The multi-billion dollar food industry is the largest manufacturing industry in the United States. Food scientists are employed around the world by large and small food processing companies, food ingredient suppliers, food quality assurance and testing labs, federal and state governmental agencies, and academia. There are more job openings for food scientists in the food industry than graduates to fill them. This trend is expected to continue well into the 21st century. Consequently, starting salaries for food scientists are highly competitive.
Career opportunities are excellent.
Entry level jobs in the food industry include food product development, food process development, food quality assurance, food safety compliance, and technical sales. Food scientists work to enhance the quality of foods through biotechnology, as well as improve the microbial and chemical safety of foods. Food scientists develop new food flavors, extend the shelf life of foods, and devise new processing technologies. All of the food products in a grocery store and many foods offered on restaurant menus have been developed and tested by food scientists. The Department of Food Science and Toxicology offers the B.S.F.S. and M.S. degrees in food science.