There’s one thing that all people, everywhere, have in common—we love to eat. Our need and passion for food combine to create several lucrative, interrelated industries that transform foods from raw materials to nourishing meals and delightful treats.

We’re not just talking about food service here. There are a number of promising food technology job opportunities that you may have never thought of.

Below, we will analyze the skill requirements for each position so you can find the right fit. We will also look at the job growth prospects so you can be confident you’re entering a field with staying power.

Food Technology Job Growth and Education

According to the U.S. Bureau of Labor Statistics, food science jobs are currently growing at a faster-than-average rate. There are currently more than 37,000 food tech positions in the U.S., with an expected growth of 3,000 jobs by 2031.

Typically, food technology jobs require at least a bachelor’s degree. This is because a number of sciences—biology, medicine, microbiology, chemistry, and engineering—are used in tandem.

Food Technologist

What skills will employers look for on your food technologist resume? The necessary skill-set is a large one, but also an exciting one. Food technologists lean heavily into a microbiology, chemistry, and engineering background to analyze foodstuffs, determine nutritional values, suggest processing and preservation methods, and even develop logistics for food distribution.

Technologists are needed in a variety of industries, from agriculture to specialty food producers. Even pet food companies require the services of food technologists.

The specific role of the food technologist differs from company to company. In some cases, they are very hands-on, getting dirty in the field or engineering new food products in a lab. Some food technologists manage food-producing companies or enterprises.

With this variation comes a wide range of expected salaries. Executives may make over $100,000 per year, while others may profit in the $70,000 to $90,000 range.

These jobs are most concentrated in California, factory-laden northeastern states, and the cheese and grain processors of the Midwest.

Food Microbiologist

Food microbiologists study the bacteria, viruses, parasites, and fungi that affect food. Their job isn’t all about contamination and food poisoning. Some food microbiologists study the complex relationships of yeast and bacteria that are used to produce fermented or leavened foods including wine, beer, breads, yogurt, kimchi, and kombucha.

The day-to-day work of food microbiologists usually occurs in offices and labs. A bachelor’s degree is needed for entry-level jobs and a Ph.D. for research positions.

The employment rate for food microbiologists is even faster than the other positions on this list (9 percent as compared to 8 percent). Around 2,000 openings are expected annually in microbiology fields. The median annual wage for microbiologists is about $80,000.

Nutrition Scientist

Nutrition scientists study what happens to food after it enters our bodies – how it is digested, metabolized, used, and absorbed. They also examine what happens when our food does not supply all of our nutritional needs. Then, they apply this knowledge the fighting and preventing disease.

Nutrition scientists are especially important today. Because of issues such as inflation, unequal access to nutritional foods, and lack of information, many people live with nutrient deficiencies.

On average, nutrition scientists make over $80,000 per year. Some nutritional scientists may make over $200,000 annually.

R&D Manager

Research and development managers direct teams and programs to create new food products. They have to understand economic trends, advances in technology, and the changing tides of popular opinion.

Their job is not limited to creating new flavors of existing food items. Many R&D managers are blazing a trail in emerging markets. Some seek ways to feed a rising population in the face of climate change. Others look for ways to cater to niche markets, including increasing numbers of people with dietary restrictions. From lab-grown woolly mammoth steaks to crickets fed by discarded food waste, R&D is constantly experimenting. Sometimes their job is referred to as “food innovation.”

R&D managers average about $100,000 per year, ranging up to $150,000. Both restaurants and retail companies hire R&D managers.

Key Takeaways

Food technology jobs are growing at a faster-than-average rate. Typically, at least a bachelor’s degree is required. Some promising career paths include:

  • Food technologists, who use chemistry, biology, and engineering to understand the nutritional content of foods, ensure safe preservation methods, and develop new processes.
  • Food biologists study the living things in food to ensure they are safe to eat and engineer exciting new fermentation processes.
  • Nutrition scientists help us live longer, healthier lives by studying how nutrition, digestion, and disease intersect.
  • Research and development managers create new and exciting foods.

Now that you know, get started on a tasty career today.