JobSOC 19-1012
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.
Definition from U.S. Department of Labor, Employment and Training Administration (USDOL/ETA) (O*NET 31.0 (August 2026)).
01.
Studied through
9 programs- Agriculture, General01.0000
- International Agriculture01.0701
- Food Science01.1001
- Food Technology and Processing01.1002
- Brewing Science01.1003
- Viticulture and Enology01.1004
- Zymology/Fermentation Science01.1005
- Food Science and Technology, Other01.1099
- Culinary Science/Culinology12.0509
02.
Draws on
- Production and Processing4.4 of 5
- Food Production4.1 of 5
- Chemistry4.0 of 5
- English Language4.0 of 5
- Mathematics3.7 of 5
- Engineering and Technology3.7 of 5
Importance as rated in O*NET (1 to 5); areas rated 3.5 or more, up to eight.