Food Science & Technology 101 Speaker Name Speaker Title Date (optional) © 2007 Institute of Food Technologists.
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Transcript Food Science & Technology 101 Speaker Name Speaker Title Date (optional) © 2007 Institute of Food Technologists.
Food Science & Technology 101
Speaker Name
Speaker Title
Date (optional)
© 2007 Institute of Food Technologists
Agenda
• What is Food Science and Technology?
• Careers in Food Science
• Education
• Questions
© 2007 Institute of Food Technologists
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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
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Then you might want to be a Food Scientist!!
© 2007 Institute of Food Technologists
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What does a Food Scientist do?
A Food Scientist studies the physical, microbiological, and
chemical makeup of food.
© 2007 Institute of Food Technologists
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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.
© 2007 Institute of Food Technologists
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Who can you work for?
• Food companies/Ingredient
suppliers
• Government
• Colleges or Universities
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What kind of jobs are available?
• Product Development Scientist
• Government Officials
• Processing Engineer
• Marketing
• Microbiologist
• Government Relations
• Sensory Scientist
• Quality Assurance
• Basic Research
• Food Safety
© 2007 Institute of Food Technologists
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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
© 2007 Institute of Food Technologists
Case Study: Juice
To formulate a juice beverage,
product development scientists
can use a variety of ingredients
including: fruit juices,
juices from concentrate, and juice
flavors
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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
Case Study: Juice
Sensory Scientists can conduct
tests to determine if
consumers like pulp
in their juice. Red lights are
sometimes used to mask
visual differences.
• Responsibilities:
Experimental design
Perform, analyze, and report experimental results
Troubleshooting
© 2007 Institute of Food Technologists
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Process Engineer
• Develops processing procedures and
equipment
New Product Development/Brand
Maintenance
Case Study: Juice
• 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
© 2007 Institute of Food Technologists
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
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Food Microbiologist
• Contributes to the knowledge about the
behavior of microorganisms in food and
processing environments
Case Study: Juice
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
Food microbiologists validate
the pasteurization of juice to
ensure pathogens such as
E.coli 0157:H7 will
not survive and cause
foodborne illness.
Experimental design
Perform, analyze, and report experimental results
Troubleshooting
© 2007 Institute of Food Technologists
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Chemist
Case Study: Juice
• 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
© 2007 Institute of Food Technologists
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.
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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
© 2007 Institute of Food Technologists
Case Study: Juice
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!
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It takes a lot of work and resources to make a food product!
© 2007 Institute of Food Technologists
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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
© 2007 Institute of Food Technologists
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IFT Approved Schools
• Alabama A&M University
• University of Florida
• University of Alberta
• University of Georgia
• University of Arkansas
• University of Guelph
• Auburn University
• University of Idaho
• Brigham Young University
• University of Illinois
• University of British Columbia
• Iowa State University
• University of California-Davis
• Kansas State University
• California Polytechnic State University
• University of Kentucky
• California State University, Fresno
• Louisiana State University
• Clemson University
• University of Maine
• Cornell University
• University of Manitoba
• University of Delaware
• University of Maryland
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IFT Approved Schools Continued…
• University of Massachusetts
• Oregon State University
• McGill University
• Pennsylvania State University
• Instituto Technologico y de Estudios
Superiores De Monterrey
• Purdue University
• 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
© 2007 Institute of Food Technologists
• 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
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Typical Food Science Curriculum
• Food Chemistry
• Food Engineering
• Food Microbiology
• Food Analysis
• Food Processing
• Product Development
• Sensory Analysis
• Nutrition
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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
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What can you do now?
• Talk to a guidance counselor
• Gain experience
Join a club
• Science Olympiad
• FFA
© 2007 Institute of Food Technologists
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Want to learn more?
• Visit:
http://www.ift.org
http://school.discovery.com/foodscience/
• Find a Food Scientist:
A database of IFT members who are willing to
provide more information about the field of food
science to you
http://members.ift.org/IFT/Education/TeacherResources/findafoodscientist.htm
© 2007 Institute of Food Technologists
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Questions?
© 2007 Institute of Food Technologists
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Headquarters
525 W. Van Buren Street
Suite 1000
Chicago, IL 60607
312.782.8424
ift.org
Washington, D.C. Office
1025 Connecticut Avenue, NW
Suite 503
Washington, D.C. 20036
202.466.5980