Cereal Scientist
The cereal chemist may work in basic research, examining the biochemical components of cereals, including their carbohydrates, proteins, lipids, and enzymes.
Cereal Grain Science is the study of the composition, structure, and properties of cereals and the reactions or transformations they undergo. Cereals are plants such as wheat, rice, corn, barley, rye, oats, and millet, which produce grains that are the base of the world's food supply. Because of the importance of cereals as food for humans and animals, the field of cereal chemistry continues to grow as an important scientific career.
Although the field may be considered highly specialized, it is actually quite diversified. This diversity becomes apparent when one reviews the many different areas that employ the skills of cereal chemists.