How do they match: Food Scientists and Technologists

  • Food Scientists and Technologists

  • Scientist
  • Food Science Professor
  • Food Scientist
  • Food Preservation Scientist
  • Food Processing Scientist
  • Food Safety Scientist
  • Food and Drug Research Scientist
  • Product Development Scientist
  • QC Scientist
  • Quality Control Scientist
  • Research 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.

  • Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
  • 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.

  • Evaluate quality of materials or products.
  • Test quality of materials or finished products.