food science

Understanding food science, history of food science, what it takes to study and earn degrees, career fields, and different salaries, the IFT, IFT First, books on food science

What comes to your mind when you hear “Food Science”? Do you associate it with Culinary Arts? Biotechnology? Agriculture? While food science is partly related to them, it is actually also a discipline that stands remarkably on its own. For decades, it has helped business enterprises, scientific communities, and nations as a whole.

This field of study is constantly expanding, with many scientists contributing to this interesting area.

what is food science?

Food science draws from many disciplines, including biology, chemical engineering, and biochemistry to better understand food processes and improve food products for the general public. As the stewards of the field, food scientists study the physical, microbial, and chemical makeup of food. They apply their findings to develop the safe, nutritious, and sustainable foods and innovative packaging that line supermarket shelves today.

The basis of the discipline lies in an understanding of the chemistry of food components, such as proteins, carbohydrates, fats and water and the reactions they undergo during processing and storage.

A complete understanding of processing and preservation methods is required including drying, freezing, pasteurization, canning, irradiation, extrusion, to name just a few. The ability to carry out analysis of food constituents is developed along with statistical quality control methods. The microbiology and the safety aspects of food must also be understood.

Other topics covered include food additives, the physio-chemical properties of food, flavor chemistry, product development, food engineering and packaging. Food science integrates this broad-based knowledge and focuses it on food.

what is food technology?

The food you consume daily is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development, food products are mass produced using the principles of food technology. These interrelated fields contribute to the food industry—the largest manufacturing industry in the United States.

history of food science

The history of food science began when humans transitioned from nomads to farmers. This led to practices such as growing fruit, cattle domestication, and agriculture, which helped our ancestors survive through difficult times.

The growth of the human population and advancement in civilization led to the first processed foods due to a need for a longer shelf life. People needed to be able to store food for when it was less abundant. It also helped to make food safer. Early forms of processed food, such as bread and wine, were favorable because they lasted longer.

montezuma of mexico

As food production expanded, food safety was key to preventing widespread illness among populations. We are lucky to have a relatively safe food supply today, but historically only royalty had access to high quality food. For example, in Mexico, Montezuma’s slaves (Emperor of pre-hispanic Mexico) ran distances of about 20,000 miles a day in order to bring him fresh fish.

nicolas appert

Nicolas Appert’s food preservation method was undoubtedly the invention that marked a turning point in the science of food, allowing for its further growth and industrialization.

Appert is known as the father of canning, since he developed the first canning methods that successfully preserved foods such as soups, vegetables, juices, and dairy products.

In 1804, La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food bottling factory in the world, years before Louis Pasteur proved that heat killed bacteria. Appert then established a business to preserve a variety of food in sealed bottles. At first he used champagne bottles, imperfectly sealed by a mixture of cheese and limes. Appert's method transitioned to filling thick, large-mouthed glass bottles with produce of every description, ranging from beef, fowl, eggs, milk, and prepared dishes.

Appert avoided using tinplate in his early manufacture because the quality of French tinplate was poor. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise. The bottle was then wrapped in canvas to protect it, dunked into boiling water, and boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly. In honor of Appert, canning is sometimes called "appertization", which is distinct from pasteurization.

louis pasteur and pasteurization

Louis Pasteur was a French chemist and microbiologist renowned for his discoveries of the principles of vaccination, microbial fermentation, and pasteurization, the last of which was named after him. His research in chemistry led to remarkable breakthroughs in the understanding of the causes and preventions of diseases, which laid down the foundations of hygiene, public health and much of modern medicine. Pasteur's works are credited with saving millions of lives through the developments of vaccines for rabies and anthrax. He is regarded as one of the founders of modern bacteriology and has been honored as the "father of bacteriology" and the "father of microbiology" (together with Robert Koch; the latter epithet also attributed to Antonie van Leeuwenhoek).

In 1854, Pasteur was named dean of the new faculty of sciences at the University of Lille in France. He began his studies of fermentation and soon discovered that the growth of microorganisms was spoiling beverages such as beer, wine and milk. What came to be known as “pasteurization” was born: a process by which foods and drinks are heated to a certain temperature to kill harmful bacteria.

"Knowledge belongs to humanity, and is the torch which illuminates the world"---Louis Pasteur

marie pasteur

Marie Pasteur, (15 January 1826 in Clermont-Ferrand, France – 28 September 1910 in Paris), was the scientific assistant and co-worker of her spouse, the famous French chemist and bacteriologist Louis Pasteur.

