Food Scientist

Recently, I had the pleasure of reading the September-October 2024 issue of “The Science Teacher,” a journal published by the National Science Teaching Association. Within this issue, I came across the “Career of the Month” section, authored by Luba Vangelova. Her article, titled “Amy DeJong, Food Scientist,” provided insightful information on the field of food science.

Food science is an applied science that merges chemistry, engineering, and microbiology to develop safe, palatable, and nutritious food products. Amy DeJong, a process development engineer, is employed by Mars Wrigley in Chicago. Her role involves contributing to research and development efforts aimed at enhancing food quality and safety.

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