Most of us take the safety and availability of the food we eat for granted. Nonetheless, many visitors to America are astounded by the diversity and plenty on exhibit in our supermarkets. Agricultural and food scientists are responsible for ensuring a consistent and safe food supply. They are present in almost every facet of the American diet. Scientists labour to improve what's already good, from the farm to the processing plant to the packagers to the table. 

Agricultural experts create safer methods for controlling pests and weeds on farms. They also evaluate how to protect land and water while working on the required circumstances for rearing farm animals. They could be employed by a university agricultural research centre, a major dairy, or the government. Food scientists research and develop innovative methods for preserving, processing, packaging, storing, and delivering food. 

Their workplace could be a spotless test kitchen or a factory. These experts use college degrees in chemistry, microbiology, plant science, agronomy, genetic engineering, and entomology (the study of insects) to carry out their critical work. 

Some professions in applied research require only a bachelor's degree, while master's or doctoral degrees are frequently required for basic research. A Ph.D. is typically necessary for employment in college teaching and administrative research. 

Every state has a land grant college where agriculture and food science courses and research are taught. If a job in agriculture or food science interests you, pick a specialty and then look for a college or institution that offers the specialised education you require.