Six reasons why you should study food science

By: Thomas Siebertz

 

1. Job security – The food industry is one of the largest on the planet, and people will always have to eat. This means if you are working anywhere along the food supply chain, you will always have a job. Although there are food companies that close or have layoffs, chances are you can apply your skills to other foods or processes, which I think is a huge benefit of this degree.

2. Diverse environment – When working in the food industry, there are literally thousands of different jobs available. You aren’t limited to lab work or a desk job. There is something for everyone, whether it be in quality, R&D, sales, marketing, manufacturing, teaching or in government. The food science degree is inherently multidisciplinary, which opens up a myriad of opportunities.

3. The people – Those I have met who work in food are some of the most hardworking and passionate people I know, and I am truly glad to call them friends. There is a certain attitude we all share and I think it stems from our drive to help people.  After all, food is a service industry and we take pride in what we do.

4. Salary possibilities – A degree in food science offers many opportunities to earn top-dollar salaries. The median salary in 2011 for people with a B.S. in food science was $80,000 and even higher for those with graduate degrees. Median starting salaries were $44,000. People who got into management positions made six figures and above. (Source: 2011 annual IFT salary report).

5. The food – If you love food you will definitely enjoy working in this industry. Whether you are creating exciting new products, testing products for quality, or doing research, you will be exposed to a plethora of amazing food. You will discover dishes and flavor combinations you have never even knew existed (and may even like it).

6. Travel opportunities – The food industry is global, and many large companies in the United States also conduct business in several other countries. Depending on your position, it’s likely you will get to travel, often paid for by your company or agency.  I’ve been lucky enough to travel around the US a little as a food inspector.

 

 

Why do you study food science? If you don’t, but are interested, what questions do you have for other food science students?

 

Photo Credit: http://www.intercontinentaljournals.org/IJFN.htm

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111 Comments

  1. Ana Pichardo Reply to Ana

    I’m really interested in this degree but I don’t understand why if the food industry is one of the largest industries in the world, is not so common in universities to have this program and a lot of people doesn’t even know what is this career about? Is it because is new, or is it because anybody wants to study it? I mean why is so few people graduating of this career? Is it because the courses that requieres this degree are hard? such as microbiology, physics etc.. ?
    Thank you I’ll wait for an answer.

  2. Hi Ana,
    When we talk about the industry as a whole, that can be anything from food service, retail, government, manufacturing and everything in between. It encompasses many different occupations. Not all of these jobs require a degree in food science. Also, many people may go to school for a science discipline, such as biology or chemistry, and then apply that to a food industry occupation.
    I would say food science is relatively new as it became a formal discipline in 1918. Food science is multidisciplinary. You study a variety of lab sciences so it would not be more difficult than any other science degree. I can’t answer why more people don’t go into this field. The possibilities for what you can do with it are endless. But at IFT we hope to spread the message and get more people involved. There are many problems in this industry that need bright minds to solve them. I see food science growing in the future as more people become aware of what’s going on behind the scenes of the food supply. Thanks for your questions.

    • Great job Thomas. I was thinking of the best possible response to Ana’s concerns. Fortunately for me I didn’t have to scratch my head any further. But let me add this: I am from Uganda and got my first degree in the Agriculture with a bias in Agricultural Economics. My immediate job before enrolling for MSc. Food and Nutritional Sciences involved dealing with food and community nutrition, especially vulnerable communities. It is at this point that I developed interest in the field of Food and Nutritional Sciences, and I have not looked back since then. However during my undergraduate years, “we” always under looked students majoring in food science, referring to them as “weaklings”, for a lack of a better word. But now I know….. They were the bravest lot given the fact that food science was a nascent interest in my country at that time and still is.

  3. This is great! I wanting to study food science after I get my associate in science degree at my local community college, but the closest school that offers a food science program is NC State! I can’t wait to get started and to begin my career!!

    • I would like to ask whether food science requires more biology than chemistry? Because I’m not that good in biology than I am in chemistry. So will it affect me when I’m taking this course? Thanks.

      • Hi Celine! From my experience, a typical undergraduate course in food science will have probably about equal parts biology (in the form of general biology and microbiology) and chemistry. Personally, I am much more adept to the chemistry part as well, so I decided to focus on that in graduate school. Biology is an important aspect of food science and is very necessary to build a strong foundation, so while those classes may be a little more challenging for some people, they are SO worth it!

