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Food Scientists and Technologists

Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.

Job Task

  • Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists in order to resolve problems in product development.
  • Evaluate food processing and storage operations, and assist in the development of quality assurance programs for such operations.
  • Inspect food processing areas in order to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards.
  • Search for substitutes for harmful or undesirable additives, such as nitrites.
  • Study methods to improve aspects of foods such as chemical composition, flavor, color, texture, nutritional value, and convenience.
  • Study the structure and composition of food, or the changes foods undergo in storage and processing.
  • Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
  • Demonstrate products to clients.
  • Check raw ingredients for maturity or stability for processing, and finished products for safety, quality and nutritional value.
  • Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
  • Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.

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