Food Scientists

Agricultural and food scientists play an important role in maintaining and expanding the nation’s food supply. Many work in basic or applied research and development. Basic research seeks to understand the biological and chemical processes by which crops and livestock grow. Applied research uses this knowledge to discover ways to improve the quality,

quantity, and safety of agricultural products.

Many agricultural and food scientists work with little supervision, forming their own hypotheses and developing research methods accordingly. In addition, they often lead teams of technicians or students who help in their research. Agricultural and food scientists who are employed in private industry may need to travel between different sites to perform various duties for their employers.

Certification:

To become a food scientist a good bachelor’s degree in an appropriate subject is normally necessary, such as food science/technology, food/chemical engineering, biochemistry, nutrition, microbiology or chemistry. Possession of a food-related postgraduate qualification can be beneficial, particularly for candidates without a relevant first degree. Candidates possessing food industry work experience are often at an advantage. Experience can be gained via food production line employment, or by working as a technician. Job shadowing, networking and vacation placements can also be helpful.

Bachelor of Science in Food Science and Technology:

Typically offered through a school's department of agriculture, a Bachelor of Science in Food Science and Technology degree program looks at food from a scientific and engineering perspective. Students analyze the chemical and biological composition of organic and manufactured food products. Students develop critical thinking and analytical problem solving skills as those skills apply to food science and food engineering. Students engage in class discussions, conduct academic research and hone research skills in a supervised laboratory environment. Applicants must have a high school diploma or the equivalent.

Program Information:

Programs combine general educational requirements in the arts, humanities, social sciences and natural sciences with courses specifically designed for the food science and technology major. Students acquire textbook knowledge as well as practical, hands-on experience in a laboratory setting. Some typical course subjects include:

• ·         Microbiology in food technology
• ·         Fundamentals of food properties
• ·         Biochemistry
• ·         Fundamentals of food analysis
• ·         Legal issues in food science and technology
• ·         Fundamentals of food engineering
• ·         Basics of food product development
• ·         Food and interaction with the senses

     Popular Career Options:

     Graduates typically gravitate towards careers in the food science technology, food manufacturing        or  food research industries. Some popular career options are:

• ·         Food safety inspector
• ·         Quality assurance officers
• ·         Food technology laboratory assistant

     

Master of Science in Food Science and Technology:

In the two-year Food Science and Technology programme you will learn about the challenges associated with food production, food safety, food quality and health. Choose between the programme's specialisations: Dairy Science and Technology, Brewing Science and Technology, Food Safety, Process Analytical Technology and the individual specialisation.

Educational Requirements:

Students must have a bachelor's degree, usually in food science technology or a closely-related field. Students may also have previous professional experience, and are often asked to submit scores from the Graduate Record Examination.

Program Information:

Graduate programs typically last two years. Students often have the opportunity to conduct self-directed research, under the guidance of faculty and advisors. Students engage in laboratory research and advanced coursework that covers the following topics:

• ·         Food processing
• ·         Biochemical reactions in food technology
• ·         Chemical composition and nutritional value of lipids
• ·         Microbiology in food technology
• ·         Issues in food packaging
• ·         Toxins and infectious agents in foods

     

Doctor of Philosophy in Food Science and Technology:

Doctoral degree programs in food science and technology focus on advanced topics of study related to food science, food technology and the food industry. Students master the academic and laboratory research skills that are essential to employment in the industry. Programs allow students to continue advanced application of engineering and scientific theories and principles to food, nutrition, food packaging and food preservation. The goal of a doctoral degree program is to prepare students for upper management positions in food research and development or academia.

Educational Requirements:

Doctoral program candidates must first have completed a master's degree program, typically in food science or a closely related scientific field, such as chemistry. Applicants may have previous professional experience, often in the food science and technology industry.

Program Coursework:

Doctoral degree programs offer students the opportunity for self-directed academic and laboratory research, under the direction of academic and faculty advisors. Students conduct independent research projects and work toward the writing of a dissertation, which must be presented as a condition of graduation. Courses may be offered in the following topics:

• ·         Statistical analysis in food science and technology
• ·         Research methods in food science and technology
• ·         Animal health and diseases
• ·         Microbiology in food science and technology
• ·         Chemistry of food and food components
• ·         Quality control in food science and technology

     

Required Skills:

• ·         Knowledge of a range of sciences and their applications to food
• ·         Good business, IT, analytical and numerical abilities
• ·         Being a confident independent worker
• ·         Meticulous attention to detail, particularly with regard to health, safety and hygiene
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