        • Hey Matt! Thanks for replying. Is it tough? I mean to be a food scientist? Cause I like science (esp chemistry) and I love food. So to be a food scientist sounds good to me. Is it fun? What job would I get after graduating? And what university do you prefer? Thanks 🙂

          • Matt

            It certainly can be challenging, but I think you would find the course work to be enjoyable, especially as you get into higher level food science classes (because they’re all about food)! Studying food science is definitely fun! After graduating you could work for a food company in a number of different capacities- from making sure food products are safe and high quality to developing brand new products. There are a number of undergraduate programs available to study food science. Check out this list: http://www.ift.org/community/students/approved-undergrad-programs.aspx

        • Thanks Matt. You’ve helped a lot. I’ll be considering this course after I graduate from school. I’m looking for scholarships too.

      • IMHO – food science at the undergraduate level is more likely to require more chemistry than biology, by about a 2:1 ratio. You’ll need general biology and microbiology (2 courses, for a total of 1 year), but you’ll also need general chemistry and organic chemistry (2 year-long courses). You’ll probably also take biochemistry.

        People in food science tend to gravitate towards different expertise areas. Some go for more microbiology-heavy specializations (e.g. food safety, animal-human health) and some for more chemistry-oriented specializations. Still others opt for areas like food engineering (a whole different ballgame in terms of course prep). Many food scientists are focused on particular products – e.g. dairy processing or oenology.

      • Celine, I’m an undergraduate studying Food Science with an emphasis in Science. I have to take biology, biochemistry, chemistry 1, chemistry 2 and organic chemistry. Most of the food science classes are more geared towards chemistry rather than biology. However, everything you learn in Food Science is intertwined and you’ll need to apply concepts from both types sciences.

  4. Hey Yolanda,
    Thanks for the comment! I also started my education by getting an Associate’s at a community college and it’s taken my pretty far! I’m working on my Bachelor’s now at Kansas State University. I will be done after 7 classes! Keep up the hard work and good luck!

  5. Neha Nigam Reply to Neha

    Well I feel it is more than these 6 reasons ; I am very passionate about food science. I feel we may be from different cultural diversity, follow different customs, wear different clothing but Food is universal : Food is same yet different e.g. If I take an example of flour it is the same flour but we can make endless preparations like cakes, biscuits, noodles, pasta , pan cake,breads from the same flour. It can create different taste, texture even by minor modifications.

  6. Udisha_14177642 Reply to Udisha_14177642

    Hi there, with regards to Food Science being a diverse field with multiple disciplines, would it be more reasonable to venture into Food Science and Technology or Food Science and Nutrition?

  7. DAYANA F. Reply to DAYANA

    Hi Thomas S. I will be starting my undergraduate studies this Fall on Food Science and I am nervous I am choosing something that is saturated in terms of job opportunities. I wonder how will this be in the next years? Are the courses very hard? I am having all these doubts about this road of career because my parents are always doubting about it and so are some of my friends, but mostly, because I dont know too much about it. It would be very helpful for a reply. Thanks.

    • Hi Dayana,

      I’m sorry I’m not Thomas, but I’d love to share a little about my experience in college. I’ll be a graduating senior in fall and have most of my upper-div Food Science courses under my belt. I understand your nervousness and doubt that not only you have, but your parents too. No one really knows what food science is or how complex and multi-disciplined it is, unless you’ve studied it or worked in the industry. All I can say is don’t be nervous, learning and understanding comes with time. I’m going to be honest, the classes are tough, but as time progresses and the longer you’ve been in college, things just start to meld, and you’ll start understanding ideas and concepts.

  8. Hi, Thomas Siebertz: I’m impress with area you talked about job security that food industry is one of the largest on the planet earth. In facts your work generally is a perfect contribution to knowledge not only for those who study food sciences or hospitality and tourism but for every body in the world.I’m ogar williams Ajima. Studied at CRUTECH Ogoja Campus.

  9. KAVUMA ERIA Reply to KAVUMA

    Hi, am an African pursing a Bachelor in science in agriculture but my love in in food science so I can live without specializing in this field . thank you and live longer.

    • Eria, The Food Science is a dynamic field. I majored in Agriculture for my first degree, with a bias in Agric. Econ. But because my passion was Food and Nutrition, here I am majoring in Food and Nutritional Science. Where there is the will, there will always be a way.

      I see you are from Gulu University. Gulu District. I have memories of that place. You probably may not be aware of this, but we used to sit in the bus for hours in the convoy from Gulu to Adjumani. My advise to you is have a positive attitude and determination.

  10. Gulu University Uganda
    faculty of agriculture and environment
    year 1
    +256701363036
    +256771393583

  11. Hi,

    I am very interested in studying Food Science. However, I have a BA in Economics and Political Science (pretty much an anti-science degree) from 2004. I feel I have to practically start all over…which I am willing to do but am unsure how to do it. Since 2009 however I have been involved in the culinary/food industry.

    Should I reach out to a Food Science Master’s Program and get a listing of all the necessary undegrad classes that will make me eligible? I am really not giving up on this idea.

