Occupation information for Food Scientists and Technologists District Of Columbia

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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.

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Currently Employed: Not Available

Projected Annual Job Openings: Not Available

Typical Hourly Wage: Not Available

Typical Annual Salary: Not Available

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typical training

Typical education needed for entry: Bachelor's degree

Typical work experience needed for a job in this occupation: No work experience

Typical on-the-job training once you have a job in this occupation: No on-the-job training

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typical job duties
  • Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
  • 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.
  • Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
  • Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
  • Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
  • Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
  • Study the structure and composition of food or the changes foods undergo in storage and processing.
  • Seek substitutes for harmful or undesirable additives, such as nitrites.
  • Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
tools & technology
Tools:
  • Commercial use ranges
  • Cooking machinery
  • Crushing machinery
  • Darkfield microscopes
  • Laboratory heat exchange condensers

Technology:
  • Analytical or scientific software
  • Business intelligence and data analysis software
  • Data base user interface and query software
  • Sales and marketing software
  • Word processing software
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