FOOD TECHNOLOGISTS develop new or better ways of preserving, processing, packaging, storing, and delivering foods. They help meet consumer demands for food products that are nutritious, safe, palatable, and convenient. They study the structure and composition of food and the changes they undergo in storage and processing. They discover new food sources, search for replacements for specific ingredients, and determine ways to stabilize and preserve food. They create new foods, develop new processing methods, and work to improve existing foods. They inspect food processing areas to ensure that sanitation, quality, and other standards are met.
Salary, Size & Growth
- $64,500 average per year ($31.00 per hour)
- A medium occupation (27,400 workers in 2010)
- Expected to grow moderately (1.6% per year)
Training requirements for FOOD TECHNOLOGISTS depend on the specialty and the type of work they do. A bachelor's degree in food science is sufficient for some jobs in applied research or basic research assistance, but a master's or doctoral degree is required for basic research. A doctoral degree is usually needed for college teaching and for advancement to administrative research positions. No special licensing or certification is required for food technologists.