New technologies and increasingly sophisticated dining tastes mean that those with an interest in culinary arts have more job prospects than ever. Darren Scott recently spoke to the Oklahoman newspaper about his experiences as a food scientist. He works at the Food and Agricultural Products Center at Oklahoma State University, which helps companies create new products. "I work with clients to help them take food from home and turn it into a product that can be sold commercially," Scott told the newspaper. Scott's job duties include helping to create longer-lasting items that can be mass-produced, analyzing nutrition and production costs, and ensuring that products have a taste and consistency that appeal to consumers. He got his start as a food science major at the University of Arkansas, going on to work in a nearby lab and then at a juice plant. "Things like the Food Network have pushed food science to the forefront," the Oklahoman quoted Scott as saying. According to the California Job Journal, employment demand for cooks will remain high because of factors like high turnover rates. The publication also cited growth in demand for private, in-home cooks and research chefs similar to Scott, as well as opportunities for many cooks to eventually start up as caterers.  |