Hourly Rate for Food Scientist Jobs

Updated: 5 Feb 2012

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Job: Food Scientist

Hourly Rate by Years Experience

Years Experience	National Hourly Rate Data (? XAll compensation data shown are gross, national 10th to 90th percentile ranges. Pay can vary greatly by location. To view local data, take the PayScale survey. )	$0	$18	$36	$54
Less than 1 year	n/a	Not enough data
1-4 years	$14.50 - $53.74
5-9 years	$16.38 - $22.80
10-19 years	n/a	Not enough data
Country: United States \| Currency: USD \| Updated: 5 Feb 2012 \| Individuals Reporting: 25

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Job Listings for Food Scientist Jobs

Posted	Job Title	Company	Job Location
Jan 10	Principal Scientist for the Institute of Food	JDG Associates, Ltd.	Washington, District of Columbia
	Principal Scientist for the Instituteof Food Safety and Nutrition Client National Institute of Food and... csrees.usda.gov/nea/food/food.cfm. Requirements 1... Indeed
Jan 24	Senior Food Scientist	ConAgra Foods, Inc.	Grand Rapids, Michigan
	Job Title: Senior Food Scientist Profession: Medical -> Dietitian/Nutritionist Responsible for the... scientific field i.e. Food Science, Chemistry, or... Indeed
Jan 08	Innova Sr. Principal Food Scientist	Griffith Laboratories	Lombard, Illinois
	Sr. Principal Food Scientist Profession: Marketing -> Market Research Innova Sr. Principal Food Scientist... application from snack foods and processed meat and... Indeed
Jan 11	Sr Polymer Scientist R&D (Food & Beverage)	Pall Corporation	Pensacola, FL
	Sr Polymer Scientist R&D (Food & Beverage) Profession... Food & Beverage industry experience/knowledge The Senior Polymer R&D Scientist (Food &Beverage) Membrane... Indeed

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Food Scientist Job Description

People with the job title Food Scientist typically fall into one of the following PayScale standard occupations.

Food Scientists and Technologists

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.