    Any help provided will be appreciated.

    Thanks,
    Grace

    • Hi Grace!

      Contacting graduate programs that you are interested in would definitely be a great start! The case is different for every school, so it is hard to provide an all-encompassing answer to your question. So excited to hear you are passionate about Food Science! Below is a link to a directory of Food Science graduate programs.

      http://www.ift.org/community/students/graduate-directory.aspx

      • i like this really much what i would like to say is that we in this field of food science are the only one who can make it one of the greatest fields to be in even more than it is now .this beyond any reasonable doubt it is one of the best to ever be am a Kenyan student in 2nd year and when i was called to do this course i thought i was wasted latter i realised its the best place i have every been guys what of field luck is an enticing name bt generaly the field is awsome

    • One approach you might take is to look up food science departments on the interweb – particularly the departments in which you have an interest. Many departments post lists of prerequisites for admission to their programs – once you’ve taken most of those your application will probably at least be considered by the majority of departments. Usually these courses will include: general (1st semester) biology (with lab), microbiology (with lab), general and organic chemistry (and labs), biochemistry (with lab), first-year physics (with lab), nutrition, a semester of calculus, and a statistics course. They may also include additional chemistry courses. Grace, you probably already have the required math and statistics from your previous degree, but you might want to acquire some background in the lab sciences – especially chemistry as those courses are sequential. Another similar approach is to see sample 4-year schedules for undergraduates from food science departments and eliminate the discipline-specific courses (those in the food science department itself) and ‘clutter’ – this ought to give you some idea of the foundational sciences coursework that you might reasonably be expected to have.

      There are exceptions to the applicability of this approach. I have known at least one or two students, who did *not* have what most departments indicate as fundamental prerequisites (organic chemistry and others), get into a highly regarded program. Also, a few programs (e.g. NCSU) state that they will probably not consider students from unrelated majors – I have no idea what their actual practices are.

      Many food science graduate programs seem to put a great deal of emphasis on linking the prospective student’s research interest(s) with a particular lab and faculty member – partly for funding reasons. This may seem premature (or even alien) for someone who is coming from outside the field, who may not know exactly what s/he wants to specialize in, but it does appear to be de rigeur for actual acceptance to these programs. I suspect this is a practice more common to lab sciences than to the social sciences or liberal arts.

      Contacting the departments directly is a very good idea, but you want to read through the department websites first, and maybe direct your later discussions toward how to focus your interest and how you might (want to) fit into the departments in question.

      Anyway, best of luck! I hope you are able to realize your dreams.

  12. I have personally taught that there should be a graduate course about the study of food when i was in high school at a tender age, until i was inform it exist. i developed passion before i applied for the course and never regret till date. Am a graduate that have worked with over three (3) food industries in Nigeria.
    What baffles me while i was in grad school was that i hardly found any of my college that choose the course from the onset, i felt as if i was the only one among over 80 students in my first year, as the semester progress, most of the students changed to other faculties while some had no choice than to continue, and above all, majority never regret after the completion of there study. This similar trend has continue in various universities in Nigeria due to lack of orientation and awareness about food science and technology.
    It is with my great desire to create a non-profiting organisation that will provide awareness and acquaintance about Food Science and Technology/Engineering as a graduate school course to high school students not only in Nigeria, in Africa. My vision is to provide awareness and support self-employment to Food Science graduate.
    Thanks.
    AKINWOTU, Obafemi (K.O)
    foodsciencecareertalk@yahoo.com
    2347034273453
    http://www.facebook.com/foodsciencetalk

  13. For the fact that food industry is one of the largest on the planet and people will always have to eat, i love food sciece nd hope to enjoy it better here in LAUTECH as an undergraduate. Food science can be complex yet interesting.

  14. Hello,
    I have both a B.S. and an M.S. degree in Chemical engineering and I am thinking about getting a Masters in Food Science and technology. Would i be fine the first year in terms of coursework or would there be many prerequisites?
    Thanks!

    • Hello!

      Different graduate programs likely have different prerequisite requirements. Food science is a very diverse field though, so if you were interested in pursuing a focus in food engineering/processing or food chemistry, your background may already be very strong. But be sure to check with the graduate programs you are interested in on specific requirements. Hope this helps!

    • I’m pretty sure you’d have the math, statistics and physics prerequisites, and you probably have the year of organic chemistry behind you already. For most food science programs you’d want to have also taken general biology (1st semester), microbiology, biochemistry, and nutrition. Additional requirements I have seen include a semester of physical chemistry (UC Davis) and a semester of analytic chemistry, both of which I’m sure you’ve already got.

