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By Nsim Team
If you want to become a food scientist, you first need to determine if this career path is a good fit for you. Are you interested in a career that allows you to combine your knowledge of food chemistry, food processing, food rheology and food microbiology to develop products that are safe, attractive, convenient, nutritious and delicious? If so, then you may be well suited for a career as a food scientist!
WHO IS FOOD SCIENTIST?
Food scientists develop food and drink products, making sure they are safe to consume. They investigate and analyse food, from harvest to processing, cooking, and consumption. They may be involved in:
• Providing accurate nutritional information for food labels, for example fat, sugar and vitamin content
• Managing sensory research that finds out whether people like the taste, look and feel of new products
• Checking the safety and quality of food
• Researching consumers’ perceptions of food
As a Food scientists, it is your job to make sure food products are produced safely, legally and are of the quality claimed. You could be involved in developing the manufacturing processes and recipes of food and drink products and may work on existing and newly-discovered ingredients to invent new recipes and concepts.
scientists modify foods to create products such as fat-free items and ready meals. You will often work closely with the product development teams to help deliver factory-ready recipes based on the development kitchen samples.
Some Food scientists are involved in conducting experiments and producing sample products, as well as designing the processes and machinery for making products with a consistent flavour, colour and texture in large quantities. This must be done within a strict and ever-changing regulatory framework around the treatment of foodstuffs. For this reason, you are responsible for keeping up to date with relevant legislation.
The work may involve building relationships with suppliers and customers, as well as ensuring products are profitable.
WHAT IS THE ELIGIBILITY OF FOOD SCIENTIST?
Earning a bachelor’s degree in agricultural or food science is typically the minimum requirement to get an entry-level job in food science, such as Research Assistant, or Food Science Technologist
To become a food scientist, a good bachelor’s degree in an appropriate subject such as food science/technology, food/chemical engineering, biochemistry, nutrition, microbiology or chemistry is normally necessary. 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.
If you want to become a food scientist that completes your own research projects, directs others in applied research, you will likely need a master’s degree in food science. A master’s degree or higher may also allow you to qualify for positions in management or administration.
If you want to teach food science at the university level, you will likely need a doctoral degree in food science. Those with doctoral degrees also work as project leaders, research project coordinators or research directors.
SKILLS NEEDED TO BECOME FOOD SCIENTIST
Food Scientist will need to show:
• a genuine interest in science and how it is applied to food and cookery;
• high standards of cleanliness and the ability to adhere to strict hygiene rules;
• excellent attention to detail;
• strong written and verbal communication skills;
• leadership qualities;
• people and teamworking skills;
• a flexible approach to working;
• numeracy and problem-solving skills;
• time management and organisational skills;
• an awareness of the consumer market.
WHO HIRES FOOD SCIENTIST?
There are a variety of public and private organizations within the food and beverage industry that create jobs that utilize the skills, knowledge and competencies of food scientists. These organizations include:
• Companies involved in food and beverage processing or manufacturing
• Colleges and universities
• Private research firms
• Federal and provincial/state government agencies
• International food agencies such as the United Nations' World Health Organization (WHO)
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