Food Scientists and Technologists: 
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.
Also includes
About the Job
| Primary Industry | Agriculture, Food, and Natural Resources |
| Indiana Average Salary | $67,320.00 |
| Average Time to Fill | 40 days |
| Typical Education | Bachelor's degree |
| Typical Experience | None |
| Current Openings | |
| 2 Year Projected Openings (2016-2018) | 69 |
| 2 Year Expected Percentage Change (2016-2018) | 5.11 % |
| 10 Year Projected Openings (2016-2026) | 297 |
| 10 Year Expected Percentage Change (2016-2026) | 9.06 % |
For more information on the new projection methodology, visit Hoosiers by the Numbers .
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Skills Profile
Essential (Soft) Skills
Essential Skills to Employers
Attention to Detail
Critical Thinking
Information Gathering
Problem-solving
Decision-making
Integrity
Oral Communication
Written Communication
Creativity
Organization
Professionalism
Numerical and Arithmetic Application
Leadership
Intellectual Risk-taking
Technology and Tool Usage
Critical Thinking
Information Gathering
Problem-solving
Decision-making
Integrity
Oral Communication
Written Communication
Creativity
Organization
Professionalism
Numerical and Arithmetic Application
Leadership
Intellectual Risk-taking
Technology and Tool Usage
Top Job Duties and Responsibilities
Thinking Creatively
Write research or project grant proposals
Select food or beverage samples
Modify recipes to produce specific food products
Determine food portions
Write business project or bid proposals
Develop scientific hypotheses, theories, or laws
Develop safety procedures and regulations
Develop new products based on scientific research
Develop complex computer databases
Develop simple informational data repositories or databases
Create mathematical or statistical diagrams, charts, or tables
Maintain quality assurance procedures
Develop new chemical processing techniques or formulas
Select food or beverage samples
Modify recipes to produce specific food products
Determine food portions
Write business project or bid proposals
Develop scientific hypotheses, theories, or laws
Develop safety procedures and regulations
Develop new products based on scientific research
Develop complex computer databases
Develop simple informational data repositories or databases
Create mathematical or statistical diagrams, charts, or tables
Maintain quality assurance procedures
Develop new chemical processing techniques or formulas
Analyzing Data or Information
Analyze chemical or biological data
Test chemical or physical characteristics of materials or products
Perform biological testing
Isolate microorganisms
Conduct standardized qualitative laboratory analyses
Examine biological material specimens
Analyze organic compounds
Perform statistical analysis or modeling
Identify problems using mathematical or statistical methods
Conduct standardized quantitative laboratory analyses
Analyze scientific or investigative findings
Analyze engineering design problems
Determine nutritional needs or diet restrictions
Test chemical or physical characteristics of materials or products
Perform biological testing
Isolate microorganisms
Conduct standardized qualitative laboratory analyses
Examine biological material specimens
Analyze organic compounds
Perform statistical analysis or modeling
Identify problems using mathematical or statistical methods
Conduct standardized quantitative laboratory analyses
Analyze scientific or investigative findings
Analyze engineering design problems
Determine nutritional needs or diet restrictions
Guiding, Directing, and Motivating Subordinates
Conduct nutritional or food programs
Direct implementation of new procedures, policies, or programs
Manage laboratory environment or facility
Direct scientific research or investigative studies
Manage food or beverage preparation or service
Direct implementation of new procedures, policies, or programs
Manage laboratory environment or facility
Direct scientific research or investigative studies
Manage food or beverage preparation or service
Getting Information
Conduct field research
Conduct laboratory research or experiments
Collect scientific or technical data
Conduct biological research
Research methods to improve food products
Obtain individual dietary histories to plan nutritional programs
Review engineering data or reports
Conduct laboratory research or experiments
Collect scientific or technical data
Conduct biological research
Research methods to improve food products
Obtain individual dietary histories to plan nutritional programs
Review engineering data or reports
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Booster Skills & Certifications
Job Seekers possessing booster skills & certifications, such as those listed below, added to core skills are more marketable, harder to find and expensive to hire.
Hard to Fill: Employers find positions requiring these skills to be hard to fill. These skills and certifications make a job seeker more in demand because the skills are not widely available.
Expensive to Fill: Employers find positions requiring these skills to be expensive to fill. Job seekers with these skills and certifications are likely to earn more money.
| Skill or Certification | Certi - fication | Certification | Hard to Fill | Expensive to Fill |
|---|---|---|---|---|
| Manufacturing Processes | ||||
| Purchasing | ||||
| Chemical Engineering | ||||
| Certified Professional - Food Safety | ||||
| Product Improvement | ||||
| Renovation | ||||
| Analytical Testing |
