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.
Sample of reported job titles:
Food and Drug Research Scientist, Food Chemist, Food Engineer, Food Scientist, Food Technologist, Formulator, Product Development Scientist, Research Chef, Research Food Technologist, Research Scientist
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