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.

Investigative - Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.

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

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

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

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

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

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

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

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

9. Demonstrate products to clients.

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

11. Search for substitutes for harmful or undesirable additives, such as nitrites.

Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

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.

Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Mathematics - Using mathematics to solve problems.

Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

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.

Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.

Job Zone Five: Extensive Preparation Needed

Education: A bachelor's degree is the minimum formal education required for these occupations. However, many also require graduate school. For example, they may require a master's degree, and some require a Ph.D., M.D., or J.D. (law degree).

Training: Employees may need some on-the-job training, but most of these occupations assume that the person will already have the required skills, knowledge, work-related experience, and/or training.

The college search results are undergraduate programs associated with Food Scientists and Technologists. Further education may also be required to pursue this career.

The training search results include both short and long-term programs associated with Food Scientists and Technologists, and may be more appropriate for adult and non-traditional students. Further training may also be required to pursue this career.

In NY the average wage for this occupation was:

$33,530 for entry level workers, and $77,170 for experienced workers.

Based on the total number of annual openings and its growth rate, the employment prospects for this occupation are described as Least Favorable.

During 2006, there were approximately 360 Food Scientists and Technologists employed in NY.

We estimate that in 2016 there will be 340  employed in NY. This represents a decrease of 0 job(s) each year, and a total of 10 job openings each year.

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Purchasing Agents and Buyers, Farm Products - Purchase farm products either for further processing or resale.

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First-Line Supervisors/Managers of Agricultural Crop and Horticultural Workers - Directly supervise and coordinate activities of agricultural crop or horticultural workers.

First-Line Supervisors/Managers of Animal Husbandry and Animal Care Workers - Directly supervise and coordinate activities of animal husbandry or animal care workers.

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