Food scientists conduct research in laboratories.
Food science is a very broad field of research, incorporating studies on the composition, processing, safety, nutrition, cooking, and consumption of foods. Scientists can work in a variety of different settings, depending on their specialties. Most food science research takes place in university laboratories and research and development institutions, where experts investigate the composition of foods and determine their nutritional values. Food science experts may also work as quality control specialists or health researchers with the government.
Many food scientists study the chemistry and microbiology behind various foods.
Much of food science is devoted to understanding the chemistry and microbiology behind different foods. Scientists try to break food down into its most basic components, compounds such as starches, fats, and carbohydrates. Chemists and microbiologists analyze the chemical structure and function of these compounds to determine their importance in the composition of foods and the effects they may have on human digestion. Many experts are experimenting with probiotics and live cultures to better understand their importance in creating food products. Scientists often study the biology and chemistry behind dangerous foodborne pathogens and experiment with different methods to remove harmful bacteria and viruses from food products.
Food science is a broad field that studies things like the composition, safety, nutrition, and consumption of foods.
Food scientists extensively research the preparation, processing, packaging, and storage of foods to ensure safety and extend shelf life. Scientists may be involved in researching new preservatives or packaging techniques to prevent food from spoiling. They may also try to process or store foods at different temperatures to determine the best way to maintain safety and quality. Dedicated food scientists have had many advances in processing and storage technology, such as pasteurization of dairy products and freeze-drying products.
Food science engineers design new and more efficient processing equipment. These professionals often focus on increasing the level of automation on machines to lighten the load on workers. Engineers design computer equipment to monitor processing for the presence of harmful bacteria. As automated machinery becomes more popular in processing plants, food scientists typically spend more time interpreting data from computer programs and less time physically manipulating food in its manufacture.
Food science professionals may work for government agencies or food industry parent companies to perform routine health inspections and quality control at processing plants. Quality control personnel select samples of processed products and perform various tests to ensure they are safe for distribution to the public. Scientists can test the chemical composition of finished products, set expiration dates and perform taste tests. The safety and quality of the food consumers buy depends on the work done by food science experts at all levels of production.