What does a food scientist do?

I'm really into science and food, so I was thinking food science might be cool. What does a food scientist actually do day-to-day? Are there specific subjects or degrees you need to study to get into this field?

Food scientists essentially merge the knowledge from various disciplines such as biology, chemical engineering, and biochemistry to develop new and innovative ways to process, package, and preserve food. They often work in industries that focus on food production or in labs for research organizations or governments.

On a typical day, a food scientist might conduct experiments, analyze results, develop new food sources, improve food safety protocols, or work on improving the nutritional content and sustainability of food processing practices.

As for the education required, it ideally starts with a strong foundation in the natural sciences in high school. Pursuing a Bachelor's degree in food science, or a closely related field like chemistry, microbiology, or nutrition can be a strong launching point. Many food scientists also choose to pursue a Master's or Doctoral degree in a specialized area such as food microbiology or food chemistry.

Practical laboratory experience, whether through independent study, internships, or work-study programs, is also a key part of preparing for a career in this field. These experiences often provide hands-on opportunities to apply scientific principles in real-world settings and develop the problem-solving skills critical to this profession.

Remember, the specific coursework and experience needed can vary depending on the specific role you're interested in. For instance, a food scientist working in quality control might need different training than someone working on creating new food products. The important thing is to have a strong scientific foundation, and a passion for food and its impact on health and society!