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Become A Research Food Technologist

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Working As A Research Food Technologist

  • Communicating with Supervisors, Peers, or Subordinates
  • Evaluating Information to Determine Compliance with Standards
  • Getting Information
  • Making Decisions and Solving Problems
  • Analyzing Data or Information
  • $81,000

    Average Salary

What Does A Research Food Technologist Do

Agricultural and food scientists research ways to improve the efficiency and safety of agricultural establishments and products.

Duties

Agricultural and food scientists typically do the following:

  • Conduct research and experiments to improve the productivity and sustainability of field crops and farm animals
  • Create new food products and develop new and better ways to process, package, and deliver them
  • Study the composition of soil as it relates to plant growth, and research ways to improve it
  • Communicate research findings to the scientific community, food producers, and the public
  • Travel between facilities to oversee the implementation of new projects

Agricultural and food scientists play an important role in maintaining and expanding the nation’s food supply. Many work in basic or applied research and development. Basic research seeks to understand the biological and chemical processes by which crops and livestock grow. Applied research uses the knowledge gained to discover ways to improve the quality, quantity, and safety of agricultural products.

Many agricultural and food scientists work with little supervision, forming their own hypotheses and developing their research methods. In addition, they often lead teams of technicians or students who help in their research. Agricultural and food scientists who are employed in private industry may need to travel between different sites to perform various duties for their employers.

The following are types of agricultural and food scientists:

Animal scientists typically conduct research on domestic farm animals. With a focus on food production, they explore animal genetics, nutrition, reproduction, diseases, growth, and development. They work to develop efficient ways to produce and process meat, poultry, eggs, and milk. Animal scientists may crossbreed animals to make them more productive or improve other characteristics. They advise farmers on how to upgrade housing for animals, lower animal death rates, increase growth rates, or otherwise increase the quality and efficiency of livestock.

Food scientists and technologists use chemistry, biology, and other sciences to study the basic elements of food. They analyze the nutritional content of food, discover new food sources, and research ways to make processed foods safe and healthy. Food technologists generally work in product development, applying findings from food science research to develop new or better ways of selecting, preserving, processing, packaging, and distributing food. Some food scientists use nanotechnology—problem-solving techniques that work on an atomic scale—to develop sensors that can detect contaminants in food. Other food scientists enforce government regulations, inspecting food-processing areas to ensure that they are sanitary and meet waste management standards.

Soil scientists examine the composition of soil, how it affects plant or crop growth, and how alternative soil treatments affect crop productivity. They develop methods of conserving and managing soil that farmers and forestry companies can use. Because soil science is closely related to environmental science, people trained in soil science also work to ensure environmental quality and effective land use.

Plant scientists work to improve crop yields and advise food and crop developers about techniques that could enhance production. They may develop ways to control pests and weeds.

Agricultural and food scientists in private industry commonly work for food production companies, farms, and processing plants. They typically improve inspection standards or overall food quality. They spend their time in a laboratory, where they do tests and experiments, or in the field, where they take samples or assess overall conditions. Other agricultural and food scientists work for pharmaceutical companies, where they use biotechnology processes to develop drugs or other medical products. Some look for ways to process agricultural products into fuels, such as ethanol produced from corn.

At universities, agricultural and food scientists do research and investigate new methods of improving animal or soil health, nutrition, and other facets of food quality. They also write grants to organizations, such as the United States Department of Agriculture (USDA) or the National Institutes of Health (NIH), to get funding for their research. For more information on professors who teach agricultural and food science at universities, see the profile on postsecondary teachers.

In the federal government, agricultural and food scientists conduct research on animal safety and on methods of improving food and crop production. They spend most of their time conducting clinical trials or developing experiments on animal and plant subjects. Agricultural and food scientists eventually present their findings in peer-reviewed journals or other publications.

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How To Become A Research Food Technologist

Agricultural and food scientists need at least a bachelor’s degree from an accredited postsecondary institution, although many earn more advanced degrees. Some animal scientists earn a Doctor of Veterinary Medicine (DVM).

Education

Every state has at least one land-grant college that offers agricultural science degrees. Many other colleges and universities also offer agricultural science degrees or related courses. Degrees in related sciences, such as biology, chemistry, and physics, or in a related engineering specialty also may qualify people for many agricultural science jobs.

