Food Scientists and Technologists
Tasks Include:
- Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
- Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
- Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
- Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
- Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
- Study the structure and composition of food or the changes foods undergo in storage and processing.
- Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
more »
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: +3.8%
National: +6.3%
Education
Bachelor's Degree
Job Zone:
Four: Considerable Preparation Needed
Income Range:
Highest ($50,000 and up)
Median Earnings:
National
$79,860.00
State
No Data
Regional
Food Scientists and Technologists
Description
Career Cluster: | Agriculture, Food & Natural Resources |
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.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Education
Required Level of Education
- Bachelor's Degree = 56.52%
- Doctoral Degree = 13.04%
- Post-Doctoral Training = 13.04%
- Post-Baccalaureate Certificate - awarded for completion of an organized program of study; designed for people who have completed a Baccalaureate degree but do not meet the requirements of academic degrees carrying the title of Master. = 8.70%
- Master's Degree = 8.70%
Related Work Experience
- Over 2 years, up to and including 4 years = 31.82%
- Over 1 year, up to and including 2 years = 18.18%
- Over 3 months, up to and including 6 months = 13.64%
- Over 6 months, up to and including 1 year = 13.64%
- Over 4 years, up to and including 6 years = 9.09%
- Over 10 years = 9.09%
- Over 1 month, up to and including 3 months = 4.55%
On-Site or In-Plant Training
- Over 1 month, up to and including 3 months = 27.27%
- Up to and including 1 month = 18.18%
- Over 3 months, up to and including 6 months = 18.18%
- Over 2 years, up to and including 4 years = 13.64%
- Over 1 year, up to and including 2 years = 9.09%
- None = 4.55%
- Over 6 months, up to and including 1 year = 4.55%
- Over 4 years, up to and including 10 years = 4.55%
On-the-Job Training
- Over 1 month, up to and including 3 months = 22.73%
- Anything beyond short demonstration, up to and including 1 month = 18.18%
- Over 3 months, up to and including 6 months = 18.18%
- Over 6 months, up to and including 1 year = 13.64%
- None or short demonstration = 9.09%
- Over 1 year, up to and including 2 years = 9.09%
- Over 2 years, up to and including 4 years = 9.09%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Tasks
Core Tasks Include:
- Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
- Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
- Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
- Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
- Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
- Study the structure and composition of food or the changes foods undergo in storage and processing.
- Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
- Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
- Demonstrate products to clients.
- Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
- Seek substitutes for harmful or undesirable additives, such as nitrites.
- Develop new food items for production, based on consumer feedback.
- Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Tools and Technology
Tools Include:
- Air samplers or collectors (Air sampling systems)
- Amino acid analyzers
- Viscosimeters (Amylographs)
- Anaerobic chamber (Anaerobic growth chambers)
- Analytical balances
- Atomic absorption AA spectrometers
- Laboratory diluters (Automatic diluters)
- Autosamplers
- Microbiology analyzers (Bacterial identification systems)
- Commercial use deep fryers (Batch fryers)
- Nephelometers (Benchtop nephelometers)
- Sterilization cabinets (Biological safety cabinets)
- Tissue culture incubators (Bioreactors)
- Blast freezers
- Dry wall single chamber carbon dioxide incubators (Carbon dioxide CO2 laboratory incubators)
- Color sensors (Color difference meters)
- Colorimeters
- Calorimeters (Computerized calorimeters)
- Conductivity meters
- Manual or electronic hematology differential cell counters (Coulter counters)
- Darkfield microscopes
- Dehydrators (Dehydration equipment)
- Juicing machinery (Dejuicers)
- Desktop computers
- Bench refractometers or polarimeters (Differential refractometers)
- Oscilloscopes (Digital oscilloscopes)
- Dehydrating machinery (Drum dryers)
- Light scattering equipment (Dynamic light scattering equipment)
- Thermal differential analyzers (Dynamic mechanical analyzers DMA)
- Laboratory balances (Electronic laboratory balances)
- Laboratory blenders or emulsifiers (Emulsifiers)
- Fluorescent microscopes (Epifluorescence microscopes)
- Extracting equipment for laboratories (Extractors)
- Standard fermentation units (Fermenting tanks)
- Commercial use food choppers or cubers or dicers (Food choppers)
- Crushing machinery (Food crushers)
- Dehydrating machinery (Food dehydrators)
- Commercial use mixers (Food mixers)
- Commercial use food slicers (Food slicers)
- Infrared spectrometers (Fourier transform infrared FTIR spectrometers)
- Electrophoresis system accessories (Fraction collectors)
- Freeze dryers or lyopholizers (Freeze drying equipment)
- Crushing machinery (Fruit presses)
