Food scientists develop, test and provide nutritional information for food products.
Food science careers combine education in science and engineering to improve the color, flavor, nutritional value, texture and cost of food. Students in food science majors specialize in science or technology aspects of food science. Food scientists may work in product development, food research, food processing, production, regulation or private industry. According to the U.S. Bureau of Labor Statistics, as of May 2009, the median annual salary for food scientists and technologists was $59,630.
Nutrition Scientist
Nutrition science is a career field that can be entered with an undergraduate level food science degree but job prospects are enhanced by a graduate level degree. Nutrition scientists study the ways that different foods affect our bodies and minds. Using this information, they determine how much of each nutrient our bodies need and provide guidelines for how much we should eat. Nutrition scientists help to develop the nutrition guidelines that are required on the packaging of all foods. Nutrition scientists may work as dietitians and nutritionists in hospitals and school systems or provide recommendations of nutritional guidelines to the Food and Drug Administration.
Product Development Scientist
Product development scientists work to create new recipes and food and beverage products to be marketed for food companies. This may include completely new products, extension of an existing brand or partnering with other food products. In addition, product development scientists may be responsible for developing generic versions of existing name brand food products. They are responsible for testing new products and making changes to products that aren't received well in a test market. Employees in this career field must possess knowledge of different foods and the nutritional benefits of each. A bachelor's degree in a food science field with an emphasis in science over technology is most beneficial for success in this field.
Quality Assurance Technician
Food quality assurance technicians usually work in production and operations management. They are responsible for actualizing food manufacturing procedures that are in compliance with Food and Drug Administration requirements and federal safety standards. Rather than testing individual products for defects, quality assurance technicians set the procedure for developing and manufacturing quality food products. A bachelor's degree that emphasizes food technology and engineering is acceptable for entry into this career field, but this career goal may be easier met by pursuing a graduate degree such as a Master of Science in Quality Assurance (MSQA).
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