Food Science and Technology, Other.
Data details: Graduation rate, gender, ethnicity, and summary are for this specific degree (6-digit CIP) from IPEDS. Salary, debt, and related financial outcomes are based on the degree category (4-digit CIP) from the College Scorecard API. ← Back to search
All data shown below (except Graduation rate, gender, ethnicity) is based on the category, not just this specific degree.
Please use your own discretion when interpreting these results. For certain degrees, a limited number of institutions report to the government's College Scorecard API, which may cause the data to be skewed or less representative of national trends. Consider these figures as informative but not definitive, and consult additional sources or advisors for important decisions.
Debt to Income Ratio
Why Food Science and Technology, Other. stands out: With a debt-to-income ratio of just 47.0%, graduates of this program typically enjoy manageable student loan payments compared to their first-year earnings. This low ratio means that, on average, students who complete Food Science and Technology, Other. can expect to pay off their student debt faster and with less financial stress than most other fields. Programs with a DTI below 0.5 are considered excellent by financial experts, making this degree a smart investment for your future.
For example, with a median salary of $45916 and average student debt of $21568, the financial outlook for Food Science and Technology, Other. graduates is especially strong in .
Key Insights
If you’re thinking about Food Science and Technology, Other., you’re looking at a field that’s both challenging and rewarding. Typical starting salaries are around $45916, with grads carrying about $21568 in student loans and a debt-to-income ratio of 0.47—which is excellent for paying off loans quickly.
Each year, over 2181 students complete this major, so you’ll have plenty of peers to connect with. Whether you’re motivated by salary, job outlook, or the chance to build something meaningful, Food Science and Technology, Other. can help you get there. Make the most of your college years by seeking out hands-on experiences and building your network.
Degree Overview
Food Science and Technology, Other (CIP 01.1099) is a specialized field that focuses on the scientific study of food processing, safety, and innovation through non-traditional or interdisciplinary methods. While standard food science focuses on general production, this "Other" category is often reserved for emerging niches such as molecular gastronomy, personalized nutrition technology, edible packaging, or cellular agriculture (lab-grown food).
This field is ideal for "culinary scientists"—individuals who want to combine chemistry and biology with engineering to create food that is safer, more nutritious, and more sustainable for a growing global population.
What Is a Food Science and Technology (Other) Degree?
A degree in this category focuses on the transformation of raw materials into finished products. Because it is categorized as "Other," these programs often lean into high-tech specializations, such as 3D Food Printing or Nutrigenomics (how food interacts with our genes). Students learn the physics of texture, the chemistry of flavor, and the microbiology of spoilage. It is a STEM-heavy major that treats the kitchen like a laboratory and the factory like a high-precision machine.
Schools offer this degree to:
- Train "Food Engineers" to develop plant-based meats that mimic the texture of real protein
- Develop experts in Food Defense to protect global supply chains from contamination
- Prepare researchers to create "Functional Foods" that prevent chronic diseases
- Study the science of Upcycled Food—turning agricultural waste into high-value ingredients
What Will You Learn?
Students learn that food is a complex chemical system where small changes in temperature or pressure can completely alter safety and taste.
Core Skills You’ll Build
Most students learn to:
- Master Sensory Analysis to scientifically measure taste, smell, and "mouthfeel"
- Use "Chromatography" and "Spectroscopy" to identify chemical compounds in food
- Design "Shelf-Life Studies" to determine exactly when a product becomes unsafe to eat
- Apply HACCP (Hazard Analysis Critical Control Point) protocols for food safety
- Use engineering principles to scale up a recipe from a small bowl to a 10,000-gallon tank
- Develop "Clean Label" strategies to replace synthetic additives with natural ingredients
Topics You May Explore
Coursework is a blend of microbiology, chemical engineering, and human health:
- Food Chemistry: The study of how proteins, fats, and carbs behave during cooking.
- Fermentation Science: Using microbes to create everything from yogurt to meat alternatives.
- Food Packaging Technology: Designing biodegradable or "smart" packaging that tracks freshness.
- Enzymology: Using natural enzymes to change the texture or sweetness of food.
- Global Food Law: Navigating the regulations of the FDA, USDA, and international bodies.
- Sustainable Food Systems: Reducing the water and energy used in food manufacturing.
What Jobs Can You Get With This Degree?
Graduates find roles in the laboratories and manufacturing plants of the world's largest food companies.
Common job roles include:
- Product Developer (R&D): Creating new flavors and products for the grocery store shelf.
- Food Safety Manager: Overseeing the quality and biological safety of a production facility.
- Flavor Chemist (Flavorist): Designing the specific chemical blends that make food taste "real."
- Packaging Scientist: Developing new materials to keep food fresh longer without plastic.
- Quality Assurance (QA) Specialist: Testing batches of food to ensure they meet strict standards.
- Regulatory Affairs Specialist: Ensuring that food labels and ingredients are legally compliant.
Where Can You Work?
Food technology specialists work where science meets the consumer's plate:
- Major Food Corporations: Companies like Nestlé, PepsiCo, or Impossible Foods.
- Ingredient Suppliers: Firms that create the colors, flavors, and textures used by other brands.
- Government Agencies: The FDA or USDA, focused on inspection and public safety.
- Ag-Tech Startups: Companies developing lab-grown dairy or vertical farm produce.
- Third-Party Testing Labs: Facilities that certify food as "Organic," "Non-GMO," or "Gluten-Free."
How Much Can You Earn?
Earnings are strong, particularly for those in Research & Development (R&D) and specialized engineering roles.
- Food Scientists and Technologists: Median annual salary of approximately $75,000–$88,000.
- Flavor Chemists: Salaries can range from $85,000 to $120,000 for experienced specialists.
- Quality Assurance Managers: Median annual salary of around $80,000–$105,000.
- Product Development Scientists: Salaries typically range from $70,000 to $95,000.
Is This Degree Hard?
The difficulty is in the multidisciplinary requirements. You must be proficient in Organic Chemistry, Microbiology, and Physics. You will spend a significant amount of time in labs, often wearing protective gear, and you must be comfortable with "Big Data" for analyzing consumer trends and safety protocols. It requires a "meticulous" and "curious" mindset—you have to care about why a cracker stays crunchy or why a sauce separates.
Who Should Consider This Degree?
This degree may be a good fit if you:
- Love science but also have a deep interest in cooking and food
- Are a "perfectionist" who cares about safety and precision
- Want a career that combines biology, chemistry, and engineering
- Are interested in the "future of food"—like sustainable protein or personalized diets
- Enjoy working in a fast-paced environment where you can see your work in stores
How to Prepare in High School
- Take classes in Chemistry, Biology, and Algebra
- Experiment with "Kitchen Science"—learn about fermentation, emulsification, and caramelization
- Join an FFA chapter, especially teams focused on "Food Science and Technology"
- Practice following strict protocols; food science is about repeatability and safety
- Volunteer or work at a local bakery or commercial kitchen to see food production in action
The ability to apply rigorous scientific principles to create a safer, tastier, and more sustainable food supply is the hallmark of a successful food technology professional.
Personality Fit (RIASEC Profile)
Official assessment tool by the U.S. Department of Labor