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, 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 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. Many work in basic or applied research and development.
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 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. To do this, they use their knowledge of chemistry, microbiology, and other sciences to develop new or better ways of preserving, processing, packaging, storing, and delivering foods. Many food technologists work in product development. Others enforce government regulations, inspecting food processing areas and ensuring that sanitation, safety, quality, and waste management standards are met.