Agricultural & Food Scientists research ways to improve the quality, safety, and sustainability of our food supply. They study crops, livestock, and food products to develop new methods for production, preservation, and processing. Their work can involve testing innovative farming techniques, enhancing nutritional value, ensuring regulatory compliance, and finding eco-friendly solutions to agricultural challenges.
In biomanufacturing, they play a key role in turning scientific discoveries into real-world products—helping create better food, reduce waste, and support a healthier planet.
Industry Outlook
Employment Growth
According to the U.S. Bureau of Labor Statistics (BLS), employment for agricultural & food scientists is projected to grow about 6–8% from 2023 to 2033, faster than the average for all occupations.
Industry Drivers
Employment for agricultural and food scientists is expected to grow as research advances in farming methods and production techniques. Ongoing challenges—such as managing increasing demand for water, controlling pests and diseases, and adapting to shifting climate and weather patterns—will drive the need for their expertise. Additionally, the rising demand for agricultural products, including biofuels, is projected to further boost job opportunities in this field.
Salary Range
Agricultural & food scientists in biomanufacturing typically earn $78,000 annually, with higher salaries for those with specialized skills or experience. Senior roles can exceed $140,000.
Competencies Specific to Agricultural & Food Scientists
1. Laboratory & Experimental Skills
- Regulations – Inspecting food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
- Quality Assurance – Checking raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
- Molecular Biology Techniques – Developing new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
- Innovation – Seeking substitutes for harmful or undesirable additives, such as nitrites.
2. Field & Environmental Sampling
- New Products – Testing new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
- Process and Procedures – Developing food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
3. Data Management & Reporting
- Scientific Recordkeeping – Maintaining lab notebooks, databases, and digital lab management systems.
- Collaboration – Conferring with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
- Technical Reporting – Summarizing findings for scientists, stakeholders, or regulatory agencies.
Industry Associations for Food Scientists
- American Association of Candy Technologists
- American Chemical Society
- American Dairy Science Association
- American Meat Science Association
- American Society for Horticultural Science (ASHS)
- American Society for Quality
- American Society of Agricultural and Biological Engineers
- American Society of Agronomy
- American Society of Animal Science
- AOAC International
- Cereals and Grains Association
- Crop Science Society of America (CSSA)
- Flavor and Extract Manufacturers Association
- Institute of Food Technologists
- International Association for Food Protection
- North American Meat Institute
- Research Chefs Association
- Soil Science Society of America
- The American Oil Chemists’ Society
On-the-Job Training Guide
On the job training guide for a Chemistry Quality Control Technician, which is similar to a Food Scientist. This guide can be used to design an apprenticeship program related to this occupation.
Competency Matrix
A competency matrix is a tool that outlines the key skills, knowledge, and abilities needed for success. By reviewing the matrix, you can better understand the expectations of an Agricultural & Food Scientist.
