Agricultural and food scientistsThe work of agricultural and food scientists plays an important part in maintaining the Nation�s food supply by ensuring agricultural productivity and the safety of the food supply. Agricultural scientists study farm crops and animals, and develop ways of improving their quantity and quality. They look for ways to improve crop yield with less labor, control pests and weeds more safely and effectively, and conserve soil and water. They research methods of converting raw agricultural commodities into attractive and healthy food products for consumers. Agricultural science is closely related to biological science, and agricultural scientists use the principles of biology, chemistry, physics, mathematics, and other sciences to solve problems in agriculture. They often work with biological scientists on basic biological research and on applying to agriculture the advances in knowledge brought about by biotechnology. In the past two decades, rapid advances in basic biological knowledge related to genetics spurred growth in the field of biotechnology. Some agricultural and food scientists use this technology to manipulate the genetic material of plants and crops, attempting to make organisms more productive or resistant to disease. These advances in biotechnology have opened up research opportunities in many areas of agricultural and food science, including commercial applications in agriculture, environmental remediation, and the food industry. Many agricultural scientists work in basic or applied research and development. Others manage or administer research and development programs, or manage marketing or production operations in companies that produce food products or agricultural chemicals, supplies, and machinery. Some agricultural scientists are consultants to business firms, private clients, or government. Depending on the agricultural or food scientist�s area of specialization, the nature of the work performed varies. Food science. Food scientists and technologists usually work in the food processing industry, universities, or the Federal Government, and help to meet consumer demand for food products that are healthful, safe, palatable, and convenient. To do this, they use their knowledge of chemistry, physics, engineering, microbiology, biotechnology, and other sciences to develop new or better ways of preserving, processing, packaging, storing, and delivering foods. Some food scientists engage in basic research, discovering new food sources; analyzing food content to determine levels of vitamins, fat, sugar, or protein; or searching for substitutes for harmful or undesirable additives, such as nitrites. They also develop ways to process, preserve, package, or store food according to industry and government regulations. Traditional food processing research into functions involving baking, blanching, canning, drying, evaporation, and pasteurization will continue to be conducted and will find new applications. Other food scientists enforce government regulations, inspecting food processing areas and ensuring that sanitation, safety, quality, and waste management standards are met. Food technologists generally work in product development, applying the findings from food science research to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Plant science. Agronomy, crop science, entomology, and plant breeding are included in plant science. Scientists in these disciplines study plants and their growth in soils, helping producers of food, feed, and fiber crops to continue to feed a growing population while conserving natural resources and maintaining the environment. Agronomists and crop scientists not only help increase productivity, but also study ways to improve the nutritional value of crops and the quality of seed, often through biotechnology. Some crop scientists study the breeding, physiology, and management of crops and use genetic engineering to develop crops resistant to pests and drought. Entomologists conduct research to develop new technologies to control or eliminate pests in infested areas and to prevent the spread of harmful pests to new areas, as well as technologies that are compatible with the environment. They also conduct research or engage in oversight activities aimed at halting the spread of insect-borne disease. Soil science. Soil scientists study the chemical, physical, biological, and mineralogical composition of soils as they relate to plant or crop growth. They also study the responses of various soil types to fertilizers, tillage practices, and crop rotation. Many soil scientists who work for the Federal Government conduct soil surveys, classifying and mapping soils. They provide information and recommendations to farmers and other landowners regarding the best use of land, plant growth, and methods to avoid or correct problems such as erosion. They may also consult with engineers