Occupation · SOC 19-1012
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.
Median wage
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Projected growth
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Annual openings
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per year
Employed (US)
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Job Zone 4
Typical preparation
Considerable preparation
Stackable credential programs
242 mapped
Core skills
Critical ThinkingActive LearningReading ComprehensionActive ListeningWritingSpeakingComplex Problem SolvingJudgment and Decision Making
Knowledge areas
Production and ProcessingFood ProductionChemistryEnglish LanguageMathematics
Technology & tools
Analytical or scientific softwareSales and marketing softwareWeb platform development softwareData base user interface and query softwareSpreadsheet software
Representative tasks
Inspect food processing areas to ensure compliance with government regulations and standards for sanCheck raw ingredients for maturity or stability for processing, and finished products for safety, quStudy methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutTest processing equipment to ensure products are produced according to specifications.
Competency framework
Skill expectations by proficiency level.
emerging
Food processing areas — inspect for basic sanitation and safety compliance under direct supervision using established government checklists.Raw ingredients — evaluate for visible maturity and stability indicators by following standardized receiving protocols in a production facility.Finished product samples — conduct routine sensory and quality checks for flavor, texture, and color under the guidance of a senior food scientist.Scientific literature — read and summarize current food science regulations and research findings as directed to support team awareness.Food composition data — record and organize using spreadsheet software to document nutritional values and ingredient attributes.Laboratory instruments and analytical software — operate under supervision to perform basic chemical and physical tests on food samples.Production specifications — assist in drafting initial documentation by compiling existing standards and regulatory requirements with mentor oversight.Cross-functional team meetings — participate as an active listener and contribute observations about product testing results in a structured setting.Food storage and processing changes — identify and document observable structural or compositional changes in samples under controlled laboratory conditions.Government food safety regulations — review and apply foundational rules to routine inspection and testing tasks within an established compliance program.
developing
Food processing facilities — conduct independent compliance inspections for sanitation, safety, and waste management against government and company standards.Raw material and finished product quality — assess nutritional value, safety, and stability using analytical instruments and established test protocols with minimal oversight.Product improvement studies — design and execute structured experiments to evaluate changes in flavor, color, and texture within familiar product categories.Food production data — analyze using database query and spreadsheet software to identify trends in quality control results across multiple production runs.Scientific and regulatory literature — monitor on a recurring basis and synthesize relevant updates into team briefings and process adjustment recommendations.Draft food standards and sanitation specifications — develop for review by senior scientists, incorporating regulatory requirements and plant operational constraints.Sensory and nutritional testing — apply multi-attribute evaluation methods to new product prototypes and document adherence to industry and government standards.Process engineers and plant operators — collaborate routinely to troubleshoot product development challenges and implement corrective actions on the production floor.Food composition and storage research — conduct controlled studies on structural and chemical changes during processing and summarize findings in written technical reports.Quality control analysis — apply statistical methods to inspection and test data to detect deviations and recommend process improvements within a food manufacturing environment.
proficient
Complex food processing compliance issues — independently diagnose and resolve by applying in-depth knowledge of government regulations, safety standards, and waste management requirements.Full product development lifecycle — lead evaluation of raw ingredients through finished goods for safety, quality, nutritional value, and regulatory compliance without supervisory input.Food improvement methodologies — design comprehensive research programs to optimize chemical composition, flavor, color, texture, and convenience across diverse product lines.Food production specifications and waste management standards — author complete regulatory-grade documentation that integrates scientific data, engineering constraints, and legal requirements.Emerging food science regulations and technological advances — evaluate and translate into actionable changes to company protocols, standards, and product formulations.Food structure and composition research — conduct and publish authoritative studies on processing-induced changes, drawing on chemistry, biology, and engineering knowledge domains.Multi-disciplinary product development teams — lead problem-solving sessions with process engineers, flavor experts, packaging specialists, and marketers to bring complex projects to resolution.New product sensory and analytical testing — design and oversee rigorous evaluation programs covering flavor, texture, color, and nutritional content for regulatory and market approval.Analytical and scientific software platforms — configure and apply advanced tools for food composition modeling, quality trend analysis, and safety risk assessment.Judgment on non-routine food safety and quality dilemmas — exercise with well-reasoned, evidence-based decisions that balance consumer protection, operational feasibility, and business objectives.
advanced
Organizational food safety and quality strategy — define and champion enterprise-wide standards, policies, and compliance frameworks that align with evolving government regulations and industry best practices.Food science research agenda — establish and direct multi-year programs investigating novel ingredients, processing technologies, and nutritional optimization to position the organization at the forefront of the field.Food production and sanitation regulatory frameworks — lead the creation of proprietary standards that exceed legal minimums and set benchmarks adopted across the industry sector.Cross-functional innovation pipeline — orchestrate collaboration among R&D, engineering, marketing, and regulatory affairs teams to accelerate product development from ideation to commercial launch.Scientific and regulatory intelligence systems — design and institutionalize monitoring processes that translate emerging food science research into proactive policy and product strategy adjustments.Organizational talent in food science — mentor and develop scientists at all career stages through structured programs, performance coaching, and knowledge-transfer initiatives.Enterprise-level quality control and systems evaluation — oversee analytical frameworks that assess the performance of entire production systems, driving continuous improvement at organizational scale.Senior stakeholder and regulatory body relationships — represent the organization in negotiations and dialogues with government agencies, industry associations, and key customers on food safety and standards matters.Technology and data infrastructure for food science — set the strategic direction for adoption of analytical software, database systems, and digital tools that enhance research productivity and compliance assurance.Organizational risk and decision-making culture — model and instill values of integrity, intellectual curiosity, and evidence-based cautiousness across the food science function to safeguard consumer trust and regulatory standing.
Also known as
29 alternate job titles map to this occupation.
Postdoctoral Research Associate (Postdoc Research Associate)Food Processing ScientistQuality Food ExpertCorporate Food ScientistDairy BacteriologistHybrid Corn BreederFlavoristQC Scientist (Quality Control Scientist)FormulatorFood ScientistFood Safety AuditorSwine NutritionistProduct Development ScientistFood and Drug Research ScientistFood Safety Regulatory ManagerResearch ScientistFood TechnologistScientistSwine Technician (Swine Tech)EnologistHybrid TechnologistFood Preservation ScientistResearch ChefFermentation ScientistProduct Development SpecialistFood Safety ScientistApplications ScientistFood EngineerCrop Advisor