. . . Encompasses activities from the farm to the plate
Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide.

Noel Anderson, associate research director at Kraft General Foods, points out that few people recognize the science that is behind the food products they consume. While food science involves the application of chemistry, biology, physics, biochemistry, microbiology, nutrition, and engineering to the development and distribution of food, Anderson points out that the major portion of a food science curriculum is chemistry.

Food chemists develop and improve foods and beverages; analyze methods of cooking, canning, freezing, and packaging and study the effect of processing on their appearance, taste, aroma, freshness, and vitamin content; test samples to make sure foods and beverages meet food laws; and experiment with new foods, additives, and preservatives. Food chemistry encompasses activities from agricultural raw materials to consumer end-use products

. . . Is understanding the science of food
"If you were asked to make a pudding-type dessert that would be sold out of the refrigerator section of the supermarket, what would you put in it?" asks Anderson. "First," he says, "you begin with milk which provides the liquid and the protein for the system. Then, you add starch to thicken the formulation. Why does starch thicken?" he asks.

Anderson explains that as starch expands, it traps liquids that help create the pudding texture. But after two or three days, the expanded starch molecules start coming back together. As they come back together, the starch leaks water, which, for a consumer product, is undesirable. "Consequently," he says, "we work with chemically modified starches to prevent this from happening."

Anne Elizabeth Tieleman, senior food scientist at Hercules Incorporated says, "The strongest food science students are ones with a solid background in chemistry and related disciplines. Many people get an undergraduate degree in chemistry or chemical engineering and then get their master's in food science," she says. Though Tieleman herself has a Ph.D., she suggests that it is really only necessary if you are interested in teaching. "A master's degree is well recognized in this field."

Training as a food scientist prepares you to work in almost any area of the food business. "You have to be flexible," says Tieleman. "One day you might be working on sour cream and the next you are transferred to cereal products." The cumulative knowledge gained working with a range of food chemistries can even lead to breakthroughs and entirely new products.

. . . Affects the products we buy and consume
George Inglett, lead scientist in biopolymer research at the National Center for Agriculture Utilization Research of the U.S. Department of Agriculture (USDA), is one example of a food scientist who has made a significant, and lucrative, breakthrough that is affecting the products we buy and consume today. In 1991, Inglett discovered beta glucan, now widely referred to as Oatrim; a natural fat replacer gel which behaves like a shortening. It is solid at room temperature, but turns to liquid at cooking temperatures. It does not contain fats. In developing this product, Inglett says he called upon knowledge he gained throughout his career, especially from his years working in the corn products industry. "This kind of invention is always an unexpected discovery. But it only comes when you are already skilled in the art."

. . . Is an art
Food scientists often talk about their work as an art and underscore the creativity involved. In the flavor industry, the training is geared towards developing creativity as well as knowledge of the chemistry of flavor ingredients and the instrumental analysis techniques involved in making flavors.

Prospective flavorists usually have an undergraduate degree in chemistry, biology, or food science. They start out as a lab assistant doing compounding and general lab work under the tutelage of a senior or master flavorist. During a five year training period, they are expected to keep tasting notebooks and learn the characteristics of flavor materials individually and in blends. Then, they are eligible to be sponsored for apprentice membership in the Society of Flavor Chemists and undergo an interview that includes an oral assessment of their knowledge and skills. After two more years, the apprentice may apply and be re-interviewed for an upgrade to certified flavorist. "It's a difficult business to break into," comments Carole Pollock, chief flavorist at Universal Flavors USA. "There is a long apprenticeship in the style of the craft guilds of old."

With this rigorous training, it is not surprising that few trained flavorists leave the field. "I love my work," says Pollock. "Every day is different." Though her knowledge base is broad, Pollock says most of her projects are for the beverage industry, creating flavors for sodas, soft drinks, or fruit juices.

. . . Tells how ingredients work together
Some food scientists work for ingredient supply companies that provide many of the key components of food product-flavors, thickeners, and stabilizers, to name a few, for the food processors. "It's my job to know how ingredients function and to take this knowledge to our customers," says Hercules' Tieleman. "For example, pectin has certain characteristics when it interacts with other products. I develop prototypes to show how these products function together and how they can solve some basic food processing problems."

The food industry has undergone significant changes in this decade. As a result, much of the scientific research work has shifted from food processors to ingredient suppliers like Hercules. "It used to be that we did most of the research about ingredients," says General Foods' Anderson. "But as our industry was forced to downsize, we've been putting a lot of that on the food ingredient people. Because there has been a surge in the amount of work done by ingredient suppliers, that may be where most job opportunities lie," he says.

