EASYUNI Ultimate University Guide 2013 Issue 4 | Page 41

CO U R S E S & C A REERS

Frequently Asked Question
What if I didn’t take chemistry or other sciences in
high school?
A career on food science requires exposure to more types of science than
most fields. Introductory courses are offered at most universities, so while
high school science helps, don’t let a lack of it become a deterrent.

How can I gain hands-on experience to make sure I’m
on the right career track?
Many colleges offer a course called an independent study, where a student
works closely with a chosen professor and assists in the lab. Colleges that
offer food science as a degree programme can place you in a temporary
internship within the field to determine if it is a good fit. This type of
internship counts as college credit and is sometimes a paid position.

Will I be employable after my degree completion?
Yes. Food technology has steady job-growth predictions. Companies
that hire graduates can be on the local, national, or international level.
Depending on your country of practice, you may have to complete a
practical training programme after graduation. Most countries do not
require a license to practice, like the US.

What else can I do to get involved outside of classes?
Many universities offer clubs for chemistry, biology, and food science
majors. This is a chance to meet others who share your passions and
exchange ideas. Closer to graduation, you can also do an internship with
a potential employer, giving you valuable work experience.

Are opportunities in food science limited
geographically?
The food science industry is truly global. Some areas, where laboratories
are held by corporations are more likely to be career hot-spots, but, as a
general rule, almost anywhere you want to live will have opportunities
for you.

With a food science major, am I limited to future
careers?
A degree in food science will lead to a job in a related field, but
beyond that, the skills obtained while you are receiving your degree are
transferrable to careers in science, marketing, quality control, R&D, plant
supervision and many other areas.

Why should I pick a career in food science?
When you pick a career in food science, you will be following the
footsteps of people who have made an impact on what and how we
eat today. Nicolas Appert is the father of canning and created air-tight
food preservation. He also discovered how to preserve jams and jellies
and founded the water bath produce preservation method. Coenraad
Johannes Van Houten was a chocolate maker who used alkaline salt
to make chocolate less bitter and created cocoa butter. George Crum
created the potato chip. Ellen Richards was the first female environmental
chemist. And, let us not forget Sir Francis Bacon who studied freezing
techniques and created the scientific research methods still used today.
The career of a food technologist is not going to be right for everybody.
When you enter this career, you literally have other people lives in your
hands. It is your attention to detail, your level of quality and your instincts
that will determine if the newest food craze will be phenomenal or a
giant flop.

Careers waiting
for Food
Scientists &
Technologists:
• Food Scientist
• Biochemist
• Cereal Scientist
• Dairy Products Scientist
• Director of Quality
Assurance
• Research Scientist
•