  15. hello and gud day.
    pls I need help. I am about to enter the University but I don’t know what I should study. I taught of Food science and Technology but I have been discouraged. I was told that those who do study this course end up frying chin chin. I am really confused
    What is the course all about?

    • I can’t believe this hasn’t gotten a reply yet.

      Food science includes: food safety, the chemistry of foods, food microbiology, the safe yet efficient and cost-effective packaging of foods, processes involved with the creation of food products (food engineering), food product innovation, understanding sensory perception of foods, nutrition, and understanding the impacts of food production and products on public health. It includes areas that impact food service and food preparation, but not all food scientists will be involved with these.

      Other food science careers include: oenologist, brewer, dairy inspector, product developer, food producer, packaging engineer, process equipment engineer, quality assurance expert, food safety regulator, food processing facility management, and educator (university or extension) – just to name a handful. Jobs may be found in the private sector, government, and academia. Some food scientists are self-employed.

  16. Thomas, this is an encouraging article. I have to admit, however, that I can’t help but feel that some of these reasons might be ill-founded.
    Job security is one such reason. “People will always have to eat,” it’s true, but these people are not likely to demand your personal involvement in an industry that on the production side (agriculture) has seen extremely large-scale and continuing reductions in numbers involved. Furthermore, just because they “have to eat” doesn’t necessarily mean that they will consume *your* product. Likewise, an expressed industry demand for food scientists is a good sign; this does not necessarily mean that *you* (or anyone else, for that matter) will be in demand. Some industries routinely try to game employee supply by claiming a projected increased demand which never materializes.
    The “salary possibilities” may be a second reason. Although the IFT report is certainly a logical source for such information, the median salary figures ($80,000/annum) seem relatively high when compared with many stated salaries (generally around $60,000) in advertisements for experienced food scientists, generally requiring around 10 years prior work experience for relatively senior positions – some of them in management.
    Finally, “travel opportunities” are far more likely to manifest domestically. Some of these are likely to be enjoyable (e.g. business trips to interesting communities), and others not so much (think “red-eye flights” and “long car commutes”). It is true that many US food companies interact with entities, or have subsidiaries, in other countries. The trend, for better or worse, has generally been to employ representatives originally from the nation of interest or to hire local employees to manage these interactions.
    The foregoing is not intended to dissuade students from pursuing food science, but rather put a more reasonable cast on what is potentially an exciting and fascinating set of professions. All that said, I think what you said about the diversity of positions, the people, and the food holds true for many people in the industry.

  17. I have 2 major thoguhts to add to the great comments above:
    ONE – In terms of why such a huge industry isn’t more popular as a major, it’s true that many non-Food Science degrees like Biochemistry, Chemistry, Nutrition, Biology, Microbiology, Chemical Engineering and many other life-sciences can cover a great deal of what you’d need to get your foot in the door in a food science role. Once you’ve got your foot in the door it is SO MUCH MORE about experience and who-you-know than what your GPA and major was.

    TWO – (and this is the BIG one) If you tilt your food science studies more towards Quality Assurance, then ALL 6 reasons above apply. In QA I oversee all the raw material specifications for a dry powder shake, and I have to learn/know so much about so many different ingredients that I just keep my food science books here at my office. My colleagues also travel the world to audit the ingredient suppliers but, like Dave said, some of these trips are fun (Grape Seed Extract in France!) and some of these not-so-fun (B. coagulans from India). Thanks to FSMA, food manufacturing QA/QC positions are growing in demand (so learn what HACCP means).

    Read more of my Day in the Life of a Food Scientist blogs here: http://greeneyedguide.blogspot.com/2015/01/ingredient-testing-day-in-life-of-food.html

  18. Hey greeneyed..but how long did it take you to.get into quality assurance after u graduated?and are you earning a lot?

    • Food Science may be interesting… But in North America, the wages can be very, very poor. Quality Assurance technicians can start very low and the raises don’t come quickly or at all. I am the lowest paid of all my friends and I am the only one with a University Degree and experience. Overtime is expected, (you stay until the work is done), facilities can often be understaffed to keep costs down and increase profit margin ans be prepared to work graveyard shift and weekends. If you can get in with a big name food company it might be different, but with small family owned business it’s can be a less than ideal profession.

  19. food science is a good course and for real it’s not hard to handle.
    I’m a third year student at Egerton University Kenya taking the course ;it’s a good one.

