© 2007 institute of food technologists food science & technology 101 speaker name speaker title...

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists

Food Science & Technology 101Food Science & Technology 101

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© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 2

Agenda

• What is Food Science and Technology?

• Careers in Food Science

• Education

• Internships

• Questions


Have you ever wondered?• If low fat cookies taste the same

as regular ones?

• Or how the flavor of a new food product is chosen?

• Or why packaged ready-to-eat cut fruit stays crisp and does not turn brown?


Then Food Science may be a career for you!!


What is Food Science?

Food Science is the discipline in which

biology, physical sciences, and

engineering are used to study the nature

of foods, the causes of their deterioration,

and the principles underlying food

processing.


What is Food Technology?

Food Technology is the

application of food science to

the selection, preservation,

processing, packaging,

distribution, and use of safe,

nutritious, and wholesome

food.


What does a Food Scientist do?

A Food Scientist studies the physical, microbiological, and

chemical makeup of food. Depending on their area of

specialization, Food Scientists may develop ways to

process, preserve, package, or store food, according to

industry and government specifications and regulations.


The Myths About Food Science

• Food Science is NOT Home Economics

• Food Science is NOT Only Nutrition

• Food Science is NOT Only Cooking


Why Food Science?

• The food industry is the 2nd largest manufacturing sector with more than $600 billion in retail sales

• There are generally more positions available than graduating students to fill them The USDA reports that between 2005 and 2010, U.S. universities will

not graduate enough people with food, agriculture, and natural resource degrees to meet demand


Why Food Science?

• It is an applied science: You could see the product you

worked on in the grocery store.

• It’s fun! Food scientists get to play with their food!

• It’s exciting! Food scientists never get bored. They work in

the lab, in the pilot plant, and travel to different plants

sometimes all around the world.

The Food Network’s Alton Brown at IFT’s 2006 Annual Meeting


Why Food Science?

In 2005:

• The median starting salary was

$48,000

• The median salary was $78,000

• The median salary by degree

was: BS: $70,000 MS: $76,000 Ph.D.: $92,500

Source: Food Technology magazine, February 2006


Who can you work for?• Food processors

• Ingredient manufacturer/suppliers

• Academia

• Self-employed/Consultant

• Government

• Non-government organizations

• Foodservice

• Testing laboratory


What kind of jobs are available?• Product Development Scientist

• Processing Engineer

• Microbiologist

• Sensory Scientist

• Culinary Scientist

• Flavor Chemist

• Packaging Engineer

• Analytical Chemist

• Academia

• Government Official

• Operations

• Logistics

• Supply Chain Management

• Marketing

• Regulatory Affairs

• Legal Affairs

• Government Relations

• Quality Assurance

• Food Safety


Process Engineer• Develops processing procedures and

equipment New Product Development/Brand

Maintenance• Develops processes and equipment to

process new products and flavors Quality Improvements

• Improves processes and equipment to improve efficiency and quality of products

• Responsibilities: Bench-top/Pilot plant process/equipment development Testing Scale-up/Commercialization Troubleshooting

To ensure a juice product has a long shelf life, process engineers determine how long and at what

temperature the product should be pasteurized using a HTST (High Temperature Short Time)

Pasteurizer

Case Study: Juice


Food Microbiologist• Contributes to the knowledge about the

behavior of microorganisms in food and processing environments New products/Brand maintenance

• Conducts tests to verify shelf-life of new food products

Research• Develops new and/or rapid testing methods• Studies “good” (those responsible for fermentation) and “bad” (those responsible for food borne illness) bacteria

• Responsibilities Experimental design Perform, analyze, and report experimental results Troubleshooting

Case Study: Juice

Food microbiologists validatethe pasteurization of juice toensure pathogens such as

E.coli 0157:H7 willnot survive and cause

foodborne illness.


