Research Development Nutritionist information
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$13.22 - $15.65
3% of jobs
$15.65 - $18.07
8% of jobs
$19.79 is the 25th percentile. Wages below this are outliers.
$18.07 - $20.50
19% of jobs
$20.50 - $22.92
7% of jobs
$22.92 - $25.35
12% of jobs
The median wage is $25.42 / hr.
$25.35 - $27.78
18% of jobs
$29.97 is the 75th percentile. Wages above this are outliers.
$27.78 - $30.20
8% of jobs
$30.20 - $32.63
12% of jobs
$32.63 - $35.05
6% of jobs
$35.05 - $37.48
3% of jobs
$37.48 - $39.90
3% of jobs
How much do research development nutritionist jobs pay per hour?
As of Sep 9, 2026, the average hourly pay for research development nutritionist in the United States is $26.05, according to ZipRecruiter salary data. Most workers in this role earn between $19.23 and $30.77 per hour, depending on experience, location, and employer.
A Research Development Nutritionist specializes in creating, testing, and improving nutritional products or dietary programs based on scientific research. They often work with food manufacturers, healthcare providers, or research institutions to develop new food items, supplements, or nutritional guidelines. Their role includes conducting experiments, analyzing data, and ensuring that products meet regulatory and health standards. They also collaborate with other scientists and professionals to stay updated on the latest nutrition science and trends.
To thrive as a Research Development Nutritionist, you typically need a strong background in nutrition science, research methodologies, and a relevant degree such as a BSc or MSc in Nutrition or Dietetics. Familiarity with laboratory analysis, statistical software (e.g., SPSS or SAS), and food formulation systems is often required. Critical thinking, attention to detail, and effective collaboration enable success in both research and cross-functional project teams. These skills are essential to ensure scientific rigor, innovation, and successful product development in the nutrition sector.
Research Development Nutritionists often encounter challenges balancing nutritional value with taste, texture, and shelf-life requirements during product formulation. They must also navigate regulatory guidelines and ensure all ingredients comply with food safety standards. Collaborating closely with food scientists, marketing teams, and suppliers is essential to address these challenges and create innovative yet practical products. Effective communication and adaptability are key to overcoming obstacles in this dynamic environment.
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