Food Scientists and Technologists

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Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.

Sample of reported job titles: Food and Drug Research Scientist, Food Chemist, Food Engineer, Food Scientist, Food Technologist, Formulator, Product Development Scientist, Research Chef, Research Food Technologist, Research Scientist

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Tasks

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Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
Study the structure and composition of food or the changes foods undergo in storage and processing.
Seek substitutes for harmful or undesirable additives, such as nitrites.
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
Develop new food items for production, based on consumer feedback.
Demonstrate products to clients.

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Technology Skills

All 8 displayed Show 97 tools used

Analytical or scientific software — BioDiscovery ImaGene; Insightful S-PLUS; MDS Analytical Technologies GenePix Pro; STATISTICA (see all 6 examples)
Data base user interface and query software — PathogenTracker; U.S. Department of Agriculture USDA National Nutrient Database
Electronic mail software — Microsoft Outlook
Enterprise resource planning ERP software — SAP
Office suite software — Microsoft Office
Presentation software — Microsoft PowerPoint
Spreadsheet software — Microsoft Excel
Word processing software — Microsoft Word

Hot Technology — a technology requirement frequently included in employer job postings.

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Knowledge

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Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Biology — Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
Chemistry — Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Engineering and Technology — Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Physics — Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub-atomic structures and processes.

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Skills

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Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Reading Comprehension — Understanding written sentences and paragraphs in work-related documents.
Writing — Communicating effectively in writing as appropriate for the needs of the audience.
Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Speaking — Talking to others to convey information effectively.
Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Science — Using scientific rules and methods to solve problems.
Quality Control Analysis — Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
Systems Analysis — Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
Systems Evaluation — Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
Mathematics — Using mathematics to solve problems.
Social Perceptiveness — Being aware of others’ reactions and understanding why they react as they do.
Coordination — Adjusting actions in relation to others’ actions.
Instructing — Teaching others how to do something.
Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Negotiation — Bringing others together and trying to reconcile differences.
Persuasion — Persuading others to change their minds or behavior.
Service Orientation — Actively looking for ways to help people.
Time Management — Managing one’s own time and the time of others.

Abilities

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Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem.
Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Near Vision — The ability to see details at close range (within a few feet of the observer).
Written Comprehension — The ability to read and understand information and ideas presented in writing.
Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
Written Expression — The ability to communicate information and ideas in writing so others will understand.
Originality — The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
Speech Clarity — The ability to speak clearly so others can understand you.
Speech Recognition — The ability to identify and understand the speech of another person.
Flexibility of Closure — The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
Fluency of Ideas — The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
Mathematical Reasoning — The ability to choose the right mathematical methods or formulas to solve a problem.
Number Facility — The ability to add, subtract, multiply, or divide quickly and correctly.
Visual Color Discrimination — The ability to match or detect differences between colors, including shades of color and brightness.
Perceptual Speed — The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
Selective Attention — The ability to concentrate on a task over a period of time without being distracted.

Work Activities

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Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
Monitoring Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Working with Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
Communicating with People Outside the Organization — Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.
Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.
Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.
Inspecting Equipment, Structures, or Materials — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Judging the Qualities of Objects, Services, or People — Assessing the value, importance, or quality of things or people.
Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Providing Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.
Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.
Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.
Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Detailed Work Activities

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Inspect areas for compliance with sanitation standards.
Evaluate quality of materials or products.
Research methods to improve food products.
Evaluate new technologies or methods.
Review professional literature to maintain professional knowledge.
Test quality of materials or finished products.
Collaborate with technical specialists to resolve design or development problems.
Establish standards for products, processes, or procedures.
Develop specifications for new products or processes.
Confer with clients to exchange information.