- Gas chromatographs (Gas chromatographs GC)
- Gel documentation systems (Gel electrophoresis equipment)
- Sugar analyzers (Glucose analyzers)
- Commercial use griddles (Griddles)
- Commercial use grills (Grills)
- Laboratory heat exchange condensers (Heat exchangers)
- High pressure liquid chromatograph chromatography (High pressure liquid chromatograph HPLC equipment)
- Refrigerated benchtop centrifuges (High speed refrigerated centrifuges)
- Homogenizers
- Ice cream machines (Ice cream freezers)
- Commercial use ranges (Induction cooktops)
- Infrared spectrometers (Infrared IR spectrometers)
- Ion chromatographs
- Cooking machinery (Jet cooking systems)
- Lasers (Laboratory lasers)
- Laboratory mechanical convection ovens
- Laboratory mills
- Water baths (Laboratory water baths)
- Notebook computers (Laptop computers)
- Electronic counters (Laser colony counters)
- Kjeldahl nitrogen determination apparatus (Macro kjeldahls)
- Mass spectrometers
- Commercial use food grinders (Meat grinders)
- Cutting machinery (Meat saws)
- Melting point recorders (Melting point apparatus)
- Laboratory membrane filters (Membrane filtration systems)
- Kjeldahl nitrogen determination apparatus (Micro kjeldahls)
- Microbiological aircontrol equipment (Microbial monitoring systems)
- Microcentrifuges
- Commercial use microwave ovens (Microwave ovens)
- Laboratory box furnaces (Muffle furnaces)
- Nitrogen or nitrate or nitrite analyzer (Nitrogen analyzers)
- Orbital shaking water baths
- Laboratory mechanical convection ovens (Ovens)
- Oxygen gas analyzers (Oxygen analyzers)
- Personal computers
- pH meters (pH indicators)
- Darkfield microscopes (Phase contrast microscopes)
- Filling machinery (Piston filling machines)
- Laboratory heat exchange condensers (Plate heat exchangers)
- Forced air or mechanical convection general purpose incubators (Programmable incubators)
- Crushing machinery (Pulper finishers)
- Laboratory blenders or emulsifiers (Pulsifiers)
- Commercial use ranges (Ranges)
- Spectrometers (Reflectance spectrometers)
- Refrigerated benchtop centrifuges
- Flask or retort units (Retort sterilization equipment)
- Rheometers
- Roasting machinery (Roasting equipment)
- Vacuum or rotary evaporators (Rotary evaporators)
- Scanning electron microscopes (Scanning electron microscopes SEM)
- Microplate readers (Scanning plate readers)
- Fat extractors (Specific gravity fat analyzers)
- Spectrofluorimeters or fluorimeters (Spectrofluorimeters)
- Microbiology analyzers (Spiral platers)
- Steam autoclaves or sterilizers (Steam autoclaves)
- Blanching machinery (Steam blanchers)
- Commercial use steamers (Steam kettles)
- Stomachers
- Strain gauges (Strain testers)
- Filling machinery (Stuffers)
- Temperature cycling chambers or thermal cyclers (Thermal cyclers)
- Thermo gravimetry analyzers (Thermal gravimetric analyzers)
- Cooking machinery (Thermal processing equipment)
- Solution strength estimation apparatus (Torsion gelometers)
- Laboratory heat exchange condensers (Tubular heat exchangers)
- Spectrofluorimeters or fluorimeters (Ultraviolet UV spectrometers)
- Packaging vacuum (Vacuum packagers)
- Viscosimeters (Viscometers)
- Water analysis systems (Water activity meters)
- X ray diffraction equipment (X ray crystallography equipment)
Technologies Include:
- Analytical or scientific software
- BioDiscovery ImaGene
- Image analysis software
- Insightful S-PLUS
- MDS Analytical Technologies GenePix Pro
- Sensory Computer Systems SIMS
- StatSoft STATISTICA software
- Data base user interface and query software
- PathogenTracker
- U.S. Department of Agriculture USDA National Nutrient Database
- Office suite software
- Microsoft Office software
- Spreadsheet software
- Microsoft Excel
- Word processing software
- Microsoft Word
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Additional Resources
Information on careers in agricultural science is available from:
American Society of Agronomy
Crop Science Society of America
Soil Science Society of America
677 S. Segoe Rd.
Madison, WI 53711-1086
Food and Agricultural Careers for Tomorrow
Purdue University
1140 Agricultural Administration Bldg.
West Lafayette, IN 47907-1140
For information on careers in food technology, write to:
Institute of Food Technologists
Suite 300
221 N. LaSalle St.
Chicago IL 60601-1291
Information on acquiring a job as an agricultural scientist with the Federal Government is available from the Office of Personnel Management through a telephone-based system. Consult your telephone directory under U.S. Government for a local number or call (912) 757-3000; Federal Relay Service: (800) 877-8339 The first number is not tollfree and charges may result.
Information also is available from the Internet site:
http://www.opm.gov/qualifications/Standards/IORs/gs1900/1980b.htm
The data sources for the information displayed here include: Virginia Career VIEW Research. (Using onet28)
Food Scientists and Technologists
Knowledge
% | Subject | Description |
---|---|---|
80.75 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
79.25 | Biology | Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment. |
77.25 | Chemistry | Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods. |
76.00 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
68.25 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