  20. This was very encouraging and I feel more comfortable with my decision in studying food science. Although these first few months have been challenging I am very much so looking forward to my future subjects and career ahead in food science. 15229272

  21. I’m also a student in food science but i have a problem that may be you can help

  22. You’ll have to be more specific.

  23. Am about chosen food engineering and am confused.some people advice me 2 go 4 food science instead of food engineering.does food science have more advantage?pls tell me more about food engineering

  24. Food science is a nice course am a third year student of food science..its just multi disciplinary but can I do my masters in chemical engineering

    • I would think not. Chemical engineering is its own area and its core curriculum really has much more to do with thermodynamics/industrial process/kinetics than (dismissive phht..) food science *or even chemistry* (emphasis mine). Any undergraduate chemical engineering syllabus will tell you this – here is one example:

      http://www.sdsmt.edu/Academics/Departments/Chemical-and-Biological-Engineering/Docs/BS_CBE_Curriculum/

      Furthermore, chemical engineering graduate programs tend to accept only chemical engineering undergraduates – students from other disciplines (*including chemistry*) would simply have to take far too many deficiencies to make this feasible for most.

    • Afterthought – One can go from a B.S. in chemical engineering to a graduate food science degree, but it’s a lot more difficult (perhaps just this side of impossible) to do it the other way ’round.

  25. Am a graduate of Agriculture ( animal sc) bt I want to further my academics in food sc (Msc) hw feasible is this?

    • To be perfectly honest, I don’t know. I know it hasn’t worked out for me. I’ve got an M.S. in agribusiness, plus two years of lab courses.

      Most departments list a few lab courses as prerequisites – usually general biology, microbiology, general chemistry, organic chemistry, biochemistry, physics, and (non-lab courses) nutrition, statistics, and introduction to calculus. A few programs ask for more (e.g. UC Davis asks for 1 semester of physical chemistry, and I think UMass asks for 1 semester of analytic chemistry). However, apparently taking (or even exceeding) prerequisite requirements may not actually result in strong consideration for admission.

      Also, it appears that strongly specific vocational focus appears to be sought after. The graduate programs don’t appear to be terribly interested in students who are pursuing a general interest and related skill-set, but rather students who have a highly-delineated interest and outcome focus (e.g. dairy product rheology, food allergen molecule characterization, prediction modelling of L. monocytogenes outbreaks) to which they have already devoted significant energies. It’s possible that if you don’t have at least some prior exposure to the field, you may not get a look in (hence, a chicken-and-egg scenario for the uninitiated).

      Such a transition might work better if you were to go back and take an additional undergraduate degree in food science or possibly one of the underpinning lab sciences (e.g. chemistry, microbiology, or biochemistry). Most people can’t afford to do this, however, in terms of either time or money. It does seem to result in increased opportunities and better overall orientations to the profession(s) – plus you won’t be an outcast relative to IFT, which really doesn’t want to extend membership to aspiring food scientists not enrolled in food science programs. However, you will want to think *very, very hard* about the risks of taking a degree in either chemistry or microbiology in the current employment climate – should food science not pan out.

      It might also work better if you apply to programs that have closer animal science/agriculture/food science connections but you run the risk here of essentially digging deeper into your original degree area and not expanding your skill-set or post-grad employment options. This might, however, be a reasonable option if you wanted to focus on a particular animal food industry segment (e.g. poultry, meat production, possibly dairy) in which you have already begun studies, and feel confident of job opportunities in said specialty.

      As to why food science graduate program admissions are what they are today, my first hypothesis is that the food science grad market currently is so competitive (high applicant numbers relative to slots available – as indicated by UWisconsin-Madison’s publicly available application/admission numbers from the past few years) that most programs select only candidates with ‘the appropriate background’ meaning an undergraduate degree in food science or one of the feeder lab sciences – and with some relevant lab work experience. My second hypothesis is that depending on the institution, and owing to several reasons, research and institutional dollars are drying up – some programs will in fact not admit applicants without grant support. My third hypothesis is that increasingly food science is adopting widespread industry practices in student intake, and this has impacts on student selection.

  26. hey,
    i have done my bsc with biochemistry, chem and physics from india. and i am thinking to opt food science in my masters program from australia. I want to know that, am i eligible for this program?
    And, am i gonna face any serious difficulties because of this drastic change of environment and study system?
    Also, can anybody tell me the best university for food science?

    • You’re probably eligible – but it really depends on the program. Also, the Australian model is different from the US model – they’ve sort of got a shorter time-to-degree for undergraduates but the undergraduate curricula are more focused, which seems to imply that the graduate level is more professionally oriented.

      But then again, the Australians have several distinctions between types of masters’ degrees – not all of which are created equal – that we don’t really have here in the US. I can’t attest that all of these different masters’ degree types are equally worthwhile. I would say on balance that you can probably find a masters’-level program in food science that will consider your application, but to investigate your options carefully.

      As to whether you will face serious difficulties studying there, it’s certainly possible. This will be dependent on the institution, your preparation, the attitudes of faculty and other students, location, your living arrangements, and a few other factors. I think it is safe to say that universities in Australia have different standards of academic conduct from educational institutions in India and that these differences should not be glossed over or ignored.

