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© 2007 Institute of Food Technologists Food Science & Technology 101 Speaker Name Speaker Title Date (optional) Speaker Name Speaker Title Date (optional)

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Presentation on theme: "© 2007 Institute of Food Technologists Food Science & Technology 101 Speaker Name Speaker Title Date (optional) Speaker Name Speaker Title Date (optional)"— Presentation transcript:

1 © 2007 Institute of Food Technologists Food Science & Technology 101 Speaker Name Speaker Title Date (optional) Speaker Name Speaker Title Date (optional)

2 © 2007 Institute of Food Technologists 2 Agenda What is Food Science and Technology? Careers in Food Science Education Internships Questions

3 © 2007 Institute of Food Technologists 3 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?

4 © 2007 Institute of Food Technologists 4 Then Food Science may be a career for you!!

5 © 2007 Institute of Food Technologists 5 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.

6 © 2007 Institute of Food Technologists 6 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.

7 © 2007 Institute of Food Technologists 7 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.

8 © 2007 Institute of Food Technologists 8 The Myths About Food Science Food Science is NOT Home Economics Food Science is NOT Only Nutrition Food Science is NOT Only Cooking

9 © 2007 Institute of Food Technologists 9 Why Food Science? The food industry is the 2 nd 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

10 © 2007 Institute of Food Technologists 10 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

11 © 2007 Institute of Food Technologists 11 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 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

12 © 2007 Institute of Food Technologists 12 Who can you work for? Food processors Ingredient manufacturer/suppliers Academia Self-employed/Consultant Government Non-government organizations Foodservice Testing laboratory

13 © 2007 Institute of Food Technologists 13 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 Operations Logistics Supply Chain Management Marketing Regulatory Affairs Legal Affairs Government Relations Quality Assurance Food Safety

14 © 2007 Institute of Food Technologists 14 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

15 © 2007 Institute of Food Technologists 15 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 validate the pasteurization of juice to ensure pathogens such as E.coli 0157:H7 will not survive and cause foodborne illness.

16 © 2007 Institute of Food Technologists 16 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

17 © 2007 Institute of Food Technologists 17 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

18 © 2007 Institute of Food Technologists 18 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 conduct tests to determine if consumers like pulp in their juice. Red lights are sometimes used to mask visual differences. Case Study: Juice

19 © 2007 Institute of Food Technologists 19 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

20 © 2007 Institute of Food Technologists 20 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

21 © 2007 Institute of Food Technologists 21 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. According to Title 21 Section 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

22 © 2007 Institute of Food Technologists 22 It takes a lot of work and resources to make a food product!

23 © 2007 Institute of Food Technologists 23 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

24 © 2007 Institute of Food Technologists 24 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 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

25 © 2007 Institute of Food Technologists 25 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 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

26 © 2007 Institute of Food Technologists 26 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 Food Analysis Food Processing Product Development Sensory Analysis Nutrition Commodities (milk, meat, produce) Social Science Foreign Language Economics Statistics English Communications

27 © 2007 Institute of Food Technologists 27 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

28 © 2007 Institute of Food Technologists 28 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

29 © 2007 Institute of Food Technologists 29 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

30 © 2007 Institute of Food Technologists 30 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.

31 © 2007 Institute of Food Technologists 31 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

32 © 2007 Institute of Food Technologists 32 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

33 © 2007 Institute of Food Technologists 33 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

34 © 2007 Institute of Food Technologists 34 Want to learn more? Visit:   Find a Food Scientist:  A database of IFT members who are willing to provide more information about the field of food science to you 

35 © 2007 Institute of Food Technologists 35 Questions?

36 Headquarters 525 W. Van Buren Street Suite 1000 Chicago, IL ift.org Washington, D.C. Office 1025 Connecticut Avenue, NW Suite 503 Washington, D.C


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