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FoodforThought:ACareerinFoodScience

RebekahCostello

EnglishIIIHonors
Mrs.Kopp
February26,2015

Costello1

RebekahCostello
EnglishIIIHonours
Mrs.Kopp
26February2015
FoodforThought:ACareerinFoodScience
Mostconsumerstakeforgrantedconstantlystockedgroceryshelvesthatpresentahuge
varietyofsafeanddeliciousfoodforthemtochoosefrom.Fewactuallypausefromtheirdaily
routinetoconsiderthepeoplewhoensurethattheycanobtainfoodforthemselvesandtheir
families.Foodscientistsshapealmosteveryaspectoffoodproduction,fromthebirthoftheidea
tothedeliveryofthefinishedfoodproducttogrocerystores.Theyensurethesafety,quality,
freshness,andnutritionalvalueofeachfoodproduct,creatingthereliableandsuccessfulfood
industrythatshapesthemodernlifestyle.Forapersoninterestedinpursuingfoodscienceasa
career,thedevelopmentofthefieldandtheimportantdiscoveriesthatcontributedtoourmodern
foodindustry,alongwiththeprecisenatureofthejobandtheopportunitiesavailablewithinthe
field,needresearchingandunderstanding.Otherimportantaspectstoconsiderincludethe
necessaryeducationandthepotentialcompensation.Overall,foodsciencestandsasafascinating
anddesirablefieldforayoungadultinAmericabecauseofitsimportancetosociety,thestability
ofjobopportunitieswithinthefoodindustry,andtheinterestingaspectsofdailywork.
Foodscienceemergedinaprimitiveformover4,000yearsagoinAncientEgypt(Everts
21).TheAncientEgyptiansusedbasicmethods,suchassalting,drying,andsmoking,to
preservetheirfoodforlongerperiodsoftime.Todryfoods,theyexposedthemdirectlyto
sunlight,andtosmokefoods,theyhungthemoverthefire.Atthetime,theydidnotunderstand

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thesciencebehindthesuccessofthesemethods.Later,duringtheMiddleAges,Europeans
developedmoreadvancedmethodsofpreservation.Theimprovementsintradesystemswith
Asiaintroducedthemtonewherbsandspices.Thepooroftenslatheredrottingmeatwiththese
herbstodisguisethetasteandsmellsotheycouldeattheunpalatablefood,astheywantedto
avoidwastingmeat,ararecommodityusuallyreservedfortherich.PeopleintheMiddleAges
alsofrequentlylefthugepotsofsoupcookingoverthefireandaddedintoitanyscrapsoffood
theyhappenedtopossess,ortheywouldcombinealloftheirfoodintoalargepiebothofthese
methodskeptfoodedibleforlonger.Eventhen,saltremainedtheprimarymethodof
preservation(InstituteforCareerResearch7).Still,foodpreservationslowlybegantoimprove
aspeoplerealizeditsimportance.
Majorinnovationinthefoodindustrycamewiththeinventionofcanningin1810.
NicolasAppert,respondingtoa12,000FrancprizeofferedbytheFrenchgovernmentforanyone
whocouldfindabettermethodoffoodpreservationfortheirarmy,spentover10years
researchingandeventuallydiscoveredawaytosuccessfullycookandsealfoodinglassjars,the
firstmethodofcanning.Hepublishedanarticleentitled
Lartdeconservarpendantplusieurs
anneestouteslessubstancesanimalesetvegetales
thatexplainedhismethod.Healso
successfullyreceivedhisrewardfromthegratefulFrenchgovernment.Alittlewhilelater,Peter
Durand,aBritishinventor,developedtheideabyutilizingtincansratherthanglassjars.He
appliedforapatentinBritainandtheideasoonbecameasuccess(Everts21).In1812,asmall
plantinNewYorkhermeticallysealedmeatsandvegetablesintincontainers,markingthefirst
successfulmetalcanningoperation(InstituteforCareerResearch8).Canning,agiantleap
forwardinfoodpreservationmethods,wouldeventuallyrevolutionizethefoodindustry.

