Food technologist - Salary, Career

How much does an Food technologist earn

A Food technologist earns between $1.278 and $7.373 per month, with an average monthly salary of $2.867 and a median salary of $2.300 according to an Averwage.com salary survey along with to data of professionals hired and fired by companies in the labor market.

Our research is based on the salaries of 209 professionals hired and dismissed by the period from 06/2021 to 05/2022 (last year).

Salary ranges for the Food technologist
	Monthly Salary	Annual Salary	Salary Per Week	Hourly Salary
Average wage	2.867	34.408	717	14
1º Quartile	1.278	15.335	319	6
Median Salary	2.300	27.600	575	11
3º Quartile	5.623	67.472	1.406	26
Higher Salary	7.373	88.472	1.843	35

Professional job categories

Science and arts professionals
- professionals of biological sciences, health
- - agronomists
- - - food engineers

Related Positions:

Main workplaces

Food Engineers they operate in a wide field of work, in traditional industries such as food and beverages. They work in multidisciplinary teams and can supervise or be supervised. They are mostly employed in private companies. For the exercise of its activities, an experience of 1 to 2 years is required in the market.

What does it take to work in the field of Food Engineers

The exercise of occupations requires training in Food Engineering or in a higher technology course in related areas, registered with CREA.

Functions and activities of Food technologist

Food Engineers must:

provide consultancy and technical assistance;

developing products and food production processes;

elaborate food production project;

develop products and food production processes;

developing food production products and processes;

coordinating teams;

developing food production processes and products;

coordinate teams;

demonstrate personal skills;

developing food products and processes;

control quality of food products;

manage food production processes;

provide consulting and technical assistance;

communicate;

check food quality;

Activities

adjust formulation to standards;

issue technical reports;

evaluate food yield;

plan product traceability;

determining physico-chemical characteristics of products;

implement quality programs (appcc, bpf, bpm);

define equipment;

participate in the execution of the production project;

analyze production plant;

supervise equipment maintenance;

demonstrate proactiveness;

define waste destination;

calibrate equipment;

work as a team;

identify new equipment needs;

delegating tasks;

define plant layout;

demonstrate leadership;

demonstrate flexibility;

elaborate physical and financial schedule;

evaluate product acceptance;

set production volume;

participate in qsmsrs audits;

testing product and process;

develop process simulators (pilot plant);

demonstrate empathy;

log occurrences;

perform technical evaluation;

overcoming adverse situations;

participate in the selection of personnel;

demonstrate logical reasoning;

schedule production;

determining shelf-life;

define effluent and waste treatment;

evaluate financial viability;

supervise integrated pest control;

empower team;

collect samples for analysis;

plan distribution logistics;

check production flow;

identify customer needs;

consult official bodies;

demonstrate aesthetic sense;

request product registration;

package samples;

perform laboratory analysis;

analyzing sensory characteristics;

define destination of non-conforming products;

issue technical opinions;

provide support to the commercial and marketing area;

check physico-chemical and microbiological parameters;

authorize disposal of samples;

analyzing physico-chemical and microbiological characteristics of products;

suggest employee promotion;

determine professional profile;

participate in staff integration;

demonstrate initiative;

store samples;

demonstrate sensory acuity;

analyze results;

research processes, materials and equipment;

request equipment maintenance;

prospecting technological solutions;

consult technical literature and legislation;

dismiss employees;

size production line;

identify needs for new equipment;

size equipment;

discard samples;

perform a technical visit;

clear consumer doubts;

developing labeling;

coordinate implementation of the production project;

evaluate team performance;

demonstrate sensory memory;

evaluating available technologies;

develop technical documentation;

define utensils;

demonstrate analytical reasoning;

demonstrate critical sense;

estimating costs;

scaling work teams;

supervise inventory control;

test alternatives;

determining storage conditions;

validate production on an industrial scale;

market research;

diagnose problems;

perform audits;

define processes;

evaluating processes, materials and equipment;

adapt facilities;

work safely;

elaborate work schedule;

analyze data;

adjust raw materials to standards;

evaluating food yield;

classify raw material;

select raw material;

propose solutions;

monitor task completion;

check equipment operation;

check equipment;

set standards of procedures;

guide employees;

demonstrate organization;

demonstrate systemic vision;

supervise systems for cleaning utensils, equipment and facilities;

implement new technologies;

validate raw material;

develop packaging;

provide consumer information;

check sensory characteristics;

demonstrate sensory acuity;

select suppliers;

determine shelf-life;

Sectors that hire Food technologist the most in the job market

retail merchandise in general, with predominance of food products - supermarkets
manufacture of other food products
dairy manufacturing
retail merchandise in general, with predominance of food products - hypermarkets
activities of associations for the defense of social rights
wholesale of food products in general
manufacture of additives for industrial use
manufacture of starches and vegetable starches
manufacture of food and ready-to-eat dishes
other teaching activities