      As for institutions, it’s partly dependent on what focus you want to have. I gather a few of the major universities have programs, including the Univ. of Melbourne, and Queensland. There’s also Curtin in western Australia. I rather liked Tasmania, myself. Ballarat has the edge in brewing science.

      • Hi there!

        I’m in the second semester of my Master’s degree in Food Science at the University of Queensland, and I must say its going quite well. Its a structured course with some of the best names in the industry as our supervisory and teaching staff. I like that I have the freedom to design my course as I go along. Also, its equal parts research-oriented and job-ready. It took me a while to get my head around the study patterns here though, having done my Bachelor’s in Biotechnology from India, but once you get used to it, its a breeze. Also, the Brisbane weather is a winner! 🙂

  27. where in govt job only students of food science only apply

  28. Pranav Raval Reply to Pranav

    Hello ,
    I am currently pursuing my B.Tech in Food Engineering and Technology ( undergrad) in India .
    I am quite interested in food related topics .
    But i am confused as to which branch should i choose for my MS .
    I am thinking of the following options:
    1. MS in Food processing or food science or food safety .
    2. Ms in Agricultural and Biological engineering .
    3. Ms in chemical engineering ( though I know it will be quite tough).
    So can u help me decide which of the above 3 should i choose ?

    Also please mention some famous US universities for MS in Food . (bcoz i found just 2 colleges offering ms in food . that is 1. Ohio state university 2. Illinois institute of technology).

    Also are foreign students allowed to work in US after completing their MS? (as i intend to settle in us ) ( what procedure do i need to follow to be able to settle in Usa)?

    Thanks in advance 😀

  29. Anita Morris Reply to Anita

    I have a bachelors and masters degree in chemistry and would like to pursue a degree in food science would it be a waste of my time to pursue another masters or get a PhD?

  30. shivani gupta Reply to shivani

    can i get a job directly after pursuing bsc. food science and quality control. plz reply asap

  31. I’m Israel.. I wanna do postgraduate program in any area of food science that is highly sorted after in Nigeria.. Especially lecturing job. This one area of interest I’ve… I’m thinking of human nutrition, food processing and storage technology and Food Microbiology and biotechnology. In addition to food engineering… Which do you think I should apply for in Nigeria universities?

  32. Hi, I am from India. I have completed my Bachelors of engineering in Biotechnology. I am very much passionate to pursue food fermentation course as my Graduate degree. I would like to do a job where I would be associated with production: fermentation, formulation, using rDNA technology and purification of the product followed by marketing. I want to gain some expertise in a food industry after my graduation and want to start up a business of my own in future. I got admit in Germany for “food microbiology and Biotechnology” course. I’m worried about the job oppurtunities that I would get after my graduation and how much I could earn per month. I want to shift United states after my graduation in Germany. Please can anyone suggest me what I can do to get a better job in United States once I finish my studies?

  33. I am so much interested in food,although i have a certificate in catering and hospitality management but i will like to further more in the university by studying food technologist/nutritionist.The requirements are of science courses but i am a art department student,and i make all the subject required to study law.Although i love anything related to food but i was already through with High school before i discovered food is my life.Being an art student without the experience of chemistry and other science subject,i dunt knw if i can make it but i believe passion make things work out…Somebody please help me(feeling sad)

  34. Hi Grace! You are all in all correct to say it enthusiastically however in the realm of science without a good foundation its somewhat difficult. from my University experience in Food science at MSU, understudies regularly selected through bridging end up dropping…its like for me to leave on the towel to do LLB in Law without a solid foundation, it turns into a tremendous mountain to handle.

    Be that as it may, i urge you to experience some kinda short course more like Advanced level first and work ext-harder. when you figure out how to finish the course i trust you would be a qualified contender to begin with your fantasy.

  35. Thanks for your reply..I have been undergoin some science course lessons,am making much efforts to understand the science courses but i just wished i choosed the right department from the start.

  36. That is something worth being thankful for you are doing…And off-reason each Degree Programme have it’s own focal points and hindrances. furthermore, in the event that you don’t discover enthusiasm for the field, then regardless of how great it may to others you may discover tough times handling it. so it now relies on upon whether you are after money or you appreciate being a Food scientist. for my sake, i can give an imprint relating the benefit of my project yet i seek that after you to pick Food science you contacted a foundation research.

    i appreciate being a Food microbiologist and investing the greater part of my energy in the lab. wish you a decent study in this new universe of study.

  37. Hi AKSHITHA! firstly before i give you an input, i like your supposition of working for yourself. it gives a sound thought of what sort of a person you are and off-cause Indian.

