Basic Food Chemist

Basic Food Chemist

1) The food science career that I had to look up is basic research chemist.   Food chemists develop and improve food and beverages.   They research methods of cooking, freezing, canning and packaging.   Food research chemists study the effects of processing on the appearance, taste, freshness, smell and vitamin content of the food.   They experiment with new foods, additives and preservatives.   Food chemistry covers all activities from the farm to the consumer.

2) The level of education needed to be a basic food research chemist is an undergraduate degree in chemistry or biology.   After the four year degree is obtained, the individual enters a food science program to get a master’s degree.   A PhD is not required unless the person wants to teach.

3) A typical day on the job for a basic food research chemist takes place in a lab.   On occasion they may travel to work with customers.   They do the same things we would do when cooking at home; however, they are concern with the chemistry and ingredients.   Like many creative jobs a basic food research chemists’ hours are not nine to five.

4) The skills and abilities needed to complete this job usually come instinctively to a food research chemist.   They would need a good sense of smell and taste.   Creativeness, curiosity and highly motivated would be important abilities as well.

5) There are over fifty schools in the United States with approved food science programs.   Some of the colleges that have programs for basic food research chemist are University of Wisconsin, University of Michigan, University of Iowa and University of Minnesota.   Cornell in New York, Rutgers in New Jersey and Johnson and Wales also has programs.  

6)   Possible places of employment could be for the government at the food and Drug Administration or the United States Department of Agriculture.   The basic research part is usually done in Universities.

7) The future job potential of a food scientist is pretty good even thought the...