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Job outlook for food scientists in the United States
Food scientist job growth summary. After extensive research, interviews, and analysis, Zippia's data science team found that:
The projected food scientist job growth rate is 8% from 2018-2028.
About 3,000 new jobs for food scientists are projected over the next decade.
Food scientist salaries have increased 15% for food scientists in the last 5 years.
There are over 8,633 food scientists currently employed in the United States.
There are 93,145 active food scientist job openings in the US.
The average food scientist salary is $74,345.
Are food scientist jobs in demand?
Food scientist job and salary trends over time
Food scientist jobs over time
Food scientist job growth rate over time
| Year | # of jobs | % of population |
|---|---|---|
| 2021 | 8,633 | 0.00% |
| 2020 | 8,358 | 0.00% |
| 2019 | 8,601 | 0.00% |
| 2018 | 8,518 | 0.00% |
| 2017 | 9,598 | 0.00% |
Average food scientist salary over time
Food scientist salary by year
| Year | Avg. salary | Hourly rate | % Change |
|---|---|---|---|
| 2025 | $74,345 | $35.74 | +6.5% |
| 2024 | $69,811 | $33.56 | +5.6% |
| 2023 | $66,096 | $31.78 | +2.6% |
| 2022 | $64,436 | $30.98 | --0.5% |
| 2021 | $64,730 | $31.12 | --2.9% |
Food scientist jobs by state
Most common states for food scientists
| Rank | State | Population | # of jobs | Employment/ 1000ppl |
|---|---|---|---|---|
| 1 | Massachusetts | 6,859,819 | 1,677 | 24% |
| 2 | Delaware | 961,939 | 228 | 24% |
| 3 | South Dakota | 869,666 | 196 | 23% |
| 4 | Alaska | 739,795 | 158 | 21% |
| 5 | Maryland | 6,052,177 | 1,224 | 20% |
| 6 | New Hampshire | 1,342,795 | 255 | 19% |
| 7 | North Dakota | 755,393 | 143 | 19% |
| 8 | Vermont | 623,657 | 121 | 19% |
| 9 | New Jersey | 9,005,644 | 1,585 | 18% |
| 10 | Virginia | 8,470,020 | 1,495 | 18% |
| 11 | Montana | 1,050,493 | 191 | 18% |
| 12 | Wyoming | 579,315 | 101 | 17% |
| 13 | Minnesota | 5,576,606 | 870 | 16% |
| 14 | Maine | 1,335,907 | 210 | 16% |
| 15 | North Carolina | 10,273,419 | 1,539 | 15% |
| 16 | Wisconsin | 5,795,483 | 867 | 15% |
| 17 | Iowa | 3,145,711 | 472 | 15% |
| 18 | New Mexico | 2,088,070 | 319 | 15% |
| 19 | Rhode Island | 1,059,639 | 154 | 15% |
| 20 | Kansas | 2,913,123 | 415 | 14% |
Most common cities for food scientists
| Rank | City | # of jobs | Employment/ 1000ppl | Avg. salary |
|---|---|---|---|---|
| 1 | Fullerton | 1 | 1% | $80,256 |
| 2 | Jonesboro | 1 | 1% | $54,798 |
| 3 | Kansas City | 1 | 1% | $81,422 |
| 4 | San Mateo | 1 | 1% | $89,032 |
| 5 | Chicago | 2 | 0% | $75,353 |
| 6 | Houston | 1 | 0% | $60,728 |
| 7 | Pittsburgh | 1 | 0% | $66,160 |
| 8 | San Francisco | 1 | 0% | $89,229 |
Food Scientist job outlook: Expert opinions
Our panel of food scientist experts
North Carolina State University
Northern Kentucky University
University of the Pacific
Brigham Young University
Northern Kentucky University
Southwestern College
Quinnipiac University
Iowa State University of Science and Technology
University of Missouri - Columbia
College of Idaho
Washington State University
SUNY at Albany
Michigan State University
Ohio University Southern
What general advice would you give to a Food Scientist?
John Richardson: Skills? Well, both hard and soft... Obviously, you will need to have the basic lab and knowledge skills that would be expected of a competent chemistry graduate. Yes, your new employer will spend time training you in the specific skills that pertain to your new job, but basic knowledge and skill sets (e.g., pipetting, calculating dilution factors, having baseline knowledge of common instrumentation) will be expected. As for soft skills, be friendly, cooperative, and curious. Extend these character traits to both your peers and supervisors. Other useful skills that my former students mention would be having some basic knowledge of business and perhaps coding.
What general advice would you give to a Food Scientist?
