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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Related 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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What you Need to Know
- Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
- Biology — Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
- Chemistry — Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
- Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Top Technology Requirements Included in Job Postings
- Analytical or scientific software — BioDiscovery ImaGene; Insightful S-PLUS; MDS Analytical Technologies GenePix Pro; STATISTICA
- Data base user interface and query software — PathogenTracker; U.S. Department of Agriculture USDA National Nutrient Database
- Enterprise resource planning ERP software — SAP
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