How do they match: Food Scientists and Technologists

  • Food Scientists and Technologists

  • Food Chemist
  • Food and Drug Research Scientist
  • Food Safety and Sanitation Manager
  • Research and Development Director
  • Research and Development Manager

  • 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.

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