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How do they match:
Food Scientists and Technologists
1
O*NET-SOC Title
Food
Scientists
and
Technologists
21
Alternate Occupation Titles
Scientist
Food
Science
Professor
Food
Scientist
Food
and
Drug Research
Scientist
Food
Chemist
Food
Engineer
Food
Preservation
Scientist
Food
Processing
Scientist
Food
Safety
Scientist
Food
Safety
and
Sanitation Manager
Food
Safety Auditor
Food
Technologist
Product Development
Scientist
QC
Scientist
Quality
Food
Expert
Quality Control
Scientist
Research
Scientist
Research
and
Development Director
Research
and
Development Manager
Research
Food
Technologist
Swine
Nutritionist
1
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.
10
Tasks
Check raw ingredients for maturity or stability for processing,
and
finished products for safety, quality,
and
nutritional
value.
Develop
food
standards
and
production specifications, safety
and
sanitary regulations,
and
waste management
and
water supply specifications.
Develop new
food
items for production, based on consumer feedback.
Develop new or improved ways of preserving, processing, packaging, storing,
and
delivering
foods
, using knowledge of chemistry, microbiology,
and
other
sciences.
Evaluate
food
processing
and
storage operations
and
assist in the development of quality assurance programs for such operations.
Inspect
food
processing areas to ensure compliance with government regulations
and
standards for sanitation, safety, quality,
and
waste management.
Stay up to date on new regulations
and
current events regarding
food
science
by reviewing
scientific
literature.
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.
Test new products for flavor, texture, color,
nutritional
content,
and
adherence to government
and
industry standards.
1
Detailed Work Activity
Research methods to improve
food
products.
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O*NET Data
Abilities
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Skills (Cross-Functional)
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Work Values
Crosswalks
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DOT
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ESCO
Sites
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Creative Commons CC-BY
License
How do they match: 19-1012.00 - Food Scientists and Technologists
by
U.S. Department of Labor, Employment and Training Administration
is licensed under a
Creative Commons Attribution 4.0 International License
.
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