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Canningfedsoldiersandexplorerswhotravelledworldsaway,providingthemwithlong
lastingsupplies.Eventually,businesses,liketheHeinzCompany,startedmassproducingcanned
goodsfornormalconsumers.Cans,however,presentedmanyproblems.Somefoodturnedrotten
orcausedillnessessuchasbotulismothercansexploded.Consumerslookeduponthenew
productswithuneaseandconcern.TheHeinzcompany,hopingtofixsomeoftheseissues,
enforcedaruleimplementingnewhygienerequirementsfortheirfactoryworkers,mandating
thattheywashregularlyandreceiveweeklymanicures(Everts21).Atthetime,thesenewrules
onfoodfactoryhygieneseemedintrusivetoworkers,buttheymarkedaturningpointforthe
industry.Othercompanies,followingHeinzlead,addednewpreservativestokillpathogensand
improvethequalityoftheirproducts.However,someofthesepreservatives,suchas
formaldehydes,actuallycausedmoreharmthangood,provingtocausecancer(Everts22).These
obstaclestothegrowthofamassproducingfoodindustryneededovercoming.
Whileproducersknewthatcanningworked,theydidnotunderstandtheactualmechanics
oftheprocess.Eventually,AmericanfoodcompanieslaunchedtheResearchLaboratoryofthe
NationalCannersAssociationasanindustrywideagencydesignedtostudythenatureofcanned
foods.Thisagencystudiedthebacteriaresponsibleforcausingcannedfoodstospoil,and
workedtofixtheissues.Overall,theagencyimprovedthequalityofthefoodproducts,including
bettercolor,taste,nutrition,andtexture,andmadethecannedfoodssaferandhealthierfor
consumers.Newinnovationsinpreservationincludedsteamretorttechnology,cookingathigh
temperatureswithsalt,asepticprocessing,andpressureprocessing(Evert22).Thisrepresented
thefirsttimethatthefoodindustryusedsciencetoovercomeobstaclesandimprovefoodquality,
thegoalforfoodscientiststoday.

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Withimprovementsinrefrigerationinthe1920s,scientistslookedtowardnewmethods
offoodpreservation.ClarenceBirdseyesinventionoffreezingfoodproductsfordefrostingand
eatinglaterchangedthefoodindustryentirely.However,thisnowextremelycommonpractice
experiencedaslowstart.Atfirst,Birdseye,theFatherofFrozenFoodwhodevelopedhisideas
fromtheEskimos,wrappedthefoodinwaxpaper.Unfortunately,thiscausedboththefoodand
papertoeventuallymeltintomush(InstituteforCareerResearch9).Theslowmethodof
freezingdestroyedthecellwallsofthefoodproductsandturnedthemintoaslushymass.The
changetowrappingfrozenfoodinplasticwrapandtheinventionofaflashfreezingtechnique
underpressureimprovedthefrozenfoodquality,andmadeitintotheconsumerconveniencethat
itremainstoday(Everet2425).Ashistoryprogressed,scientistscontinuedtoimproveconsumer
accesstolonglastingandtastyfoods.
Whilepreservationrepresentedahugelyimportantdevelopmentforthefoodindustry,the
creationofabodyofknowledgeonthechemicalfoundationoffoodtransformedthewaythat
peopleviewedtheirfoods.ThescienceofnutritionrevolutionizedtheEuropeandietaspeople
realizedthattheylackedessentialnutrients.Easilyavoidablediseases,suchasscurvyand
rickets,hadplaguedpeopleforcenturiesnow,peoplecouldevadethesediseasessimplyby
ensuringthattheirdietincludedcertainchemicals,suchasVitaminCandD.JustusvonLiebigs
book,
OrganicChemistryanditsApplicationtoAgricultureandPhysiology
,

describedthe
importanceofscienceandchemistryincookingforthefirsttimeandexplainedhownutrients
traveledupthefoodchainandimpactedthehealthofanimalsandthehumanswhoatethem
(InstituteforCareerResearch8).Thechemistryoffoodsemergedasagrowingfieldasthe
nineteenthcenturydrewtoaclose.

