Minnesota has an abundance of food scientists. What exactly do they do?

“One product my students almost unanimously like is hummus,” Ubbink said. “Twenty years ago, maybe the coasts would have it, and it’s not so available in the Midwest. But today, even the smallest store carries it. And it replaces less healthy dipping options.”

Scott said his charge as a food scientist is to “make what people like, make what they’re familiar with and make it healthy.”

“I like to think food science melds art and science,” he said. “The challenge is using the science to put different food ingredients together, to make it shelf-stable, to make it palatable, to make sure some ingredients will stay together. The art behind it is making it look good, making it taste good, making someone want to buy it again.”

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