Food Sciences

As a food scientist you will be studying the physical,chemical and microbiological properties of food and ingredients to make sure they are safe to consume and also find the best way to distribute, process, preserve, and package the food.

What do Food Scientists do?

Food scientists research new ways to ensure food safety as well as improve the taste and nutrition of the food. Stability and maturity in raw ingredients is checked to ensure products meet required safety standards, quality, and nutrient values.They take charge of inspecting safety compliance with government regulations in regards to sanitation, waste management standards, and quality and work towards the overall improvement of food like texture, flavor, color, chemical composition, convenience and nutritional value.

What does a typical day at work involve?

  • Checked Assuring the quality, safety and legitimacy of the manufactured products
  • Checked Working with dealers on quality matters and new products
  • Checked Identifying different ways to keep food fresh for longer periods
  • Checked Working in laboratories to combine different flavours to produce product samples
  • Checked Investigating and setting standards for safety and quality in order to make sure that food and beverages are sanitary and meet waste management standards
  • Checked Creating new food products
  • Checked Using scientific knowledge to develop recipes for food products and beverages
  • Checked Developing new and better ways to process, package, and deliver food products
  • Checked Managing dealers and external suppliers to get cost effective deals when purchasing ingredients, raw materials and chemicals
  • Checked Conducting and communicating research findings to the scientific community, food producers, and the public

What are the specialisations in food sciences?

Learning to integrate microbial and biochemical aspects with process engineering and chemistry is the main part. Fermentation and enzymology are the main fields of interest. Besides food production, specialization focuses on processes that can be used for biorefinery of agricultural raw materials.
Full of ideas and aspiring to start your own company? For students with these aspirations,This specialization is about studying various ideas,innovations and management techniques to work on product development in small or medium enterprises.
The Dairy Science & Technology specialisation focuses on the dairy production chain from primary production to technology and the consumer. Learning about the composition, quality, the nutritional value of milk and dairy products are important.
Sensory food research aims to reach a better understanding of how the senses respond to food and eating, but also how our senses can be used in quality control and product design.
This specialization focuses on the molecular science behind products and dishes used in small scale settings, such as restaurants, retail and catering industries.

How to become a food scientist ?

Step 1
Take Science Stream with Physics,Chemistry and Biology (PCM)

Studying Physics, Chemistry and biology/ maths at the +2 level and securing a minimum score in these subjects would be a prerequisite for admission into food science courses.

Step 2
Take B.Sc in Food Science

Bsc food science is a 3 year undergraduate program.Admissions to these programs based on entrance exam scores and academic performance in plus two.

Note :

Pursuing B. Tech. (Food Science and technology ) for 4 years is another option. admission process is based on JEE entrance examination.

Step 3
Take M.Sc in Food Science

M.Sc in food science is a 2 year post graduate program.Admissions to these programs based on entrance exam scores and academic performance in undergraduate level.


Note :

Some institutes / Universities offer 1 year Post Graduate Diploma in Food Technology for

Step 4
Take MPhil/PhD

Master of Science or an equivalent examination in food science is the basic requirements for PhD.

Food Sciences Colleges

Name State District Type Website Course

Requirements for masters in food sciences

Requirements for admission into a PG course in one of the top institutions to help you get an overall picture

India ( from Tamil Nadu Agricultural University for M.Sc in Food Science and Nutrition)

  • A four year degree programme( B.Sc. (Home Science, Food Science and Nutrition) or B.Tech. FPE/Food Science and Technology) /Food Technology)in any one of the State Agricultural Universities / Colleges affiliated to State Agricultural Universities/ Institutes with ICAR accreditations.
  • A minimum OGPA of 3.00 out of 4.00 or 7.00 out of 10.00 or 70% aggregate
  • On the basis TNAU (Tamil Nadu Agricultural University) PG Entrance Exams

Foreign ( From Cornell University, United States for MS in General Food Science)

  • A relevant bachelor degree.
  • Statement of purpose describing your intent to join the programme
  • 2-3 letters of recommendation (that indicate a clear knowledge of the applicant’s skills,accomplishments, and character)
  • On the basis of GRE scores ( Typically 153-160 verbal, 155-166 quantitative, 3.5-4.5 analytical/writing)
  • English Language Proficiency : An overall score of 7.0 or higher on the IELTS or a minimum overall score of 77 on the TOEFL.
  • Research and/ or internship experience.
  • A clear statement of research/academic interests and future goals

To see the entrance exams, scholarships and UG admission details, click here

Skills Required

Analytical skills

A food scientist need to have genuine interest in science and they will have to apply scientific thinking and procedures in food preparation and in different stages of its processing.

Good communication skills

Food scientists will be using their interpersonal and communication skills to interact with colleagues, authorities as well as with clients.

Writing and presentation skills

It's essential for a food scientist to possess good writing skills as they are supposed to write and publish research papers and articles based on their studies. Also they will be presenting their research findings.

Creativity

Food scientists will be creative enough to develop new recipes and formulas of food and beverages and introduce innovative ideas for better ways of selection, preservation, process, package, and distribution of food.

Team skills

Food scientists will have to work as a part of team and they are required to closely associated with professionals from other areas too.

Technical skills

A food scientist must possess technical knowledge and skills as they need to use various processing techniques and methods in their field.

Attention to detail

Food scientists will use their capacity for attention to detail for monitoring and investigating safety and quality of food and beverages.

Industries

  • Checked Public and private bodies
  • Checked Food manufacturing plants
  • Checked Research and development labs
  • Checked Catering companies
  • Checked Fast Moving Consumer Goods (FMCG) industry
  • Checked Food-related writing for magazines, journals, books, and television shows
  • Checked Research and Development
  • Checked Food Development and Quality Control authorities
  • Checked Food Safety departments
  • Checked Food wholesalers, restaurants and hospitals

Top companies

  • Checked Heartland Food Products Group
  • Checked Hershey's
  • Checked M&M Mars
  • Checked Morgan Foods
  • Checked Nestle
  • Checked Cargill
  • Checked SAI global
  • Checked Pepsico

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