Have you wondered what makes microwave pizza crispy or why some foods seem addictive or more appealing than others? If so, majoring in food science might be for you.
Food science combines the disciplines of biology, chemistry, physics, and engineering as it applies to food safety, product development, nutrition, and packaging. This major aims to teach how agricultural products are developed into the foods we see at stores. Majors learn everything from the harvest of goods to the safe and efficient ways to transport and prepare food.
This major is appropriate for students who are comfortable in math and science, enjoy working in a lab, are interested in the chemistry of food, and like to solve problems. Problem-solving is an essential component of this major because food scientists are always looking for ways to increase the safety and efficiency of all steps in the preparation of food.
Some programs offer internships and research opportunities for students. Depending on the school, programs may focus on different aspects of food science, including food chemistry or food processing.
Another notable consideration is whether or not a program is accredited by the Institute of Food Technologists (IFT). The IFT accepts food science programs that establish and maintain high standards in areas it deems necessary. Students who are a part of IFT-certified programs are eligible for a Feeding Tomorrow Scholarship. Scholarships range from $1,500 to $5,000.
Students who choose a food science major will leave the program with a wide variety of skills. They will gain a strong knowledge base in key sciences. They will become well-versed in the methods of food harvesting, transportation, and processing.
Students will understand how foods affect human health, and how fertilizers and pesticides impact the safety of foods. Because food science majors work in labs and address real issues, students graduating from the program leave with well-developed problem-solving skills. They also become adept at handling equipment, designing and running experiments, and drawing conclusions from data.
There are many components in the food production process, so majors have a wide variety of opportunities. Creative students who work well in teams may make good food technologists, where they would research and develop new foods out of existing ingredients. Food technologists must make sure all laws are met and safety is prioritized.
Dietitians and nutritionists evaluate the health of their clients through nutrition assessment and diagnostic laboratory testing. Based on their findings, dietitians and nutritionists advise clients on behavior modifications and intervention plans, including which foods to eat—and which to avoid—to improve their health.
Sensory scientists work to understand the characteristics of foods and then make sure that food is not only safe and nutritious but also appealing.
Students who are organized, strategic, and enjoy collecting data may be interested in working as a quality assurance manager. QA managers ensure that food products meet all regulations and requirements. As someone ascends the ranks in this job, leadership skills become important.
Students may also become marketers for food product companies, food toxicologists, or research managers. For more information and resources go to Students – IFT.org.
Career Paths for Food Science Majors:
• Laboratory Technician
• Food Technologist
• Nutritional Therapist
• Food Scientist
• Clinical Dietitian
• Executive Chef
• Microbiologist
• Quality Control Specialist
• Production Supervisor
• Biotechnologist
• Food Chemist
• Food Engineer
• Food Sales Representative
• Development Researcher
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