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Work Context

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Electronic Mail — 100% responded “Every day.”
Indoors, Environmentally Controlled — 95% responded “Every day.”
Face-to-Face Discussions — 82% responded “Every day.”
Contact With Others — 48% responded “Constant contact with others.”
Telephone — 48% responded “Once a week or more but not every day.”
Work With Work Group or Team — 52% responded “Extremely important.”
Importance of Being Exact or Accurate — 43% responded “Extremely important.”
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — 43% responded “Every day.”
Freedom to Make Decisions — 39% responded “Some freedom.”
Duration of Typical Work Week — 57% responded “40 hours.”
Impact of Decisions on Co-workers or Company Results — 35% responded “Very important results.”
Structured versus Unstructured Work — 30% responded “Some freedom.”
Coordinate or Lead Others — 26% responded “Extremely important.”
Letters and Memos — 36% responded “Once a week or more but not every day.”
Time Pressure — 43% responded “Once a month or more but not every week.”
Responsible for Others’ Health and Safety — 30% responded “High responsibility.”
Responsibility for Outcomes and Results — 26% responded “High responsibility.”
Spend Time Sitting — 43% responded “About half the time.”
Exposed to Hazardous Conditions — 30% responded “Once a week or more but not every day.”
Consequence of Error — 26% responded “Serious.”
Deal With External Customers — 26% responded “Very important.”
Frequency of Decision Making — 43% responded “Once a year or more but not every month.”
Level of Competition — 65% responded “Moderately competitive.”

Job Zone

Title	Job Zone Four: Considerable Preparation Needed
Education	Most of these occupations require a four-year bachelor’s degree, but some do not.
Related Experience	A considerable amount of work-related skill, knowledge, or experience is needed for these occupations. For example, an accountant must complete four years of college and work for several years in accounting to be considered qualified.
Job Training	Employees in these occupations usually need several years of work-related experience, on-the-job training, and/or vocational training.
Job Zone Examples	Many of these occupations involve coordinating, supervising, managing, or training others. Examples include real estate brokers, sales managers, database administrators, graphic designers, chemists, art directors, and cost estimators.
SVP Range	(7.0 to < 8.0)

Education

Percentage of Respondents	Education Level Required
57	Bachelor’s degree
13	Doctoral degree
13	Post-doctoral training

Credentials

Interests

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Interest code: IRC Want to discover your interests? Take the O*NET Interest Profiler at My Next Move.

Investigative — Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.
Realistic — Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
Conventional — Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.

Work Styles

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Analytical Thinking — Job requires analyzing information and using logic to address work-related issues and problems.
Integrity — Job requires being honest and ethical.
Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Persistence — Job requires persistence in the face of obstacles.
Initiative — Job requires a willingness to take on responsibilities and challenges.
Innovation — Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Independence — Job requires developing one’s own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.

Work Values

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Achievement — Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
Support — Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
Recognition — Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.

Related Occupations

All 10 displayed

17-2021.00	Agricultural Engineers
17-2031.00	Bioengineers and Biomedical Engineers
17-2041.00	Chemical Engineers
17-2111.00	Health and Safety Engineers, Except Mining Safety Engineers and Inspectors
17-2112.02	Validation Engineers Bright Outlook
17-2199.03	Energy Engineers, Except Wind and Solar
19-1011.00	Animal Scientists
19-1031.00	Conservation Scientists
19-2043.00	Hydrologists
19-5011.00	Occupational Health and Safety Specialists

Wages & Employment Trends

Median wages (2020)	$35.31 hourly, $73,450 annual
State wages
Local wages	ZIP Code:

Employment (2020)	15,000 employees
Projected growth (2020-2030)	Average (5% to 10%)
Projected job openings (2020-2030)	1,700
State trends

Top industries (2020)	Manufacturing Professional, Scientific, and Technical Services

Source: Bureau of Labor Statistics 2020 wage data external site and 2020-2030 employment projections . “Projected growth” represents the estimated change in total employment over the projections period (2020-2030). “Projected job openings” represent openings due to growth and replacement.

Job Openings on the Web

Sources of Additional Information

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Disclaimer: Sources are listed to provide additional information on related jobs, specialties, and/or industries. Links to non-DOL Internet sites are provided for your convenience and do not constitute an endorsement.

AACC International
American Association of Candy Technologists
American Chemical Society
American Dairy Science Association
American Meat Science Association
American Registry of Professional Animal Scientists
American Society for Quality
American Society of Agricultural and Biological Engineers
American Society of Agronomy
American Society of Animal Science
American Society of Baking
AOAC International
Flavor and Extract Manufacturers Association
Institute of Food Technologists
International Association for Food Protection
North American Meat Institute
Occupational Outlook Handbook: Agricultural and food scientists
Research Chefs Association
Soil Science Society of America
The American Oil Chemists’ Society

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