Food Scientists and Technologists

SOC: 19-1012.00 · Job Zone 4 (Considerable preparation)

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.

Wage & Employment (2024)

Median Wage

$85,310

per year

Mean Wage

$92,190

per year

Employment

14K

workers

Wage Range

$49,580 - $141,860

10th - 90th pct

Wage Distribution

$49,580Median: $85,310$141,860

Task Breakdown

13 tasks analyzed

Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.

Routine CognitiveTime: 10%

Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.

Routine CognitiveTime: 8%

Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.

Non-Routine AnalyticalTime: 8%

Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.

Non-Routine AnalyticalTime: 10%

Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.

Non-Routine AnalyticalTime: 5%

Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.

Non-Routine AnalyticalTime: 10%

Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.

Non-Routine AnalyticalTime: 8%

Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.

Non-Routine InterpersonalTime: 8%

Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.

Non-Routine AnalyticalTime: 10%

Study the structure and composition of food or the changes foods undergo in storage and processing.

Non-Routine AnalyticalTime: 8%

Demonstrate products to clients.

Non-Routine InterpersonalTime: 3%

Develop new food items for production, based on consumer feedback.

Non-Routine AnalyticalTime: 8%

Seek substitutes for harmful or undesirable additives, such as nitrites.

Non-Routine AnalyticalTime: 4%

Task	Category	AI Capability	Risk Score	Time %
Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.	Routine Cognitive	-	-	10%
Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.	Routine Cognitive	-	-	8%
Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.	Non-Routine Analytical	-	-	8%
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.	Non-Routine Analytical	-	-	10%
Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.	Non-Routine Analytical	-	-	5%
Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.	Non-Routine Analytical	-	-	10%
Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.	Non-Routine Analytical	-	-	8%
Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.	Non-Routine Interpersonal	-	-	8%
Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.	Non-Routine Analytical	-	-	10%
Study the structure and composition of food or the changes foods undergo in storage and processing.	Non-Routine Analytical	-	-	8%
Demonstrate products to clients.	Non-Routine Interpersonal	-	-	3%
Develop new food items for production, based on consumer feedback.	Non-Routine Analytical	-	-	8%
Seek substitutes for harmful or undesirable additives, such as nitrites.	Non-Routine Analytical	-	-	4%