If one has an aim to become a food scientist, they at least need a bachelor’s degree in an area such as food science, chemistry, microbiology, or a related field. The undergraduate programme in India is a 3-year B.Sc- Food Science and Technology program or a 4-year B. Tech. program in Food Technology. These courses impart students with fundamental principles in food science as well as research techniques. Subjects like human nutrition, food chemistry, food microbiology, food processing, food quality etc.
An advanced degree, such as a Master of Science in Food Science is required for food scientist position in various government laboratories, authorities like BIS and FSSAI, or university research posts like CFTRI, ICAR, DFRL etc. A graduate in Food Science can opt for a specialization in food chemistry, manufacturing processes, or engineering for master’s degree. Master program is of 2 years which includes research/ project work with thesis on a topic in food science, nutrition, or biochemistry.
1. Central Food Technological Research Institute (CFTRI) 2. Indian Institute of Crop Processing Technology (IICPT) 3. National Agri-Food Biotechnology Institute (NABI) 4. Indian Agricultural Research Institute (IARI) 5. IISER – Pune 6. IISc Bangalore 7. University of Delhi 8. University of Mysore
Ph.D. programs may take 3-4 years, with intense research work and thesis and research publications on any current/ upcoming technology, product or packaging, bio-chemistry or nutrition.
The role of a food scientist is to research, develop and test different ingredients and foods, making sure they are safe for humans to consume. They use their knowledge of life and physical sciences to create new technologies and methods of food production, processing, and packaging. They also implement regulatory aspects, so that finished product meet the standards of quality and safety as per the food laws and regulations of that country. They use scientific techniques to specify accurate nutritional information for food labelling; research new methods to keep food fresh and safe for a longer duration; work on processing methodologies to reduce time and cost while maintaining nutrients and quality; ensure that the food is safe and does not have any risk of contamination. In private sector, most food scientists work in the R&D departments of food processing companies. Many work in processing plants as quality control inspectors or production supervisors. Some are involved in teaching and research in universities. Others work in sales or advertising of food products and technologies.
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