How much does a food scientist and technologist make?
The median food scientist and technologist in the United States earns $85,310 per year, about $41.02 an hour. That is the midpoint of the profession: half of all food scientists and technologists earn more, and half earn less.
Source: BLS OEWS, May 2024. SOC code 19-1012.
Food scientist and technologist salary range
Pay for food scientists and technologists spans a wide band. The lowest paid 10 percent earn under $49,580 a year, while the highest paid 10 percent take home more than $141,860. The average (mean) wage of $92,190 runs a bit higher than the median, which is normal for jobs where a group of top earners pulls the average up.
| Percentile | Annual | Hourly | |
|---|---|---|---|
| 10th percentile | $49,580 | $23.84 | Lowest paid |
| 25th percentile | $65,240 | $31.37 | |
| Median (50th) | $85,310 | $41.02 | Midpoint |
| 75th percentile | $111,700 | $53.70 | |
| 90th percentile | $141,860 | $68.20 | Highest paid |
Figures are national wage estimates for food scientists and technologists (SOC 19-1012), U.S. Bureau of Labor Statistics, OEWS, May 2024.
Food scientist and technologist salary by state
Where you work changes the paycheck. Food scientists and technologists earn the most in New Jersey at $102,630 a year, and the least in Louisiana at $57,200. The table below lists every state with published data, ranked by median annual salary.
| State | Median annual | Employed |
|---|---|---|
| New Jersey | $102,630 | 880 |
| District of Columbia | $102,500 | N/A |
| Missouri | $101,570 | 610 |
| Alabama | $99,170 | 50 |
| Massachusetts | $99,140 | N/A |
| Washington | $96,020 | 310 |
| New York | $95,710 | 880 |
| Minnesota | $94,360 | N/A |
| Florida | $92,760 | 150 |
| Texas | $92,740 | 780 |
| Arkansas | $92,530 | N/A |
| Michigan | $86,690 | 430 |
| Colorado | $86,370 | 310 |
| Kansas | $86,040 | 310 |
| California | $85,480 | 2,350 |
| Pennsylvania | $82,390 | 430 |
| Virginia | $82,120 | 80 |
| Indiana | $81,060 | 210 |
| Illinois | $80,030 | 720 |
| Tennessee | $79,770 | 70 |
| Mississippi | $79,520 | 70 |
| Maryland | $79,220 | 290 |
| New Hampshire | $79,090 | 50 |
| Oregon | $77,610 | 280 |
| Wisconsin | $76,090 | 510 |
| Kentucky | $72,300 | 170 |
| South Carolina | $71,230 | 40 |
| Utah | $69,170 | 130 |
| Georgia | $69,050 | 680 |
| South Dakota | $68,270 | 70 |
| Idaho | $67,860 | 110 |
| Nebraska | $67,310 | 210 |
| North Carolina | $64,200 | 180 |
| Iowa | $63,450 | 410 |
| Ohio | $62,470 | 310 |
| Louisiana | $57,200 | 40 |
State median wages for food scientists and technologists (SOC 19-1012), U.S. Bureau of Labor Statistics, OEWS state files, May 2024. States where the BLS does not publish a median are not shown.
Job outlook for food scientists and technologists
The BLS projects employment of food scientists and technologists to grow 6.2% from 2025 to 2035. That is faster than the 3.5% average for all occupations. That works out to roughly 14,100 jobs in 2025 moving toward 14,900 by 2035.
Across the decade, the BLS expects about 1,000 openings a year for food scientists and technologists. Most come from the need to replace workers who move to other jobs or leave the workforce, on top of any new positions from growth.
Source: U.S. Bureau of Labor Statistics, Employment Projections program, 2025-35 (Table 1.2, Occupational projections and worker characteristics).
How to become a food scientist and technologist
The typical entry-level education for food scientists and technologists is a bachelor's degree, according to the BLS.
Education, training, and experience data: U.S. Bureau of Labor Statistics, Employment Projections program.
What affects how much a food scientist and technologist earns
Degree level, employer type, and field of research drive the numbers. Roles in private industry and government labs often pay above academic and entry-level positions.
Location is one of the clearest factors. The gap between the top paying state (New Jersey, $102,630) and the lowest (Louisiana, $57,200) shows how much geography alone can move the number, before experience or specialization.
About 14,370 people work as food scientists and technologists in the United States. At $85,310 a year, the job pays above the $49,500 median for all U.S. jobs.
Food scientist and technologist salary FAQ
How much does a food scientist and technologist make an hour?
The median hourly wage for a food scientist and technologist is $41.02. The middle half of food scientists and technologists earn between $31.37 and $53.70 per hour.
What is the highest food scientist and technologist salary?
The highest paid 10 percent of food scientists and technologists earn more than $141,860 per year. Top earners usually have the most experience and work in the best paying regions and industries.
How much does a food scientist and technologist make a year?
The median annual salary for a food scientist and technologist is $85,310. The average (mean) wage of $92,190 runs a bit higher than the median, which is normal for jobs where a group of top earners pulls the average up.
Is being a food scientist and technologist a well paid job?
At $85,310 a year, a food scientist and technologist earns above the $49,500 median for all U.S. jobs. About 14,370 people work as food scientists and technologists in the United States.
Which state pays food scientists and technologists the most?
New Jersey has the highest median salary for food scientists and technologists at $102,630 a year. District of Columbia ($102,500) and Missouri ($101,570) follow. State medians come from the BLS OEWS state files, May 2024.
Is being a food scientist and technologist a good career?
Employment of food scientists and technologists is projected to grow 6.2% from 2025 to 2035, faster than the 3.5% average for all occupations. The BLS projects about 1,000 openings each year, from growth and from workers leaving the occupation.
Do you need a degree to become a food scientist and technologist?
The BLS lists the typical entry-level education for food scientists and technologists as a bachelor's degree, so a college degree is usually expected.
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