Food Technologists and Scientists - What They Do


Food Technologists and Scientists generally receive a Bachelor's degree before they enter the job market.

Once employed, Food Technologists and Scientists can expect to earn an average of $62,000.00 per year throughout their career.

In addition, over the next 10 years Food Technologists and Scientists will be one of the fastest growing occupations. They should experience a 10.3% rate of growth during this time period.

In respect to starting your own business, Food Technologists and Scientists are fairly entrepreneurial in nature. Currently, 16.3% of the employment base is classified as self-employed.

Given the job environment today, Food Technologists and Scientists can consider themselves quite lucky, as only 4.0% are currently unemployed.

Academic Programs of Interest

Agriculture
Agricultural education is instruction about crop production, livestock management, soil and water conservation, and various other aspects of agriculture. Agricultural education includes instruction in food education, such as nutrition. Agricultural and food education improves the quality of life for all people by helping farmers increase production, conserve resources, and provide nutritious foods. more
Agronomy and Crop Science
Agronomy is a branch of agricultural science that deals with the study of field crops and grassland management and the soils in which they grow. It involves the production of food products from farming, the production of animal feed and fiber crops. Turf grass, pasture and rangeland management also are covered.

Agronomists work to develop methods that will improve the use of soil and increase... more
Food Science
Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the field of nutrition.

Examples of the activities of food scientists include the development of new food products, design of processes to produce these foods, choice of... more