How do they match: Food Scientists and Technologists

  • Technical Director
  • Food Processing Scientist
  • Lab Technician
  • Laboratory Technician
  • Research Technician
  • Swine Technician

  • 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.

  • Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
  • Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
  • Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
  • Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
  • Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
  • Study the structure and composition of food or the changes foods undergo in storage and processing.

  • Collaborate with technical specialists to resolve design or development problems.
  • Develop specifications for new products or processes.
  • Establish standards for products, processes, or procedures.