On a practical level, food scientists help to improve the quality of life of humans by searching for new and better ways of selecting, preserving, processing, packaging, distributing food products and discovering new possibilities of food sources.
A degree in the Food Science area can be the launch pad to many career options. You can start as a technician, go on to supervisor, and pursue research (which may require a graduate degree).
Some graduates have also gone on to obtain an MBA or even pursue a degree in Veterinary Science afterwards.
Food science is a multidisciplinary field that integrates and applies knowledge within disciplines such as chemistry, microbiology, engineering and nutrition.
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Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, and sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing.
You could also follow a career path into technical sales, marketing, distribution, plant supervision, product development. You might even form your own company.
Major companies active in Malaysia’s Food Science industry include:
- Campbell Soup
Degree program graduates can go to work for food producers and processors, who may hire technicians in operations or research and development.
There are also positions with local, state and federal government inspection agencies, public sanitation and health services organizations, food regulatory control labs and biotechnology firms.
Junior Executive: RM 1,900 – RM 2,600
Senior Executive: RM 2,500 – RM 3,600
Malaysia’s food industry is as diverse as the multi-cultures of Malaysia, with a wide range of processed food with Asian tastes.
There are nearly 3,200 manufacturers involved in the food manufacturing industry.
The food processing industry is predominantly Malaysian-owned. It is estimated that the present global retail sales in food products are worth around US$3.5 trillion, and are expected to grow at an annual rate of 4.8 per cent to US$6.4 trillion by 2020.
Malaysia remains a net importer of food in 2011 (RM34.5 billion).
In 2011, Malaysia exported food products worth RM20.6 billion to more than 200 countries, of which, processed food contributed about RM13.5 billion.
The main exports were cocoa and cocoa preparations (RM3.8 billion), prepared cereals and flour preparations (RM1.6 billion) and margarine and shortening (RM1.3 billion). Major export destinations were Singapore, the USA, Indonesia and Republic of China.
According to the 2013 Budget, The government will also allocate RM75 million to increase the output of food and health products.
Increasing consumer awareness in nutrition value and food fortification for healthcare has created the demand for functional/healthy minimally processed fresh food, organic food and natural food flavours from plants and seafood. Therefore, more specialists in this field will be required.
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