Food Chemistry Jobs
Food chemists or food scientists with a bachelor's degree typically work in food production, but those with a master's degree or a doctorate often work in research positions. A 2003 survey by the Institute of Food Technologists found that a food scientist with a bachelor's degree made an average salary of $65,000, while one with a master's earned $73,500 and those with Ph.D.s earned $85,000. Food scientists with MBAs had salaries averaging $95,000.
Government Jobs
Food chemists work for government agencies such as the Department of Agriculture and the Food and Drug Administration. Because of heightened interest in healthful diets, preventing disease through diet, and food safety, the demand for food scientists is expected to remain strong.
Food chemists working for the government may inspect food production facilities for safety, or work in research analyzing the effects of foods on certain medical conditions or analyzing food ingredients for their nutritional value.
Academic/Research Laboratories
Food chemists may also find employment in colleges and universities as researchers and professors. Among working for universities, food chemists with a bachelor's degree make an average annual salary of $43,700, with a master's degree $44,250 and with a Ph.D. $75,500, according to the Institute of Food Technologists survey.
Those working for research laboratories make between $64,000 and $92,500, according to the survey. Researchers, whether for academic or private labs, work to discover better or safer food production techniques or study the impact of nutrients on health. They may develop new ideas on better ways to preserve or process foods, or improve the packaging or transportation of foods.
Food Manufacturing
Other food chemists work for food industry companies, such as manufacturers. These scientists develop ways to improve the company's product by testing for health benefits, safety processes, better preservatives or more cost-efficient and safe packaging methods. Most food scientists working in this area made between $60,000 and $90,000 a year, according to the Institute of Food Technologists survey.
While food chemists work predominantly with chemical processes, most have strong science backgrounds in a related field such as biology or pharmaceuticals. Often food chemists work with a team of scientists with different areas of focus on the same topic, such as how a certain preservative reacts with a substance in a certain food.
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