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

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

© 2007 Institute of Food Technologists 3 Did you know? During a lifetime the average person consumes about 35 tons of food Americans eat approximately 100 acres of pizza each day, or 350 slices per second There are more than 7,000 varieties of apples grown in the world The biggest hamburger ever served weighed 8,266 lbs!

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

© 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.

© 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.

© 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.

© 2007 Institute of Food Technologists 8 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

© 2007 Institute of Food Technologists 9 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

© 2007 Institute of Food Technologists 10 Who can you work for? Food companies/Ingredient suppliers Government Colleges or Universities

© 2007 Institute of Food Technologists 11 What kind of jobs are available? Product Development Scientist Processing Engineer Microbiologist Sensory Scientist Basic Research Government Officials Marketing Government Relations Quality Assurance Food Safety Government Officials Marketing Government Relations Quality Assurance Food Safety

© 2007 Institute of Food Technologists 12 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

© 2007 Institute of Food Technologists 13 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:  Experimental design  Perform, analyze, and report experimental results  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

© 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

© 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.

© 2007 Institute of Food Technologists 16 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

© 2007 Institute of Food Technologists 17 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

© 2007 Institute of Food Technologists 18 It takes a lot of work and resources to make a food product!

© 2007 Institute of Food Technologists 19 How do you become a food scientist?

© 2007 Institute of Food Technologists 20 What can you do now? Talk to your guidance counselor  Ask them about 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

© 2007 Institute of Food Technologists 21 What can you do now? Gain experience  Join a club Science Olympiad FFA

© 2007 Institute of Food Technologists 22 What can you do in high school? Apply to an IFT approved college degree program  Eligible for scholarships  Eligible to participate in competitions Gain hands on experience  Research lab  Internship

© 2007 Institute of Food Technologists 23 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

© 2007 Institute of Food Technologists 24 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

© 2007 Institute of Food Technologists 25 Typical Food Science Curriculum Food Chemistry Food Engineering Food Microbiology Food Analysis Food Processing Product Development Sensory Analysis Nutrition Food Processing Product Development Sensory Analysis Nutrition

© 2007 Institute of Food Technologists 26 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

© 2007 Institute of Food Technologists 27 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

© 2007 Institute of Food Technologists 28 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 

© 2007 Institute of Food Technologists 29 Questions?

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