INTRODUCTION

 

 

 

Agricultural and food scientists help maintain a country’s food supply by ensuring agricultural productivity and food safety. Agricultural scientists study farm crops and animals and develop ways of improving their quantity and quality. Their work involves researching and testing ways to improve crop yield, control pests and weeds more safely and effectively, and conserve soil and water.

Agricultural and food scientists should be able to work independently or as part of a team and be able to communicate clearly and concisely, both orally and in writing. In addition, they need an understanding of basic business principles, application of statistical techniques, and the ability to use computers to analyze data and to control biological and chemical processing.

 

 

JOB DESCRIPTION

 

 

Many agricultural scientists work in basic or applied research and development. Those involved in basic research study the biological and chemical processes by which crops and livestock grow, such as determining the role of a particular gene in plant growth. In applied research, this knowledge is used to discover mechanisms to improve the quality, quantity, or safety of agricultural products.

 

Some agricultural scientists manage or administer research and development programmes, 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 the government.

Agricultural scientists also have to keep up with the latest advances in research such as in biotechnology and nanotechnology which have spurred many opportunities in commercial applications in agriculture, the environment and the food industry.

The nature of work of each agricultural or food scientist also varies according to the area of specialization.

 

Specialization	Nature of work
Food scientist and technologist	create and improve food products in the food processing industry; and develop new or better ways of preserving, processing, packaging, storing, and delivering foods according to government regulations.
Plant scientist	the study of plants and ways to improve the nutritional value of crops and the quality of seed, often through biotechnology; and develop new technologies to control or eliminate pests and plant diseases.
Soil scientist	the study of the chemical, physical, biological, and mineralogical composition of soils as it relates to plant growth
Animal scientist	the study of animals; and ways to develop better, more efficient ways of producing and processing meat, poultry, eggs, and milk.

Employment and places of work

 

Agricultural and food scientists may work for the local government, under the Department of Agriculture. They may also be involved in educational services as academicians. Other types of employment include agricultural service companies, commercial research and development laboratories, seed companies, wholesale distributors, and food products companies. Some scientists are self-employed, working mainly as consultants.

 

Agricultural scientists involved in management or basic research tend to work regular hours in offices and laboratories. However, the work environment for those in applied research or product development depends on the specialty and type of employer. Animal scientists may spend part of their time at dairies, farrowing houses, feedlots, farm animal facilities, or outdoors conducting research. Similarly, soil and crop scientists may spend time outdoors conducting research on farms and agricultural research stations.

 

Areas Covered by Programmes

 

Most agricultural and food scientists need at least a master’s degree to work in basic or applied research, whereas a bachelor’s degree is sufficient for some jobs in applied research or product development, or jobs in other occupations related to agricultural science.

 

A typical undergraduate agricultural science curriculum includes communications, mathematics, economics, business, and physical and life sciences courses, in addition to a wide variety of technical agricultural science courses.

 

Depending on the area of specialization, the course subjects will differ. Prospective animal scientists may study animal breeding, reproductive physiology, nutrition, and meats and muscle biology. Those interested in doing genetic and biotechnological research in the food industry need a strong background in life and physical sciences, such as cell and molecular biology, microbiology, and inorganic and organic chemistry.

 

The study of food science may include courses such as food chemistry, food analysis, food microbiology, food engineering, and food processing operations. Those preparing as soil and plant scientists take courses in plant pathology, soil chemistry, entomology, plant physiology, and biochemistry, among others.