Answer:
Food chemistry is the general application of science used to improve food for the consumer. Advancements, such as longer shelf life, heat processing, packaging, freezing and enhancing nutritional content, all fall under the job duties of a food chemist. While chemistry knowledge is important, food science education is required for most entry-level jobs in this occupation.
Prospective chemists can specialize in a certain aspect of food science, such as food packaging. Some food chemists become involved with quality assurance and control. A major aspect of food chemistry is making sure that food-borne illnesses are controlled and handling regulations are followed. Some employers might require food chemists to obtain certification to ensure understanding of these types of regulations.
The U.S Bureau of Labor Statistics (BLS) categorizes food chemists as food scientists and technologists. As of May 2019, the BLS reports that 14,200 people are employed as food scientists and technologists, and these professionals bring in a median annual income of $73,450. Employment is expected to increase at an average rate, with 4% job growth projected from 2019-2029.
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