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.

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Occupational Tasks ·  Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
· Check raw ingredients for maturity or stability for processing, and finished products for safety, quality and nutritional value.
· Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists in order to resolve problems in product development.
· Evaluate food processing and storage operations, and assist in the development of quality assurance programs for such operations.
· 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.
· Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.

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Occupational Skill Set
Skill Relevance
·  Quality Control Analysis 80%
·  Active Listening 77%
·  Reading Comprehension 76%
·  Monitoring 75%
·  Active Learning 75%
·  Mathematics 73%
·  Speaking 72%
·  Critical Thinking 71%
·  Time Management 69%
·  Writing 69%