66.25 | Mathematics | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
59.75 | Engineering and Technology | Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services. |
52.25 | Education and Training | Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. |
51.00 | Physics | Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub-atomic structures and processes. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Skills
% | Subject | Description |
---|---|---|
75.00 | Reading Comprehension | Understanding written sentences and paragraphs in work-related documents. |
75.00 | Active Listening | Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. |
75.00 | Writing | Communicating effectively in writing as appropriate for the needs of the audience. |
72.00 | Speaking | Talking to others to convey information effectively. |
72.00 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
72.00 | Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
72.00 | Complex Problem Solving | Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. |
68.75 | Active Learning | Understanding the implications of new information for both current and future problem-solving and decision-making. |
68.75 | Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
59.50 | Science | Using scientific rules and methods to solve problems. |
56.25 | Quality Control Analysis | Conducting tests and inspections of products, services, or processes to evaluate quality or performance. |
56.25 | Systems Analysis | Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes. |
56.25 | Systems Evaluation | Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system. |
53.00 | Mathematics | Using mathematics to solve problems. |
53.00 | Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. |
50.00 | Learning Strategies | Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. |
50.00 | Coordination | Adjusting actions in relation to others' actions. |
50.00 | Persuasion | Persuading others to change their minds or behavior. |
50.00 | Negotiation | Bringing others together and trying to reconcile differences. |
50.00 | Instructing | Teaching others how to do something. |
50.00 | Service Orientation | Actively looking for ways to help people. |
50.00 | Time Management | Managing one's own time and the time of others. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Abilities
% | Subject | Description |
---|---|---|
78.00 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
78.00 | Problem Sensitivity | The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem. |
75.00 | Written Comprehension | The ability to read and understand information and ideas presented in writing. |
75.00 | Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. |
75.00 | Inductive Reasoning | The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
75.00 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
72.00 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
72.00 | Written Expression | The ability to communicate information and ideas in writing so others will understand. |
72.00 | Information Ordering | The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
72.00 | Category Flexibility | The ability to generate or use different sets of rules for combining or grouping things in different ways. |
68.75 | Originality | The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem. |
65.50 | Speech Clarity | The ability to speak clearly so others can understand you. |
65.50 | Speech Recognition | The ability to identify and understand the speech of another person. |
59.50 | Fluency of Ideas | The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity). |
59.50 | Flexibility of Closure | The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material. |
53.00 | Mathematical Reasoning | The ability to choose the right mathematical methods or formulas to solve a problem. |
53.00 | Number Facility | The ability to add, subtract, multiply, or divide quickly and correctly. |
53.00 | Visual Color Discrimination | The ability to match or detect differences between colors, including shades of color and brightness. |
50.00 | Perceptual Speed | The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object. |
50.00 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Work Activities
% | Subject | Description |
---|---|---|
83.75 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
82.50 | Documenting/Recording Information | Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. |
81.75 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
81.75 | Analyzing Data or Information | Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. |
80.50 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
78.50 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
77.25 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
76.00 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
75.00 | Working with Computers | Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. |
71.75 | Thinking Creatively | Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. |
71.50 | 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. |
70.75 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
70.50 | Communicating with People Outside the Organization | Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail. |
