Food Scientists and Technologists
O*NET-SOC 19-1012.00 · interest code IRC
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.
How this work is wired
O*NET rates every occupation 1-7 on six interest dimensions. This one leans Investigative — figuring things out — research, analysis, diagnosis, theory — then Realistic and Conventional.
Preparation typically needed
Job Zone 4 — considerable preparation — usually a four-year degree plus experience.