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


Indiana Average Salary $67,320.00
Average Time to Fill 40 days
Typical Education Bachelor's degree
Typical Experience None
10 Year Projected Openings (2016-2026) 553
10 Year Expected Percentage Change (2016-2026) 6.81 %

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

Top Job Duties and Responsibilities

Thinking Creatively

Write research or project grant proposals
Determine food portions
Modify recipes to produce specific food products
Select food or beverage samples
Write business project or bid proposals
Develop new products based on scientific research
Develop safety procedures and regulations
Develop scientific hypotheses, theories, or laws
Develop simple informational data repositories or databases
Develop complex computer databases
Develop new chemical processing techniques or formulas
Maintain quality assurance procedures
Create mathematical or statistical diagrams, charts, or tables

Analyzing Data or Information

Analyze chemical or biological data
Analyze organic compounds
Examine biological material specimens
Conduct standardized qualitative laboratory analyses
Isolate microorganisms
Perform biological testing
Test chemical or physical characteristics of materials or products
Analyze scientific or investigative findings
Conduct standardized quantitative laboratory analyses
Identify problems using mathematical or statistical methods
Perform statistical analysis or modeling
Determine nutritional needs or diet restrictions
Analyze engineering design problems

Guiding, Directing, and Motivating Subordinates

Direct implementation of new procedures, policies, or programs
Conduct nutritional or food programs
Direct scientific research or investigative studies
Manage laboratory environment or facility
Manage food or beverage preparation or service

Getting Information

Collect scientific or technical data
Conduct laboratory research or experiments
Conduct field research
Research methods to improve food products
Conduct biological research
Obtain individual dietary histories to plan nutritional programs
Review engineering data or reports


Real-Time Job Posting Statistics


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 Hard to Fill Expensive to Fill
Manufacturing Processes
Purchasing
Chemical Engineering
Certified Professional - Food Safety
Product Improvement
Renovation
Analytical Testing



Department of Workforce Development Resources