No detail is too small for a microbiologist; they’re experts on microorganisms like bacteria, fungi and algae. But they don’t stop at the nitty gritty—they take their knowledge of these microscopic creatures to see the bigger picture. With this greater understanding, microbiologists can change the world.
Ever wondered how DNA was discovered? That was the work of a molecular and cellular biologist! These scientists study cells’ interaction and their diverse functionality to discover what fuels and sustains life. Their research is applied across many areas—including genetically engineering new crops, applying DNA-based technology for animal breeding, addressing environmental health and so much more.
A plant biologist knows plants and their life cycle better than they know themselves. They use that knowledge to maximize, protect and manage crops and agricultural plants and trees. Starting from the root—literally, with expertise in soil and pests—plant biologists research the perfect conditions for plants to thrive in. Because of their research, farmers make the most of their yearly crop to feed the world.
Plant pathologists evaluate plant species from both a micro and macro level to determine pathogens affecting the life and production of the plant. This career is vital for the innovation of plant growth and production practices that protect individual plants and are environmental safe and effective.
Precision agriculture technicians use technology to be more precise and controlled when it comes to agriculture. From GPS to satellite, their perspective is key to creating better food—and more of it. Thanks to their tech-savviness, crop and livestock production becomes a more sustainable practice.
Process engineers are critical thinkers and problem solvers – applying scientific principles and mathematics to improve processes that develop the products we enjoy every day. Whether turning milk into cheese or oil into gasoline, these professionals specialize in maximizing the efficiency of transforming raw materials into final products. These innovations keep overhead as low as possible for production companies and prices down for consumers.
The average grocery store carries over 47,000 products – that’s a lot of food and a lot of choices for shoppers. Production Food Development Specialists are responsible for creating new food strategies and products that will appeal to consumers. They oversee the entire product development process, from conducting market research and trends, to product testing, packaging and marketing. They are innovators and team players, collaborating across many cross-functional teams and groups.
If you’re a stickler for detail and have a knack for data analysis, then you might consider a career as a quality control analyst. Responsible for ensuring that the products and food that we buy meet established quality standards, quality control analysts conduct tests, interpret results and conduct visual inspections. They may identify products that don’t meet established standards and advise on solutions.
How do microorganisms in the fermentation process relate to food and medicine? Fermentation scientists have the answers for us. Always on the lookout for new uses for fermentation, they’re leaders in helping us connect the microscopic to the big picture.
The number one cause of crop loss is fungi. Preventing crop loss is critical to our food supply, the food supply of production animals and our economy – which is why fungicide chemists are critical to farm production. Fungicide chemists formulate fungicides that prevent and kill harmful fungal parasites and diseases that pose a threat to crops and plants. They study chemical compounds to identify toxins that manage fungi and won’t harm plants, while adhering to environmental regulations.
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