Description:  A food scientist is responsible for maintaining the available food supply in the nation by ensuring productivity and food safety in the agricultural sector.   A food scientist is constantly study the quantity and quality of our food supply, and searching and experimenting with new ways to produce food safely, improve crop yield for more significant gains, control unwanted pests, and revolutionizing the way we use soil and water.   The primary aim is to continue to improve the way we handle our agriculture for continued safety of our population and more sustainable and bountiful agricultural practices.

As a food scientist, you study a great deal of conservationism and looking for new ways to use our agriculture for fuel.  The is also research and implementation to make consumers use more of what agriculturalists have to offer.  With the advent of biotechnology in the past couple decades, there is also a keen focus on genetics and food production.   By using the principles of biotechnology, food scientists manipulate the genes in our crops to yield better size, shape and texture, as well as crops that are less susceptible to diseases. 

A recent interest in biofuels has sparked a new horizon for food scientists, as they search for ways to use our crops for energy and fuel.  They work in tandem with biologists and chemists to find these sources of energy, such as ethanol produced from corn.

Statistics:  In 2006, there were approximately 33,000 jobs for food scientists working in the profession, with extra specialists working in colleges and universities.   14% of these scientists worked in Federal, State, or local governments to help boost agriculture and out usage and understanding of it.  There were also roughly 9% employed by the US Department of Agriculture.  Roughly 5,500 were self-employed.

Training:  Dependent upon the type of work you choose to do, there are a number of educational options when you wish to enter the food scientist profession.  A bachelor’s degree in agricultural science is the best place to start.  However, a master’s degree or doctoral is often required for basic research and jobs that offer more opportunities in the long run. 

Salary:  On average, food scientists earned $53,810 in 2006, with a more estimable range of $37,740 to $76,960.  The highest earner held masters or doctoral degrees, with the highest 10% earning $93,460.