What Is a Food Scientist?

Food science is one specialty of agricultural science, along with soil, animal and plant science. Food scientists are primarily concerned with what happens to agricultural products after they are grown or harvested until they reach your dinner table. Food scientists apply basic scientific principals of chemistry and biology to improve the quality and cost of food products. The majority work in the food industry, helping develop processing methods and new foods. For example, some work in test kitchens or food safety laboratories. Others are employed in research at government and university laboratories.

Function

The goal of food scientists is to maintain and improve the quality and safety of the foods we eat. They deal with food preservation and packaging, and how to store and ship food products. Some work directly with food processing, while others focus on analyzing foods for nutritional value or to ensure food is free of contamination or harmful microorganisms.

Education

To be a food scientist, at least a bachelor's degree in agricultural science is required. Most programs in agricultural/food science are offered by land grant colleges, although some other schools do have programs in agriculture. Research oriented positions generally require a master's degree, while a PhD is usually needed for teaching or senior research jobs. Business considerations like improving cost and efficiency are also important parts of the food scientist's work.

Skills

In college, food scientists take courses in chemistry, biology and microbiology, statistical analysis and chemical analysis. Advanced courses in food science apply these skills to problems in food processing, handling, quality and safety. Many food science programs are now including courses in biotechnology and genetics, reflecting the growing importance of these fields to food production. Because of the importance of business considerations to food scientists, many students also take courses in business administration.

Employment

Surveys by the US Bureau of Labor Statistics (2008/9 edition) found that about 57 percent of soil scientists worked for food production or processing corporations. Another 14 percent were employed by governments in research or safety oversight. Eighteen percent work at universities in research and teaching. A significant number (11 percent) are independent consultants providing testing and advice to manufacturers, restaurants, schools, hospitals and other food handling facilities.

Benefits

BLS figures state that entry level food science positions begin around $29,000 per year. The median salary (as of the 2008-09 edition) was about $54,000. Food scientists with advanced degrees in the top 10 percent salary range earned more than $97,000 annually. There are two paths to career advancement in food science. Some people enter the research community, earning PhDs and moving into teaching or senior research positions. Others move into business management. Those who choose the business aspect of food science frequently earn an MBA to qualify for entering management ranks.