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Conduct standardized biological, microbiological or biochemical tests and laboratory analyses to evaluate the quantity or quality of physical or chemical substances in food or other products.
||Food Science Technicians
- Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
- Analyze test results to classify products or compare results with standard tables.
- Examine chemical or biological samples to identify cell structures or to locate bacteria or extraneous material, using a microscope.
- Analyze organic or inorganic compounds to determine chemical or physical properties, composition, structure, relationships, or reactions, using chromatography, spectroscopy, or spectrophotometry techniques.
- Induce changes in composition of substances by introducing heat, light, energy, or chemical catalysts for quantitative or qualitative analysis.
- Conduct chemical or physical laboratory tests to assist scientists in making qualitative or quantitative analyses of solids, liquids, or gaseous materials.
- Set up and conduct chemical experiments, tests, and analyses, using techniques such as chromatography, spectroscopy, physical or chemical separation techniques, or microscopy.
- Conduct chemical analyses of substances such as acids, alcohols, and enzymes.
- Measure salinity, acidity, light, oxygen content, and other physical conditions of water to determine their relationship to aquatic life.
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