Food and Flavor Chemistry

Lucas Grossman Christina Tsimpiris February 25, 2009 Introduction to Chemistry Seminar

Overview
Food Science deals with the production, processing, distribution, preparation, evaluation, and utilization of food. Flavor Chemists mix aroma chemicals, oils, and plant extracts to create artificial flavorings for many food products.

Job Functions
Food chemists test food for harmful bacteria. Study the methods of processing and preservation and how they effect the properties of the food. Flavor chemists prepare flavors that last longer and are formulated not to trigger food allergies.

Employment
Many are employed by government agencies such as FDA and USDA. Flavor chemists often work in flavor houses. Academia-research Ingredient distributors

Personal Characteristics
Communicate effectively with food manufacturers. Work as a team to generate feedback when developing a product. Excellent record keeping skills. Creative Investigative

Job Outlook
Food ingredient supply companies are likely to have more jobs available than those that process food, since the processors have been shifting research responsibilities to their suppliers. Job growth among food chemists should be about as fast as the average for all occupations.

Education and Training

Flavor Chemists: a bachelors in chemistry is preferred but not necessary. Five years as a trainee working with senior flavor chemists and then a two year apprenticeship. Food Chemists: a degree in chemistry or chemical engineering and a masters in food science.

Websites
http://portal.acs.org/portal/acs/corg/content?_nfpb=true&_pageLabel=PP_A RTICLEMAIN&node_id=1188&content_id=CTP_003389&use_sec=true& sec_url_var=region1&__uuid=8ff05c63-3d14-4b6a-bc17-df30b4517808 http://www.bls.gov/opub/ooq/2004/winter/yawhat.htm http://www.bls.gov/oco/ocos046.htm http://www.math.unl.edu/~jump/Center1/Labs/WhatisFoodChemistry.pdf http://www.flavorchemist.org/