Description
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.
Interests
- Investigative
- Realistic
- Conventional
Work Values
- Achievement
- Support
- Recognition
Work Styles
- Analytical Thinking
- Integrity
- Attention to Detail
- Cooperation
- Achievement/Effort
Tasks
- 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.
- Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
- Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
- Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
Work Activities
- Making Decisions and Solving Problems
- Documenting/Recording Information
- Analyzing Data or Information
- Getting Information
- Updating and Using Relevant Knowledge
Detailed Work Activities
- Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
- Documenting/Recording Information - Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
- Analyzing Data or Information - Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
- Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
- Updating and Using Relevant Knowledge - Keeping up-to-date technically and applying new knowledge to your job.
- Monitoring Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
- Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
- Working with Computers - Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
- Evaluating Information to Determine Compliance with Standards - Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
Technology Skills
- Data base user interface and query software
- Presentation software
- Analytical or scientific software
- Sales and marketing software
- Spreadsheet software
Skills
- Active Listening
- Reading Comprehension
- Writing
- Complex Problem Solving
- Critical Thinking
Knowledge
- Food Production
- Biology
- Chemistry
- Production and Processing
- English Language
Most Common Education Level
The “Most Common Education Level” refers to the level of education held by the majority of workers in a given occupation. For example, if the highest percentage of workers in a role have an Associate’s Degree, that suggests this is the typical educational requirement. Knowing this helps you plan how many years of education you may need to pursue that career.
Certificates
Certificate name
Certified Food ScientistCertifying Organization
Institute of Food Technologists
Type
Advanced
Certificate name
AMSA Food Safety & Science CertificationCertifying Organization
American Meat Science Association
Type
Core
Certificate name
Food Safety Manager CertificationCertifying Organization
National Registry of Food Safety Professionals
Type
Advanced
Income Percentile
The income percentiles show how earnings are distributed within a profession. The 10th percentile means that 10% of workers earned less than that amount. The median (50th percentile) indicates that half of workers earned more, and half earned less. The 90th percentile reflects what the top 10% of earners in the field make.
| Income Percentile | Income |
|---|---|
| Low (10%) | $NaN |
| Median (50%) | $NaN |
| High (90%) | $NaN |
Income by Experience
This table shows how income typically grows with experience—from entry level (0–2 years), to mid-level (3–7 years), to senior level (8+ years).
| Experience | Income |
|---|---|
| Entry Level | $50,000 |
| Mid Level | $100,000 |
| Senior Level | $150,000 |
Employability
There are currently 14,500 jobs in this career path. Over the next 10 years, that number is expected to increase to 15,700 positions, reflecting a projected growth of 9%.
The Projected Job Growth figure refers to the expected increase or decrease in employment within a specific career field over a certain period of time.
Projected Job Growth of 9%
The career information and data on this site incorporates information from O*NET Web Services by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), with ONET® being a registered trademark of USDOL/ETA. Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA; CareerOneStop, sponsored by the U.S. Department of Labor, Employment and Training Administration (DOLETA) and the Minnesota Department of Employment and Economic Development (DEED); and the U.S. Bureau of Labor Statistics (BLS).
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