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Ellen F. Bradley
Freelance Food Technologist
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What are your day-to day activities as a Food Scientist / Technologist?
As a Freelance Food Technologist I do consulting work for companies. The majority of my work is "reverse engineering" existing food products. A company will send me a sample of a product that they would like to produce and it is my job to figure out what ingredients make up the food and how to produce the food in an industrial setting. I also help companies develop information that is legally necessary on their food label, be it the net weight statement, ingredient statement or nutrition information panel.
Upon graduating from high school, did you know that you wanted to do something in this profession, or did you become interested in the profession during college or post-high school years?
When I graduated from high school I knew that I had really enjoyed my advanced chemistry class so I thought I might like to pursue something that involved chemistry. I attended a college night in my town and found out that the college to which I had been accepted had both chemical engineering and food science degrees available.
What is your educational background?
I have a BS in Food Science and Technology from Oregon State University.
What piece of advice would you give to high school and college students thinking about a career in Food Science and Technology?
I would say go for a degree in food science! Food science departments tend to be a bit smaller than your typical business school and as a student you will receive a lot more personal attention. I would also try to work in the food industry in as many different capacities as you can while you are in school. There are so many possible career choices within the food industry that it pays to do your homework in order to find your perfect niche!
How is science related to food chemistry?
Science is related to food chemistry in that we need to know how the chemistry of carbohydrates, lipids and proteins works before we can manipulate them. For example, by testing different methods of manipulating a starch granule, we can figure out how to make a starch that is cold water-soluble and thickens without the need for heat. Without scientific discovery there would be no new foods.
Why is the chemistry of foods important?
The chemistry of foods is important because it determines how you can produce, process, package and store food.
Is there anything else you'd like to add?
Food science is an applied science. It is the only science I know that allows you to use microbiology, engineering, chemistry, biology and common sense while you play with food! It isn't a bad thing either that as a food scientist you may have a hand in helping to feed the world someday.