Have you ever wondered who determines the cooking instructions on the package
of frozen pizza pockets? Or how to keep canned green beans green? Food science
students learn how to do this, plus a lot more.
Food science degrees are offered at many colleges and universities. Bachelor's
programs are usually three or four years long. You'll need a master's or a
PhD to become a research scientist.
Typically, undergraduate food science programs are set up so first-
and second-year students take basic chemistry, microbiology and biochemistry
classes. Most food science classes are taken in the upper years.
"Once you get through the basic sciences, you're off into a different part
of the curriculum which focuses on the applied aspects of food science -- food
processing, chemistry, microbiology, etc.," says Charles Edwards. He is
a professor and food scientist at Washington State University.
High schools offer basic sciences (chemistry, physics and biology), that
teach you how to look at specific molecules. You'll need these basics in food
science, says Edwards, because "we look at the bigger picture -- we take the
knowledge of those molecules and apply it to a real-world situation."
Real-world situations include making sure french fries retain their
golden color while being deep fried in spitting hot oil. They include
figuring out the right time and method to pick and ship fruit so it gets to
the supermarket unscathed. It was a food scientist who discovered that spraying
wax on an apple will help to keep it fresh.
Prospective undergraduates should have an interest in applied science,
says Edwards. Students also need an interest in food, lab skills and oral
and written communication skills.
In high school, concentrate on science classes, and find after-school
work in the food industry. Getting a job in a food-processing plant is
the best way to get a taste of what's to come, but you can also reap a lot
of background knowledge by working in a restaurant-type setting.
Besides tuition, costs include books and lab coats.
The Institute of Food Technologists (IFT) provides a list of accredited
schools and offers scholarships to those who meet the criteria based on
academic standing, ability and personality.
"Students should go to an IFT-accredited school," says Alex Speers, a food
science professor. "It gives an advantage to students -- the most obvious
are the scholarships, but also it's sort of a badge, because there's no formal
accreditation other than that."
Links
Occupational Outlook Handbook
For more information related to this field of study, see: Agricultural
and Food Scientists
U.S. Department of Agriculture Food Safety Page
News, safety alerts, consumer advice and more
Food Online
News, resources, product information and more for those in the
industry