Food scientists solve problems and challenges in making food safe, nutritious, delicious, and sustainable. Food scientists may work in research, processing and product development, food safety, or management. Their job titles, such as food chemist, food microbiologist, or food engineer, often reflect their areas of specialty.
In general, food scientists work in 5 areas.
Basic and applied researchers study:
- Food structure and composition
- Food production
- The changes foods undergo in storage and processing
New or modified theories lead to better ways to develop safe, nutritious, and sustainable foods. For example, research scientists may develop new sources of protein or search for factors that affect the flavour, texture, or appearance of foods.
Food process and product development scientists:
- Develop foods with new or improved taste, texture, or colour
- Create healthier and safer products with longer shelf lives
- Create processing methods to produce new products
Product development scientists often work closely with marketing personnel or customers. They also work for companies that develop ingredients or processing equipment for the food industry.
Quality assurance scientists check raw ingredients for maturity or stability for processing. They check finished products for safety, quality, and nutritional value. Food scientists in this field also may:
- Develop quality-assurance programs
- Prepare for third-party audits
- Inspect processing operations
- Develop and improve packaging and storage methods
- Do product analysis
Processing scientists:
- Develop production specifications
- Schedule processing operations
- Evaluate processing and storage operations in processing plants
- Work with engineers and plant operators
Regulatory scientists audit or inspect food-processing operations, investigate food-borne illness outbreaks, and coordinate recalls. For related information, see the Agricultural Commodity Inspector and Public Health Inspector occupational profiles.
To ensure food safety, food scientists develop, implement, and monitor Preventative Control Plans. These include Hazard Analysis and Critical Control Point (HACCP) programs.