Dr. Peiyi Shen: - The field of food science is ever-evolving. It is very important to keep up-to-date with the latest research, technologies, and trends in both the food industry and academia. They are suggested to attend workshops, conferences, and/or pursue related certifications or advanced degrees. - Building professional relationships can open doors to more opportunities. Joining professional organizations such as the Institute of Food Technologists (IFT) and participating in industry events provide excellent opportunities to meet people in the same area. - They are encouraged to seek more hand-on and practical experience. For example, internships, co-op programs, and entry-level positions can provide valuable hands-on experience. This can also help you determine which area of food science you are most passionate about. - The food industry is fast-paced and can change rapidly due to the new regulations, consumer trends, and technological advancements. Being flexible and open to change is helpful.
What Food Scientist skills would you recommend for someone trying to advance their career?
Dr. Peiyi Shen: - *Data Analysis and Computational Skills:* As big data and AI become increasingly important and popular, being proficient in data analysis, machine learning, and using software like Python can be highly valuable. - *Sustainability Practices:* Knowledge of sustainable food production, waste reduction, and environmental impact will be crucial as the industry moves towards greener practices.
What will help Food Scientists increase their earning potential?
Dr. Peiyi Shen: - Focusing on specialized areas such as flavor chemistry, brewing, biotechnology, or sustainable practices can make you more valuable and less replaceable to other employers. - Obtaining a master’s degree or PhD can lead to higher-paying positions and more advanced career opportunities. - Networking can lead to job opportunities that may not be advertised publicly and can also help in negotiating better salary packages. Establishing a mentorship with experienced professionals can help provide guidance, navigate your career path, and advocate for you within the industry.
What Food Scientist skills would you recommend for someone trying to advance their career?
Lucian Lucia: BECAUSE IT IS KEY TO SOLVING THE GRAND CHALLENGES OF HUMAN HEALTH, CLEAN WATER AND AIR, ABUNDANT AND NUTRITIOUS FOOD, AND CLEAN ENERGY. EACH OF THESE NEEDS DESPERATELY NEED SOMEONE EQUIPPED WITH THE KNOWLEDGE ONLY AVAILABLE TO CHEMISTS. AS CHEMISTS, WE WILL EXPLORE THE MATERIALS, CHEMICALS, AND PROCESSES NEEDED TO ADDRESS EACH OF THE CHALLENGES. WE WILL NOT DO THIS WORK IN A VACUUM, BUT COLLABORATE WITH ENGINEERS, BIOLOGISTS, PHYSICISTS, AND MATERIALS SCIENTISTS. WE MELD WELL IN A MULTIDISCIPLINARY TEAM AND POSSESS A DETAILED LOGIC, KNOWLEDGE, AND POISE WHICH MAKE US AN INDISPENSABLE MEMBER OF THE TEAM. THE WORLD DESPERATELY NEEDS CHEMISTS! MOREOVER, WE MUST OVERCOME THE STIGMA IT HAS BORNE FOR MANY YEARS IN ORDER TO PROPERLY ENTICE STUDENTS OF THE HIGHEST TALENT AND INTELLECT BECAUSE IT HAS THE POWER TO CHANGE OUR LIVES.
What Food Scientist skills would you recommend for someone trying to advance their career?
Isabelle Lagadic Ph.D.: I’ve met employers asking me if I could teach my students basic skills like “being on time”, “writing a proper email”, “clearly and carefully documenting their work”, “using critical thinking to stop a recording or an experiment when it is obvious that it is not working”. Those very basic skills that everyone takes for granted in addition of basic technical skills are going to become the most prevalent in the coming years. What’s scary is the collision between the inevitable advancement of Ai in this field and this lack of basic skills. It is difficult to train people on tomorrow’s skills if they don’t already master today’s skills.
What Food Scientist skills would you recommend for someone trying to advance their career?
Konstantinos Vogiatzis: The day-to-day work heavily depends on the actual position. It might include the application of analytical or spectroscopic techniques for quality control, synthesis of molecules or materials, or simply the utilization of computers for the simulation of chemical processes.
What will help Food Scientists increase their earning potential?
Dr. Jingbo Liu PhD: A chemist’s day-to-day tasks vary greatly depending on their specific role and field. However, everyday tasks include designing and conducting experiments, analyzing data, writing reports, and maintaining safety protocols in the laboratory. Someone entering the field might start as a laboratory assistant or technician, preparing samples, maintaining equipment, and assisting with experiments and research. They could also be involved in data analysis, using various software tools to interpret and visualize experimental results. Furthermore, they may participate in team meetings to discuss their findings and plan future research directions. It’s a dynamic and exciting field with plenty of opportunities for learning and growth.