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In1912,LouisCamilleMaillardrevolutionizedscientificunderstandingoffood
processingwhenhediscoveredtheMaillardreaction,oneofthemostimportantbreakthroughsin
foodscience.TheMaillardreactionoccurswhenaminoacidsandsugarsreactathigh
temperatures.Itproceedsinthreestepsandproducesalmostanincalculablenumberof
combinationsandcompounds,eachwithanindividualtextureandtaste.Thereactionproduces
thefamiliarsmells,consistencies,colours,andtasteshumansassociatewithfoods,suchasthe
crustinessoffreshbread,theflavorofcoffee,andthebrowningofsteak.However,theamino
acidsandsugarscansometimesreacttoproduceunpleasantandpotentiallydangerouspoisons,
suchasacrylamide,atoxicchemicaloncefoundinsomeprocessedfoods.Evenaslightchange
intheacidity,heat,orhumiditycantransformtheparticularmoleculeformedbythereaction,for
betterorworse.Withfurtherresearch,foodscientistsnowpossessedanunderstandingofhowto
producedesiredchemicalsincookingtocreatecertainbeneficialflavorsandhowtoavoid
dangerousones(Everts23).Thefoodindustrysknowledgeandabilitycontinuedtogrow.
Nowadays,Americansexpectyearroundfreshproduceinthegrocerystore.Originally,
peopleateonlywhattheycouldgrowlocallyineachseason.However,theintroductionof
iceberglettucefromCalifornia,aneasilytransportedandlonglastingvegetable,quicklychanged
theAmericandietandgrewintothemosteatenfreshproduce.Peoplehappilychoseeveryday
accesstoiceberglettuceovermoreflavorful,betterqualitylettuceswithlessdependable
availability.Overtime,produceindustrializationcreatedvarietiesthatcouldsurvivelong
distancetransport,evenifthismeantsacrificingtasteandflavor.Foodscientistsalsodeveloped
waystodelaytheripeningoffoods,sincehard,unripenedproducecanbetterwithstandjostling
duringtransport,andmethodsusingchemicals,suchasethylene,tocontroltheexacttimethat

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fruitsripen,rightbeforereleaseintothestore(Everts2425).Theintroductionofeasilyavailable
freshfoodsintotheAmericandietchangedthewaypeopleateandviewedfoods,andopenedup
researchopportunitiesforfoodscientistsinplantbiologyfields.
Inthe1980s,foodgrewintoalargeandsuccessfulindustry,andconsumersdemanded
toknowmoreaboutthefoodtheyate.Theywantedtoknowabouthowfoodimpactedtheir
healthandwhatingredientscompaniesused.AlthoughtheFoodandDrugAdministration
(FDA),thefederalagencyresponsibleforfoodsafetyandregulation,didalreadyexist,itdidnot
enforcelabelingaccuracyinproductsconsequently,manycompaniesaddeduntruthfulclaimsto
theirpackagingtoattractconsumers(InstituteforCareerResearch9).1990markedaturning
pointwhen,afterpublichearings,thegovernmentpassedaNutritionLabelingandEducationAct
statingthatallfoodssoldinstoresmustincludepreciseandaccuratelabeling(TheFood
Technologist'sRole).Sincethen,thegovernmenthasimplementedmultiplenewlabelling
requirements,andfoodscientistsmustensurethatallproductsmeetthesestandards(Institutefor
CareerResearch9).AsafoodscientistworkingforGeneralMills,WendyLessindescribesthe
impactofconsumerawareness:Weareatatimeinhistorywhereconsumersarevery,very
interestedinwhatgoesinto(anddoesnotgointo)theirfood.Thishascreatedopportunityfor
innovationformanynewproductsincludingglutenfree,GMOfree,allergenfree,organicandso
on.
Thiseraofconsumerinterestintheirfoodrepresentsanimportanttransformationforthe

foodindustry.
Asthesechangesoccurredinthefoodindustry,foodscientistsdroveeachdevelopment.
Thebroadtermfoodscientistencompassesmanydifferentfields,butgenerallydescribesanyone
whoworkswiththescientificaspectsoffoodproduction.Theypossessanunderstandingofhow

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foodinteracts,theknowledgeofhowtomanipulatefoodtoachieveadesiredresult,andthe
technicalskilltoapplytheirknowledgeinordertocreatefoodproductsforsale(Institutefor
CareerResearch3).WorkingintheUnitedStateslargestmanufacturingindustry,foodscientists
createproductsthatcanreachhalfabillionpeople,areachlargerthanthatofdrugcompanies
(Oskin).Foodscientistsoverseeeveryaspectoffoodproduction,fromdiscoveryofnewfoodsto
thesafedeliveryoftheproducttothestore.Theydeveloporimprovewaystopreserve,package,
deliver,andproducefoodsaswellasresearchfoodcontentandenforcegovernmentregulations
(AgriculturalandFoodScientists1).Theworkcarriedoutbyfoodscientistsdirectlyimpacts
everybodydaily.
Althoughfoodscientistsworkinmultipledifferentlevelsofproduction,theyallrelyon
certaincorefields.Thefirstofthesefields,foodmicrobiology,involveshowmicroorganisms,
suchasviruses,bacteria,andmolds,interactwithfood.Thisknowledgeremainsessentialtothe
productionandprocessingoffoodstoensurethesafetyofproductsforconsumers.
Microorganismscaneitherprove

