Food Scientists and Technologists use chemistry, microbiology, engineering, and other sciences to study the principles related to processing and deterioration of foods.
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Print Occupation
- Food Scientists and Technologists
Agriculture, Food and Natural Resources
What do they typically do
- Stay up-to-date on new regulations and current events in food science by reviewing scientific literature
- Check raw ingredients for maturity or stability for processing, and examine 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
- Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience
- Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications
- Evaluate food processing and storage operations, and assist in developing quality assurance programs for such operations
- Test new products for flavor, texture, color, nutritional content, and conformity to government and industry standards
- Inspect food processing areas to make sure they meet government regulations and standards for sanitation, safety, quality, and waste management
Number of Jobs
Average Annual
Job Growth 0.0%
Job Openings 0
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Education & Training
- Education Most require a four-year bachelor's degree, but some do not.Associated Programs or MajorsLicense
Private Training Programs
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