Product Development Scientist• Responsible for product formulations

New Product Development• Takes a product from concept to formulation

Brand Maintenance• Creates line extensions (i.e. new flavors)

Quality Improvement• Makes changes as necessary (i.e. supply

chain interruption, consumer complaints)

• Responsibilities: Bench-top development Testing Plant scale-up Commercialization Troubleshooting

To formulate a juice beverage, product development scientists can use a variety of ingredients

including: fruit juices,juices from concentrate, and juice

flavors

Case Study: Juice


• Analytical Chemist Analyzes and conducts tests on products and

ingredients Determines and sets specifications

• Flavor Chemist Develops flavors for the flavor and food industries

and/or investigates the compounds responsible for flavor in food products

• Responsibilities Bench-top/Pilot plant Testing Scale-up Commercialization Troubleshoot Experimental design Perform, analyze, and report experimental results

Chemist

A chemist from the USDA prepares to analyze limonoids

in orange juice. Some limonoids are bitter, and the

presence of these limonoids in high concentrations

reduces the acceptability of citrus juices to consumers and forces citrus juice producers to

lower the bitter limonoid content through juice-blending dilution or the removal of bitter

limonoids.

Case Study: Juice


Sensory Scientist• Evokes, measures, analyzes and interprets those

responses to products that are perceived by the senses New Product Development/Brand Maintenance

• Investigates what consumers like and why Quality Improvement

• Investigates whether consumers can tell a difference when an ingredient in a product is changed, they may also determine if the change was preferred

Basic Research• Studies perception and develops and/or improves testing methodologies

• Responsibilities: Designs sensory experiments Analyzes results using statistics Reports experimental results to product development Troubleshooting

Sensory Scientists can conducttests to determine ifconsumers like pulp

in their juice. Red lights aresometimes used to mask

visual differences.

Case Study: Juice


Packaging Engineer• Develops the packaging for food products

New products/Brand maintenance• Develops packaging for new and current products• Develops new forms of packaging

Quality improvements• Develops packaging that is easier to use and easier to open

• Responsibilities: Bench-top/Pilot plant process/equipment

development Testing Scale-up/Commercialization Troubleshoot

Packaging engineers develop new types of

packaging such as the Sensory Straw which has a flat top with four small holes. When a kid takes a sip, the liquid flows in all four directions at the

same time!

Case Study: Juice


Quality Control• Ensures that food products meet the

desired specifications Supplier Management- Ingredient and

Packaging Management & Approval Co-Manufacturing and Co-Packaging

Management & Approval Operations Quality- Support Manufacturing

Facilities New Product Innovation- Responsible for

Quality Support on Innovation Initiatives

• Responsibilities: Testing

• Microbial• Chemical• Other product specifications

Troubleshoot

Quality Control Specialists may check to ensure that the juice has the proper pH, or acidity.

Case Study: Juice


Consumer Safety Officer• Responsible for publishing, implementing, and

enforcing regulations for government agencies Investigates complaints of injury, illness, or death

caused by a regulated product Initiates actions against violators Advises industry, state and local officials and

consumers on enforcement policies, methods, and interpretation of regulations

Plans and directs regulatory programs Develops inspection procedures and techniques

• Responsibilities: Rulemaking Inspection/Enforcement Troubleshooting

Consumer Safety Officers from the FDA have jurisdiction over

the labeling of juice. Accordingto Title 21 Section 102.33 of the

Code of Federal Regulations (CFR), beverages that are 100%

juice may be called "juice." However, beverages that are

diluted to less than 100% juice must have the word "juice" qualified with a term such as "beverage,"

"drink," or "cocktail."

Case Study: Juice


It takes a lot of work and resources to make a food product!


How do you become a food scientist?

