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Job outlook for food technologists in the United States
Food technologist job growth summary. After extensive research, interviews, and analysis, Zippia's data science team found that:
The projected food technologist job growth rate is 8% from 2018-2028.
About 3,000 new jobs for food technologists are projected over the next decade.
Food technologist salaries have increased 15% for food technologists in the last 5 years.
There are over 9,370 food technologists currently employed in the United States.
There are 103,677 active food technologist job openings in the US.
The average food technologist salary is $62,229.
Are food technologist jobs in demand?
Food technologist job and salary trends over time
Food technologist jobs over time
Food technologist job growth rate over time
| Year | # of jobs | % of population |
|---|---|---|
| 2021 | 9,370 | 0.00% |
| 2020 | 9,072 | 0.00% |
| 2019 | 9,335 | 0.00% |
| 2018 | 9,245 | 0.00% |
| 2017 | 10,417 | 0.00% |
Average food technologist salary over time
Food technologist salary by year
| Year | Avg. salary | Hourly rate | % Change |
|---|---|---|---|
| 2025 | $62,229 | $29.92 | +6.5% |
| 2024 | $58,433 | $28.09 | +5.6% |
| 2023 | $55,324 | $26.60 | +2.6% |
| 2022 | $53,934 | $25.93 | --0.5% |
| 2021 | $54,180 | $26.05 | --2.9% |
Food technologist jobs by state
Most common states for food technologists
| Rank | State | Population | # of jobs | Employment/ 1000ppl |
|---|---|---|---|---|
| 1 | Massachusetts | 6,859,819 | 1,646 | 24% |
| 2 | Alaska | 739,795 | 153 | 21% |
| 3 | New Hampshire | 1,342,795 | 253 | 19% |
| 4 | Montana | 1,050,493 | 189 | 18% |
| 5 | South Dakota | 869,666 | 155 | 18% |
| 6 | North Dakota | 755,393 | 137 | 18% |
| 7 | District of Columbia | 693,972 | 126 | 18% |
| 8 | Vermont | 623,657 | 111 | 18% |
| 9 | Indiana | 6,666,818 | 1,131 | 17% |
| 10 | Maine | 1,335,907 | 231 | 17% |
| 11 | Delaware | 961,939 | 165 | 17% |
| 12 | Wyoming | 579,315 | 97 | 17% |
| 13 | Kansas | 2,913,123 | 445 | 15% |
| 14 | Rhode Island | 1,059,639 | 164 | 15% |
| 15 | Georgia | 10,429,379 | 1,465 | 14% |
| 16 | Washington | 7,405,743 | 1,004 | 14% |
| 17 | South Carolina | 5,024,369 | 681 | 14% |
| 18 | Connecticut | 3,588,184 | 505 | 14% |
| 19 | Iowa | 3,145,711 | 451 | 14% |
| 20 | Nebraska | 1,920,076 | 260 | 14% |
Most common cities for food technologists
| Rank | City | # of jobs | Employment/ 1000ppl | Avg. salary |
|---|---|---|---|---|
| 1 | Benton | 2 | 6% | $44,704 |
| 2 | Battle Creek | 2 | 4% | $70,647 |
| 3 | Addison | 1 | 3% | $76,609 |
| 4 | Holland | 1 | 3% | $70,548 |
| 5 | Salisbury | 1 | 3% | $70,147 |
| 6 | Caldwell | 1 | 2% | $61,587 |
| 7 | Providence | 1 | 1% | $68,092 |
| 8 | Santa Barbara | 1 | 1% | $67,545 |
| 9 | Atlanta | 1 | 0% | $59,849 |
Food Technologist job outlook: Expert opinions
Our panel of food technologist experts
Quinnipiac University
Feather River College
Iowa State University of Science and Technology
University of Missouri - Columbia
Washington State University
The Ohio State University
Western Kentucky University
University of Arizona
Aspen Music Festival and School
Community Food Share
University of Arizona
Institute of Food Technologists
Michigan State University
Creighton University
Texas Woman’s University
Robert Morris University
Tiffin University
Kansas State University
University of Florida
What general advice would you give to a Food Technologist?
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 Technologist 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 Technologists 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.
Lisa Cuchara Ph.D.