70.50 | Interpreting the Meaning of Information for Others | Translating or explaining what information means and how it can be used. |
69.50 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
68.25 | Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
67.50 | Developing Objectives and Strategies | Establishing long-range objectives and specifying the strategies and actions to achieve them. |
67.00 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
65.25 | Estimating the Quantifiable Characteristics of Products, Events, or Information | Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity. |
63.00 | Developing and Building Teams | Encouraging and building mutual trust, respect, and cooperation among team members. |
62.50 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
57.50 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
57.25 | Scheduling Work and Activities | Scheduling events, programs, and activities, as well as the work of others. |
56.50 | Coaching and Developing Others | Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
56.50 | Providing Consultation and Advice to Others | Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics. |
55.75 | Guiding, Directing, and Motivating Subordinates | Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. |
54.25 | Monitoring and Controlling Resources | Monitoring and controlling resources and overseeing the spending of money. |
53.25 | Coordinating the Work and Activities of Others | Getting members of a group to work together to accomplish tasks. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Work Styles
% | Subject | Description |
---|---|---|
90.25 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
84.75 | Integrity | Job requires being honest and ethical. |
83.75 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
79.25 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
77.25 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
77.25 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
76.00 | Persistence | Job requires persistence in the face of obstacles. |
75.00 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
75.00 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
70.50 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
69.50 | Independence | Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. |
65.25 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
64.25 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
62.00 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
56.75 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Work Values
% | Subject | Description |
---|---|---|
66.67 | Achievement | Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement. |
66.67 | Support | Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical. |
61.17 | Recognition | Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status. |
58.33 | Working Conditions | Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions. |
55.50 | Relationships | Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service. |
55.50 | Independence | Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Work Context
% | Subject | Description |
---|---|---|
100.00 | Electronic Mail | How often do you use electronic mail in this job? |
98.20 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
95.40 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
87.00 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
86.00 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
86.00 | Telephone | How often do you have telephone conversations in this job? |
83.40 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
83.40 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
78.20 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
72.20 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
71.40 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
70.40 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
70.00 | Letters and Memos | How often does the job require written letters and memos? |
69.60 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
66.00 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
65.20 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
62.60 | Spend Time Sitting | How much does this job require sitting? |
61.80 | Exposed to Hazardous Conditions | How often does this job require exposure to hazardous conditions? |
60.80 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
60.80 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
60.80 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
60.80 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
59.20 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
57.40 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
57.40 | Spend Time Standing | How much does this job require standing? |
56.60 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
53.00 | Exposed to Hazardous Equipment | How often does this job require exposure to hazardous equipment? |
52.20 | Exposed to Contaminants | How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)? |
49.60 | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls | How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Job Zone Four: Considerable Preparation Needed
- Overall Experience
- 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.
