Food Scientists and Technologists

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.

Also called: Corporate Food Scientist, Food and Drug Research Scientist, Food Engineer, Food Safety Regulatory Manager, Food Scientist, Food Technologist, Formulator, Product Development Scientist, Research Chef, Research Scientist, Applications Scientist, Crop Advisor, Dairy Bacteriologist, Enologist, Fermentation Scientist, Flavorist, Food Preservation Scientist, Food Processing Scientist, Food Safety Auditor, Food Safety Scientist, Hybrid Corn Breeder, Hybrid Technologist, Postdoctoral Research Associate (Postdoc Research Associate), Product Development Specialist, QC Scientist (Quality Control Scientist), Quality Food Expert, Scientist, Swine Nutritionist, Swine Technician (Swine Tech)

This is a career information profile, not an advertised job opening.

What the worker does

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.
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.
Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
Study the structure and composition of food or the changes foods undergo in storage and processing.
Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
Develop new food items for production, based on consumer feedback.
Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.

Skills, machines and equipment

Reading Comprehension
Critical Thinking
Active Learning
Active Listening
Writing
Speaking
Science
Complex Problem Solving
Judgment and Decision Making
Monitoring
Systems Analysis
Systems Evaluation

Education and training

Most frequently reported education in the O*NET survey: Bachelor's Degree (81.82% of responses). This is survey context, not a universal hiring requirement. Most of these occupations require a four-year bachelor's degree, but some do not.

O*NET Job Zone 4: Employees in these occupations usually need several years of work-related experience, on-the-job training, and/or vocational training. 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. This is broad occupational preparation context; confirm the requirements for a specific employer or apprenticeship.

Apprenticeships

Ask an employer or registered apprenticeship sponsor about current programs, eligibility, training and pay. A career profile does not confirm that a program is available.

Salary reference

68,810–116,650 USD per year · United States · 2025. Source: BLS OEWS via O*NET · 25th–75th percentiles · SOC 19-1012.

Occupational-group wage references are not guaranteed pay for this specialty or an employer's offer.

Career advancement

Develop reliable production, safety, quality, and equipment skills; explore additional processes, senior specialist, or team-lead responsibilities relevant to your workplace.
Ask employers which demonstrated skills, education, or credentials are needed for the next role. Related careers are exploration options, not automatic promotions.

How Do I Get This Job?

Review the skills and responsibilities above.
Most frequently reported education in the O*NET survey: Bachelor's Degree (81.82% of responses). This is survey context, not a universal hiring requirement. Most of these occupations require a four-year bachelor's degree, but some do not.
O*NET Job Zone 4: Employees in these occupations usually need several years of work-related experience, on-the-job training, and/or vocational training. 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. This is broad occupational preparation context; confirm the requirements for a specific employer or apprenticeship.
Compare real openings and confirm requirements directly with the employer.

View available jobs — availability is not guaranteed; sample listings are not real openings.

Related career information

Sources and limitations

O*NET® 31.0 Database, U.S. Department of Labor, Employment and Training Administration, under CC BY 4.0. ShopFloor adapted occupational grouping, selected manufacturing-relevant occupations, and retained seven legacy guide titles. Specialties and alternative titles are grouped under O*NET occupations; these occupations can also occur outside manufacturing. Source: https://www.onetcenter.org/database.html. No wage, vacancy, certification, or video data is implied. ShopFloor advancement suggestions are general editorial guidance, not O*NET findings or guaranteed career progression. BLS wage ranges, when available, are national 25th–75th percentiles for the source occupational grouping, across industries; they are not local, apprentice, entry-level, or specialty-specific offers.

Food Scientists and Technologists