Food scientists also work for the government at the Food and Drug Administration or United States Department of Agriculture and in academia. Most basic research is done in academia, while more applications work is conducted by the food scientists in industry. Food chemists who work for the government do basic research as well as study the nutritional value of foods and food safety. Motivation and tenacity are important qualities along with a better than average sense of smell and taste. A good odor memory is also helpful.
Creativeness is essential for flavorists also.
They say that much of it has to be instinctive and cannot be learned in a classroom environment. The Society of Flavor Chemists has designed a rigorous training process for flavorists as described in the text of this brief. However, the education to be a food scientist is more accessible. The Institute of Food Technologists has approved 50 schools with food science programs. Many food scientists start with an undergraduate degree in chemistry or biology, and enter a food science program on the master's level.