Food Scientist

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.

• Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
• Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
• 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.
• Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
• Study the structure and composition of food or the changes foods undergo in storage and processing.