Who they are: Food scientists design and create healthy and appealing foods. Food scientists work behind the scenes to ensure the food products we buy are safe and of high quality.
What they do: Food scientists can work in a variety of jobs including product development, quality control, research, and nutrition education. New health risks such as bioterrorism open a new avenue for food scientists. There is a need for increased research and new regulations on food safety precautions.
Where they work: Food scientists can work in quality assurance, production management, public health and regulatory agency service, and technical sales and promotion. Some food scientists work in research and development of foods to limit food-related problems such as salmonella or shelf life of food.
Outlook: The profession of food science is growing faster than average and is expected to increase by 7% in the next ten years.
Source: Bureau of Labor Statistics
At the University of Minnesota, students can study food science as both undergraduate and graduate students. Undergraduate students can study food science as either a major or minor through the College of Food, Agricultural, and Natural Resources (CFANS). Students can apply for Ph.D and Master of Science graduate programs at the U of M.