Food scientists research and test food products to determine nutritional content, develop preservatives and packaging techniques, and find new food sources. They work in research and development labs, food processing plants, and government organizations. Food scientists analyze food components and experiment with healthier ingredients and new processing strategies. They design new canning and packaging methods and perform quality control inspections. The FDA employs food scientists to inspect food processing plants and enforce health codes. To become a food scientist, a bachelor’s degree in food technology is usually required, with additional certification and training for government positions. The demand for food scientists is increasing as people become more health-conscious.
A food scientist performs research and laboratory tests on different food products. He might be trying to determine the nutritional content and value of certain foods, develop better preservatives, implement new packaging and food safety techniques, or discover new food sources. Most professionals work in research and development laboratories at food processing facilities, although a food scientist can also find employment at a government organization.
Professionals employed by food processing plants create new products and perform quality control inspections on existing ones. A food scientist in research and development analyzes the components of foods, such as their nutrients, vitamins, sugars and fats. He or she may experiment with healthier ingredients or new processing strategies to improve food quality. Food scientists are also designing new canning and packaging methods that promote the longevity of edible products. Quality control specialists test products after they are processed to ensure they meet standards set by the food industry and government.
In the United States, the Food and Drug Administration (FDA) employs food scientists to perform detailed inspections of food processing plants, ensuring the safety of their operations and products. A food scientist working for the FDA can enforce health codes and sue factories that don’t meet the standards. He or she may perform laboratory tests on products to determine the presence of any biological or chemical hazards. When foods fail inspections, the scientist often has the authority to stop production and offer solutions to bring the products up to standard. She writes detailed reports and maintains accurate records of a facility’s operations and violations.
To become a food scientist, a person usually must have at least a bachelor’s degree in food technology, although scientists hoping to do independent research often seek advanced degrees. Students commonly take courses in general biology and chemistry as well as specific classes in food processing, engineering and microbiology. A graduate who finds work with a government or private organization can receive paid on-the-job training from experienced scientists. Additional certification and training in risk analysis is often required for food scientists in government positions.
There is a constant demand for expert food scientists to come up with new and better foods. As people become more health-conscious, they’re relying on food scientists to implement stricter nutritional guidelines and create great-tasting, healthy treats. Advances in laboratory technology and equipment are creating more jobs for computer-savvy and mechanically minded scientists, who can use their skills to program and operate complex systems efficiently.
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