Agricultural and food scientists use scientific research to improve how food and agricultural products are produced, processed, and protected. They study plants, animals, soil, and food to improve quality, safety, nutrition, efficiency, and sustainability. Their work can include developing new food products, improving crops and livestock, studying soil and plant health, and finding better ways to use agricultural resources.
A bachelor's degree in agricultural science, food science, biology, chemistry, animal science, plant science, or a related field is typically required. Some specialized research and university positions may require a master's or doctoral degree.
The world's growing need for safe, nutritious food and more sustainable agricultural practices will continue to create opportunities for agricultural and food scientists. Advances in biotechnology, food production, automation, climate-resilient agriculture, and resource management are creating new areas of research and innovation. This career is a good fit for students who enjoy science, problem-solving, technology, agriculture, and making a difference in how food is produced.
Agricultural and food scientists work in laboratories, offices, research facilities, food-production facilities, and outdoor settings. Depending on their specialty, they may conduct experiments, analyze samples and data, visit farms or production facilities, or work with plants and animals. Most work as part of a team with other scientists, technicians, farmers, engineers, and food professionals.