CHICAGO: The Institute of Food Technologists (IFT), a nonprofit scientific association committed to advancing the science of food and its application across the global food system, has released the 2026 Compensation and Career Path Report examining career trends in the science of food including compensation, job satisfaction, and workplace challenges. This free resource is an invaluable tool for veteran and novice science of food professionals, HR managers in food and beverage organizations, as well as food science academia and students.

The report is based on more than 5,000 survey responses from the global food science community with the first survey IFT compensation survey dating back to 1966. This latest survey includes data on compensation and career trends across various job titles and functions in the food industry, academia, government, and nonprofits. It also covers salary breakdowns by geographic region, job function, gender, race, and more.

Highlights include:

• The median starting salary for professionals with less than one year of experience jumped from $58,000 in 2019 to $76,000 in 2026
• The impact of scientific misinformation ranked as the top professional concern followed by the environmental impact of the food system
• More than one-third of Millennial respondents shared they have considered leaving the food profession, the highest among all generational demographic groups
• Although most respondents were not concerned about the impact of AI on their jobs, AI was most frequently cited as a top priority for skills development

“This year’s Compensation and Career Path Report reflects an industry at a turning point. There is clear evidence of opportunity-many food science professionals are advancing in their careers and seeing competitive compensation. At the same time, persistent issues around workforce satisfaction, equity, and shifting role expectations continue to shape the landscape,” said Bill McDowell, IFT Vice President of Content and Editor-in-Chief of Food Technology.

“The strength of this report is its grounding in data from more than 5,000 professionals across the global food system. It provides a clear, evidence-based view of where the industry stands and helps both individuals and organizations make more informed decisions about what comes next,” he said.

Download the 2026 Compensation and Career Path Report.

At IFT FIRST Annual Event and Expo, IFT Director of Content and Creative Services Mary Ellen Kuhn will dive deeper into the report and state of food science careers when she moderates a Hot Topics Community Conversation on “The Evolving Food Science Career Path” on Tuesday, July 14 from 2:30 p.m. – 3:15 p.m. CT.

Panelists will include:

• Aria Morill: R&D Scientist, PepsiCo
• Kamesh Ellajosyula: Chief Innovation & Quality Officer, ofi
• Marie Kozlowski: Founder, Wise Words LLC and Key Account Manager, Givaudan

As part of the career journey, IFT is launching a series of special sessions at IFT FIRST-Ignite Your Career with Business & Leadership Skills Sessions. These sessions bring fast-paced, high-impact talks to IFT FIRST as each eight-minute talk delivers a single, focused insight-helping attendees strengthen leadership, communication, and strategic thinking skills while gaining practical ideas they can apply immediately. As innovation accelerates, professionals are expected to move quickly, collaborate across functions, and turn technical expertise into real-world decisions. Ignite Your Career with Business & Leadership Skills Sessions are built to support this shift.

In addition, IFT published the Food Science Academic Knowledge Base 2025 report last year on the state of food science education. Combining quantitative and aggregated institutional data from food science programs around the world, the report covered application and enrollment trends, areas of growing and declining interest, as well as key influences.

And in the coming weeks, IFT will also be releasing a special white paper on workforce development. In an environment of rapid technological advancement and social change, preparing the scientific workforce for the future has become increasingly challenging but also a strategic opportunity for food science. To explore the skills and training needs for the future workforce, the IFT Food and Nutrition Security Steering Committee convened a multi-stakeholder workshop last year focused on four competency areas: AI, regulatory and policy literacy, systems thinking and leadership, and science communications and consumer understanding.

Related, IFT will be hosting a scientific session at IFT FIRST on “What Competencies and Training Models are Essential to Prepare the Next Generation of Food Scientists for a Digitally Transformed Food System?” on Monday, July 13 from 11:00 a.m. – 11:45 a.m. CT.

Panelists will include:

• Paige Luck: Lecturer, North Carolina State University (Host)
• Christine Ng: Research Fellow for Future Transformations, General Mills
• Adam Yee: Inventor, Umai Works
• Gabriel Keith Harris: Professor, North Carolina State University

IFT members have access to an extensive library of exclusive content and resources, as well as a series of virtual and in-person networking opportunities – plus members receive a healthy discount to the world’s most popular food science, research, and technology event, IFT FIRST. Learn more about joining this growing community at www.ift.org/membership.

About Institute of Food Technologists

Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world’s greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world. For more information, please visit ift.org.

Fonte: Business Wire