Food Scientists and Technologists

01

Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.

02

Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.

03

Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.

04

Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.

05

Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.

06

Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.

07

Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.

08

Study the structure and composition of food or the changes foods undergo in storage and processing.

09

Seek substitutes for harmful or undesirable additives, such as nitrites.

10

Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.