Food scientists and technologists are responsible for researching, developing, and improving food and beverage products. Their job description typically includes tasks such as creating new food products, conducting experiments, analyzing nutritional content, ensuring food safety standards, and overseeing production processes. They may also work on enhancing flavors, textures, and shelf life of food items while adhering to industry regulations and consumer preferences.
This income data is sourced from the May 2023 Occupational Employment and Wage Statistics (OEWS) survey. The dataset is updated annually.
Annual Pay Distribution | Salary |
|---|---|
10th percentile | $39,360.00 |
25th percentile | $43,020.00 |
median (50th percentile) | $80,530.00 |
75th percentile | $108,410.00 |
90th percentile | $123,710.00 |
Hourly Pay Distribution | Hourly Rate |
|---|---|
10th percentile | $18.92 |
25th percentile | $20.68 |
median (50th percentile) | $38.72 |
75th percentile | $52.12 |
90th percentile | $59.48 |
Food Scientists and Technologists typically need at least a bachelor’s degree in food science, agricultural science, chemistry, biology, or a related field. Some positions may require a master’s or doctoral degree for more advanced research or teaching roles. High school education is a prerequisite for pursuing higher education in these fields, making completion of high school essential, while college education past that level is usually necessary for this profession. Training for Food Scientists and Technologists involves a combination of classroom instruction, laboratory work, and practical experience through internships or cooperative programs. It includes gaining knowledge in food chemistry, microbiology, engineering, nutrition, and other related disciplines. Continuing education to stay updated with industry trends and advancements is also common among professionals in this field. Advanced degrees and certifications can further enhance career opportunities and expertise in specialized areas of food science.