Professor of Biomedical SciencesQuinnipiac University
Microbiological Sciences And Immunology
What Food Technologist 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
Sean Conry
Food Service ManagerFeather River College
Human Development, Family Studies, And Related Services
What general advice would you give to a Food Technologist?
Sean Conry: You can maximize your salary by becoming more diversified in all areas of your field.
What Food Technologist skills would you recommend for someone trying to advance their career?
Sean Conry: Gain as much experience as you can in the areas of the field that interest you the most.
What will help Food Technologists increase their earning potential?
Sean Conry: Become more familiar with changes in the industry such as new software, automated food production and robotics that will be implemented in the future.
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 Technologist?
Stephanie Clark [HS AD]: People like the field for combining science and creativity, making a positive difference, and the exciting opportunities it offers. However, the responsibility is immense as there is a potential to harm people, emphasizing the importance of food safety.
What Food Technologist skills would you recommend for someone trying to advance their career?
Stephanie Clark [HS AD]: Food science will ALWAYS be a career option because people need to eat to survive. Currently, efforts are being made to meet specific consumer health, convenience, taste, and sustainability demands, requiring science and innovation.
What will help Food Technologists 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 Technologist?
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 Food Technologist skills would you recommend for someone trying to advance their career?
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 will help Food Technologists 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 Technologist?
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 Technologist 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.
Dr. Sheryl Barringer
Professor and Department ChairThe Ohio State University
Department of Food Science and Technology
What skills stand out on Food Technologist resumes?
Dr. Sheryl Barringer: The skills that stand out on a food science resume are experience in product development and undergraduate research. Several students at Ohio State University compete and win in national product development teams every year. We also have a couple dozen students doing research in various labs. These kinds of experiences really set an applicant apart.
What soft skills should all Food Technologists possess?
Dr. Sheryl Barringer: Critical soft skills include problem-solving and the ability to work collaboratively in teams. The issues facing the food industry require expertise in a wide range of areas, and that requires people able to work with colleagues who have different backgrounds. Strong problem-solving skills are required to face the many challenges facing the food industry.
What hard/technical skills are most important for Food Technologists?
Dr. Sheryl Barringer: The critical technical skills in food science are a good understanding of chemistry, engineering, and microbiology.
What skills will help Food Technologists earn the most?
Dr. Sheryl Barringer: Food supply chains are worldwide. Thus, a willingness to travel and relocate, both regionally and internationally, is important.
What are the biggest trends we'll see in the Food Technologist job market given the pandemic?
Dr. Luiz Silva Ph.D.: We all saw how the pandemic hit the meat industry. A lot of plants were temporarily closed decreasing the slaughter capacity of cattle and swine. However, the slaughter capacity of chickens was basically not affected because the chicken slaughter process is way more mechanized than cattle and swine. Therefore, the pandemic showed us how the meatpacking industry can beneficiate from using mechanized and robotic processes. This should be a trend for this sector.
What soft skills should all Food Technologists possess?
Dr. Luiz Silva Ph.D.: Things change, and they change fast mainly in the technology sector. So, I guess an important skill is to keep searching and learning about the new tool we have available in each segment of the production line.
What are the biggest trends we'll see in the Food Technologist job market given the pandemic?
Mary Marian: Regarding the pandemic, I think there may be a move to maintain the shift in telehealth consultations as clients and patients are now more familiar with the technology needed to facilitate such talks. The utilization of community resources, such as community food banks, are taxing the system. Other programs, such as congregate meal programs, have been temporarily suspended, and I wonder if they will reappear. Gyms have been closed, possibly leading to more bad health habits, and many people may never go back.
What Food Technologist skills would you recommend for someone trying to advance their career?
Mary Marian: If a student wants to take a gap year in dietetics, I highly recommend obtaining some experience in the field to show commitment. This also strengthens skill sets, thereby strengthening the individual's resume to make them a more competitive candidate if they apply for grad school or a dietetic internship. If they pursue a dietetic internship, then obtaining the credential nutritionist/dietetic technician registered credential also shows commitment and strengthens their resume.
What general advice would you give to a Food Technologist?
Mary Marian: When beginning your career, several essential aspects are essential for success. You need to show up and do your job well. Be punctual, be a good team player, be creative, and utilize emotional intelligence. Additionally, be open to new opportunities as they may lead to places you've never imagined. Lastly, be passionate about what you do. If you don't like your job, look for new opportunities instead of complaining about it.