- Job Training
- Employees in these occupations usually need several years of work-related experience, on-the-job training, and/or vocational training.
- Examples
- Many of these occupations involve coordinating, supervising, managing, or training others. Examples include real estate brokers, sales managers, database administrators, graphic designers, conservation scientists, art directors, and cost estimators.
- Education
- Most of these occupations require a four-year bachelor's degree, but some do not.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $47,900.00 | $79,860.00 | $102,810.00 |
Virginia | No Data | No Data | No Data |
Region | Entry Level | Median | Experienced |
Alexandria/Arlington | No Data | No Data | No Data |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | $75,581.50 | $108,176.95 | $113,503.09 |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Food Scientists and Technologists
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 14,400 | 15,300 | +6.3% |
Virginia | 208 | 216 | +3.8% |
Region | Current* | Projected | % Change |
Alexandria/Arlington | No Data | No Data | No Data |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | No Data | No Data | No Data |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Food Scientists and Technologists
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- Food Science Technicians
- Animal Scientists
- Chemists
- Agricultural Technicians
- Soil and Plant Scientists
- Microbiologists
- Biofuels/Biodiesel Technology and Product Development Managers
- Quality Control Analysts
- Agricultural Engineers
- Chemical Engineers
- Agricultural Inspectors
- Chemical Technicians
- Biofuels Processing Technicians
- Industrial Ecologists
- Health and Safety Engineers, Except Mining Safety Engineers and Inspectors
- Graders and Sorters, Agricultural Products
- Biofuels Production Managers
- Industrial Engineering Technologists and Technicians
- Industrial Engineers
- Cooks, Restaurant
Careers in Food Products and Processing Systems Pathway:
- Agricultural Technicians
- First-Line Supervisors of Farming, Fishing, and Forestry Workers
- Food Science Technicians
- Food Scientists and Technologists
- Graders and Sorters, Agricultural Products
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
View Videos
CareerOneStop Video
View Video & Transcript on CareerOneStop
CareerOneStop Agriculture, Food & Natural Resources Videos
Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
Food Scientists and Technologists
Military Training
The following military job classifications are available for this occupation:
- Veterinary Food Technician
The data sources for the information displayed here include: Defense Manpower Data Center. (Using onet28)
Food Scientists and Technologists
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Titles
- Associate Professor
- Compliance Coordinator
- Confectionery Laboratory Manager
- Dairy Bacteriologist
- Enologist
- Food and Drug Research Scientist
- Food Chemist
- Food Preservation Scientist
- Food Processing Scientist
- Food Safety Director
- Food Safety Scientist
- Food Science Professor
- Food Scientist
- Food Technologist
- Hazard Analysis and Critical Control Point Coordinator (HACCP Coordinator)
- Hybrid Corn Breeder
- Laboratory Manager (Lab Manager)
- Laboratory Technician (Lab Technician)
- Microbiologist
- Process Engineer
- Product Development Manager
- Product Development Scientist
- Professor
- Professor of Food Biochemistry
- Quality Assurance Director (QA Director)
- Quality Assurance Manager (QA Manager)
- Quality Control Inspector (QC Inspector)
- Research and Development Director (R & D Director)
- Research and Development Manager (R & D Manager)
- Research Chef
- Research Food Technologist
- Research Scientist
- Seafood Technology Specialist
- Swine Nutritionist
- Technical Director
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Scientists and Technologists
Related Schools
- Ferrum College
- Virginia Polytechnic Institute and State University
- Virginia State University
The data sources for the information displayed here include: O*NET™. (Using onet28)