There are many diverse job possibilities to match individual interests. Food scientists are employed in food companies, universities, and government agencies.
Food Product Development: Collaborate with a team to create new or improve existing food products with respect to novelty, quality, safety, affordability, and/or nutritional content.
Quality Assurance/Food Safety: Monitor and ensure the quality and safety of food products for consumer markets utilizing scientific methods and techniques.
Sensory Science: Apply principles of sensory evaluation (taste testing) to characterize food attributes (aroma, taste, texture) and test food products for consumer appeal.
Food Processing/Engineering: Oversee/manage daily plant operations; improve and design efficient, sustainable food processes and packaging operations; scale up new processes/products for large-scale plant production.
Research: Conduct research in a university, government, or industry setting to develop new technologies, ingredients, or processes that enhance the quality, safety, and nutrition of foods.
Regulatory: Work within a government agency (e.g., FDA, USDA) to ensure safe and adequate processing of food products and to help establish public policy that improves food safety and quality.
What will be your Contribution? What will you bring to the Table?