Food Scientist and Technologist Food scientists and technologists use a variety of methods to study the contents of food. They use the information they find to develop new food products or improve the value, production, packaging and selection of existing food products. Those who thrive in a busy, fast-paced environment may want to consider becoming chefs. Be careful, the hours can be long and often unsociable, but for those who love to cook, this can be an incredibly rewarding career.
If possible, adapt your work experience to the type of position you are interested in. For example, if you want to become a food technologist, quality manager, or product developer, you can look for positions in a food manufacturing company or retailer. Alternatively, if you're interested in following a nutritional path, try to gain some experience in a healthcare or public health setting. Food scientists and technologists use chemistry, biology, and other sciences to study the basic elements of food.
They analyze the nutritional content of foods, discover new food sources, and research ways to make processed foods safe and healthy. Food technologists generally work on product development, applying the findings of food science research to develop new or better ways to select, preserve, process, package and distribute food. Some food scientists use problem-solving techniques from nanotechnology, the science of manipulating matter at the atomic scale, to develop sensors that can detect contaminants in food. Other food scientists enforce government regulations and inspect food processing areas to ensure that they are hygienic and meet waste management standards.
A food scientist studies the deterioration and processing of food using microbiology, engineering, and chemistry. They determine the levels of nutrients in foods by analyzing their content. They are looking for new nutritional sources of food and investigating ways to make processed foods taste good, safe and healthy. They also find the best way to distribute, process, preserve and package food.
With a degree as broad as food science, there are a lot of different options available, and it can be quite overwhelming trying to figure out which job is right for you. Many agricultural and food scientists work with little supervision, formulating their own hypotheses and developing their research methods. If you are interested in teaching design and technology (food), you could consider obtaining a Postgraduate Certificate in Education (PGCE) or a Professional Postgraduate Diploma in Education (PGDE) in Scotland. A food scientist generally requires a bachelor's degree from an accredited college or university to enter this professional field; however, most earn a master's degree or doctorate.
It is expected that food scientists and technologists will be needed to improve food processing techniques and ensure that food products are safe and shipped efficiently. The environment can vary and consists of large production machines, cold temperatures associated with the production or storage of food, and the proximity to animal by-products. Combined with courses in business, agricultural and food sciences, it could be a good foundation for managerial work in businesses related to agriculture or livestock. Animal scientists are investigating ways to improve the quality and productivity of farm animals for food production, by reducing animal mortality rates, increasing growth rates and improving their environments.
At universities, agricultural and food scientists research and research new methods to improve animal or soil health, nutrition, and other aspects of food quality. They analyze nutritional content, discover food sources, and develop ways to make processed foods safe and nutritious. People who work in quality control ensure that food products meet the correct standards set out in the regulations and meet all internal and external requirements. Internships are highly appreciated by future food scientists and technologists, and this is a great way to gain practical experience and network with potential future employers.
In addition, develop quality control programs for food storage and processing operations, and improve the texture, flavor, color, chemical composition, convenience, and nutritional value of foods. .
