What Is the Job of a Food Chemist?

A food chemist is a scientific professional who is responsible for performing research for the purpose of developing and improving foods and beverages. Testing is conducted using a variety of methods, including the merging of natural as well as synthetic foods and materials and analyzing a food's sensory effects and testing. Additionally, he or she insures that food and food products are compliant with the regulations of the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA).

Job Responsibilities

A food chemist works with his manager to develop and implement all policies and best practice procedures with regards to laboratory decorum. Serving as the liaison between his department and their clients, he creates all written correspondence, highlighting the progress of the projects. He performs and may lead a team in administering tests and analyzing food for the purpose of reaching the goals set forth by his client. Working directly with the client, he is also responsible for managing their expectations, relaying negative information if required. Recording and monitoring all laboratory actions, he ensures that his facility is compliant with all FDA and USDA regulations.

Job Opportunities

A candidate seeking to gain employment in this field should participate in corporate-sponsored internships while working on his bachelor's degree. Many successful internships result in permanent offers of employment. A candidate seeking to work with the United States government should apply directly to the USDA or the FDA. Mid-level candidates may utilize the services of national staffing agencies, such as Aerotek and Kelly Scientific Resources, that focus on the placement of scientific professionals. These roles may also be found on online job search engines, as well as in traditional newspaper classified ads.

Qualitative Requirements

A food chemist must be, first and foremost, an analytical thinker possessing strong problem-solving skills. She must also be an excellent verbal communicator, as she may be required to present her research to clients and colleagues. Some of these individuals may not be scientists, so food chemists must be comfortable speaking to them in layman's terms. The ability to build and maintain strong relationships is also crucial to this role, as the food chemists will be required to interact with both clients and vendors, immediately gaining credibility with them for the purpose of getting tasks accomplished expediently.

Educational Requirements

To become a food chemist, a candidate must possess a four-year degree within chemistry, agricultural science or a related field of study. Additionally, she must have an understanding of the regulations of the FDA and the USDA. Prior professional and/or experience within a laboratory environment is also required.

Average Compensation

The United States Bureau of Labor Statistics expects employment of agricultural and food scientists to grow by 9 percent through 2016. This is predicted as a result of advances in technology. More food scientists will be needed to apply new technologies when examining and monitoring food safety. This increase will primarily be within the private sector. Due to budgetary limitations, job opportunities within the federal government are expected to decrease. SimplyHired.com reports that as of 2009, the average food chemist employed in the United States of America earns an average salary of $71,000.

References

• SimplyHired.com
• US Department of Labor
• Jobs at Indeed.com