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.
|Title||Employment||Change||Annual Average Openings||Typical education needed for entry|
|191012||Food Scientists and Technologists||248||261||13||5.24 %||10||1||9||Bachelor's degree |
Massachusetts Department of Unemployment Assistance
Department Economic Research
This workforce product was funded by a grant awarded by the U.S. Department of Labor's Employment and Training Administration. (more...)