For the first time since 2001, chemists and technicians entering the job market have reason to be optimistic. Recently released gross domestic product figures from the Department of Commerce reveal the U.S. economy is growing at an annual rate of 1.6%.
In the scientific field, companies are expanding, manufacturing is increasing, more jobs are being created and bigger budgets are being allotted for salaries, research and development. Due to significant industry growth, chemists and technicians are among the highest in demand, particularly in the food industry.
The need for candidates
The United States is expected to create 1.75 million jobs in 2007, according to Moody’s Economy.com. That’s about 146,000 new jobs each month. By 2010, there will be 10 million more jobs than skilled workers to fill them, according to the Bureau of Labor Statistics.
Within the food industry, the aging of Baby Boomers is partly responsible for the growing demand for qualified staff. As more Boomers approach the age of 60, many will begin looking toward retirement and will subsequently be replaced by talented scientists of the next generation. These scientists include entry level and early career-stage chemists and technicians who are brought on board as senior Ph.D.s expand their teams.
Faced with a limited talent pool of new entry-level chemists, food manufacturers and processors are turning to staffing firms to identify candidates for contract positions. Now, the candidate—who can choose from many available jobs—must be “sold” on a particular employer. In this competitive environment, the best staffing firms are playing a more consultative role, advising client companies about factors beyond salary and location that might influence a candidate’s choice of positions. For example, employers are enriching their benefits offerings to entice these in-demand chemists and technicians.
Employers can also differentiate themselves by offering incentives, such as referral bonus programs that award cash bonuses to candidates who refer another candidate.
Wanted: food science technicians
Food science technicians are in particularly high demand, as they provide valuable assistance to food chemists and technologists in research and development, production technology and quality control. Responsibilities of a food science technician might include:
• Analyzing, recording and compiling test results;
• Measuring and testing products to ensure they meet product specifications;
• Cleaning and sterilizing lab equipment;
• Ordering supplies to maintain laboratory inventory.
Beyond having a solid academic background in science and mathematics, food science technicians must have thorough knowledge of storage techniques and of the equipment needed for preparing, testing and packaging food products. Candidates with sensory evaluation experience have an attractive skill set for prospective employers. This is because many food technologists and technicians conduct consumer sensory testing, evaluate the data and present the results as part of their job duties. They must also be knowledgeable about FDA regulations and standards, as they may conduct tests on food additives and preservatives to ensure compliance regarding color, texture and nutrients. Good Manufacturing Practice (GMP) certification is a plus, because most U.S. companies operate under these regulations.
Educational requirements for food science technicians vary, depending on the preference of the employer. Some employers require at least two years of specialized training or an associate's degree in a related field. Other employers demand a bachelor's degree in chemistry or biology, or a degree with a concentration in science and math. Several major colleges and universities offer food science programs that are ideal for those interested in this field.
The overall job outlook for food science technicians is expected to grow as fast as 9% to17% through 2014. Experts predict the best opportunities will be in the food-processing industry.
Food and flavor chemists in high demand
Food and flavor chemists are also topping the most-wanted list in the food industry. Primarily occupied with the makeup and chemistry of food products, this position can include responsibility for products ranging from agricultural raw materials to those that are direct-to-consumer.
In basic research, these chemists study the properties of proteins, starches, fat and carbohydrates to determine how each works in a food system. In applications research, chemists often devise new ways that ingredients can be used or identify new components altogether, such as fat or sugar replacements.
Food chemists perform the following duties:
• Develop and improve foods and beverages;
• Analyze methods of cooking, canning, freezing and packaging;
• Study the effect of food processing by examining appearance, taste, aroma, freshness and vitamin content;
• Test samples to ensure foods and beverages adhere to food laws;
• Experiment with new foods and ingredients.
Flavor chemists perform the following duties:
• Use natural and artificial ingredients to develop flavors that contribute to the overall food system;
• Develop new processes to generate flavor compounds;
• Work with customers to match, create and modify flavors for product lines;
• Simplify and shorten formulations to streamline production.
Many chemists have a bachelor’s degree in chemistry or biology and enter a food science program at the master’s level. Doctoral degrees are not generally required but are preferred for more specialized food and flavor chemistry positions. Anyone with industry or manufacturing experience has an advantage over the competition.
Despite significant downsizing in the industry, food and flavor chemists are still optimistic about future job prospects. Employment for these positions is expected to grow at a rate of 1% to 8% through 2014. New trends in processed foods, such as organic, low-fat, no-fat and fiber-enriched foods should keep the demand for trained food scientists steady. More opportunities might be found with food ingredient supply companies than with food processing companies, as food processors are shifting more research responsibilities to their suppliers.
Active recruitment is key
To fill in-demand jobs like technicians and chemists, more businesses are moving toward a contract-to-hire model for recruiting. Staffing firms provide a more cost effective method of meeting needs by filling positions with capable candidates who will stay on for the desired period of time.
The most successful recruiters develop aggressive programs to locate the most attractive candidates. Tactics may include participation in networking events and speaking at campus career days and other campus-based activities.
As we look to the future, demand is expected to continue growing through the rest of 2007 and 2008, based on the state of the economy and the opportunities available within the individual food companies. As demand continues to outpace available talent, wise employers will put together comprehensive packages that include salary, benefits, incentives and growth opportunities to recruit and retain the strongest candidates to support their business.
Charlotte Jandes is a manager of the Chicago region overseeing recruiting and sales for Kforce Scientific Staffing, a division of Kforce Inc. (NASDAQ: KFRC. Kforce Scientific Staffing provides contract and direct hire staffing services for the food & beverage, biotech, pharmaceutical, chemical and consumer products industries. Professions staffed include scientist, chemist, biochemist, microbiologist, manager, director, technician, research associate and engineer. For more information, visitkforce.comor contact Jandes atcjandes@kforce.com.
Web resources
• Institute of Food Technologists
• The Society of Flavor Chemists
Other resources
