How to Become a Food Scientist

Food science is the branch of agricultural science that is concerned with the processing and handling of food products. Food scientists help to develop new foods and food processing methods. They are also responsible for analyzing food and production operations for safety, nutrition and production efficiency. Most food scientists work for businesses. However, many are employed by universities and government agencies, especially in basic research.

Instructions

1. Select a college that has an agricultural and food science program. You must have a minimum of a bachelor's degree in agricultural science to become a food scientist. Most universities with these programs are land-grant colleges, although some others have agricultural science departments as well.

2. Take courses leading to a specialty in food science. Key courses include food science and microbiology and chemical/food analysis. Additional courses in statistics are also important. Due to the importance of food science to food-producing companies, a good understanding of business is a big help, especially if you want to move into management at some point.

3. Earn a master's or doctorate degree to move into management, research or teaching. Most food scientists with bachelor's degrees work with routine analysis and process monitoring. Career advancement depends heavily on having more training at the postgraduate level and is required for basic research and teaching at the university level. If you are primarily interested in the management and business part of food science, an MBA is a good choice as well.

4. Enhance your employability while in school by getting internships or working as a student research assistant. Companies often hire promising students who intern with them because they have had a chance to see how they perform. A research assistant job gives you hands-on experience and enables your professors to recommend you as an employee as well as a student.

Tips & Warnings

• Take extra courses in genetic engineering and biotechnology to prepare you for changes in food science and technology.

References

• U.S. Bureau of Labor Statistics: Agricultural and Food Scientists
• StateUniversity.com: Food Science

Resources

• American Society of Agronomy