Flavor experts are trained to detect incompatibility between herbs and spices.
If you are a food connoisseur, you probably know that cooking does not just mean combining different items in a pot or pan. Each protein, vegetable, herb and spice has a delicate flavor that must be carefully paired with other foods to create a harmonious dish. If you are considering a career in the food flavor or fragrance industry, several occupations are available that are both challenging and rewarding.
Food Chemist
Food chemists use their knowledge to improve foods for the consuming population. They focus on the processing, packaging, preservation and distribution of foods. When foods are processed, they are inherently changed. For example, a vegetable that has been frozen and packaged will undergo alterations in appearance, aroma and mineral content. Food chemists carefully monitor these changes in order to provide the safest methods for consumers. Food chemists must have an undergraduate degree in biology, chemistry or food science. According to Pay Scale, their average annual salary is between $38,254 and $60,619, as of 2010.
Food Taster
Professional food tasters are employed by companies to evaluate the flavor and texture of their products. They taste anything from coffee, chocolate or meat, depending on who they work for. Companies use "inside" tasters to work in their labs with regulated lighting and air. Once the product is deemed acceptable, an "outside" taster is brought in to give an unbiased opinion. Food tasters come from a variety of backgrounds, including chefs, food scientists and product analysts. Because of this, degree requirements differ. However, they all must have discerning palettes, which is usually the product of extra taste buds on their tongues. According to CB Salary, food tasters earn between $24,778 and $50,652 a year, as of 2010.
Sommelier
Though sommeliers are primarily associated with wine, half of their job also involves pairing different vintages with foods. Sommeliers order and store wine for restaurants, train staff members in wine history and fragrances and suggest wines to diners that go well with their specific dishes. Some restaurants do not require any formal training. After all, many food experts are born with highly sensitive tongues and noses. Other restaurants do ask for certification. Many sommelier schools are available that offer classes to get your degree. According to Chef 2 Chef, a beginning sommelier can make $28,000, as of 2010. Master Sommeliers with extensive training have the potential to earn between $80,000 and $160,000 annually.
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