Food scientists apply scientific expertise and technological principles to the study of food products and processes within manufacturing and research settings.
Food scientists study the microbiological, physical and chemical properties of food and ingredients to make sure they are safe for consumers. Responsibilities of the job include:
Agricultural and food scientists spend most of their time in laboratories and offices. Agricultural and food scientists work in laboratories, in offices, and in the field. They spend most of their time studying data and reports in a laboratory or an office. Fieldwork includes visits to farms or processing plants.
A person working as a Food Scientist in Kenya typically earns around KSH76,000 per month. Salaries range from KSH35,000 (lowest) to KSH121,000 (highest).
Employers of food scientists include food manufacturing and retail companies, universities, government organizations and specialist research associations.
Opportunities are advertised by careers services and recruitment agencies, and in newspapers and specialist publications including Food Manufacture, both online and in print. Early applications are advisable to larger employers. Speculative applications are also recommended.
To become a food scientist, a good bachelor’s degree in an appropriate subject such as food science/technology, food/chemical engineering, biochemistry, nutrition, microbiology or chemistry is normally necessary. Possession of a food-related postgraduate qualification can be beneficial, particularly for candidates without a relevant first degree. Candidates possessing food industry work experience are often at an advantage. Experience can be gained via food production line employment, or by working as a technician.