and other technical personnel working on construction projects about the effects of, and solutions to, soil problems. Because soil science is closely related to environmental science, persons trained in soil science also apply their knowledge to ensure environmental quality and effective land use. Animal science. Animal scientists work to develop better, more efficient ways of producing and processing meat, poultry, eggs, and milk. Dairy scientists, poultry scientists, animal breeders, and other scientists in related fields study the genetics, nutrition, reproduction, growth, and development of domestic farm animals. Some animal scientists inspect and grade livestock food products, purchase livestock, or work in technical sales or marketing. As extension agents or consultants, animal scientists advise agricultural producers on how to upgrade animal housing facilities properly, lower mortality rates, handle waste matter, or increase production of animal products, such as milk or eggs. Related news articles Vegetables of Mass Destruction - Church Lady Edition - Oct 15, 2006 ePluribus Media..."the jury is still out" or "there is no evidence that HFCS is metabolized differently than sugar"... I am not a food scientist. I'll give you both arguments. ... Publix reversal on donations of food hailed - Oct 13, 2006 Sun-Sentinel.com,He said Publix brought a food scientist to the meeting to talk about food safety. "It was an excellent meeting, there was a lot of passionate people involved. ... Outsourcing rituals: faith is now a phone call away - Oct 15, 2006 Indian Muslims,...for not doing enough for the community and for the poor. We often end up giving them money," says Eram S. Rao, a food scientist. Vegetables, like people, urged to live up to potential - Oct 14, 2006 North Texas e-News,...up its phytochemicals. That's the finding of Dr. Luis Cisneros, Texas Agricultural Experiment Station food scientist. He calls it ... Spinach scare aside, food illnesses at record lows, CDC says ... - Oct 10, 2006 Napa Valley Register,...“The food is actually cleaner to begin with,�? said Dr. Robert Tauxe, top food scientist at the federal Centers for Disease Control and Prevention. ... Meat assurance scheme sets out standards - Oct 9, 2006 Scotsman,Maggie Woods, consumer issues representative on the standards committee - a food scientist who, in her own words, "tries not to be an emotive wee wifie" - said ... Ice Cream Makers Launch Into Crystal Clone War - Oct 9, 2006 WCBS-TV New York,...the ice cream and whip it under agitation down to a much lower temperature than the traditional ice creams have been made," explains food scientist Bruce Tharp ... Mushroom recipes - Oct 11, 2006 Cincinnati Post,...loin roast. — “Betty Crocker: Why It Works: Insider Secrets to Great Food�? by food scientist Kevin Ryan (Wiley, 2006, $24.95). Kristen Stovall of Oak Mountain High School SCHOLAR-ATHLETE OF THE ... - Oct 11, 2006 Birmingham News,Where do you see your academic future? I will either major in engineering and become a food scientist or in business and then attend law school. ... Stale bread deserves a chance - Oct 4, 2006 Myrtle Beach Sun News,...enters the starch granules and causes the simple amylose starch molecules and the more complex amylopectins to swell and soften, says food scientist Shirley O ... Flavoured water goes low GI - Oct 10, 2006 Bizcommunity.com,FOS fibre per serving which helps boost the body's immune system and assists in digestion and mineral absorption," explains food scientist Jacqui Finegan. Spinach aside, food illnesses at record low - Oct 2, 2006 Wilmington Morning Star,..."The food is actually cleaner to begin with," said Robert Tauxe, top food scientist at the federal Centers for Disease Control and Prevention. ... CDC Report: US Food Supply Continues to be Safe - Oct 4, 2006 Wisconsin Ag Connection,A report from the Centers for Disease Control and Prevention food scientist, Dr. Robert Tauxe, says US food is the safest it has been in the past decade. ... Danisco launches cost-cutting sugar product for food makers - Oct 4, 2006 FoodProductionDaily.com,Product development food scientist Karin Farstrup told Confectionerynews.com: "If you put a spoonful of this sugar in a cup of tea it will stay there for two ... 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More information on Agricultural and food scientists from The U.S. Department of Labor Bureau of Labor Statistics Occupational Outlook Handbook Overview of Agricultural and food scientists occupation Number of Agricultural and food scientists in the U.S. Salary and earnings for Agricultural and food scientists Working conditions for Agricultural and food scientists Significant points for Agricultural and food scientists Training requirements for Agricultural and food scientists Labor Information Home | Occupational data by city | Search Rainforests | Madagascar | What's new |