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.
Food and Drug Research Scientist, Food Chemist, Food Engineer, Food Scientist, Food Technologist, Formulator, Product Development Scientist, Research Chef, Research Food Technologist, Research Scientist, Scientist
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★ Number of granted degrees for degree type, Bachelors degree, is listed after the major.
Percent of workers in this field★ You’re seeing education information for Food scientists and technologists(1) because we don’t have information for Food Scientists and Technologists. Please note the information may not be the same for both occupations.
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Career data: O*NET 25.1 Database by the U.S. Department of Labor, Employment and Training Administration (“USDOL/ETA”). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA
Occupation statistics: USDOL U.S. Bureau of Labor Statistics Occupational Employment Statistics
Videos: CareerOneStop, USDOL/ETA and the Minnesota Department of Employment & Economic Development