The focus of an entomologist’s work can take them anywhere in the world as an expert in one main thing: insects. Entomologists study everything about insects from their classification to their behavior, life cycle, distribution and so on. A boundless and versatile career, entomologists work as researchers, teachers and consultants—for universities, private companies or government agencies. Where bugs go, entomologists follow; their impact is truly global.
Modern industries provide us with convenience and comfort—but unfortunately there is potential for dangerous waste and pollutants as well. When these pollutants endanger the quality of our air, soil and water, environmental engineers strive to solve these pressing issues and improve conditions. They work to advance issues like waste disposal, unsafe drinking water, recycling and sustainability.
When the environment is under attack, so is the air we breathe, the water we drink and the soil we use to grow our crops. Environmental scientists investigate potential environmental threats and create plans to prevent and fix them. They investigate issues like mysterious frog deformities and death of livestock due to soil contamination. As experts in natural science, they have the responsibility to act both as environmental advisors and advocates to companies and governments.
We often don’t think about where the food we eat was grown or how it was processed and packaged – because food safety inspectors are our food security guards! They ensure that local, state, federal and global health safety standards are strictly adhered. They may travel to various locations – farms, food labs, manufacturing facilities and restaurants – confirming that proper procedures for food storage, handling, processing and packing are taking place.
What’s in our food, and how do we safely process, package, preserve, store and distribute it? Food scientists find the answers for us, helping our food taste good, and making sure it’s good for you. By understanding foods’ composition, food scientists lead the effort in securing our health alongside our food supply.
Not all formulas are created equal—formulation requires a blend of both art and science. Formulation chemists study substances that do not react with each other—but have advantageous effects as a mixture; examples include pesticides, fertilizers, paints, cosmetics, etc. These scientists are curious about not only how a formula can be improved chemically, but how it can better serve both farmers’ and consumers’ evolving needs.
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.
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.
How can we grow crops that resist disease, withstand droughts or yield larger produce? Bioengineers solve issues like these by enhancing or augmenting biological processes. This may mean working to develop a transgenic papaya that resists the ringspot virus, a strain of cotton plant that is able to tolerate herbicides or a type of popcorn that produces more kernels. In this way, bioengineers help improve the productivity of crops used for food, fiber and fuel.
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