What Food Scientist skills would you recommend for someone trying to advance their career?
Joseph Harrison: Chemistry is an expansive field and chemists do a wide range of things from helping to make new pharmaceutical drugs, to testing water for contaminants, to working on specialized equipment used to identify characteristics of new molecules.
Dr. Jaron Hansen
Professor and ChairBrigham Young University
Chemistry
What will help Food Scientists increase their earning potential?
Dr. Jaron Hansen: Chemists are involved in a wide range of jobs on a day-to-day basis. A chemist's day-to-day activities can vary widely depending on their specific role, industry, and field of specialization. However, here are some common tasks that chemists might engage in: Research and Experimentation, Analysis and Testing, Product Development, Quality Control, Data Analysis and Interpretation, Documentation and Reporting, Collaboration and Communication, Lab Maintenance and Safety.
What will help Food Scientists increase their earning potential?
Patrick Hare: Facility with using and interpreting AI results is an obvious growing need. Many of those skills are just applied analytical and critical thinking. The trick will be to do the applying and keep them fresh. Understanding how the systems work will also be useful.
What Food Scientist skills would you recommend for someone trying to advance their career?
David Hecht Ph.D.: Not sure- with a solid chemistry bkg and training, graduates should be equipped to learn and adapt as needed. Soft skills are VERY important and need to be developed.
Changqing Chen Ph.D.
Associate ProfessorWhat will help Food Scientists increase their earning potential?
Changqing Chen Ph.D.: Try to develop some business skills on product marketing and sales. Try to apply your scientific and engineering skills to business and become an all-around player.
What Food Scientist skills would you recommend for someone trying to advance their career?
Changqing Chen Ph.D.: 1. A chemistry degree provides many opportunities for a wide variety of careers. Jobs can be found in big chemical or pharmaceutical companies, government agencies, small startup companies, as well as educational institutions. Sometimes, if you think outside the box, you can find other opportunities, such as some non-lab jobs (sales, technical support, consulting firms, etc.). If it is hard to find a permanent job you like, start with a temporary position, which might turn into a permanent position if your performance is excellent. 2. You do not need to match exactly what you learned in college with your job responsibilities. Be ready to apply the problem-solving skills you learned in new field/project. 3. Be curious, always eager to learn new skills/knowledge. 4. Be honest, learn from your mistakes.
Lisa Cuchara Ph.D.
Professor of Biomedical SciencesQuinnipiac University
Microbiological Sciences And Immunology
What Food Scientist skills would you recommend for someone trying to advance their career?
Lisa Cuchara Ph.D.: The first and foremost would be Critical Thinking. We live in a world where facts can be easily acquired, sometimes even by asking Siri/Alexa/ChatGPT/Google/etc. But critical thinking is timeless and priceless. I can ask anyone on the street what xyz is and they can look it up, but can they provide advice or interpret.
Also being a good steward towards science and being willing and able to communicate not just with peers as we are trained, but also with the public, the politicians, the board members. John Holdren*, stated that Scientists should be tithing at least 10 percent of their time to public service ... including activism. In the ever growing science denialism that is happening in our country being able to communicate science with the public is important. As Peter Hotaz states, "Anti-science propaganda is "killing Americans in unprecedented numbers,""
*Holdren is an American scientist who served as the senior advisor to President Barack Obama on science and technology issues through his roles as assistant to the president for science and technology, director of the White House Office of Science and Technology Policy, and co-chair of the President's Council of Advisors on Science and Technology and a Research Professor in Harvard University's Kennedy School of Government
Stephanie Clark [HS AD]
Professor EmeritaIowa State University of Science and Technology
Food Science And Technology
What general advice would you give to a Food Scientist?
Stephanie Clark [HS AD]: The field is outstanding for people who want to combine science and creativity.
The responsibility is immense. Because we create and produce food to feed the general population, it is an exciting opportunity to make a positive difference. However, we can potentially harm people (which is why food safety is critical).
What Food Scientist skills would you recommend for someone trying to advance their career?
Stephanie Clark [HS AD]: It is difficult to answer this with a single answer because there are so many different KINDS of food scientists. Food scientists handle food from field to fork.
There are food safety specialists, food process engineers, food product developers, food processors, sensory scientists, academics, packaging scientists, etc.
As a food safety specialist, you may visit a facility that is suspected of causing a foodborne illness outbreak and conduct and investigation...
As a product developer, you may work in a laboratory trying to create a new product or reduce the fat or sodium in an established product...
Working in a food processing environment, you may combine ingredients in various pieces of equipment in a processing line and ensure that parameters are met, and check quality and safety along the line...
