How Much Money Can Food Scientists Make?

Location is a major factor in determining the salary of a food scientist. These professionals can work for a variety of employers, such as nonprofit organizations, conglomerates of farmers, television networks, government agencies, and more. Food inspectors may not earn as much as other food science professionals, but they still play an important role in the industry. Food scientists are hired by food manufacturers for research and development, product development, and project management.

Food science is an academic field that requires extensive knowledge in mathematics, chemistry, microbiology, and other topics. Recipe developers create recipes that shoppers can use to turn packaged foods into delicious meals and desserts. Product development is a rapidly growing subfield of the food industry that food scientists can work in. These professionals create marketing campaigns for food brands that may include product packaging, television commercials, online ads, social media campaigns, and more.

Animal nutritionists use their knowledge of food science to help ensure animal health and safety. Food scientists have a wide range of responsibilities that can include experimenting with new flavors of potato chips in the laboratory, working with international regulatory agencies to ensure safety, getting food products where they need to go, or overseeing daily operations in a food processing plant. Research scientists and food science technicians are also able to use their degrees in this field. The food industry is constantly growing and evolving, making it an exciting field to work in.

Recipe developers also work for companies that make products such as mixes for boxed cakes and other prepared foods. Moira McGrath, president of OPUS International, an executive search firm focused on food science based in Deerfield Beach, Florida, believes that those who work in the science of food have a positive outlook on their professional lives. Sensory scientists explore how humans interact with food at a sensory level, including taste, touch, sound, appearance, and texture.