harmful,obnoxious,meaningtheycausefoodspoilageand
decomposition,orinoffensive.Whiletheeradicationofharmfulpathogensrepresentsan
impossibletask,foodscientistscandecreasegrowthorinhibittheirabilitytocarryout
undesirableactions.Preventionmethodsincludepasteurization,packaging,andparcooking
(TheFoodTechnologist'sRole).Whenconsideringanewproduct,foodscientistsmustthink
abouttheimpactoffoodmicrobiologytodecidetheviabilityoftheproductionprocess.
Foodchemistry,anotherimportantfieldforfoodscientists,allowsfoodscientiststo
predicthowdifferentcomponentsofafoodproductfunctionandinteractandthereforehelps
themdevelopbetterfoods.Agroundinginchemistryallowsfoodscientiststoutilizecertain

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chemicalsorcompounds,suchasenzymes,totheirfullpotentialinordertoimprovethefood
product.Theymustpayattentiontothetypeofprocessingorformulasused,ascompoundscan
bedamagedbyfactorssuchasachangeinpHortemperature.Understandingthechemical
activitiesoffoodsalsohelpsafoodscientistdecideshelflifeandpredictfoodqualityandsafety
(TheFoodTechnologist'sRole).Foodchemistryremainsoneofthemostimportantfieldsfor
foodscientists.
Thecorefieldthatsumsupthemajorityofworkdonebyfoodscientists,food
engineering,incorporatesmanydifferentaspects.Foodscientistsworkwithnewideasand
appliancestocreateinnovativefoodproductsandmethodsofprocessingfoods.Theyinfluence
thewaytherawfoodstransformintothefinishedfoodproductbycontrollingfactorsthataffect
theingredients,suchastemperature,moisture,andtheblendingofdifferentcompounds.They
constantlyuseengineeringtorethinkfooddistribution,consideringtheeaseofdistribution,
qualityconsistency,andefficiencytoproduce(TheFoodTechnologist'sRole).Mostfood
scientistswouldconsiderfoodengineeringtheheartoftheirwork.
Nutritionandsensoryscience,thelastmajoraspectsoffoodscience,dealwith
consumerfoodinteractions.Boththeamountofcaloriesandindividualnutrientsimpactthe
healthofhumans,sofoodscientistsconsiderthisheavilywhencreatinganewfoodproduct.
Foodscientistsfocusonhowthepreparationaffectsthenutrientsinthefoodproduct,andmust
calculatetheoverallcaloriccontentoffoods.Consumerinterestinnutritionalinformationhas
growntremendouslyandnutritionoftendrivesconsumerstochoosecertainproducts,meaning
foodscientistsmustconcentrateonmeetingspecificrequirementstoattractconsumers.Onthe
otherhand,sensoryscience,anessentialaspectofproductdevelopment,reliesonhowthefood

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productimpactstheconsumer.Theyattempttoquantifythewaythathumansviewproductsand
evaluatethecharacteristicsofdifferentfoods,suchastaste,aroma,texture,andpresentation.
Thisallowsotherfoodscientiststomakechangesorchoicesconcerningtheproducttoimprove
itsdesirability(TheFoodTechnologist'sRole).Foodscientistsusebothnutritionandsensory
sciencetoensurethefinalproductsreadinessforstorereleaseandensureconsumerenjoyment
oftheproduct.
Allfoodscientistsutilizethesefivecorefields,butallspecializeintodifferentniches
withintheindustry.Asanextremelydiversefield,foodscientistscanchoosetoenteracareer
pathinlaboratoryresearch,industryproductdevelopment,regulationandgovernment,orfood
engineering(Foodscience).Foodscientistswhoworkinlaboratoryresearchcaneitherwork
inbasicorappliedresearch.Thoseinbasicresearchfocusonthechemicalessentialsoffood
productsandtheirworkincludescreatingnewfoodsources,findingsubstitutesforcertain
unwantedingredients,anddeterminingthechemicalcontentsofdifferentfoodproducts.Those
inappliedresearchtakethisinformationanduseittomakeimprovementstocurrentfood
products,includingthemethodsofprocessingandpackaging(AgriculturalandFoodScientists
1).Inthelargemanufacturingfacilityofafoodcompany,researchersandfooddeveloperswork
togetherintheR&Ddepartmentandthencollaboratewithfoodengineers(Lessin).Product
developerstranslatetheresearchintobetterproductsfortheconsumerswhichfoodengineers
makearealitybycomingupwithtechnologythatcanefficientlyproducethenewfoodproduct.
Foodscientistsinregulationhavetoinspectfoodproductionareastoensurethattheymeet
governmentandqualitystandards(AgriculturalandFoodScientists1).WendyLessin,afood
scientistforGeneralMillswhoworkedintheQualityandRegulatoryOperationsdepartment,

