Additional Information
The American Association of Cereal Chemists (AACC) indicates that cereal
chemists must have a background in basic sciences, such as chemistry, biology,
mathematics and physics. Advanced studies could include areas such as plant
science, engineering, microbiology, biochemistry, nutrition and others.
The amount of training needed differs according to the specialization or
the type of work. Two-year technical degrees, four-year bachelor's degrees
or postgraduate degrees could be required. Cereal chemists working as technologists
might be required to have a two-year technical degree, for example, while
university faculty would be expected to have a postgraduate degree.
Degrees in cereal chemistry are available at North Dakota State University
and Kansas State University. Other universities incorporate cereal chemistry
studies in food science programs.
"Most cereal chemists have a degree in food science," says cereal chemist
Cheryl Earp.
Cereal chemist Monisha Bhattacharya believes that a degree in cereal chemistry
would make a person more competitive than a degree in food science.
Academic training that incorporates laboratory experience is recommended.
Cereal chemist Kevin Swallow believes that a background in farming or agriculture
is helpful, but not required.
Cereal chemists benefit from courses in communication, economics, management
and computer skills.