fields like engineering to develop new concepts
and more efficient ways to process, package, store, and deliver foods pertinent to government
regulations.

While some food scientists involve themselves in basic research which entails exploring new
food groups, examining food to ascertain nutritional levels, or looking for replacements
for detrimental or objectionable additives, others engage themselves in applied research,
searching for ways to improve food quality or inventing methods to eliminate unsafe additives.

In addition, food scientists review conventional food processing techniques & methods such
as canning, baking, pasteurization, and evaporation and carry out research for improvement
strategies. Some enforce proper laws & regulations, and scrutinize food processing industries to
make sure that hygiene, cleanliness & safety standards are up to par.

Educational and training requirements for food scientists depend on the nature of work. A

bachelor’s degree in food technology is usually adequate enough for some positions in product
development, applied research or for some jobs in agricultural science fields. However, a
master’s degree or PhD in agricultural science is usually required for those who wish to teach at
colleges or advance to senior research positions.

Prospective students aiming to be food scientists should pursue courses covering areas such as
food chemistry & microbiology, analysis & processing operations as well as food engineering.
Some colleges offer courses in dairy technology.

In 2008, the median annual income of food scientists averaged out to be $59,000 in the US.
Salaries vary with type of employer, whether government or private, location, and experience.
The usual range is from $33,000 to more than $104,000 per year.

Food scientists generally have routine work schedules, with regular hours, and are usually
centered indoors, in offices and laboratories. Working conditions for those engaged in more
advanced research vary according to the nature of work. For example, food scientists employed

in the private sector may work in test kitchens while reviewing new food processing methods.
Others may work outdoors in factories or food processing plants. Some teach at universities
and colleges, conduct seminars and workshops. Mostly, food scientists work thirty to forty
hours in a week.

Food scientists derive immense satisfaction from their job, because they clearly impact the lives
of many others. Additionally, these scientists can earn excellent wages and the career outlook is
quite promising.

Moreover, this job is interesting, because of interaction with different people, and varying
working conditions. There is a great deal of flexibility in work schedules as well. Some scientists
may receive benefits like paid vacations, sick leave, health insurance etc.

There are a few drawbacks in this career. Food scientists usually must undergo a rigorous
period of education and learning. Research positions, for example, are almost impossible to
secure without obtaining a master’s degree.

In addition, food scientists may be frequently exposed to unsanitary conditions, including food
related microorganisms, diseases, dust, pollution etc. Furthermore, handling various kinds of
equipment and machinery may have a hazardous impact on their health.

Employment prospects for food scientists are projected to grow by 16 percent in the next
decade, which is faster than the average for all occupations. Opportunities will stem primarily
from a growing emphasis on diet, health, and food safety. As the population grows, more
efforts will be needed to increase the quantity and quality of food products. Additionally,
promising research opportunities will continue to arise due to rising awareness about
the effects of certain types of foods on health as well as what effects food production
has on the environment. Moreover, many openings will result from those who leave the
occupation, switch fields or retire. Statistics suggest that in 2008, food scientists accounted for
approximately 31,000 jobs in the US.

Career outlook seems to be reasonable as well. As they gain experience in the field, food
scientists may be promoted to supervisors. For example, a

food scientist

may advance to a
production manager or a research director. Some may be promoted to top managerial positions
in their company or firm.

Urban locations and metropolitan areas of developed countries have the most promising
job opportunities. Places like Malaysia, China, USA, UK, Singapore, and Australia are some
examples.