Food Scientist Salary in Los Angeles, California

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Average Salary for Food Scientist in Los Angeles, California

The average salary of a(n) Food Scientist in Los Angeles, California is $72,375.

The average hourly rate of a(n) Food Scientist in Los Angeles, California is $34.80.

The average bonus of a(n) Food Scientist in Los Angeles, California is $1,426.00.

Job Description:

Applies scientific principles towards food products that are healthful, safe, palatable, and convenient. Develops new or better ways of preserving, processing, packaging, storing, and delivery of foods. Plans and conducts research to discover new food sources, analyzes food content, and searches for harmful or undesirable additives. Develops ways to assure compliance with government food regulations. Usual requirement is a minimum of a bachelor's degree in field of specialty. Excludes paraprofessional positions. Applies scientific principles in research, development, production technology, quality control, packaging, processing, and utilization of foods. Conducts basic research and new product research and development of foods. Develops new and improved methods and systems for food processing, production, quality control, packaging, and distribution. Studies methods to improve quality of foods, such as flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods. Develops food standards, safety and sanitary regulations, and waste management and water supply specifications. Tests new products in test kitchen and develops specific processing methods in laboratory pilot plant, and confers with process engineers, flavor experts, and packaging and marketing specialists to resolve problems. May specialize in one phase of food technology, such as product development, quality control, or production inspection, technical writing, teaching, or consulting. May specialize in particular branch of food technology, such as cereal grains, meat and poultry, fats and oils, seafood, animal foods, beverages, dairy products, flavors, sugars and starches, stabilizers, preservatives, colors, and nutritional additives, and be identified according to branch of food technology. Less

Applies scientific principles towards food products that are healthful, safe, palatable, and convenient. Develops new or better ways of preserving, processing, packaging, storing, and delivery of foods. Plans and conducts research to discover new food sources, analyzes food content, and... More

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