Food Scientists and technologists usually work in the food processing industry, universities, or the Federal Government, and help meet consumer demand for food products that are healthful, safe, palatable, and convenient. Food Scientists use their knowledge of chemistry, microbiology, and other sciences to develop new or better ways of preserving, processing, packaging, storing and delivering food.

Employment of Food Scientists is expected to have average growth for all occupations through 2014. The need to replace Food Scientists who retire or leave the occupation will account for many more job openings than will projected growth.

Food Scientists should be able to work independently or as part of a team and be able to communicate clearly, both orally and in writing.

Food Scientists will also need an understanding of basic business principles and the ability to apply basic statistical techniques. Applying computer skills to determine solutions to problems is also a very important skill.

Training requirements for Food Scientists depend on their specialty area and the type of work they perform. A bachelor s degree is sufficient for some jobs in applied research or for assisting in basic research, but a master s or doctoral degree is required for basic research.

Food scientists may work 40 hours per week in an office or laboratory. They may also work in private industry, such as test kitchens for food manufacturing facilities.