Marie worked as a secretary and science writer to her spouse and served as his amanuensis. She was his active assistant in his scientific experiments. She worked with him on expanding his first researches, around 1848, on the remarks previously made by Mitscherlich on the different optical properties concerning polarized light of tartaric acid when it came from natural wines, wine lees and when it was synthesized in a laboratory.

The students and colleagues of Louis Pasteur acknowledged the importance she had for him in his work as his assistant. She grew the silkworms he needed for his experiment with their diseases, and she took care of the children he tried his famous experimental treatment on. She moved with him to his quarters at the Pasteur institute, and continued to live there after his death.

At the time of Pasteur’s discovery, beverages like milk and juice that were several days old posed serious health risks – and could even lead to death. Pasteurization revolutionized the food safety industry and extended the shelf life of basic goods that are most likely are kept in your refrigerator today like bread, cheese, yogurt, chocolate, eggs, canned foods and water. Safer food brought better nutrition for millions across the world.

what is pasteurization?

Pasteurization or "pasteurisation" is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process.

Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.

food science of today

Food Science and research in the field as we know them today were marked with the birth of university programs focused on this area. Subjects such as engineering, chemistry, physics, and biology are all integrated into the food science major and support the cultivation of food scientists.

The founding of IFT (The Institute of Food Technologists) in 1939 has been very important in fostering the growth and development of the field of food science. The organization brings together scientists from more than 100 different countries with varying disciplines. It promotes the field of food science through communication, outreach, and networking events.

www.ift.org/

Deepen your understanding of the science of food with webcasts (live and on-demand), in-person short courses, podcasts, and online courses covering some of the hottest topics in the industry.

To access learning opportunities through the IFT follow this link: www.ift.org/career-development/learning-opportunities

What is IFT FIRST?

IFT FIRST means Food Improved by Research, Science, and Technology. It is IFT’s response to the transformative nature of the global food system. IFT FIRST is a place where professionals can discover the latest global trends, newest innovation, and cutting-edge solutions while making strategic connections to advance their business and careers.

Why attend IFT FIRST?

This event is designed to connect science and business while providing a place to find solutions to specific issues and complex challenges within the global science of food community. From product developers, innovators, food scientists, ingredient purveyors to educators and students, there’s something for anyone who is invested in partnering with the community to bring the world the future of food. Connect, learn and innovate at IFT FIRST.

A recap of Day 1 at IFT FIRST 2024!

Catch up on everything Day 2 at IFT FIRST 2024

Let's recap the final day of IFT FIRST 2024!

IFT FIRST Expo's Startup Pavilion

See the Institute of Food Technologists (IFT) Startup Pavilion featuring emerging brands with products like veggie crumbles, cold pressed sugar cane juices, Indian style ice cream, plant based whole cut beef, and all natural sports nutrition products designed specifically for women.

Food science is crucial to the success of the food industry, helping to develop thousands of products that make life better for today’s consumer. Many companies consider research in this field a profitable investment. Also, thanks to food science, consumers are capable of experiencing food products from all over the world.

"Civilization depends on our expanding ability to produce food efficiently, which has markedly accelerated thanks to science and technology. "---Nina fedoroff

Nina Vsevolod Fedoroff (born April 9, 1942) is an American molecular biologist known for her research in life sciences and biotechnology, especially transposable elements or jumping genes and plant stress response. In 2007, President George W. Bush awarded her the National Medal of Science, she is also a member of the United States National Academy of Sciences, the American Academy of Arts and Sciences, the European Academy of Sciences, and the American Academy of Microbiology.

careers in food science

Do you love food? Would you like to make a career out of it? Believe it or not, it’s entirely possible! Food Science degree programs teach students about food safety, recipe development, sustainability, and a number of other subjects related to all things food, but you may want to find out what food science degree jobs you can get down the road before declaring your major. Those employed in this field work as food scientists for various types of employers such as food manufacturers, major television networks, corporations, book publishers, and government agencies.

Sensory scientists are some of the higher-paid types of food scientists. Pay Scale reports the average earnings for this occupation to be just over $82,000 annually.

Food science isn’t one of the most well-known occupational fields. In some circles, there’s even the misconception that food science isn’t real science or that food science majors won’t have viable employment opportunities. Food scientists would disagree and we’re here to clear the air on this topic. Food science is absolutely a valid career path to choose, especially if you have a passion or natural inclination towards the discipline.

