Food Scientists & Technologists
Description : 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.
JobTitles : Food Technologist, Food Scientist, Quality Assurance Manager (QA Manager), Professor, Product Development Manager, Research and Development Director (R & D Director), Research and Development Manager (R & D Manager), Research Scientist, Food Science Professor, Product Development Scientist
- Check raw ingredients for maturity or stability for processing and finished products for safety, quality, and nutritional value.
- Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards.
- Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
- Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
- Stay up-to-date on new regulations and current events regarding food science by reviewing scientific literature.
- Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
- 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.
- Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
- Study the structure and composition of food or the changes foods undergo in storage and processing.