A Day in the Life of a Food Scientist



I still sometimes find myself standing in a grocery store isle with a hearty smile as I watch people picking up products that I or my teams developed years ago. It’s like watching your children grow.




Roughly 70% of food materials that we eat everyday has been processed in some way by a food manufacturer. The rest of 30% is what we buy as unprocessed raw produce (fruits and vegetables)

It is said, and rightly so I think, that we are what we eat. From that perspective, food scientists have a very special role in our lives. Just have a look at grocery store shelves. From a simple product like a bottle of flavoured water to complex products like a high protein breakfast bar or a vegan egg, each product has been designed and developed by food scientists.


The four-year food science college course is designed to establish the basic disciplines of food science and technology. These disciplines include food composition, chemistry, rheology, engineering, microbiology, food safety and quality, packaging, sensory science, regulations and food laws, agriculture, and nutrition. However, as in any other field, the real tricks of the trade are learnt on the ground.

Being part of a productive team of product developers in a food manufacturing company and creating new food products can be thrilling experience

In most food companies, food scientists work on one or more of these four kinds of projects at any given time.

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