    Now back on the table i’m from Zimbabwe yet my Lecturer at Midlands State University, Mrs Hwekwete an extraordinary Food researcher and dietitian was once in United States and still a member in the United States Dietitian Association. From what she brought us here i can say America is one of the nations where Food researchers are receiving a lump-some. Payments ranges around $30000 slightest paid per year. This programme likewise pays better as you climb the ladder and once you make your own particular CV with competence and style of leadership then the sky is the point of confinement. you would have showcased yourself.

    • Hi… I’m currently a Professional Cookery student at Fern Hill Hotel and Training College, completing my first year in the next few months. I’d like to study Food science/technology.

      My question is, can I pursue the career in FSciences with my Cookery Certificate at a University level?

  38. am planning to pursue my study in nutritional science I have completed my undergraduate study in animal science could you tell me some sold jobs that can be applied in developing countries like Ethiopia thank you!!!

  39. Hie thomas, im from india and.. im stuying in 12th now and my group is PCB i want to do food science and quaity control in that after that three years of bsc i want to go to the degre of food inspector ive choosed the SNDT college of pune for this… plzz guide me in this …of how should i study n how should i take steps for further things plzz i want to go in food inspection but i dnt hv someone to guide me through this and its tought for me to choose as i even want future god job oportunities.
    Will be very thankful for a rply

  40. Hi. Am pursuing my biotechnology degree right now and am so much interested in food technology. Is it possible for me to take up food technology as my post graduate degree!?

  41. Donatus Nancy Reply to Donatus

    Am an art student, I hv my OND in catering and am passionate about food. I really want to study food science but its totally science… now am thinking of rewriting my SSCE to become science inclined… my fear is not knowing how challenging it would or might be for me since I had little or no idea about chemistry and physics… pls I need a moralizing answer n advice.

  42. Hellow am Joan Wachira …Not sure what to say but I study at university of Nairobi in Kenya pursuing a Degree in Food science and Technology…. I love it so much I like the research the science and all that …before I joined I wasn’t sure but now that am I. I feel like am living again….My humble request was I would so love to work the whole of my life in it…and by any chance could I get a part time job In this career as I continue studying it…please help me …Thankyou

    • Hi Joan

      I am from South Africa, and i have studied Food Technology. Yes it is possible to do it part – time, but there is many challenges as well, like practicals, lectures and tutorial periods that you would need to attend.

  43. Hie m a student at the University of Zimbabwe studying BSc n food Science but failed a lot of courses and had t repeat them all now in my last year .Wanted to know if ts possible for me to get a scholarship to do my masters Degree with all those Fs on my transcript? ?

  44. Andrew Biva Reply to Andrew

    Hi am andrew from uganda. I have just completed my A’level and have got 3 3 1 1 1=9points in BCM/1ct en general paper respectively. Will i be able to do a course of food processing and technology?

  45. I have bachelors in biotechnology and i want to get into food stream.. i have got two options.
    1. Food quality management
    2. Food technology
    I would like to know who are preferred more during recruitment, the one with FQM or the one with FT. Kindly help me

  46. Danson Limo Reply to Danson

    Annie all are condered favourably it depends with your papers

  47. Iam a graduate of catering and hotel management. I did my Nysc 2013. can I do my PGD in food science in technology? will it be easy 2 cope? though I science in my secondary school and I did microbiology,biochemistry in my Nd by it was not deep

  48. Hi everyone
    I need to clarify a doubt. I am B.sc agriculture graduate. Will I be able to pursue M.sc in food technology or food science and nutrition…. please anyone give me a clear cut idea……… Is my idea is effective and possible….

  49. Hi everyone
    I need to clarify a doubt. I am B.sc agriculture graduate. Will I be able to pursue M.sc in food technology or food science and nutrition…. please anyone give me a clear cut idea……… Is my idea is effective and possible…….. I am from India.

  50. Hi Anup I am currently doing my third year Bsc in food science and technology in the university of venda SOUTH AFRICA I think you can visit this website http://www.univen.ac.za ….I know one sister who came into our university with a degree in microbiology but now is holding a masters in food science …agriculture is related to food science ..in my second year I did a module called agric 2643 which is part of horticulture and general agriculture…

  51. I am Linda from Ghana and i love to study this course but am not good in both biology and Chemistry…can i still offer the course and what are some of the job opportunities after studying the course

    • hello,Linda
      am christella from Rwanda and I’ve done food biotechnology during BSc and trust me i wasn’t good in neither chemistry nor biology so what you need most is to believe in your self…
      there are many opportunities..like working in food quality laboratories,standardizations,industries,human nutrition

  52. Hiii… I’m from india and I’m really interested in food technology. But I just want to know about it’s scope and job opportunities in australia. As australia is my dream country, I would also like to have permanent residence there. So please let me know if I could get PR in australia after completing b.tech food technology here in India.

