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Description
Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.
Job Outlook
Employment of agricultural and food scientists is expected to grow about as fast as average for all occupations through 2014. Past agricultural research has resulted in the development of higher yielding crops, crops with better resistance to pests and plant pathogens, and chemically based fertilizers and pesticides. Research is still necessary, particularly as insects and diseases continue to adapt to pesticides and as soil fertility and water quality continue to need improvement, resulting in job opportunities in biotechnology. Agricultural scientists are using new avenues of research in biotechnology to develop plants and food crops that require less fertilizer, fewer pesticides and herbicides, and even less water for growth. Emerging biotechnologies and nanotechnologies will play an increasingly larger role in creating more plentiful global food supplies. Biotechnological research will continue to offer possibilities for the development of new food products. This research will allow agricultural and food scientists to develop techniques to detect and control food pathogens, and should lead to better understanding of other infectious agents in foods. agricultural scientists will be needed to balance increased agricultural output with protection and preservation of soil, water, and ecosystems. They will increasingly encourage the practice of "sustainable agriculture" by developing and implementing plans to manage pests, crops, soil fertility and erosion, and animal waste in ways that reduce the use of harmful chemicals and do little damage to farms and the natural environment. Further studies at scientific research and development services firms will result in more job opportunities for food scientists and technologists. This research will be stimulated by a heightened public focus on diet, health, changes in food safety, and biosecurity, preventing the introduction of infectious agents, such as foot and mouth disease into a herd of animals. Increasing demand for these workers also will stem from issues such as a growing world population, availability and cost of usable water, shrinking natural resources including the loss of arable land, and deforestation, environmental pollution, and climate change. Graduates with a bachelor's degree should find work in a variety of fields, mostly in the private sector, although many of the positions may be related to agricultural or food science rather than as an agricultural or food scientist. A bachelor's degree in agricultural science is useful for managerial jobs in businesses that deal with ranchers and farmers, such as feed, fertilizer, seed, and farm equipment manufacturers; retailers or wholesalers; and farm credit institutions. In some cases, persons with a 4-year degree can provide consulting services or work in sales and marketing, promoting high-demand products such as organic foods. Bachelor's degree holders also can work in some applied research and product development positions under the guidance of a Ph. D. scientist, but usually only in certain subfields, such as food science and technology. The Federal Government hires bachelor's degree holders to work as soil scientists. Four-year degrees also may help persons enter occupations such as farmer, or farm or ranch manager; cooperative extension service agent; agricultural products inspector; or purchasing or sales agent for agricultural commodity or farm supply companies. Opportunities may be better for those with a master's degree, particularly for graduates seeking applied research positions in a laboratory. Master's degree candidates also can seek to become a certified crop advisor, helping farmers better manage their crops. Those with a Ph. D. in agricultural and food science will experience the best opportunities, especially in basic research and teaching positions at colleges and universities as retirements of faculty are expected to accelerate during the projection period. Fewer opportunities for agricultural and food scientists are expected in the Federal government, mostly because of budgetary cutbacks at the U. S. Department of Agriculture. Employment of agricultural and food scientists is relatively stable during periods of economic recession. Layoffs are less likely among agricultural and food scientists than in some other occupations because food is a staple item and its demand fluctuates very little with economic activity.
Job Nature
The work of agricultural and food scientists plays an important part in maintaining the Nation's food supply by ensuring agricultural productivity and the safety of the food supply. Agricultural scientists study farm crops and animals, and develop ways of improving their quantity and quality. They look for ways to improve crop yield with less labor, control pests and weeds more safely and effectively, and conserve soil and water. They research methods of converting raw agricultural commodities into attractive and healthy food products for consumers. agricultural science is closely related to biological science, and agricultural scientists use the principles of biology, chemistry, physics, mathematics, and other sciences to solve problems in agriculture. They often work with biological scientists on basic biological research and on applying to agriculture the advances in knowledge brought about by biotechnology. In the past two decades, rapid advances in basic biological knowledge related to genetics spurred growth in the field of biotechnology. Some agricultural and food scientists use this technology to manipulate the genetic material of plants and crops, attempting to make organisms more productive or resistant to disease. These advances in biotechnology have opened up research opportunities in many areas of agricultural and food science, including commercial applications in agriculture, environmental remediation, and the food industry. Another emerging technology expected to affect agriculture is nanotechnology, a future molecular manufacturing technology which promises to revolutionize methods of manufacturing and distribution in many industries. Many agricultural scientists work in basic or applied research and development. Others manage or administer research and development programs, or manage marketing or production operations in companies that produce food products or agricultural chemicals, supplies, and machinery. Some agricultural scientists are consultants to business firms, private clients, or government. Depending on the agricultural or food scientist's area of specialization, the nature of the work performed varies. Food science. Food scientists and technologists usually work in the food processing industry, universities, or the Federal Government, and help to meet consumer demand for food products that are healthful, safe, palatable, and convenient. To do this, they use their knowledge of chemistry, physics, engineering, microbiology, biotechnology, and other sciences to develop new or better ways of preserving, processing, packaging, storing, and delivering foods. Some food scientists engage in basic research, discovering new food sources; analyzing food content to determine levels of vitamins, fat, sugar, or protein; or searching for substitutes for harmful or undesirable additives, such as nitrites. They also develop ways to process, preserve, package, or store food according to industry and government regulations. Traditional food processing research into functions involving baking, blanching, canning, drying, evaporation, and pasteurization will continue to be conducted and will find new applications. Other food scientists enforce government regulations, inspecting food processing areas and ensuring that sanitation, safety, quality, and waste management standards are met. Food technologists generally work in product development, applying the findings from food science research to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Plant science. Agronomy, crop science, entomology, and plant breeding are included in plant science. Scientists in these disciplines study plants and their growth in soils, helping producers of food, feed, and fiber crops to continue to feed a growing population while conserving natural resources and maintaining the environment. Agronomists and crop scientists not only help increase productivity, but also study ways to improve the nutritional value of crops and the quality of seed, often through biotechnology. Some crop scientists study the breeding, physiology, and management of crops and use genetic engineering to develop crops resistant to pests and drought. Entomologists conduct research to develop new technologies to control or eliminate pests in infested areas and to prevent the spread of harmful pests to new areas, as well as technologies that are compatible with the environment. They also conduct research or engage in oversight activities aimed at halting the spread of insect-borne disease. Soil science. Soil scientists study the chemical, physical, biological, and mineralogical composition of soils as they relate to plant or crop growth. They also study the responses of various soil types to fertilizers, tillage practices, and crop rotation. Many soil scientists who work for the Federal Government conduct soil surveys, classifying and mapping soils. They provide information and recommendations to farmers and other landowners regarding the best use of land, plant growth, and methods to avoid or correct problems such as erosion. They may also consult with engineers and other technical personnel working on construction projects about the effects of, and solutions to, soil problems. Because soil science is closely related to environmental science, persons trained in soil science also apply their knowledge to ensure environmental quality and effective land use. Animal science. Animal scientists work to develop better, more efficient ways of producing and processing meat, poultry, eggs, and milk. Dairy scientists, poultry scientists, animal breeders, and other scientists in related fields study the genetics, nutrition, reproduction, growth, and development of domestic farm animals. Some animal scientists inspect and grade livestock food products, purchase livestock, or work in technical sales or marketing. As extension agents or consultants, animal scientists advise agricultural producers on how to upgrade animal housing facilities properly, lower mortality rates, handle waste matter, or increase production of animal products, such as milk or eggs.
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