• Attend an IFT approved college degree program Eligible for scholarships Eligible to participate in competitions

• Gain hands on experience Research lab Internship


IFT Approved Schools• Alabama A&M University

• University of Alberta

• University of Arkansas

• Auburn University

• Brigham Young University

• University of British Columbia

• University of California-Davis

• California Polytechnic State University

• California State University, Fresno

• Clemson University

• Cornell University

• University of Delaware

• University of Florida

• University of Georgia

• University of Guelph

• University of Idaho

• University of Illinois

• Iowa State University

• Kansas State University

• University of Kentucky

• Louisiana State University

• University of Maine

• University of Manitoba

• University of Maryland


IFT Approved Schools Continued…• University of Massachusetts

• McGill University

• Instituto Technologico y de Estudios Superiores De Monterrey

• Michigan State University

• University of Minnesota

• Mississippi State University

• University of Missouri

• University of Nebraska

• North Carolina State University

• North Dakota State University

• Ohio State University

• Oregon State University

• Pennsylvania State University

• Purdue University

• Rutgers-The State University

• San Jose State University

• University of Tennessee

• Texas A&M University

• Tuskegee University

• Utah State University

• Virginia Tech

• Washington State University

• University of Wisconsin-Madison


Typical Food Science Curriculum• Biology

• Chemistry

• Physics

• Organic Chemistry

• Math/Calculus

• Biochemistry

• Quantitative Analysis

• Physical Chemistry

• Food

• Law

• Food Chemistry

• Food Engineering

• Food Microbiology

• Food Analysis

• Food Processing

• Product Development

• Sensory Analysis

• Nutrition

• Commodities (milk, meat, produce)

• Social Science

• Foreign Language

• Economics

• Statistics

• English

• Communications


Degree Options

• Food Science Concentrations include: Operations Management, Sensory

Evaluation, Food Chemistry, Food Microbiology, Food Engineering,

Food Safety, Food Packaging, Food Policy, and others… Degrees are offered at the B.S., M.S., and Ph.D. level

• Related Degrees: Biochemistry Engineering Chemistry Packaging Science Nutrition Science


Other programs

• Certified Culinary Scientist (CCS) Food Science + Food Service Experience + CCS Validation Exam

• Culinology Degree: Cal Poly Pomona/Orange Coast College Cal State University, Fresno Clemson University Dominican University/Kendall College Southwest Minnesota State University University of Nebraska-Lincoln / Metropolitan Community College University of Cincinnati / Cincinnati State Technical and Community

College University of Massachusetts-Amherst


Study Abroad Opportunities

• International Food Laws in Western Europe Offered by Michigan State University Travels to UK, France, Switzerland and Italy

• International Food Laws in Asia Offered by Michigan State University Travels to Japan, South Korea and Hong Kong


Are there scholarships?

• Yes!

• The Institute of Food Technologist’s offers scholarships to

high school graduates or seniors expecting to graduate from

high school entering college for the first time in an approved

food science/technology program.


Hands on Experience

• Research Assistanships Most labs on campus will hire undergraduate students to conduct

research Many positions are paid!! They are a great opportunity to apply what you will learn in class

• Internships Major food companies offer internships to undergraduate and

graduate students They usually hire a variety of majors (food science, chemistry,

biology, engineering) Placement can be in the plant or in research & development Many of them include housing and are paid!! They are a great opportunity to see how the food industry works


What can you do now?

• Talk to your guidance counselor Ask to see the Careers in food

science resource packet they

received from IFT and Discovery

Education in 2006

• Talk to your science teachers Ask them about The science

and scientists behind the food

resource packet they received

from IFT and Discover Education

in 2006


What can you do now?

• Gain experience Join a club

• Science Olympiad• Future Farmers of America (FFA)

Conduct independent research• At your school• At a local university• Many universities have summer

research programs for high school students in food science

Intern/Co-Op• Contact a local plant or food

company


Want to learn more?

•Visit: http://www.ift.org http://school.discovery.com/foodscience/

•Find a Food Scientist: A database of IFT members who are willing to

provide more information about the field of food

science to you http://members.ift.org/IFT/Education/TeacherResources/findafoodscientist.htm


Questions?

Headquarters525 W. Van Buren StreetSuite 1000Chicago, IL 60607312.782.8424ift.org

Washington, D.C. Office1025 Connecticut Avenue, NWSuite 503Washington, D.C. 20036202.466.5980

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