Food+and+Flavor+Chemist

FOOD  AND FLAVOR CHEMIST

Work Description
Food scientists are mainly concerned with the chemistry of food products. In basic research, they examine properties of proteins, fats, starches, and carbohydrates, as well as microcomponents such as additives and flavorants, to determine how each works in a food system. In applications research, they often come up with new ways to use ingredients or new ingredients altogether, such as fat or sugar replacements. Flavor chemists use natural or artificial ingredients, sometimes in combination, to develop new flavors.

Work Conditions
Most food scientists conduct their work in the lab, but they may travel to work with customers. Labs are often set up like kitchens, with blenders, ovens, and other heat-processing equipment. This means food scientists do many things the same way we do when preparing food at home, but their goal is understanding the chemistry involved. Food scientists often say their work is not a nine-to-five job and requires the same dedication as any other creative research field.

Personal Characteristics
Food and flavor chemists describe themselves as curious, outgoing people who were attracted by the creative aspect of the field. Motivation and tenacity are important qualities, along with better-than-average senses of smell and taste. A good odor memory is also helpful. For flavorists, creativity is essential. They say that much of it is instinctive and cannot be learned.

Education and Training
The Society of Flavor Chemists has designed a rigorous training process for flavorists, as described in this brief. However, the education needed to be a food scientist is more accessible. The Institute of Food Technologists has approved 50 schools with food science programs. Many food scientists start with an undergraduate degree in chemistry or biology and enter a food science program at the master's level. A Ph.D. may be required for those who wish to teach or conduct fundamental research. Well-known food science programs include those at the Universities of Wisconsin, Michigan, Iowa, and Minnesota, as well as at Cornell University (NY), Rutgers (NJ), and the University of California−Davis.

Places of Employment
Food scientists are employed mainly by industry, both in food-processing and ingredient supply companies. Food chemists also work for the government—at the Food and Drug Administration or U.S. Department of Agriculture—and in academia. Academia conducts most of the basic research, while industry carries out more applications work. Food chemists who work for the government do basic research as well as study foods’ nutritional value and food safety.

Job Outlook
Food scientists are optimistic about future job prospects despite significant downsizing in the industry. Trends in processed foods, such as developments in nutraceuticals and functional foods, should keep the demand for trained food scientists steady. Food ingredient supply companies are likely to have more jobs available than those that process food, since the processors have been shifting research responsibilities to their suppliers. 

What is the average salary?
The average salary for a Flavor Chemist with a Bachelors degree is about $35,000-$70,000;with a Masters is about $45,000-$75,000 and with a Ph.D is about $56,000-$85,000+ a year.





CITATIONS: 1. "Food and Flavor Chemists." __American Chemical Society - The world's largest scientific society.__ 31 Mar. 2009 <http://portal.acs.org/portal/acs/corg/content? _nfpb=true&_pageLabel=PP_ARTICLEMAIN&node_id=1188&content_id=CTP_003389&use_sec=true&sec_url_var=region1&__uuid=00300880-a42d-4795-9f41-f3b9bb2743f2__

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3. Http://www.umsl.edu/~econed/career/chemistry/FlavorChemist.htm__. 4.__ Http://www2.uakron.edu/genchem/CHEM199/Flavor_Chemistry-1.ppt#256,1,Food and Flavor Chemistry__. 5.__Http://decatur-illinois.olx.com/flavor-chemist-iid-16607415__.======