Undergraduate coursework for food scientists and technologists and for soil and plant scientists typically includes biology, chemistry, botany, and plant conservation. Students preparing to be food scientists take courses such as food chemistry, food analysis, food microbiology, food engineering, and food-processing operations. Students preparing to be soil and plant scientists take courses in plant pathology, soil chemistry, entomology (the study of insects), plant physiology, and biochemistry.

Undergraduate students in the agricultural and food sciences typically gain a strong foundation in their specialty, with an emphasis on teamwork through internships and research opportunities. Students also are encouraged to take humanities courses, which can help them develop good communication skills, and computer courses, which can familiarize them with common programs and databases.

Many people with bachelor’s degrees in agricultural sciences find work in related jobs rather than becoming an agricultural or food scientist. For example, a bachelor’s degree in agricultural science is a useful background for farming, ranching, agricultural inspection, farm credit institutions, or companies that make or sell feed, fertilizer, seed, or farm equipment. Combined with coursework in business, agricultural and food science could be a good background for managerial jobs in farm-related or ranch-related businesses. For more information, see the profile on farmers, ranchers, and other agricultural managers.

Many students with bachelor’s degrees in application-focused food sciences or agricultural sciences earn advanced degrees in applied topics such as nutrition or dietetics. Students who major in a more basic field, such as biology or chemistry, may be better suited for getting their Ph.D. and doing research within the agricultural and food sciences. During graduate school, there is additional emphasis on lab work and original research, in which prospective animal scientists have the opportunity to do experiments and sometimes supervise undergraduates.

Advanced research topics include genetics, animal reproduction, and biotechnology, among others. Advanced coursework also emphasizes statistical analysis and experiment design, which are important as Ph.D. candidates begin their research.

Some agricultural and food scientists receive a Doctor of Veterinary Medicine. Like Ph.D. candidates in animal science, a prospective veterinarian must first have a bachelor’s degree before getting into veterinary school.

Important Qualities

Communication skills. Communication skills are critical for agricultural and food scientists. They must be able to explain their studies: what they were trying to learn, the methods they used, what they found, and what they think the implications of their findings are. They must also be able to communicate well when working with others, including technicians and student assistants.

Critical-thinking skills. Agricultural and food scientists must use their expertise to determine the best way to answer a specific research question.

Data-analysis skills. Agricultural and food scientists, like other researchers, collect data using a variety of methods, including quantitative surveys. They must then apply standard data analysis techniques to understand the data and get the answers to the questions they are studying.

Math skills. Agricultural and food scientists, like many other scientists, must have a sound grasp of mathematical concepts.

Observation skills. Agricultural and food scientists conduct experiments that require precise observation of samples and other data. Any mistake could lead to inconclusive or inaccurate results.

Licenses, Certifications, and Registrations

Some states require soil scientists to be licensed to practice. Licensing requirements vary by state, but generally include holding a bachelor’s degree with a certain number of credit hours in soil science, working under a licensed scientist for a certain number of years, and passing an examination.

Otherwise, certifications are generally not required for agriculture and food scientists, but they can be useful in advancing one’s career. Agricultural and food scientists can get certifications from organizations such as the American Society of Agronomy, the American Registry of Professional Animal Scientists (ARPAS), the Institute of Food Technologists (IFT), or the Soil Science Society of America (SSSA), and others. These certifications recognize expertise in agricultural and food science, and enhance the status of those who are certified.

Qualification for certification is generally based on education, previous professional experience, and passing a comprehensive exam. Scientists may need to take continuing education courses to keep their certification, and they must follow the organization’s code of ethics.

Other Experience

Internships are highly recommended for prospective food scientists and technologists. Many entry-level jobs in this occupation are related to food manufacturing, and firsthand experience can be highly valued in that environment.

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Research Food Technologist Typical Career Paths

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Average Yearly Salary
$81,000
Show Salaries
$42,000
Min 10%
$81,000
Median 50%
$81,000
Median 50%
$81,000
Median 50%
$81,000
Median 50%
$81,000
Median 50%
$81,000
Median 50%
$81,000
Median 50%
$155,000
Max 90%
Best Paying Company
Campbell Soup
Highest Paying City
New Brunswick, NJ
Highest Paying State
District of Columbia
Avg Experience Level
2.8 years
How much does a Research Food Technologist make at top companies?
The national average salary for a Research Food Technologist in the United States is $81,244 per year or $39 per hour. Those in the bottom 10 percent make under $42,000 a year, and the top 10 percent make over $155,000.

