Food Technologists

Employment for food technologists is expected to grow by 9 percent from 2023 through 2033, according to the U.S. Department of Labor. This is much faster than the average for all careers. The employment outlook varies by industry. For example, job opportunities for food technologists who work for scientific and research development firms are expected to grow by 11 percent, while employment in manufacturing is expected to increase by 10.6 percent. Employment at federal and state government agencies is expected to increase by 0.1 percent and 2.7 percent, respectively, while job opportunities at local government agencies are expected to grow by 4.2 percent.

The food industry is one of the largest industries in the United States and throughout the world. Because people have to eat, there will always be a need for people to develop, test, and process food products. In developed countries, the ever-present consumer demand for new and different food products means that food technologists will always be in demand.

Several factors have also created continuing demand for skilled technologists. Labeling laws enacted in the 1990s have required companies to provide detailed nutritional information on their products. The continuing trend toward more healthful eating habits has recently focused on the roles of fats, cholesterol, and salt in nutrition, and companies have rushed to create a variety of low-fat, low-sodium, fat-free, cholesterol-free, and sodium-free foods. A larger and more varied supply of wholesome and economical food is needed to satisfy current tastes. The food industry will have to produce convenience foods of greater quality for use in homes and for the food service institutions that supply airlines, restaurants, and other major customers. More technologists may be hired to research and produce new foods from modifications of wheat, corn, rice, and soybeans, such as the "meat" products made from vegetable proteins. The food industry has increased its spending in recent years for this kind of research and development and is likely to continue to do so. Developing these products, without sacrificing such important factors as taste, appearance, and texture, has produced many new opportunities for food technologists. Food technologists will also be sought to produce new foods for poor and starving people in underdeveloped countries. Experienced technologists will use their advanced training to create new foods from such staples as rice, corn, wheat, and soybeans.

An increasing focus on food safety and biosecurity will also create demand for food technologists with knowledge of these practice areas.

Finally, the increasing emphasis on the automation of many elements of food processing has also created a need for food technologists to adapt cooking and preparation processes to the new technology.