Food Scientists Today
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2015, Vol 1, Issue 6
Abstract
Food products are consumed daily by the average American. These products are the result of extensive food research conducted by food and agricultural scientists. These scientists improve the safety and efficiency of agricultural products and establishments. According to the Institute of Food Technology, food science encompasses many disciplines, such as biochemistry, chemical engineering and biology in an effort to better understand food processes to creative innovative products for the food industry and the home cooks. According to the Occupational Outlook Handbook from the U.S. Department of Labor, Bureau of Labor Statistics, in 2014 under the category of Agricultural and Food Scientists, the median pay was $60,690 per year, or $29.18 per hour with entry-level education of a Bachelor’s degree.1,2 According to the Institute of Food Technology 2013 Employment and Salary Survey Report, the median salary in the U.S. is about $90,000, up 3.4% from 2011.3 The Institute of Food Technology (IFT) is a professional organization that promotes the latest information about the science of food, offers continuing education programs, and assists in knowledge on changes happening in the food industry.
Authors and Affiliations
Cheryl Reifer
Keywords
Related Articles
- EP ID EP543585
- DOI 10.17140/AFTNSOJ-1-e007
- Views 133
- Downloads 0
Commentary: Food Fortification: African Countries Can Make More Progress
Micronutrient malnutrition (MNM) is a major public health issue in the developed world, but it is even more important in low-income, developing countries. The main forms of MNM include vitamin A, iron or iodine deficienc...
Wellness Fasting for Healthy Longevity
Introduction: Increasing rates of obesity, diabetes and associated chronic diseases requires implementing a new method of integration for healthy longevity. We have elaborated to take the balance of food, physical activi...
Producing Rinse-Free Rice by the Bran-Grind Method: A Way to Stop Environmental Pollution From Rice Industry Waste Water
Introduction: Removing the bran from the surface of polished rice is important for taste and palatability. However, rice washing waste water contains rich microbial nutrients, such as phosphate and nitrogen, which causes...
Probiotic Cultures as Functional Foods
Probiotics are novel functional ingredients that can be applied to influence the host’s microbiota, playing an important role in the nutrition, development and health of the host. This review presents the definitions of...
Phytogenics as an Alternative to Antibiotics: Chemical Mechanism behind Antimicrobial Activity of Essential Oils
Since the 1950s, antibiotics have been the “silver bullet” for the treatment of diseases in both the medical and livestock industries. The use of subtherapeutic antibiotics in broilers not only prevents disease outbreaks...