Basic Job 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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1) Check raw ingredients for maturity or stability for processing, and finished products for safety, quality and nutritional value.
2) Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
3) Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
4) Search for substitutes for harmful or undesirable additives, such as nitrites.
5) Study methods to improve aspects of foods such as chemical composition, flavor, color, texture, nutritional value, and convenience.
6) Study the structure and composition of food, or the changes foods undergo in storage and processing.
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7) Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
8) Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists in order to resolve problems in product development.
9) Evaluate food processing and storage operations, and assist in the development of quality assurance programs for such operations.
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10) Inspect food processing areas in order to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards.
11) Demonstrate products to clients.
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Holland / RIASEC Career Code: I-R-C SOC: 19-1012.00