Agricultural scientists study farm crops and animals and develop ways of improving their quantity and quality. They look for ways to improve crop yield and quality with less labor, control pests and weeds more safely and effectively, and conserve soil and water. They research methods of converting raw agricultural commodities into attractive and healthy food products for consumers. Agricultural science is closely related to biological science, and agricultural scientists use the principles of biology, chemistry, physics, mathematics, and other sciences to solve problems in agriculture. They often work with biological scientists on basic biological research and in applying to agriculture the advances in knowledge brought about by biotechnology.
Many agricultural scientists work in basic or applied research and development.
Others manage or administer research and development programs or manage marketing or production operations in companies that produce food products or agricultural chemicals, supplies, and machinery. Some agricultural scientists are consultants to business firms, private clients, or to government. Depending on the agricultural scientist's area of specialization, the nature of the work performed varies. Food science . Food scientists or technologists are usually employed in the food processing industry, universities, or the Federal Government, and help meet consumer demand for food products that are healthful, safe, palatable, and convenient.