Also called: Cell-Cultured Meat Scientist, Tissue Engineer (Food)
Grows real animal meat from cells in bioreactors, without raising and slaughtering animals.
You grow chicken or fish cells in a nutrient broth, coax them into forming muscle and fat, and figure out how to make it cheaper and tastier. It's a mix of biology lab, food science, and engineering at startups trying to change how meat is made.
Startup pay; job security depends on funding.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Doctorate (PhD), about 9 years after high school. Most scientists have a PhD in cell biology, tissue engineering, or bioengineering; technician roles need a bachelor's.
Ways in: 4-year college, Graduate school. Training cost: $15k – $60k.
Majors to look at: Cell Biology, Bioengineering, Food Science.
Growing faster than average. Emerging field with volatile funding and some state bans on sales.
Low risk for 10 years. AI helps design cell lines and growth media; lab experiments and scaling bioreactors stay human, though the industry is shaky.
Classes: AP Biology, AP Chemistry, Statistics.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.