Projected Growth: Average
Projected Job Openings
Considerable Preparation Needed
Your job is to 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.
Common job titles of Food Scientists include:
Experience and Education
A considerable amount of work-related skill, knowledge, or experience is needed for this occupation. For example, a person in this occupation must complete four years of college and work for several years in industry to be considered qualified.
69.23% said they needed a Bachelor's Degree.
19.23% said they needed a Master's Degree.
Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
Seek substitutes for harmful or undesirable additives, such as nitrites.
Study the structure and composition of food or the changes foods undergo in storage and processing.
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
Develop new food items for production, based on consumer feedback.
Demonstrate products to clients.
Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
X ray crystallography equipment
Water activity meters
Ultraviolet UV spectrometers
Tubular heat exchangers
Torsion gelometersAll Tools
Thermal processing equipment
Thermal gravimetric analyzers
Specific gravity fat analyzers
Scanning plate readers
Scanning electron microscopes SEM
Retort sterilization equipment
Refrigerated benchtop centrifuges
Plate heat exchangers
Piston filling machines
Phase contrast microscopes
Orbital shaking water baths
Microbial monitoring systems
Membrane filtration systems
Melting point apparatus
Laser colony counters
Laboratory water baths
Laboratory mechanical convection ovens
Jet cooking systems
Infrared IR spectrometers
Ice cream freezers
High speed refrigerated centrifuges
High pressure liquid chromatograph HPLC equipment
Gel electrophoresis equipment
Gas chromatographs GC
Freeze drying equipment
Fourier transform infrared FTIR spectrometers
Electronic laboratory balances
Dynamic mechanical analyzers DMA
Dynamic light scattering equipment
Commercial microwave ovens
Color difference meters
Carbon dioxide CO2 laboratory incubators
Biological safety cabinets
Bacterial identification systems
Atomic absorption AA spectrometers
Anaerobic growth chambers
Amino acid analyzers
Air sampling systems
Image analysis software
MDS Analytical Technologies GenePix Pro
Sensory Computer Systems SIMS
U.S. Department of Agriculture USDA National Nutrient Database
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.
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.
Understanding the implications of new information for both current and future problem-solving and decision-making.
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Complex Problem Solving
Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
Judgment and Decision Making
Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Adjusting actions in relation to others' actions.
Quality Control Analysis
Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
Being aware of others' reactions and understanding why they react as they do.
Teaching others how to do something.
Managing one's own time and the time of others.
Using mathematics to solve problems.
Using scientific rules and methods to solve problems.
Persuading others to change their minds or behavior.
Bringing others together and trying to reconcile differences.
Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
Management of Personnel Resources
Motivating, developing, and directing people as they work, identifying the best people for the job.
Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Listen to and understand information and ideas presented through spoken words and sentences.
Cognitive Abilities › Verbal Abilities › Oral Comprehension
Read and understand information and ideas presented in writing.
Cognitive Abilities › Verbal Abilities › Written Comprehension
Tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Cognitive Abilities › Idea Generation and Reasoning Abilities › Problem Sensitivity
Combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Cognitive Abilities › Idea Generation and Reasoning Abilities › Inductive Reasoning
Communicate information and ideas in speaking so others will understand.
Cognitive Abilities › Verbal Abilities › Oral Expression
Apply general rules to specific problems to produce answers that make sense.
Cognitive Abilities › Idea Generation and Reasoning Abilities › Deductive Reasoning
Generate or use different sets of rules for combining or grouping things in different ways.
Cognitive Abilities › Idea Generation and Reasoning Abilities › Category Flexibility
Communicate information and ideas in writing so others will understand.
Cognitive Abilities › Verbal Abilities › Written Expression