Food Science
In this age of genetically modified foods, worldwide distribution of heretofore regional specialties, and ever more global eating tendencies, food science is more important now than it ever has been in the past. Indeed, this field that deals "with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption," is playing an ever more integral role in the lives of people all over the world (
www.en.wikipedia.org
). And while its impact is felt in ways both obvious and subtle, there can be no denying the fact that it is one of the few fields of work that touches the lives of everyone.
Going back to school for a degree in food science is a fascinating undertaking. It involves learning about business, science, agriculture, and many other related (and seemingly unrelated) fields. From food preservation, safety, and engineering to product development, sensory analysis, and food chemistry, the breadth of studies required of students in this field is truly impressive ( www.en.wikipedia.org ).
Niche Areas
Students in food science programs take a wide variety of courses that are relevant to the field. They include, but certainly are not limited to, the following:
- Pre-Harvest Food Safety
- Post-Harvest Food Safety
- Food Safety and Public Health
- Food Laws and Regulations
- Lactation, Milk, and Nutrition
- Exercise Nutrition
- Postharvest Physiology
- Sensory Analysis of Foods
- Professional Development and Ethics in Food Safety" ( www2.acs.ncsu.edu )
Types Of Associate, Undergraduate & Graduate Programs Available
A bachelor's degree in food science will prepare you for a career in the field of food science or nutrition, and should be enough to ensure you a good job placement upon graduation. It will also provide an excellent global appreciation of all the issues that food scientists deal with on a regular basis. A master's degree in food science is often part of a Ph.D. program in the field, but it also can be pursued as an end in itself. A master's program will afford you the opportunity to delve deeper into specific areas of interest in the field, and to perhaps conduct a bit of research, too. A Ph.D. program is a much more intensive way to attain expertise in a specific aspect of the field, and will often lead to either a high-end position in the industry itself, or to a teaching position at the college level.
Typical Admissions Requirements
Because of the heavy focus on science in the field, a background in some other related scientific area of study is most helpful. Certainly training in food science-specific (or relevant) areas is necessary for acceptance to a graduate-level program. But for a bachelor's, even if you don't have much (or any) background in the field, you can take classes at a community college to make up for these academic shortcomings and facilitate your eventual acceptance into a food science program.
Careers In This Field
"Industrial food scientists are needed in food quality management, processing, research and development, marketing, and distribution. Employment can be found with companies that manufacture retail food products as well as companies supporting food manufacturers by supplying food ingredients, processing equipment, and packaging materials, or providing services related to institutional feeding. Technical and administrative positions are also available in various government agencies and with independent testing laboratories.
"Food scientists with an interest in teaching and research may find rewarding scholarly careers in educational institutions. An academic career usually requires an advanced degree and research specialization in a particular area, such as food chemistry, microbiology, toxicology, engineering, or nutrition" ( www.foodscience.psu.edu ).
Of course, as with any field, there are directions in which you can go that may not appear on any school's website. Therefore, it is important to always keep your eyes open for more opportunities that may be related to the field.
Salary Ranges In This Field
"Because of the heavy demand for food scientists in industry, government agencies, and research institutions…[many] graduates have job offers before graduation with excellent starting salaries.
"According to a recent survey done by the Institute of Food Technologists, a student right out of school with [a] B.S. degree in Food Science can expect to make $48,000. With a Master's of Science degree, students start with an average salary of $55,000 with significant increases likely in just a few years" ( www.foodscience.psu.edu ).
And, according to the Bureau of Labor Statistics, the longer-term projections are as follows:
"Median annual earnings of food scientists and technologists were $50,840 in May 2004. The middle 50 percent earned between $36,450 and $72,510. The lowest 10 percent earned less than $28,410, and the highest 10 percent earned more than $91,300. Median annual earnings of soil and plant scientists were $51,200 in May 2004. The middle 50 percent earned between $37,890 and $69,120. The lowest 10 percent earned less than $30,660, and the highest 10 percent earned more than $88,840. In May 2004, median annual earnings of animal scientists were $49,920" ( www.bls.gov ).
Future Outlook
According to the United States Bureau of Labor Statistics, "Employment of agricultural and food scientists is expected to grow about as fast as average for all occupations through 2014. Past agricultural research has resulted in the development of higher yielding crops, crops with better resistance to pests and plant pathogens, and chemically based fertilizers and pesticides. Research is still necessary, particularly as insects and diseases continue to adapt to pesticides and as soil fertility and water quality continue to need improvement, resulting in job opportunities in biotechnology. Agricultural scientists are using new avenues of research in biotechnology to develop plants and food crops that require less fertilizer, fewer pesticides and herbicides, and even less water for growth. Emerging biotechnologies and nanotechnologies will play an increasingly larger role in creating more plentiful global food supplies.
Biotechnological research will continue to offer possibilities for the development of new food products. This research will allow agricultural and food scientists to develop techniques to detect and control food pathogens, and should lead to better understanding of other infectious agents in foods.
Agricultural scientists will be needed to balance increased agricultural output with protection and preservation of soil, water, and ecosystems. They will increasingly encourage the practice of "sustainable agriculture" by developing and implementing plans to manage pests, crops, soil fertility and erosion, and animal waste in ways that reduce the use of harmful chemicals and do little damage to farms and the natural environment.
Further studies at scientific research and development services firms will result in more job opportunities for food scientists and technologists. This research will be stimulated by a heightened public focus on diet, health, changes in food safety, and biosecurity-preventing the introduction of infectious agents, such as foot and mouth disease into a herd of animals. Increasing demand for these workers also will stem from issues such as a growing world population, availability and cost of usable water, shrinking natural resources including the loss of arable land, and deforestation, environmental pollution, and climate change.
Graduates with a bachelor's degree should find work in a variety of fields, mostly in the private sector, although many of the positions may be related to agricultural or food science rather than as an agricultural or food scientist. A bachelor's degree in agricultural science is useful for managerial jobs in businesses that deal with ranchers and farmers, such as feed, fertilizer, seed, and farm equipment manufacturers; retailers or wholesalers; and farm credit institutions. In some cases, persons with a four-year degree can provide consulting services or work in sales and marketing-promoting high-demand products such as organic foods. Bachelor's degree holders also can work in some applied research and product development positions under the guidance of a Ph.D. scientist, but usually only in certain subfields, such as food science and technology. The Federal Government hires bachelor's degree holders to work as soil scientists. Four-year degrees also may help persons enter occupations such as farmer, or farm or ranch manager; cooperative extension service agent; agricultural products inspector; or purchasing or sales agent for agricultural commodity or farm supply companies.
Opportunities may be better for those with a master's degree, particularly for graduates seeking applied research positions in a laboratory. Master's degree candidates also can seek to become a certified crop advisor, helping farmers better manage their crops. Those with a Ph.D. in agricultural and food science will experience the best opportunities, especially in basic research and teaching positions at colleges and universities as retirements of faculty are expected to accelerate during the projection period" ( www.bls.gov ).
- www.fpa-food.org (The Food Products Association)
- www.foodsciencecentral.com (Good site for relevant information)
- www.worldfoodscience.org (The World of Food Science)