  53. hi guys
    I have completed b.tech chemical engineering and i want to know whether i’m eligible to take up msc food science and i would love to get an insight into the role of organic chemistry in this course because i am not that good in org.chem. It will be great if i get to know briefly what will i be dealing in terms of syllabus.

  54. M, okubai Reply to M,

    I am from Eritrean, M okubai,
    what I want to ask is, is marine food technology and food technology is the same.
    am from college of marine science &tech Eritrea.is it same with major in food technology.

  55. I GET 190 RANK IN BSC FOOD AND SCIENCE AT KHALSA COLLEGE AMRITSAR. CAN I GOT SEAT IN FOOD AND SCIENCE ?

  56. hi.aisha from kenya .am not that good in chemistry but I love biology so much I was wondering if i can venture into a department in food science that entails only biology.please help.

  57. If I study food science,can i work with NAFDAC

  58. oyedokun temitope Reply to oyedokun

    I am temitope from Nigeria studying food science and technology in FUTA,the course seems to have a lot of diversities.its not one of the top notch departments in school. I love the department am in my 3rd year was hoping I could get more knowledge about my course. Thanks.

  59. Jones Solomon Reply to Jones

    I am a Food Science graduate. Please can anyone help me with a link on any international Scholarship to study Quality Assurance /Quality Control or Food Safety and quality management in my MSc abroad? Please help ASAP. I have developed new food modules.

  60. I AM NOT REALLY GOOD IN BIOLOGY NOR CHEMISTRY BUT I WILL LYK 2 STUDY FOOD SCIENCE

  61. Well, am fully interested and aspired to work anywhere along food industry, but what baffles me alot how many years i may spend in university before i earn this degree? And what is the particular name of degree given to me after i earned it as a science student. Looking forward to receive ur reply. Thanks!

  62. Turyarugayo Brian Reply to Turyarugayo

    I am an African(Ugandan) doing bachelor of food processing technology at kyambogo university and the food industry is not yet developed in Uganda .If you people can invest and explore the young market in Africa.

  63. Turyarugayo Brian Reply to Turyarugayo

    Are there any scholarships available to upgrade my studies.

  64. Hi I’m in a community college in NYC currently a liberal arts major. My question is what major do you need to persue for this field? NFS (nutrition of food science), chemistry, biology? Although I am interested but I do not think I have enough information on this career/field. Any suggestions on how I can find out more?
    Thank you!

  65. Am from Nigeria, i want to study food science and tech, i have already gotten admission to study it in a polytechnic, but my problem is dat in my country they dnt value people that study at polytechnic as they value those dat study it in d university..again no much food industy is in my country for employment, am just discouraged getting admitted in d department, i wish i can travel out but no means to travel out from my country.

  66. joel lotingamoi Reply to joel

    Am greatful for the comments above, am a Kenyan graduated this year with Bsc food science and nutrition, atleast i feel good being food scientist, thanks guys for making me feel better in the society, most people my County (West Pokot county) in kenya neglect some courses and go for teaching, bt hav realized I made the right choice, kindly help me get scollsrship for my masters degree, contact me on 0708413681, email address Lotingamoi@gmail.com

  67. Hi im mercy im doing BSs in nutrition and im wondering if it is possible for me to do a postgraudate or masters degree in food science or technology
    pls help

  68. Hi everyone!

    I’m closely to earn my BS in Animal Science. Recently I discover the amazing Food Science career and also take an elective introduction course that enriched my wishes. I’m seeking differents programs to enter on a Master degree. Sadly, I feel insecure about my performance in the graduate level chemistry term. I took General Chem 1 and 2 and now taking Organic chem for the 4th time! (Yes, I know is frustrating!!), but in this time, I feel more focused and motivated than the other times. Does any food science student can tell me How much chemistry in the molecular aspect I need to know? I know that food scientists can study/work in a big range of areas. I will appreciate all of yours comments. 🙂

    Thanks
    Johan

  69. I was thinking of doing a masters in food science after my 3 year science degree at Melb Uni. But the $25,000 a year fees are kinda putting me off incase I decide later that I dislike the industry or want to relocate to teaching, what do you think. Thanks

  70. Wendy Sakamuna Reply to Wendy

    Wow i just luv food Science n nutrition despite financial challenges i pray to Jehovah i do this course i no one day he will answer my prayer.

  71. am from Tanzania, taking Bachelor of food science and Technology at SOKOINE UNIVERSITY OF AGRICULTURE ( SUA).. am proud to be a food scientist , but the only thing that I thinking is about job opportunities after graduate. Hw can I get a connection so as to get job easy?

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