Food science professionals will often be required to test food samples for types of bacteria, mould and yeast, to ensure that the institution is conforming to government, consumer, processing and industry standards. Working with public and private sector institutions, a food scientist will be responsible for studying the microbiological, chemical and physical properties of food, as well as evaluating the nutritional values, texture and flavour of products.
Other areas of the work include producing new food products, exploring alternatives, establishing cheaper wholesale production and working closely with packaging specialists, engineers and microbiologists.
Having a Honours degree in food engineering, nutrition, food science or technology, chemistry, microbiology or related other related sciences is a must. Experience in food production, as a food technician for example, is also a bonus.
The average salary for a food scientist is between £22,050 and £32,665, including bonuses, but depends on the employer and the area of the UK.