How do they match: Food Scientists and Technologists

  • 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.

  • 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.
  • Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.