The Bureau of Labor Statistics (BLS) reports that job opportunities for agricultural and food science graduates are growing at a steady pace due to a growing population that’s in continual need of safe and nutritious food choices. Moreover, positions in food science are associated with earnings well above the national average. Specifically, professionals in the field make almost $73,500 per year on average. Top earners make much more—over $125,000 annually, in fact.

food product development

With a degree in food science, you can also work as a product developer in the food industry. For food science jobs, product development is an important and rapidly growing sub-field of the industry today. That’s because food companies do not simply release new products onto the market without first going through several different research stages. Product developers might put different ingredients and dishes together to come up with new frozen dinners or convenience foods that shoppers can quickly put together at home. These developers may work independently or with others, and they often meet with consumers in focus groups and provide employers with information obtained during those meetings.

Food product developers are well-paid for their contributions to food sales. According to Pay Scale, food scientists who specialize in product development make nearly $68,000 on average.

recipe development

Some students are drawn to food science programs because they dream of working in as food scientists jobs with a degree like recipe development. While television chefs and celebrity cooks often come up with their own recipes, they also rely on a team of workers to help them develop recipes for use on their shows and in cookbooks. That means that as a recipe developer, the work that you do behind the scenes might appear on a popular TV show later, or it may be included in a best-selling cookbook. Recipe developers also work for companies that make products like boxed cake mixes and other convenience foods. They create recipes that shoppers can use at home to transform packaged foods into delicious meals and desserts.

The field of recipe development is surprisingly lucrative. Glassdoor reports that professionals working in this field make nearly $75,000 per year on average.

food microbiology

One of the more advanced positions in the field of food science, a food microbiologist studies how microorganisms affect foods, causing them to spoil and affect the supply chain. These food scientists may specialize in a specific area of food microbiology such as discovering new food preservation techniques or developing new ways to detect spoilage in foods, for example. The field of food science holds many opportunities for food microbiologists, including positions within the food processing industry as well as in regulatory agencies. Some food microbiologists work for academic institutions, conducting research and publishing new findings in food science and microbiology.

Salaries for food microbiologists may vary. According to Glassdoor, however, the average base pay for these types of food scientists is just over $64,000 per year.

food marketing

Though not a food science occupation exactly, the role of a food marketer is a closely related position that students may consider, especially if they’re interested in the business side of food. Food marketers are hired by private food companies to help advertise and promote their food products. These professionals create complex marketing campaigns for food brands that may include product packaging, television commercials, online advertisements, social media campaigns and more. Their primary role is to convince consumers to purchase certain food products when they go to the grocery store or fast-food restaurants, for example.

Food marketers may hold a degree in business or marketing, whether at the bachelor’s or master’s level. Some prospective food marketers may hold a minor in food science or a related field as well, or they may pursue a professional certification from a university or industry-related organization.

A food marketer’s salary can vary significantly depending on where they live and work as well as other factors like educational background and training, for instance. Pay Scale reports that graduates of Bachelor of Business Administration programs with a specialty in Food Marketing earn almost $80,000 per year on average.

food engineering

You may think of food science and engineering as very different fields of study. The occupation of a food engineer marries these two disciplines, however. Food engineers create systems for effectively and efficiently handling food and food products. They work within every step of the process for harvesting and delivering food to consumers, from producing food products to storage and packaging food safely prior to distribution. Food engineers usually work for private food companies and manufacturers, but some may find work with government agencies and non-profits as well.

Like other types of engineers, food engineers are well-compensated for their work. According to Pay Scale, these types of food science professionals make an average salary of over $77,000.

restaurant and food inspector

Some of the food science jobs with a degree in food science require that you work in restaurants and food packaging facilities. A food and restaurant inspector is someone who inspects food products as well as restaurants and facilities that make or package foods for the general public. As an inspector, food scientists ensure that workers follow proper food handling and safety standards, that the facility is in good condition, and that people will not get sick from eating certain foods. Restaurant inspectors are also responsible for grading a restaurant based on how well it follows food safety standards. They are also tasked with shutting down restaurants that violate government regulations.

Despite their important work, food and restaurant inspectors don’t earn quite as much as some of the other professionals in food science. Glassdoor reports the average base salary for this occupation to be just over $45,000 per year.

books on food science

in conclusion

Food science is an academic field that requires rigorous study in high-level topics like mathematics, chemistry, microbiology, and more. It is not to be confused with culinary arts which focuses more on food preparation. To undertake a degree program in food science, you’ll need to be motivated, disciplined, and committed to your studies.

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