Food Science and Technology

Food science and technology is the study of foods. Areas of study include the chemical makeup of foods and what causes and prevents their deterioration. Food scientists also explore food processing principles and ways to develop new foodstuffs. Quality control and methods of transportation are also a part of the field. Food science and technology involves a number of sciences, including engineering, microbiology and chemistry.

There are bachelor's, master's and doctoral degrees in food science and technology. Sometimes particular specializations are offered at the bachelor's degree level. At the master's degree level, students can specialize in microbiology, sensory science, biochemistry or processing. Doctoral degree programs focus on longer-term research.

Job opportunities for baccalaureate graduates may be found in basic product development; holders of postgraduate degrees often take research jobs in food labs. Food science and technology jobs may be found in government, corporate or university settings. Graduates can also oversee labeling and safety regulations, conduct quality assurance or supervise meat plants.

Sous Chefs, also known as sub chefs, are second in command in the kitchen. These professional cooks are responsible for planning and directing food preparation. Sous Chefs are also responsible for assisting executive chefs and chefs de cuisine. Learn more about working as a Sous Chef here.

Holistic nutrition is an individualized nutrition plan that relies on a combination of food and nutrients to promote overall health. People who study holistic nutrition often obtain work as holistic nutritionists.

Manufacturing engineers are responsible for improving the industrial process. Professionals in this field directly affect the advancement and innovation of technology as individuals who enter this field are constantly looking for ways to increase productivity, make products better and reduce costs. Opportunities are available in a wide range of industries, including oil, food and drinks, plastics and pharmaceuticals.

A Nutritionist devotes their time exclusively to the food and nutrition science by studying preventive nutrition, diseases related to nutrient deficiencies and the use of nutrients for possible treatment of health issues. They are a part of the holistic approach of preventive treatments of disease and maintenance of a person's overall well-being. Although requirements differ between states, an advanced degree in Nutrition or a related area is typically necessary to gain certification through passing the Certified Board for Nutrition Specialists (CBNS) exam.

Chefs and other food service professionals serve up the whole spectrum of food from snacks to entrees, from soups to desserts and from fast to fancy. They plan, measure, mix, chop, cook and bake to present customers with time-tested favorites or brand new creations. In the state of Virginia, training for the broad field of Culinary Arts is offered at Stratford University in Falls Church, where the School of Culinary Arts & Hospitality offers Cooking classes for amateurs and Chef Training for aspiring professionals. The programs available include an Associate of Applied Science in Culinary Arts, an Associate of Applied Science in Baking & Pastry Arts and an Advanced Culinary Arts Professional Diploma.