Food Scientist

Typical Work Tasks
People who work in this career often:

• Collaborate with technical specialists to resolve design or development problems.
• Confer with clients to exchange information.
• Research methods to improve food products.
• Review professional literature to maintain professional knowledge.
• Establish standards for products, processes, or procedures.
• Inspect areas for compliance with sanitation standards.
• Test quality of materials or finished products.
• Evaluate new technologies or methods.
• Evaluate quality of materials or products.

Typical Working Conditions

• Using email.
• Working indoors in environmentally controlled conditions.
• Working with a group or team.
• The importance of being accurate or exact.
• Meeting strict deadlines.
• Wearing common protective or safety equipment such as safety shoes, glasses, gloves, hearing protection, hard hats, or life jackets.
• Freedom to make decisions without supervision.
• Responsibility for others’ health and safety.
• Responsibility for outcomes and results.

Tools & Technology used by Food Scientists

Source: Minnesota CAREERwise

Most Important Skills for Food Scientists

• Reading—Understanding written sentences and paragraphs in work related documents.
• Thinking Critically—Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Monitoring Performance—Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Solving Complex Problems—Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
• Writing—Communicating effectively in writing as appropriate for the needs of the audience.
• Learning New Things—Understanding the implications of new information for both current and future problem-solving and decision-making.
• Listening—Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Making Decisions—Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Speaking—Talking to others to convey information effectively.
• Coordinating with Others—Adjusting actions in relation to others’ actions.

Most Important Knowledge Areas for Food Scientists

• Chemistry—Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal
• Biology—Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
• Production and Processing—Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Mathematics—Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
• Food Production—Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• Engineering and Technology—Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
• English Language—Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Physics—Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes.
• Education and Training—Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• Administration and Management—Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Interests
Different careers may be a good fit for your personality or interests. This career is:

• Investigative—Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.
• Realistic—Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.

Source: Minnesota CAREERwise

Low indicates 25% of workers earn less and 75% earn more. Median indicates 50% of workers earn less and 50% earn more. High indicates 75% of workers earn less and 25% earn more.

Demand
This career is high growth compared to other careers. There will be a need for about 669 new Food Scientists to meet market demand between 2018-2028. This includes the demand due to replacement (workers leaving the occupation or retiring) as well as growth.

Source: Minnesota CAREERwise

This career requires at least a bachelor’s degree, and many professionals have graduate degrees.

View the local post-secondary education options from our partners: Central Lakes College & MSTATE.

Helpful High School Courses
Examples of helpful classes that help you prepare for this career:

• Accounting
• Algebra I and II
• Biology
• Business English
• Chemistry
• Entrepreneurship
• Environmental Science
• Mechanics
• Trigonometry
• Wildlife Management

Source: Minnesota CAREERwise