A food scientist studies the science and technology of production, manufacturing, processing, product development, packaging, preparation, evaluation, distribution, utilization, and safety of food products. A food scientist can work and study in a wide range of areas, from meat science to dairy science to the science of fruit and vegetable products.

Food science plays a critical role in the health, welfare, and economic status of all individuals and nations. The food industry is one of the largest manufacturing industries in the United States, employing over two million people, with an additional fifteen million employed in other food-related fields and contributing more than $350 billion to the gross national product.

A food scientist must have an understanding of the basic sciences, which can include chemistry, biochemistry, biology, microbiology, toxicology, nutrition, engineering, marketing, economics, math, and physics. The scientist applies the principles of these basic sciences and engineering to...