What general advice would you give to a Food Technologist?
Jennifer White: I'm not sure that there is such a thing as a typical day in the office anymore. I think successful non-profits function similarly to successful for-profit organizations. Any fiscally responsible company will not have much redundancy, which means every team member must be ambitious, efficient, collaborative, and have an innate sensibility toward all aspects of the business. The key to a non-profit is fundraising, and a key to fundraising is a well-functioning institution. As the saying goes, success breeds success. Individuals who can find innovative and still personal ways to fundraise are a must in a pandemic. Even beyond a pandemic, I think we'll be seeing more virtual stewardship of our prospective supporters. That thought is based on opening up the candidate pool by making geography a non-issue.
In our business, we are sensitive to artists. Everything we do is wired around supporting them, so they worry only about creating exceptional music. That means intuition. That means anticipating the musicians' needs, knowing the orchestral and operatic best practices, and executing them with efficiency. We are an organization of only 35 staff members during the year that grows to over a hundred staff during our summer season to support over 400 events over the course of about 50 days. We have to know our business well and onboard staff quickly, so they are operating at perfection within less than two weeks. Going back to the theory "success breeds success," our reputation allows us to recruit big talent, which puts us ahead of the curve before we train people to do it the Aspen Music Festival and School way.
What are the biggest trends we'll see in the Food Technologist job market given the pandemic?
Kim Da Silva:
Job hopping
-Pay stabilizing/plateauing and benefits increasing (mainly to attract and retain employees)
-More remote working leading to a more dispersed group of employees
-Changing methods of employee engagement and employee management
-Challenges with creating a cohesive organizational culture
-Traits of ideal candidates:
Thrive in a team environment but can also be independently self-managed when required
-Able to quickly adapt to changing job requirements with little or no disruption
-Strong, competent interpersonal skills, including the ability to connect easily with people
-Critical thinking skills and cogent problem-solving ability
-Professional demeanor and behavior
-A commitment to always be learning
What general advice would you give to a Food Technologist?
Kim Da Silva: -Less is sometimes more because students sometimes will put more information on a resume than is pertinent to the position applying for.
What are the biggest trends we'll see in the Food Technologist job market given the pandemic?
Tedley Pihl: One of the primary effects of the pandemic on the food industry has been related to logistics. There is a need to improve the flexibility of food product distribution economically and timely to be shifted from one market to another (from food service to retail outlets). During the beginning of the pandemic, there was not a food shortage but a food distribution issue. The pandemic has likely led to step-function change improvements in this area. Although food companies were aware of the need, the pandemic stepped the focus up.
What has been prior and continues to be during the pandemic is Food Safety professionals' need. We have the safest food supply globally; however, we need technology and research to ensure this. Careers related to Food Safety will only be on the rise. Specifically, degrees in Food Safety, Microbiology, and Food Science.
Along these lines, information specialists that can convert data into conclusions and recommendations will increase in importance. A Food Science major would be wise to take a course in data science.
What skills stand out on Food Technologist resumes?
Tedley Pihl: Data analysis, Microbiology, Internships in applied areas.
Are there any particularly good places in the United States for Food Technologists to find work opportunities?
Tedley Pihl: Northern California, the Chicago area, New Jersey, and the East Coast have classically been the hot areas for food science jobs.
What type of skills will young Food Technologists need?
Jennifer Garcia: So, what are companies in the science of food looking for in prospective employees? Simply put, employers are looking for candidates that are well rounded, said Lowell Isom, managing partner for HHI Search, an executive recruiting firm for scientists and engineers. "In the past, there was a pretty clear delineation between the technical talent and those that had the strategic leadership skills," explained Isom. "Now, somebody that's coming in that's running an organization from a leadership standpoint also needs to bring a very specific technical skill set along with him that is still leveraged."
