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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. |
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Food Scientists and Technologists
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Open-captioning or video transcript included for the hearing impaired. Career videos brought to you by CareerOneStop. Copyright © 2017 All Rights Reserved.
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- Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
- 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.
- 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.
- Study the structure and composition of food or the changes foods undergo in storage and processing.
- Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
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- Reading Comprehension - Understanding written sentences and paragraphs in work related documents..
- Writing - Communicating effectively in writing as appropriate for the needs of the audience..
- Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times..
- Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems..
- Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making..
- Speaking - Talking to others to convey information effectively..
- Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action..
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- Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods..
- Chemistry - Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal m.
- Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques..
- Biology - Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment..
- English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar..
- Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications..
- Engineering and Technology - Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services..
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