As a professor, no two days were the same for me for me. I prepared to teach about food science principles; taught classes and laboratory sessions, gave presentations to young, college-aged, adult and aged adults; conducted research in the field, on the farm or in the laboratory; read and reviewed research manuscripts relevant to my area of work; made ice cream or cheese for sale at the ISU Creamery; talked to other colleagues about how to teach better; evaluated student work; etc.
What will help Food Scientists increase their earning potential?
Stephanie Clark [HS AD]: Food scientists handle food from field to fork. There are food safety specialists, food process engineers, food product developers, food processors, sensory scientists, academics, packaging scientists, etc. Tasks may include visiting facilities to investigate foodborne illness outbreaks, developing new products, working in food processing environments, teaching, conducting research, and more.
Andrew Clarke
Program Leader & Undergraduate Advisor ChairUniversity of Missouri - Columbia
Food Science And Technology
What general advice would you give to a Food Scientist?
Andrew Clarke: Knowledge of basic science principles will always be important, but it’s critical that new employees become familiar with their own skills, interests, personality traits and comfort with communication. The ability to communicate with other employees is an essential skill regardless of position (whether it’s someone working for you, a peer, or someone you report to) within a company. One can get training or learn a skill, but the ability to communicate is essential.
What Food Scientist skills would you recommend for someone trying to advance their career?
Andrew Clarke: Apply to several companies and ask lots of questions about expectations for initial responsibilities and what it takes to advance upward with more responsibilities. Choose a company that offers a challenge but demonstrates support for professional development. Having a mentor when you start is really helpful to understand a new company or your role within that company as you seek promotions.
What will help Food Scientists increase their earning potential?
Andrew Clarke: Be open-minded about opportunities. A degree gets you in the door but you only find out what you really enjoy by getting started in the food industry. There are so many opportunities that it’s impossible to know what is the perfect fit until one gets that first job with an employer. The industry is dynamic and there is a home for people with all kinds of experiences and interests. The best thing is that the industry needs a lot of people with some technical knowledge (food science) and solid “people skills” that utilize individual talents and personalities.
What general advice would you give to a Food Scientist?
Bonnie Cantrell: Chemistry is the backbone to most protocols for the material, medical, and biological sciences.
Without chemistry, we would not know many of the things we know today. It will always be relevant in
helping change the scientific world as we know it. The advancements in science technology alone makes
chemistry today more exciting than ever. Just with balances from 1980's to now, we went from only
being able to weigh with counter balance weights to having a digital scale read accurately to 0.001
milligrams. Chemistry used to be more theoretical and only explainable from what we could make react
together. Now we have technology that can visualize the chemical composition and structure allowing
for us to create solutions to problems we could only dream of before. Whether you are wanting danger,
to save lives, or to help make this planet a better place to live, being a chemist can help you fuel your
passions.
What will help Food Scientists increase their earning potential?
Bonnie Cantrell: When a chemist enters the job field, there is three main options for them: academia,
government, or industry. In academia, there are two types of careers: lecturers and researchers. A
lecturer position usually teaches the introductory level classes and one or two advanced level courses. A
majority of their days revolve around creating course content, setting up teaching laboratories,
mentoring students, and grading. Research professors typically teach the upper level courses in their
research specialty, but overall teach less courses than a lecturer to allow time for research. A majority of
a researcher's days include the same tasks as the lecturer, but they also work on writing grants to
continue to fund their research and edit manuscripts for journal publication of their research. Both
positions are also required to participate on committees that create the structure for the school's future
directions. Faculty entering academia all work towards becoming tenured. Those that have made it,
have job security and more confidence in their jobs.
Entry government positions and most of industry for a chemist would be a lot more directly
involved with laboratory work. The laboratory work you do though is almost always dictated by your
employer. This means you don't get to study what you are interested in, but you can focus more on the
chemistry as you don't have to teach and constantly apply for grants. Usually advancement in these
types of careers changes your day to day into more regulation and management responsibilities and less
hands-on involvement with chemicals.
What general advice would you give to a Food Scientist?
Dr. Kevin Francis: I am a firm believer that if you love your job you will never work a day in your life, so feel this
should not be the primary goal. Many of those I was in school with make triple or even more
than my salary but have expressed dissatisfaction with their jobs. Some have switched jobs
multiple times due to this dissatisfaction. At the same time, if you have invested in your
education and training you should at least make a living wage.
In Chemistry at least a Master's degree is needed for most decent paying jobs. I encourage
students not to fear graduate schools and remain confident. Apply to those offering intership
opportunities or other on the job trainings. Many of our graduate students complete these during
the summer. Many of the internships lead to good jobs in those companies upon graduation.
