Agricultural and Food Scientists

Agricultural and food scientists research ways to improve the efficiency, quality, and safety of agricultural and food production establishments.

Duties

Agricultural and food scientists typically do the following:

• Conduct research to improve the productivity and quality of field crops and farm animals
• Develop ways to increase efficiency of resources for crop production
• Create new food products and develop new and better ways to safely process, package, and deliver them
• Develop new and sustainable methods of soil and resource management
• Communicate research findings and other technical information to a variety of audiences, including scientists, food producers, and consumers
• Travel between facilities to oversee the implementation of new projects
• Ensure compliance with regulations and safety standards

Agricultural and food scientists work to maintain and expand the nation’s food supply. Some conduct research into the biological and chemical processes by which crops and livestock grow. Others study ways to improve the quality, quantity, and safety of agricultural products. In addition, they often lead teams of technicians or students who help in their research.

The following are types of agricultural and food scientists:

Animal scientists typically conduct research on livestock. With a focus on food production, these scientists explore animal genetics, nutrition, reproduction, diseases, growth, and development. They work to develop efficient ways to produce and process meat, poultry, eggs, and milk, and may crossbreed animals to improve certain characteristics. They also may advise farmers on issues that affect livestock, such as best practices for upgrading housing, lowering death rates, and increasing growth rates.

Food scientists and technologists study the basic elements of food. They analyze the nutritional content of food, discover new food sources, and research ways to make processed foods safe and healthy. Food technologists generally work in product development, applying findings from food science research to develop new or better ways of selecting, preserving, processing, packaging, and distributing food. Some food scientists use advanced analytical techniques to detect and quantify levels of contaminants in food. Other food scientists enforce government regulations, inspecting food-processing areas to ensure that they are compliant with sanitation, waste management, and food safety standards.

Plant and soil scientists work to improve crop yields and the productivity of soil through crop breeding, soil management, and controlling pests and weeds. This may include conservation of soil and selecting traits to increase adaptability to changing environmental conditions. Because plant and soil sciences are closely related to environmental science, people trained in these fields also work to ensure environmental quality and effective land use.

Agricultural and food scientists may work in a variety of locations, including food production companies, farms, processing plants, universities, pharmaceutical companies, or the federal government. They spend their time in a laboratory, where they do tests and experiments, or in the field, where they take samples or assess overall conditions. Their research often involves improvements in food quality, animal or soil health, animal safety, food and crop production, or inspection standards. Agricultural and food scientists may present their research findings in peer-reviewed journals or other publications.

Agricultural and food scientists who work in universities may write grants to various organizations to get funding for their research. They also supervise student researchers and may teach lectures related to their field of expertise. For more information on professors who teach agricultural and food science at universities, see the profile on postsecondary teachers.

Agricultural and food scientists held about 38,700 jobs in 2024. Employment in the detailed occupations that make up agricultural and food scientists was distributed as follows:

The largest employers of agricultural and food scientists were as follows:

Agricultural and food scientists work in laboratories, in offices, and in the field. They may spend their time studying data and reports. Fieldwork includes visits to farms or processing plants.

When visiting or working in a food or animal production facility, agricultural and food scientists must follow biosecurity measures, wear suitable clothing, and tolerate the environment associated with food production processes. This environment may include noise associated with large production machinery, hot or cold temperatures associated with food production or storage, and close proximity to animal byproducts. Agricultural and food scientists may need to wear a face mask, lab coat, gloves, eye protection, or other personal protective equipment (PPE) depending on the environment.

Certain positions may require travel—either domestic, international, or both. The amount of travel can vary widely.

Work Schedules

Most agricultural and food scientists work full time.

Agricultural and food scientists typically need at least a bachelor’s degree in animal science, food science, plant biology, or a related field. Employers may prefer or require a master’s or doctoral degree.

The median annual wage for agricultural and food scientists was $78,770 in May 2024.

Overall employment of agricultural and food scientists is projected to grow 6 percent from 2024 to 2034, faster than the average for all occupations.

About 3,100 openings for agricultural and food scientists are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.