Food scientists work in the food industry, mainly specializing in the area of processed foods. They’re responsible for inventing systematized ways for the preparation and storage of processed foods, as well as the methods used for the food’s freezing, packaging, and the other stages a food product goes through before it reaches the final consumer. Food scientists may also work on actual synthetic foods, using various chemicals and substances to closely imitate the taste and nutritional value of actual food products.

Becoming a food scientist can be somewhat challenging depending on one’s location. The job requires at least a Bachelor’s degree in food science, and some companies may require a Master’s degree from their candidates as well. Since food scientists can also find employment at universities, teaching the subject to students, the job may even require a Doctorate. However, the general opinion has it that the education behind these degrees isn’t so difficult and can be completed in a shorter period of time than most other science-related ones.

The median salary for food scientists for 2009 was $61,000, and the annual pay rate varies between $48,000 – $76,000. The job holds some very good prospects for future career development, too, as there’s always lots of room for progress in the food science industry, especially given today’s trends of constant scientific innovation. Reputed food scientists with a long working history can usually earn very high salaries and have reported a high job satisfaction rate in general.