Question: I've done well in my science classes in high school. Last spring I took a cooking class and really enjoyed it, but I don't think I want to work in a kitchen. What kinds of scientific jobs are there in the food industry?
— Jan

Response: A job that you might want to investigate is food scientist.

Job Description
Food scientists control and assure the quality of food products and work to improve them. They must be familiar with food preservation, engineering, processing, and packaging as well as food laws, regulations and standards.

Using the principles of food microbiology and safety, food scientists analyze the components and structures of food products, including changes during processing. They plan experiments and evaluate data to assess the sensory and objective attributes of foods. They ensure food products are packaged in a healthful, safe, palatable and convenient manner. They develop new or better ways of preserving, processing, packaging, storing and distributing food.

Food science technicians, also called food testers or sensory technologists, assist food scientists in research and development, and quality control. They taste and smell food for flavor, analyze records and data, and compile test results. They may assist in conducting consumer research.

Food scientists work in food manufacturing and production, research and development such as test kitchens, or in quality control laboratories. They also work as inspectors for state and federal government agencies.

Associations
Institute of Food Technologists (IFT)
525 West Van Buren Ste. 1000
Chicago, IL 60607
(312) 782-8424
www.ift.org
Email: info@ift.org
Southern California IFT Section
P.O. Box 3724
Orange, CA 92857
(714) 282-0919
scifts@pacbell.net
The Institute of Food Technologists (IFT) is a national scientific and educational society serving the food science and technology field. Membership includes over 23,000 members working in food science, technology, nutrition and related professions in industry, academia and government.

All IFT members receive Food Technology magazine, three online journals and a weekly newsletter. They have online access to the career center, technical literature and databases.

IFT provides over 130 undergraduate scholarships and graduate fellowships. The organization holds annual meetings and events, including a food exposition.

Membership is open to any person active in any aspect of the food industry. Annual dues are $165. Student membership dues are $35.

Educational Options
Food science technicians need up to two years of specialized training or an associate's degree. Some companies may accept a combination of education and experience. The following is a community college that offers a food science program.
Los Angeles Mission College
13356 Eldridge Avenue
Sylmar, CA 91342
818-364-7600
This community college offers an Associate of Arts degree program (60 units) in Family and Consumer Sciences. Courses include Food, Nutrition & the Consumer; Food Production; Modified Diets; and Nutrition for Older Adults. The cost is $26 per unit for California residents.

Food scientists must have a bachelor's degree and may need a master's degree in food science and technology. But they can begin working as technicians after completing a two-year degree program. The following university offers a bachelor's degree program in food science.
California Polytechnic State University
Food Science & Nutrition Dept.
259 Agricultural Sciences Bldg.
San Luis Obispo, California 93407
Phone: 805-756-2660
www.calpoly.edu
This is an Institute of Food Technologists-approved program which offers a Bachelor of Science degree in Food Science. Courses include Introduction to Food Science, Food Processing Operations, Nutrition, Food and Wine Plant Sanitation, Food Quality Assurance, Food Chemistry, Food Analysis, Food Laws and Regulations, and Sensory Evaluation of Food.

The cost is approximately $1,450 per trimester for full-time students.

The following university offers a master's degree program in food science.
Chapman University
Department of Food Science and Nutrition
1 University Dr.
Orange, California 92866
714-744-7826
E-mail:prakash@chapman.edu
Chapman's program applies scientific concepts to the understanding of the properties of food. It prepares students for a variety of careers in the food, nutritional, pharmaceutical and related industries. Jobs may be in government and regulatory agencies, for service organizations or academic institutions.

An undergraduate degree in food science is not required for admission. The program encourages applicants from a broad range of disciplinary interests. Recently admitted applicants have degrees in chemistry, biology, pharmacy, business, chemical and mechanical engineering as well as food science and nutrition.

Thirty semester credits in food science and nutrition-related courses must be completed. Students entering the program without a degree in food science or a food science background will be required to take the minimum food science core courses (12 credits) as part of their 30 credit degree requirements.

Courses include Quality Control and Assurance, Food Industry Study Tour, Food Analysis, Sensory Evaluation of Foods, Food Ingredients, Nutrition and Human Performance, and Life Cycle and Clinical Nutrition.

The cost is $595 per credit for graduate students in this program.

Salary
Entry-level food science technicians earn from $24,000 to $30,000 per year. Entry-level food scientists earn from $35,000 to $49,000 per year.

Employment Outlook
Average growth is expected for food scientists and below average growth is projected for food science technicians.

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Susan W. Miller, M.A., is a National Certified Career Counselor, a Certified Vocational Evaluation Specialist and holds diplomate status on the American Board of Vocational Experts. She heads California Career Services, a private practice career counseling firm in Los Angeles.

E-mail career questions you'd like answered in this column to info@californiacareerservices.com or visit California Career Services at www.californiacareerservices.com.