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ensuredthatthemanufacturingfacilitysheoversawcreatedproductsofgoodstandard:which
meantwalkingthroughtheentireproductionandpackagingareastomakesuretheequipment
wascleanandtheproductbeingproducedwasofhighquality.Althoughfoodscientists
specializeintodifferentdepartments,theyallworktogethertoreachthesameresult:asafeand
desirablefoodproduct.
Foodsciencerepresentssuchadiversecareerthatitpresentsnotypicalroutineschedule.
Onaverage,foodscientistsworkaround40hoursaweek,butdependingondeadlinestheymay
havetostaylongersomedaystocompleteaproject(Careerasafoodchemist12).Ata
manufacturingfacility,foodscientistsgenerallyworkfromseveninthemorningtofiveinthe
evening(Lessin).Theworkenvironmentforfoodsciencedependsontheirroleinfood
developmentandtheiremployer(AgriculturalandFoodScientists2)Despitethisdiversity,
mostfoodscientistsgenerallycarryoutsimilarduties.Allfoodscientistsneedtokeepaccurate
andpreciserecordsoftheirworkforeasyreproductionbyothers.Aftercarryingoutexperiments
investigatingthechemicalpropertiesoffood,foodscientistsmustwriteclearreportsonwhat
theynoticed(CareerAsaFoodChemist13).Theyalsoneedtoanalyzelaboratorytestsand
evaluatetaste,texture,andappearance(Lessin).Otherdutiesincludedevelopingandintegrating
newingredients,creatingandanalyzingnewproducts,fillingoutpaperwork,and,forhigher
positions,managingandsupervisingdepartmentalprojects(CareerasaFoodChemist13).
Mostfoodscientistsfindeverydayuniqueandinterestingbecauseofthevarietyintheirduties
(FoodScienceisanExcellentCareer42).Thedutiescarriedoutbyafoodscientistmayvary
withthespecificrolefilledandthedepartmentworkedin,butgenerallyrevolvearound
analyzingandimprovingfoodinaformalenvironment.

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Astrongcandidateforfoodsciencemustpossessbothoralandwrittencommunication
skills,alongwithotheressentialpersonaltraits.Theabilitytodescriberesearchcoherentlyand
communicatecomplicatedscientificresultstopeoplewithlittlescientificbackground,suchas
superiors,colleaguesindifferentdepartments,orcustomers,representsanimportantaspectof
thejob.Foodscientistsmustalsocooperatewithothersandworkcohesivelytomeetdeadlines
successfully(ChemicalSecretsofyourGroceryBag).Thisabilitytodealwiththepressureof
workingtoadeadlinerepresentsakeyrequirementforasuccessfulfoodscientist,especiallyone
workingforalargefoodcompanythatrequiresanewproductortestresultbyacertaindate.
Otherimportanttraitsessentialtosuccessinthiscareerincludeorganization,curiosity,strong
technicalskills,prioritization,motivation,andawillingnesstofilloutlargeamountsof
paperwork(CareerasaFoodChemist19Lessin).Havingthesevitalpersonaltraitsmarksa
personforsuccessinthefoodsciencefield.
Mostfoodscientistsfollowasimilarcareerpath.Typically,prospectivefoodscientists
possessstrengthsinchemistryandotherrelatedsciences,suchasbiology,inhighschool.They
thengoontomajorinbiochemistryorchemistry,thoughfoodscientistscanjustreceivea
bachelorsdegreeinfoodscience.Mostthenpursueamastersdegreeinfoodscienceandpossibly
lateraPHDorMBA.Incollege,studentstakecoursesincludingfoodchemistry,foodanalysis,
foodmicrobiology,foodengineering,foodprocessing,andnutrition,alongwithclasseson
specificfoodgroups,suchasmeat,dairy,orgrains(CareerasaFoodChemist23).North
CarolinaStateUniversity,alargepublicuniversityinRaleigh,NC,includestheDepartmentof
Food,Bioprocessing,andNutritionSciencesandprovidesanexcellentBachelorofScience

