8 Facts About Food Scientists

Food science.

It’s an all-encompassing science that relates to many fields of research. It’s an interdisciplinary approach that uses physics, chemistry, and other disciplines to study the nature of foods and the principles of food processing.

By understanding the fundamentals of food, we can better understand and solve real-world problems. Those who study food science are food scientists and they are helping to figure out ways to feed our growing population, create more nutritious food, and make our foods safer.

1.  Food Scientists perform research

Food scientists use scientific principles and engineering methods to examine food’s fundamental physical, chemical, and biochemical properties. They investigate every step of the food supply chain, including: 

• Selection
• Preservation
• Processing
• Packaging
• Distribution

With these topics in mind food scientists develop scientific studies and research hypotheses to investigate the different aspects of food. 

Food scientists delve into a wide range of areas, including food composition, flavor chemistry, processing methods, sustainability, and safety. To initiate their research, scientists must secure funding by crafting research proposals based on extensive scientific literature reviews. They identify gaps in existing research to explore uncharted territory. Their work involves conducting experiments using various scientific equipment and in some cases even carrying out human trials.

They will analyze the collected data using statistical methods and computer software. Through analysis, food scientists can see if their research hypothesis was valid. If the research is inconclusive, they will need to return to the lab and perform more studies.

2.  Food Scientists follow the scientific method

The scientific method is an evidence-based organizational process scientists use to acquire knowledge about the world. The first step is to make observations and ask questions. For example, a food scientist might ask, “Does sugar melt differently depending on the speed at which you mix it when baking cookies?” Following this example, the food scientist would create a null hypothesis stating that “no changes are made to the sugar depending on the speed at which you mix it.”

The researcher would then design and conduct experiments to test their hypothesis. They examine past studies that have already been done by reviewing published research. Reviewing literature ensures that their research is novel. A food scientist may develop a study where sugar is mixed at different speeds and characterized using different laboratory equipment. The researcher will then analyze their data to see if the hypothesis is valid. After multiple experiments, the researcher can then offer a conclusion or theory. In this case, whether or not mixing affects the shape of sugar crystals.

Much of the research used in product development is based on fundamental research performed by food scientists. Food is very complex, and much still needs to be explored.

3. Food Scientists have post-graduate degrees

Food scientists come from a diverse range of educational backgrounds, each bringing their unique perspective to the field. While many hold degrees in food science, chemistry, biology, nutrition, or engineering, some even have backgrounds in psychology, particularly those interested in the psychological effects of food.

Food scientists may be employed by agricultural and food production companies, where they develop new food products. This role may overlap with a product developer’s, as some companies use the terms interchangeably. Alternatively, they may work in a division that enhances existing products, such as extending the shelf life of a pre-existing product.

Those employed in research divisions of companies may have college degrees and, in rare cases, work experience as chefs. However, food scientists may also work for research firms, governmental organizations, colleges, and universities. Typically, those conducting research at a university or college have completed advanced graduate degrees such as a PhD. After that, they may work as postdoctoral researchers, professionals who conduct research after completing their doctoral studies.

4.  Food Scientists propose and follow up with research

Unfortunately, science isn’t free and there is always someone who has to foot the bill. Expenses come from places like paying the researcher and paying for the tools that they use to conduct their research. Funding can come from many sources, depending on where you work. For example, the government, an association or a food processing company could fund a researcher at a university or college.

Food scientists, whether working in government-funded roles or for companies, often need to secure funding for their research. When seeking government funding, they usually have to write grant proposals, which are essentially requests for money to support specific experiments addressing research questions. These proposals must be persuasive and include a well-defined plan for the research, typically spanning less than four years. Similarly, food scientists working for companies must also be convincing in advocating for funding, demonstrating to upper management the necessity of their research for the company.

5.  Food Scientists perform research

As part of the scientific method food scientists are required to perform experiments. The type of experiments the food scientist creates is based on the type of food science they perform.

A researcher who studies the texture of emulsions like butter or margarine for example may use tools such as texture analyzers, microscopes, X-ray diffractometers and NMR spectrometers. Other food scientists who study the biological side of food processing may test samples for bacteria or molds that may make products unsafe or reduce their shelf life. Alternatively, food scientists working at food processing companies may study processing equipment and how it can be used to create new food products.

Studies can take days, months or even years depending on the scope of the research. Overall, it’s key that food scientists conduct multiple trials to validate their results.

6.  Food Scientists analyze data

Conducting experiments is just one-half of a food scientist’s job. The second half involves analyzing the results and translating them into ways that readers can understand.

Raw data is collected and summarized using spreadsheets, databases, tables, and graphs. For example, a food scientist may analyze a microscope image of a cookie using computer software. They may quantify the size of the particles or examine the shape of different components.

Data can either be quantitative—numbers-based or qualitative observation-based, such as those given by participants in human trials. After the data is organized and analyzed, the food scientist will validate their results by conducting statistics on them. There is a saying in science about interesting results: “Once is a chance, two times is a coincidence, and three times is statistically significant!”

7. Food Scientists collaborate with other scientists

When people think about food scientists an image of a scientist working alone in a lab comes to mind. Although this might be true in some cases this isn’t the whole picture. Science is based on collaboration between scientists.

After their experiments are completed, food scientists translate their results into presentations, papers, and reports so they can be discussed with others. Within their lab group, they will have conversations about potential explanations for their results and future experiments they can carry out.

Scientists frequently travel around the country (and sometimes even around the world!) to present and discuss their results with others. These discussions typically happen during scientific conferences, which are events usually organized by a scientific society. At these conferences, scientists give short presentations describing their research. This allows them to learn about recent developments in the fields of food science and get to know colleagues.

8. Food Scientists communicate well, are creative and stay organized

Being a Food Scientist demands a diverse range of skills, but some are absolutely essential. The skills crucial for this role are: 

• Communication—Food scientists don’t just spend all their time in the lab cooped up. A lot of their time is dedicated to communicating their research results to others, whether it is other scientists in their group or outside examiners. Food scientists communicate through email, reports, presentations, and general conversations. If a food scientist doesn’t effectively communicate their research, it is never going to go anywhere.
• Creativity — Food science is guided by curiosity and hypotheses. Food scientists need to be creative in devising experiments that test their hypotheses. Overall, good-quality research leads to more questions.
• Organization – Food science projects can take months to overcome many times. Therefore food scientists need to plan and organize their research months at a time. Staying organized isn’t just limited to their projects. Food scientists also need to manage their data. They must keep their data organized, or it could lead to falsified data!