It is more important to enjoy your job though than to get paid a lot to do it.
What Food Scientist skills would you recommend for someone trying to advance their career?
Dr. Kevin Francis: The use of Artificial Intelligence. This is, in fact, bringing me some of the anxiety mentioned
above because at present I am almost completely ignorant of ChatGPT. I am therefore attending
workshops and trainings to learn more about AI. It is being clear that it will be increasingly used
and holds great potential for data mining and many of the "-omics" that are critical for
Biochemical research. Critical thinking will remain a tool that must be developed but I believe
the field will rely more and more on AI as time goes on.
What general advice would you give to a Food Scientist?
Mariana Castro: The food industry generates vast amounts of data, and I believe that in the next 3-5 years, possessing data analytic skills will become increasingly vital and relevant for those working in food science.
What Food Scientist skills would you recommend for someone trying to advance their career?
Mariana Castro: While your time of formal education might be ending, I would encourage all new graduates to continue to seek opportunities for learning. Attend workshops, seminars, and conferences; food science is a dynamic field and there is always something new to learn and to help us grow as scientists.
Alan Chen Ph.D.
Associate Professor, Dept of Chemistry & the RNA Institute, University at AlbanySUNY at Albany
Chemistry
What general advice would you give to a Food Scientist?
Alan Chen Ph.D.: For entry-level chemistry jobs, by far the best preparation you can get is to do as much hands-on lab research as you can during your undergraduate training. This includes summer REU programs, mentored thesis research, volunteering in labs, summer internships, co-ops, etc. Hiring managers universally want to see not only what skills/assays/instruments you are familiar with, but also that you have real-world, problem solving experience that goes beyond the classroom and textbooks.
Jeffrey Swada Ph.D.
Director of Undergraduate Studies Director of Undergraduate Food Science Program Associate Professor, Food Science Advisor Food Processing Complex Manager and Mobile Lab LiaisonMichigan State University
Dietetics And Clinical Nutrition Services
What general advice would you give to a Food Scientist?
Jeffrey Swada Ph.D.: The best advice I can give is to not be afraid to try new things. Often times students think they want to do a specific thing like R&D; or marketing, but if they try new things, they might find that quality assurance is exactly what they are passionate about. Taking an educated risk when you are first starting out can end up being one of the best decisions a student could make. I would also remind students that they just graduated from a world-class food science program. They have all the skills needed to be successful, so if they apply what they have learned, I know they can succeed.
What technology do you think will become more important and prevalent for Food Scientists in the next 3-5 years?
Jeffrey Swada Ph.D.: I believe that automation will become more and more prevalent. Look at the fast-food industry; for instance, with COVID, everyone is ordering online and using contact-free pickups. The same goes for the food industry. As we need to feed a growing population, it will be critical to automate processing lines to meet consumer demands. This is already being done, but I am sure automated processes will become more and more advanced. This will also be true not only for production volume but to ensure safe, quality products.
How would you rate the starting salaries for Food Scientists, as well as the prospects for salary advancement?
Jeffrey Swada Ph.D.: Salary prospects are strong. With a bachelor's degree in food science, students can obtain a competitive starting salary. There is also much room for growth as you are promoted within a company. The Institute of Food Technologists has statistics on wages based on geographical location.
What Food Scientist skills would you recommend for someone trying to advance their career?
Jeffrey Swada Ph.D.: I would recommend to students to first build your resume before graduating. Doing internships, research, studying abroad, participating in clubs such as food science club, Product Development team, College Bowl, and other experiential learning opportunities are key. By having a great foundation, this will make you more competitive and stand out amongst other applicants and thus will lead to a better starting salary. Once employed, I’d recommend to go above and beyond to impress your employer. If you are willing to put in the work, go beyond your comfort zone, move up in the company, this will result in a higher pay raise. You can also go back and get a masters degree to make yourself even more desirable.
What will help Food Scientists increase their earning potential?
Jeffrey Swada Ph.D.: I think flexibility will be very important in the next few years. Technology is changing at a rapid rate, seen by the implementation of AI all around us. Being able to adapt and thrive to a changing environment will be key to a successful career.
Kyle Kemats Ph.D.
Assistant Professor of InstructionOhio University Southern
Chemistry Department
What hard/technical skills are most important for Food Scientists?
Kyle Kemats Ph.D.: As I mentioned in question 1, training/experience on various instruments is the most important for industry/research jobs. For teaching positions, experience with different pedagogical/education techniques will be helpful for a potential candidate.