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.
How to read this profile
BLS projects U.S. employment for Food Scientists and Technologists to increase by 6.2% between 2024 and 2034, from 14,100 to 14,900 jobs. Its estimate of 1,000 annual openings includes replacement needs, so it does not represent current vacancies, contract postings, or freelance demand. The wage ($88,720), education (Bachelor's degree), and related experience (None) figures on this profile describe typical U.S. employees. O*NET skills describe the occupation; they do not assess an individual worker's proficiency.
Base employment (2024)
14,100
Projected employment (2034)
14,900
Projected change (2024–2034)
6%
Annual openings (projected average)
1,000
Pay & Preparation
$88,720
Bachelor's degree
None
None
Essential Skills
Reading Comprehension (4/5) • Critical Thinking (4/5) • Active Learning (4/5) • Writing (3.88/5) • Active Listening (3.88/5) • Science (3.88/5)
O*NET describes occupational requirements; these ratings do not measure current job-posting frequency or an individual worker’s proficiency.
BLS projections are long-term estimates; annual openings include growth and replacement needs and are not current vacancies.
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