Frequently asked questions

It’s just what it sounds like—the science behind food! Food science studies everything that happens to food before you put it in your mouth. This includes how to harvest crops, transport and store them, convert them into new products, package, and ship the food out. Food scientists are responsible for keeping food safe, nutritious, affordable and plentiful.

No, being a food scientist is not the same as nutritionist or dietician. That’s not to say they aren’t related but they are often interested in different things. I usually tell people that food scientists are interested in how to get raw materials from the fields or farm, process it, and get it on to the grocery store shelf. Nutritional scientists are more interested in what happens once you put that food in your mouth, how it’s digested and will go on to affect your body and health.

It depends! Are you a chef that’s interested in why something happens and being able to explain it? Then yes! If you don’t care about understanding, then I would say maybe food science isn’t your thing.  

A degree in food science leads to all different types of jobs. The most common is product developer, which makes you responsible for launching and creating new products at food companies. You could also become a food safety scientist if you’re more interested in microbiology and ensuring the food produced is safe for consumers. Another key role at a food company is a quality assurance scientist who’s responsible maintaining the product’s quality every time it’s produced. This might mean testing the color, composition, or other important attributes to ensure consistency. These are the three most common career paths although there are many more options depending on your interests.

In the U.S., the average salary is $66,000 with a median of $95,000 according to a survey done by IFT and Glassdoor.

Food science draws on all the basic sciences. You’ll take classes like chemistry, organic chemistry, biochemistry, biology, microbiology, and physics before you specialize in your food science classes. Typical food science classes offered are food chemistry, food microbiology, product development, food process engineering and many more!

YES! I’ve had some of the best experiences doing summer internships at food companies. In the U.S., it’s very common these are PAID internships. Working at a company is a great way to get a view of the food industry and to learn what type of job you’ll want to pursue after graduation. Most of these internships are only three months long so it’s a good time to try out different roles and see what you like. Remember that this internship is sort of like an extended job interview so be professional and put your best food forward. I know many students who were hired by the companies they interned at.

If you are at a university that offers a food science degree, companies will often come to campus to recruit students for summer internships. This is how I got both my summer internships while I was a student at the University of Wisconsin-Madison. Otherwise simply check online job websites for internship postings and keep an eye out on LinkedIn. You can even think about sending a personalized email to smaller food companies asking if they have a summer internship program or if they need any help. Getting any type of experience in a food company is invaluable!

Yes and no. It’s quite easy for people that have a background in some other science like chemistry, biology, or engineering. However, if you don’t have a Bachelor of Science degree, you usually don’t meet all the prerequisites (like two semesters of biology, physics, and chemistry) for applying to a food science program.

This is a very personal choice that you will ultimately have to make. Here’s the questions you need to answer:

• Is there a specific reason you need a master’s degree?
• Does the job you want require a master’s degree?
• Does going to school for two more years make financial sense?

You should also consider working for a company that will one day pay for your master’s degree. It could save you thousands of dollars.

I will point out that once you have a bachelor’s degree in food science, you are already able to apply for MANY jobs in the food industry. Most don’t require a higher degree.

Again, this is a very personal decision. The main point you need to consider is does the job you dream about require you to attain a PhD. In the food science world, this is mainly if you want to perform research at a large, well-known food company or if you want to become a college professor. I would estimate that you don’t need a PhD for 99% of the jobs in the food industry! Some careers simply require experience and learning on the job to be promoted. If that’s the case, think twice about spending more years of your life not making a full salary and living on a monthly stipend.

Joining IFT is one of the best decisions I made to help my career. As a student, I participated in their product development and food science trivia competitions. Not only did I meet more food scientists at my university, I also met students at other universities through IFT events and conferences. Most professors and professionals are also members of IFT so it’s a great community to network with, look for jobs, or seek out advice. The big conference is held every summer and thousands of food scientists come together for scientific sessions and a huge expo.