TC Chatterjee, CEO at Griffith Foods, agrees that job seekers need to bring more than just a specific set of technical skills. "It is more than just technical skills; it is those skills in application," explained Chatterjee. Just as important is the job seeker's attitude. "Increasingly, what I think food companies are looking for is the ability of individuals to come in and be additive and accretive in what we are looking to do," said Chatterjee. "Specifically, meeting consumers' needs that are changing dramatically and at a much more rapid pace means that we, as food companies, have to be equipped to meet those needs of our customers-in our case, food manufacturers-and then their customers-the ultimate consumers. That requires an additional level of speed. If that's the ask, then we are looking for people who enable us to be that much faster without compromising on the quality of what it is we are putting together."
Diversity is another aspect that employers look for when making hiring decisions. "We are looking for people, increasingly as a food industry, that bring their values and their whole self to work," said Chatterjee. Because, as Isom explained, "a diverse workforce is more productive, more innovative, and provides a culturally rich experience for employees." But, Isom also noted that it isn't an easy task, and one thing that we may learn coming out of the COVID-19 pandemic is "what organizations really valued diversity and gave it a focused initiative and those that were just really looking to fill seats
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 Technologist?
Jeffrey Swada Ph.D.: In the COVID era, starting your career will be different. Keep in mind that even during a pandemic, everyone needs to eat, and more than ever, we need food scientists to ensure that we have a stable supply chain. MSU has designed their food science program to give students a firm foundation with a background in chemistry, microbiology, physics, biology, engineering, food safety, food chemistry, sensory science, product development, and many other critical food science areas. This firm and broad foundation allows students to enter many different sectors of the food industry. So, be patient, take advantage of opportunities, and know that many career possibilities are waiting for you as a Spartan! Go Green!
What technology do you think will become more important and prevalent for Food Technologists 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 Technologists, 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 Technologist 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 Technologists 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.
What technology do you think will become more important and prevalent for Food Technologists in the next 3-5 years?
April Buschelman: I think virtual learning and working from home are here to stay. I see many more classes being offered online with a mixture of synchronous and asynchronous class sessions. Homeschooling across the country has doubled due to the pandemic, and parents would love to have the option of still having their child(ren) on track and "in" school without needing to plan every piece of the curriculum. A remote option that allows students to come into the school for portions of the day for specials or electives gives parents a great choice. This option would also enable secondary students to work during the day to support themselves or their families.
One other technology that will become more prevalent is the virtual lessons taught through animated videos rather than an actual teacher. Similar to corporate training or the online curriculum alternatives out there, I see this as an option for schools struggling to hire teachers.
James Adams
Adjunct ProfessorTexas Woman’s University
Department of Nutrition and Food Sciences
What general advice would you give to a Food Technologist?
James Adams: The advice that I have been giving my graduating seniors that will be entering the food industry is this:
1) Need to understand that the pandemic has changed the landscape in regard to securing positions for students just entering the job market
a) Competition for jobs will be enhanced due to the entry of highly-qualified laid off or furloughed workers due to force reductions
b) Entry in the job marketplace may require opening the range of positions you were trying to obtain and not be so narrow in your search.
1. The new applicant may be qualified for a job that is not their first preference, but may open the door to a future job change and higher position within a chosen food company
2. They may realize that this is the right position and may lead to them embracing this field of emphasis.
2) Need to understand if there is a need to stay in school and work toward an advanced degree that would set them apart from some of the competition.
3) Need to be flexible in salary, travel requirements, and location. Youth is in their favor.
What technology do you think will become more important and prevalent for Food Technologists in the next 3-5 years?
James Adams: I personally believe that the use of food preservation technologies that do not require external energy sources (thermal heating, cooling, refrigeration, freezing) is the answer to addressing world hunger in remote areas of the world. These technologies would be a plant, meat, and other animal protein fermentation processes that would require work by flavor chemists, along with other food scientists and nutritionists and dieticians, to change or create the formats to be able to add these fermented proteins to their daily intake.
How would you rate the starting salaries for Food Technologists, as well as the prospects for salary advancement?
James Adams: Beginning salaries for Food Industry and Culinary students graduating with a BS are good in comparison to other disciplines. Of course, it is understandable that entry-level with an advanced degree is higher than those without an advanced degree. In the past, when I was a hiring manager, it was recognized that a master's degree equated to 3-5 years of work experience and a doctorate equated to 8-10 years of work experience.
