By: Elvis Castaneda :)
- School needed? - yes, a bachelor’s degree in Food Science.
- Cost of education? - Average cost: $33,402
- Specific license or certification? - Yes, Master Flavorist Certification
- Is there transferable to other states? - Yes.
- Internship required? - Apprentice membership in Society of Flavor Chemist
- Where are jobs in this field? - University Research, education, product development
- Projected job growth in this field? - Current number of people in profession: 10,790; expected to increase 14%-19%
- Can this lead to other chem jobs? - Yes, agricultural chemist, animal chemist, & nutritional chemist
- Chances of promotion & requirements? - Getting a promotion is up to the chemist. chemists are promoted based on experience, training, and responsibility.
- Required to move around the country? - yes , usually take place in a lab, which is a kitchen that completes with blenders, ovens and other kitchenware.
Laboratory of a food chemist.
Jessica is mixing food with chemicals during a lab.
A lot of equipment is required to complete labs properly.
Job Salary, Hours, benifits
- Average starting and median salary? - Entry average is from $28,750 - $41,667. Average salary is $53,634
- Any benefits of job? - Long term and short term disability. Profit sharing plan. Life insurance. 401K retirement plan with immediate employee participation. Tuition reimbursement.
- Average retirement? - Chemist will start to think of retirement hitting the age 60.
- Raise expectation? - About once a year.
- Weekly hours of job? - 40 hours a week
- Travel required? - Yes
Pros & Cons
PROS: Try out new things, work straight from home, and it is two subjects combined to make one career.
CONS: Salary is not at its best, it can be risky, and the outlooks and prospects are not high.
- Development conferences paid for employee? - No
- Possible to work from home? - Yes
- Things to do in a typical day - cooking, look at the chemistry that goes into preparing foods, experiment w/ chemicals and substances proportions or combine new substances to optimize flavor or nutrition value.