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Food Scientists and Technologists - 19-1012.00

O*NET-SOC Description

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.

Sample of Reported Job Titles

  • Food and Drug Research Scientist
  • Food Chemist
  • Food Engineer
  • Food Scientist
  • Food Technologist
  • Formulator
  • Product Development Scientist
  • Research Chef
  • Research Food Technologist
  • Research Scientist

SOC Occupation Groups

19-0000 Life, Physical, and Social Science Occupations
19-1000 Life Scientists
19-1010 Agricultural and Food Scientists
19-1012.00 Food Scientists and Technologists

Related Occupations

Tasks

  • 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.
  • Demonstrate products to clients.
  • Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
  • Develop new food items for production, based on consumer feedback.
  • Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
  • Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
  • 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.
  • Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
  • 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.
  • Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.

Detailed Work Activities

  • Collaborate with technical specialists to resolve design or development problems.
  • Confer with clients to exchange information.
  • Develop specifications for new products or processes.
  • Establish standards for products, processes, or procedures.
  • Evaluate new technologies or methods.
  • Evaluate quality of materials or products.
  • Inspect areas for compliance with sanitation standards.
  • Research methods to improve food products.
  • Review professional literature to maintain professional knowledge.
  • Test quality of materials or finished products.

Military Crosswalk Titles

  • Dietitian (Air Force - Commissioned Officer only)
  • Dietitian (Army - Commissioned Officer only)
  • Dietitian (Navy - Commissioned Officer only)
  • Field Veterinary Service (Army - Commissioned Officer only)
  • Food Safety Officer (Army - Warrant Officer only)
  • Medical Specialist Corps Officer (Army - Commissioned Officer only)
  • Veterinary Corps Officer (Army - Commissioned Officer only)
  • Veterinary Preventive Medicine (Army - Commissioned Officer only)

Apprenticeship Crosswalk Titles

No information available.

DOT Crosswalk Titles

  • Food Technologist