It is also well known that the salaries in certain parts of the food industry are different and, in some cases, may influence the decision as to what part of the industry the student would like to be a part of, moving forward. Whether it can be proven, I cannot say, but the unwritten understanding is that the chocolate/candy/confection sections of the food industry pay higher starting salaries than, say, the meat or vegetable processing part of our business.
The great thing about the food industry is that there are opportunities that open up for advancement, growth, and learning every day since the landscape is ever-changing. As responsibility increases, salaries follow.
Will there be an increase or decrease in demand for Food Technologists in the next 5 years?
Paul Badger Ph.D.: The demand for skilled research scientists in the healthcare industry or related industries will almost certainly grow in the next five years. There is nearly always a need for entry-level positions, such as laboratory scientists or medical laboratory technicians. The recent increase in pressures placed on the health care sector will likely lead to more hiring as testing facilities, and analytical labs are expanded.
Sami Mejri Ph.D.
Associate Professor of Science, Assistant Dean, Graduate ProgramsTiffin University
School of Arts & Sciences
Are there any particularly good places in the United States for Food Technologists to find work opportunities?
Sami Mejri Ph.D.: With the rising cost of living, a college graduate's ideal first job may not be in their home state or favorite vacation town. According to Business Insider, MidWestern cities like Columbus-Ohio, Cincinnati-Ohio, Madison-Wisconsin, Milwaukee-Wisconsin, and Indianapolis-Indiana were some of the best geographical areas to live for college graduates. The cost of living in these Midwestern states remains relatively lower than coastal areas, making these locations ideal for college graduates entering the workforce. However, college graduates with degrees in healthcare, computer science, and data analytics may not be limited to these geographical areas, given employers' incentives to these in-demand jobs.
What type of skills will young Food Technologists need?
Sajid Alavi Ph.D.: Besides the traditional skills in the area of food science and technology, in these times, adaptability and ability to manage people and use diversity in the workforce to its full potential are additional skills that would be useful. Also, the ability to straddle both the operational and R&D needs of a company, to some extent, would be very beneficial to bridge the gap between production and innovation.
Are there any particularly good places in the United States for Food Technologists to find work opportunities?
Sajid Alavi Ph.D.: The geographical locations where food science and technology will be available in the next several years would probably not change much. Locations near big cities (not necessarily in the cities) are where a lot of jobs are concentrated, be it the east or west coast, or other parts such as the midwest.
How do you envision technology impacting Food Technologists in the next 5 years?
Sajid Alavi Ph.D.: Technology will move and more towards rapid detection of food safety and quality-related challenges, and addressing them through new and faster tests for microbial contamination, better sensors and control systems, and also improved consistency of raw materials. New fields and applications, such as plant-based foods (including plant-based meat) and 3-D printing of foods will also be increasing rapidly. Sustainability in terms of raw material (use of new ingredients that require less water and other resources for growing), processing (less energy and water usage), and packaging (bio-based or biodegradable) will also be another area where technology-driven innovation will take place.
Dr. Jeanette Andrade
Assistant ProfessorUniversity of Florida
Food Science and Human Nutrician Department
Will there be an enduring impact of the coronavirus pandemic on Food Technologists?
Dr. Jeanette Andrade: This depends on how one was affected by the pandemic and their views on this matter. Many may view this as an opportunity to develop new skills, during their academic years, by enhancing their professionalism by using various forms of technology - social media, learning platforms, etc. They may identify unique ways to enhance their opportunities for their ideal career upon graduation.
Are there any particularly good places in the United States for Food Technologists to find work opportunities?
Dr. Jeanette Andrade: In at least the field of dietetics, there are opportunities for employment within clinical and community. There may be more part-time employment opportunities now compared to full-time, dependent on what specific area the graduate is interested in, and the search may take a bit longer, dependent on the area the graduate wants to live, but there are positions available.
How do you envision technology impacting Food Technologists in the next 5 years?
Dr. Jeanette Andrade: It is impacting our field currently. Pre-COVID, limited dietitians were utilizing telemedicine to assess and counsel their clients. However, during COVID, many more dietitians were using telemedicine as a form to communicate with their clients. I envision that many more dietitians post-COVID will be utilizing telemedicine with their clients as their clients may prefer this approach to a physical presence approach. I believe that dietitians will need to become more creative in the ways that they are using technology and may need to adapt to where the medical field will go with technology.