• Food Scientists and Technologists
  • Agriculture, Food and Natural Resources
  • Food scientists and technologists use chemistry, microbiology, engineering, and other sciences to study the principles related to processing and deterioration of foods.

    What do they typically do

    • Check raw ingredients for maturity or stability for processing, and examine finished products for safety, quality, and nutritional value
    • Inspect food processing areas to make sure they meet government regulations and standards for sanitation, safety, quality, and waste management
    • Evaluate food processing and storage operations, and assist in developing quality assurance programs for such operations
    • Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience
    • Stay up-to-date on new regulations and current events in food science by reviewing scientific literature
    • Test new products for flavor, texture, color, nutritional content, and conformity to government and industry standards
    • Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications
    • Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development

    Number of Jobs

    Average Annual
    Job Growth +0.6%
    Job Opening 22

    Job Listings

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    Education & Training

    • Education

      Most require a four-year bachelor's degree, but some do not.
      Associated Programs or Majors
      • NA
    Change 12
Video:Food Scientists and Technologists

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