Food Science Technicians

Agriculture, Food & Natural Resources > Food Products and Processing Systems

Projected Growth: Average

Projected Job Openings

Medium Preparation Needed

Job Description

Your job is to Perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products.

Common job titles of Food Science Technicians include:

Experience and Education

Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.

  • 32.2% said they needed a High School Diploma.

  • 17.31% said they needed a Bachelor's Degree.


    Perform regular maintenance of laboratory equipment by inspecting, calibrating, cleaning, or sterilizing.

    Record or compile test results or prepare graphs, charts, or reports.

    Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples with specific characteristics.

    Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dimensions meet specifications.

    Provide assistance to food scientists or technologists in research and development, production technology, or quality control.

    Conduct standardized tests on food, beverages, additives, or preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, or nutrients.

    Analyze test results to classify products or compare results with standard tables.

    Maintain records of testing results or other documents as required by state or other governing agencies.

    Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.

    Examine chemical or biological samples to identify cell structures or to locate bacteria or extraneous material, using a microscope.

    Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.

    Prepare or incubate slides with cell cultures.

    Monitor and control temperature of products.

    Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.

    Train newly hired laboratory personnel.


Zhan cups

Wet bulb thermometers

Water activity meters

Viscosity testing equipment

Vacuum ovens

Universal indicators

Ultraviolet UV lights

All Tools

Triple beam balances

Temperature probes

Steam sterilizers

Steam autoclaves


Safety showers

Safety goggles

Safety gloves

Precision scales

pH meters

Petri dishes

Personal computers

Pasteur pipettes

Particle size testing equipment

Notebook computers

Mortars and pestles

Moisture meters

Moisture balances

Microwell readers

Microscope slides

Metal detectors

Magnetic stirrers

Magnetic stir bars

Magnetic retrievers

Laser printers

Laboratory tongs

Laboratory strainers

Laboratory stirring rods

Laboratory mixers

Laboratory mechanical convection incubators

Laboratory knives

Laboratory hot plates

Laboratory glass burets

Laboratory funnels

Laboratory convection ovens

Laboratory coats

Laboratory clamps

Laboratory blenders

Laboratory beakers

Laboratory balances

Inoculation tubes

Hot air ovens


Handheld thermometers


General purpose laboratory test tubes

Gas analyzers

Fume hoods

Fluorescent microscopes

Fire extinguishers

Eyewash fountains

Erlenmeyer flasks

Enzyme-linked immunosorbent assay ELISA plate readers

Electronic toploading balances

Dry bulb thermometers

Dropping pipettes

Distilling equipment


Desktop computers

Compound binocular light microscopes

Color testing equipment

Colony counters


Bunsen burners

Boiling water baths


Benchtop centrifuges

Anaerobic jars

Agar plates


Apache Struts

IBM WebSphere


Red Hat WildFly

Apache Jmeter

Graphical user interfaces GUI

Oracle WebLogic

All Technologies

Presentation software

Structure query language SQL


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.


Communicating effectively in writing as appropriate for the needs of the audience.


Talking to others to convey information effectively.


Using scientific rules and methods to solve problems.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Complex Problem Solving

Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

Quality Control Analysis

Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.


Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.


Adjusting actions in relation to others' actions.

Judgment and Decision Making

Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Time Management

Managing one's own time and the time of others.


Listen to and understand information and ideas presented through spoken words and sentences.

Cognitive Abilities › Verbal Abilities › Oral Comprehension

Communicate information and ideas in speaking so others will understand.

Cognitive Abilities › Verbal Abilities › Oral Expression

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