FOOD SCIENTIST FOOD SCIENTIST 14 15 unique perspective to the field. Many individuals possess degrees in food science, chemistry, biology, nutrition, or engineering. Additionally, some have backgrounds in psychology such as those exploring 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—numbersbased 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 do not spend all their time cooped up in the lab. A meaningful portion of their work involves communicating their research findings to others, whether those involve colleagues in their team or external evaluators. They communicate through various channels such as emails, reports, presentations, and informal conversations. If a food scientist fails to convey their research effectively, it won’t gain any traction or impact. • 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! University of Guelph is an Education of ours, check them out on FoodGrads! Click their logo below! Available Programs: : Food Science, Food and Agricultural Business, Food and Agricultural Resource Economics University of Guelph Not sure if you want to pursue a post-graduate degree in food science? Then check out our interview with AJ Taylor. AJ is a Scientist II, Innovation at McCormick FONA who recently graduated from the University of Illinois, Urbana Champaign with a Ph.D. in food science where his research focused on understanding the physiochemical and microbiological aspects of cocoa bean fermentation. In this episode we talk to AJ about his graduate school experience and his transition into a full time job. Exploring Careers in Food Processing | Product Development and R & D Roles Webinar https://www.youtube.com/ watch?v=8jJrUrCgWGE Thinking about a career in product development and R&D within the food processing industry? In this video, you’ll hear from three speakers who work in product and development in the food industry. Food science is one of the most allencompassing sciences out there. Learn why Veronica Hislop believes that food science is the best science (hint: it connects everything)
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