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Keyword Relevance for: Professional, scientific and technical services
19-1012.00    Food Scientists and Technologists

    O*NET-SOC Title yes    1 match
    Alternate Occupation Titles yes    16 matches
    O*NET-SOC Description yes    1 match
    Tasks yes    2 matches
    Detailed Work Activities yes    2 matches


  • Food Scientists and Technologists

Alternate Occupation Titles

  • Professor
  • Professor of Food Biochemistry
  • Technical Director
  • Associate Professor
  • Food Science Professor
  • Food Scientist
  • Food and Drug Research Scientist
  • Food Preservation Scientist
  • Food Processing Scientist
  • Food Safety Scientist
  • Hazard Analysis and Critical Control Point Coordinator (HACCP Coordinator)
  • Laboratory Technician (Lab Technician)
  • Product Development Scientist
  • Research Scientist
  • Research and Development Director (R & D Director)
  • Research and Development Manager (R & D Manager)

O*NET-SOC Description

  • 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.


  • Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
  • Stay up-to-date on new regulations and current events regarding food science by reviewing scientific literature.

Detailed Work Activities

  • Collaborate with technical specialists to resolve design or development problems.
  • Review professional literature to maintain professional knowledge.