Also called: Analytical Food Chemist, Food Analytical Scientist
Analyzes the chemistry of food, from vitamins and sugars to contaminants and shelf life.
A food chemist runs samples on instruments that measure fat, protein, or pesticide residues, troubleshoots why a sauce changes color, and makes sure nutrition labels are accurate.
Bachelor's degree (4-year), about 4 years after high school. Bachelor's in chemistry or food science.
Ways in: 4-year college. Training cost: $15k – $60k.
Majors to look at: Chemistry, Food Science, Biochemistry.
Growing faster than average (about 5% over 10 years). BLS 2025-35 projection band for SOC 19-2031: Faster than average (5% to 6%).
Low risk in 5 years, medium in 10. AI and automated instruments speed analysis; method development and problem solving stay human, with fewer routine roles.
Classes: AP Chemistry, Biology, Algebra II.
Official data: O*NET occupation 19-2031.
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