Because the food industry serves a basic human need, a career in food
science is a wise choice, as it does not generally experience the
economic fluctuations of other industries. The growing industry needs
to improve the quality, quantity, variety, and safety of foods, coupled
with the growing public demand for healthier, more convenient foods,
virtually ensures the stability of employment for food scientists.
Students completing the Food Science and Technology program will be
prepared for careers in a variety of areas: 1) Food industry: quality
control, product development, food marketing, food processing, food
microbiology, food engineering and food analysis; 2) University and
private laboratories: research, extension, consulting; 3)Government
agencies: Food and Drug Administration (FDA), U.S. Department of
Agriculture (USDA), State and local health departments and other
agencies; 4) International agencies: World Health Organization (WHO),
Food and Agriculture Organization (FAO), World Bank and nonprofit
organizations, international research centers; 6) Graduate school: food
science and technology with specialization in food engineering, food
chemistry or food microbiology; dairy science, meat science, postharvest
physiology and technology, cereal science, meat science,
enology, agricultural and biological engineering, biotechnology, public
health, packaging, and toxicology.
The Institute of Food Technologists (IFT) is the main professional group
for food scientists with more than 28,000 members. The Institute also
has an active Student Association (IFTSA). The Southern California
Section of IFT (SCIFTS) provides many opportunities for scholarships and
professional networking at the local level through regular activities.