Real Research Food Technologist Salaries

Job Title Company Location Start Date Salary
Food SCI. SR. Research AS. Impossible Foods Inc. Redwood City, CA Apr 27, 2016 $72,842 -
$75,000
Research Food Technologist USDA Agricultural Research Service Albany, CA Sep 14, 2010 $70,228
Research Food Technologist Southern Regional Research Center, ARS, USDA New Orleans, LA Feb 01, 2010 $69,867
Research Food Technologist USDA, Agricultural Research Service Albany, CA Oct 16, 2009 $68,780
Research Food Technologist USDA, Agricultural Research Service Albany, CA Oct 25, 2009 $68,780
Research Food Technologist USDA, Agricultural Research Service Albany, CA Dec 31, 2009 $68,780
Research Food Technologist United States Department of Agriculture Fort Pierce, FL Jul 04, 2010 $57,408

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Top Skills for A Research Food Technologist

  1. Basic Laboratory Procedures
  2. New Product Development
  3. Pilot Plant
You can check out examples of real life uses of top skills on resumes here:
  • Train and supervise lab technicians in basic laboratory procedures and protocols.
  • Conducted lab-scale, pilot-scale and plant-scale experiments for new product development, ingredient modification, and process improvement.2.
  • Assist in pilot plant to scale-up of products at both manufacturing facilities.
  • Participated in the planning and implementation of consumer testing, including manufacturing and tracking test product.
  • Initiated and created a frozen inventory protocol and wrote SOPs for lab analytical equipment.

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Average Salary:

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Top 10 Best States for Research Food Technologists

  1. North Dakota
  2. South Dakota
  3. Massachusetts
  4. District of Columbia
  5. Alaska
  6. Maine
  7. Minnesota
  8. Iowa
  9. Pennsylvania
  10. Maryland
  • (44 jobs)
  • (20 jobs)
  • (251 jobs)
  • (43 jobs)
  • (14 jobs)
  • (22 jobs)
  • (82 jobs)
  • (71 jobs)
  • (276 jobs)
  • (169 jobs)

Research Food Technologist Demographics

Gender

Female

48.6%

Male

35.1%

Unknown

16.2%
Ethnicity

White

55.9%

Asian

17.7%

Hispanic or Latino

11.6%

Black or African American

9.2%

Unknown

5.6%
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Foreign Languages Spoken

Spanish

28.6%

Indonesian

14.3%

Chinese

14.3%

Japanese

14.3%

Cantonese

14.3%

Arabic

14.3%
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Research Food Technologist Education

Schools

Ohio State University

10.5%

Purdue University

10.5%

New York University

7.9%

Montclair State University

7.9%

Drexel University

5.3%

University of California - Davis

5.3%

University of Illinois at Chicago

5.3%

Pennsylvania State University

5.3%

California State University - San Bernardino

5.3%

University of Georgia

5.3%

University of Illinois University Administration

5.3%

University of Rhode Island

5.3%

Massachusetts Institute of Technology

2.6%

University of Florida

2.6%

Stratford University

2.6%

Millikin University

2.6%

Rutgers, The State University of New Jersey

2.6%

Carnegie Mellon University

2.6%

Macomb Community College

2.6%

Rutgers University-Newark

2.6%
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Majors

Food Science

36.8%

Food And Nutrition

10.3%

Chemistry

7.4%

Psychology

4.4%

Biology

4.4%

Chemical Engineering

4.4%

Communication

4.4%

Medicine

2.9%

Management

2.9%

Business

2.9%

Nutrition Science

2.9%

Family And Consumer Sciences

2.9%

Dietetics

2.9%

Ethnic, Gender And Minority Studies

1.5%

Sociology

1.5%

Public Health

1.5%

Medical Technician

1.5%

Culinary Arts

1.5%

Environmental Control Technologies/Technicians

1.5%

Health Education

1.5%
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Degrees

Bachelors

41.9%

Masters

33.7%

Doctorate

11.6%

Other

8.1%

Certificate

3.5%

Associate

1.2%
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