Food scientists are employed by the Food Industry, Government, and Universities. They apply their knowledge of biology, chemistry, and engineering to the process that bring food to the public. They are involved with inspections, quality control and the development of manufacturing processes in food processing plants. Majors can become plant managers, sales and marketing specialists, or packaging designers. Food scientists develop new products and work to improve the flavor, texture, stability and appearance of current retail products. In some cases, food scientists also work to develop products from wastes produced during processing
Food scientists not only make valuable contributions to society, but have a strong earning potential as well. In 2000, The institute for Food Technologists (IFT) reported an average entry-level salary around $30,000. This moved to $40,000 within five years. Ten percent of survey respondents reported earnings of more than $100,000 per year.