Even in times of recession, people need to eat; hence, the food business is considered more stable than other parts of industry. While there is less basic research being conducted on food, there is more focus on applications research. Tieleman believes that newer trends in food products, such as the effort to reduce fat content, will keep industry job growth steady.

Career ladders in the food industry mirror most other research and product-based industries. Scientifically-trained individuals can advance on a research track or can go into management. "There's a lot of satisfaction in cross-functional jobs," Tieleman says. "Food science lends itself well to making these moves."

Copyright 1997 American Chemical Society

WORK DESCRIPTION
Food scientists are primarily occupied with the chemistry of food products. In basic research, they look at the properties of proteins, starches, fat, and carbohydrates to determine how each works in a food system-such as processed foods. In applications research, chemists often come up with new ways that ingredients can be used, or with wholly new ingredients altogether-such as fat or sugar replacements.

Flavor chemists develop flavors which contribute to the overall food system. They do this using a combination of natural and artificial ingredients.

WORKING CONDITIONS
Most of a food scientist's work is conducted in the lab, though he or she may travel to meet and work with customers. Labs are often set up like a kitchen with ovens, blenders, and other cooking equipment. This means a food scientist does many things in the same way we do when we cook at home; the difference is that their goal is understanding the chemistry involved with each ingredient. Food scientists often say their work is not a nine-to-five job and requires the same dedication as any other creative research field.

PLACES OF EMPLOYMENT
Food scientists are primarily employed by industry, both in food processing companies and in ingredient supply companies. Food scientists also work for the government-at the Food and Drug Administration or USDA-and in academia. Most basic research is done in academia, while more applications work is conducted by the food scientists in industry. Food chemists who work for the government do basic research as well as study the nutritional value of foods and food safety.

PERSONAL CHARACTERISTICS
Food scientists and flavor chemists describe themselves as curious, outgoing people who were attracted by the creativity aspect of the food industry. Motivation and tenacity are important qualities along with a better than average sense of smell and taste. A good odor memory is also helpful. Creativeness is essential for flavorists also. They say that much of it has to be instinctive and cannot be learned in a classroom environment.

EDUCATION AND TRAINING
The Society of Flavor Chemists has designed a rigorous training process for flavorists-described in the text of this brief. However, the education to be a food scientist is more accessible. The Institute of Food Technologists (IFT) has approved 50 schools with food science programs. Many food scientists start with an undergraduate degree in chemistry or biology, and enter a food science program on the master's level. Ph.D.s are generally not required in this field unless you wish to teach. Some well-known food science programs are located at the Universities of Wisconsin, Michigan, Iowa, and Minnesota as well as at Cornell (NY), Rutgers (NJ), and the University of California-Davis.

JOB OUTLOOK
Food scientists are optimistic about future job prospects despite significant downsizing in the industry. New trends in processed foods, such as low-fat and no-fat foods and fiber enriched foods, should keep the demand for trained food scientists steady. Food ingredient supply companies may have more jobs than food processing companies since food processors are shifting more research responsibilities to their suppliers.

SALARY INFORMATION
Starting salary for food and flavor chemists with a bachelor's degree is about $28,000; a master's degree earns about $36,000, and a Ph.D. earns about $44,000-per-year. The median salary for all food scientists is about $50,000-per-year. The median salary for those with a bachelor's degree is about $47,000-per-year; those with a master's degree earn about $51,000; and those with a Ph.D. earn about $65,000-per-year. Food scientists with a master's in business administration earn more-approximately $68,000-per-year. The median salary for a flavor chemist is about 75,000-per-year.

FOR MORE INFORMATION:

Institute of Food Technologists
221 North LaSalle
Suite 300
Chicago, IL 60601-1291
(312) 782-8424

The Society of Flavor Chemists
c/o Richard F. Heinze
Griffth Labs
1 Griffth Center
Alsip, IL 60658-3495
(708) 371-0900

Please do not send resumes; employment opportunities may be pursued through the human resources department of individual flavor manufacturing and food processing companies.

WHAT YOU CAN DO NOW
Becoming involved with the Institute of Food Technologists is one good way to learn about the business and make connections with professionals working in the field. Food scientists also recommend summer internships which offer exposure to the workings of industry. One food chemist says working in industry after his sophomore year in college made him aware of the kind of work he would be doing if he went into the food business with a bachelor's degree. As a result, he was able to evaluate his need to go on for a master's degree.

American Chemical Society, Education Division, 1155 Sixteenth Street, NW, Washington, DC 20036; (202) 452-2113. Production of career material was funded by the Alfred P. Sloan Foundation.