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Degreeinfoodscience.Thiscollegeremainsanexcellentchoiceforhighschoolstudentshoping
tofollowapathinthefoodsciencecareer,althoughtherearemanyothergreatoptions.
Collegegraduateswithadegreeinfoodsciencecanlookforwardtoamoderatelywell
payingcareerwithalargepossibilityforadvancement.Withabachelorsdegree,agraduatewill
receiveanaveragestartingsalaryof$50,000andwithamastersdegree,anaverageof$60,000.
Foodscientistsadvanceintheircareerbyeitherspecializingintoatechnicalexpertorbyrising
toamanagerialstatus.Onaverageittakesfiveyearsuntilpromotiontomanagerialposition
(Lessin).Overall,foodscientistspossessingabachelorsdegreereceiveanaveragesalaryof
around$65,000,thosewithamastersdegreereceivearound$75,000,andthosewithaMasters
ofBusinessAdministration(MBA)receivearound$95,000(CareerAsaFoodChemist24).
Clearly,thepossibilityforhigherpayingpositionsincreaseswiththelevelofeducationacquired.
Foodscienceremainsasteadyandreliablecareeropportunityduetothesteadfastnature
ofthefoodindustryandagrowingdemandforfoodscientists.Consumerdemandforfoodvaries
verylittle,aspeoplewillalwaysneedtoeat,andthisstabilityreflectsbacktomoresecurejobs
forfoodscientists.Theneedforfoodscientistsgrowssteadilywiththedevelopmentofnewfood
products,anincreasedpressureonfoodsafety,agreaterstressonpublicawarenessofdiet,and
newtechnologies(AgriculturalandFoodScientists3).Thedemandforfoodscientists
continuestoincreasesduetotheunpopularityofthedegree.EspeciallyintheUnitedKingdom,
manypeoplemisconceivefoodscienceasaneasydegreewithlittlejobopportunityorscientific
grounding,andcareeradvisorsoftendiscourageinterestinthiscareer.Indesperation,largefood
companieshavestartedtrainingchemistrygraduatesinthenecessaryskillsforthejobbecauseof
thelackofavailablefoodscientists(Pendrous7071).Therefore,comparedtootheroccupations,

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companiestendtolayofffoodscientistslessfrequently.However,somecompanieswillneed
lessfoodscientistsastheydevelopmoreefficientwaysofproducinggoodsthatrequireless
maintenance(Lessin).Still,foodsciencerepresentsadesirablecareerforyoungpeoplebecause
ofitsjobstabilityandconstantdemandfornewemployeesfromcompanies.
Foodscienceremainsaquicklydevelopingfieldthatadaptstonewtechnology.
Importantnewadvancesincludebiotechnologyandnanotechnology,bothtechnological
developmentsthatpresentexcitingpossibleapplicationsinthefoodindustry.Nanotechnology
hasrevolutionaryapplicationsinfoodtesting,asnanosensorscanefficientlydetectcontaminants
onthemolecularlevel.Scientistscanalsoutilizebiotechnologytoimprovefreshproduce,using
ittomanipulatethegeneticmakeupofcropsandfruitsandmakethestrainsmoredisease
resistantorprolific(AgriculturalandFoodScientists1).Thesenewfieldsprovidenewjob
opportunitiesforfoodscientistsandwillnodoubtresultinimportantandexciting
transformationstothefoodindustryintheforeseeablefuture.
Foodsciencewillcontinuetodevelopasafascinatingfieldbyconstantlyadaptingand
improvingwithnewtechnologicaladvancementsinordertoprovideconsumerswiththebestand
safestproducts.Societyshouldnotoverlooktheimportanceoftheworkdonebyfoodscientists
andmoreschoolsshouldencourageyoungadultstotakeupthisrewardingcareerpath.Notonly
doesfoodsciencegreatlycontributetothesafetyandsuccessofAmericabyprovidingeasyand
almostlimitlessaccesstoreliablefoods,butitalsopresentsaninteresting,stable,andwell
payingcareer.FoodsciencewillthusremainadesirablefieldforanyyoungadultinAmericato
aspiretoenter.

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RebekahCostello
EnglishIIIH
Mrs.Kopp
26February2015
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