A food scientist

 A food scientist studies the deterioration and processing of foods by using microbiology, engineering, and chemistry. Additionally, they determine the nutrient levels of food by analyzing its content. They also look for new nutritional food sources and investigate avenues for making processed foods taste good, safe, and healthy. Next, watch a video to learn more about what a food scientist does.

A food scientist usually requires a bachelor’s degree from an accredited college or university. However, most workers go on to earn a master’s or doctorate. No matter what you decide, these degrees usually include coursework in chemistry, microbiology, and engineering. During school, students will learn to analyze the principles of food deterioration and processing, along with the food’s vitamin, protein, sugar, and fat content. 

Certifications are generally not required for a food scientist, but they can help advance your career once you start working. For example, the American Society of Agronomy, Institute of Food Technologists (IFT), and the Soil Science Society of America (SSSA) offer resources and certifications. However, most certifications do require you to pass an exam, have work experience, and earn a related degree. In addition, once becoming certified, you may have to keep up to date by taking continuing education courses each year. 

Employers seek food scientists with a lot of experience and knowledge; therefore, it is customarily expected. Some on-the-job training may be given to you as you start your career, but we encourage you to get as much hands-on experience while pursuing your degree. Internships are highly looked upon for prospective food scientists and technologists, and this is a great way to gain hands-on experience and networking with potential future employers.

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