|
Applies scientific and engineering principles in research,
development, production technology, quality control, packaging,
processing, and utilziation of foods: Conducts basic research,
and new product research and development of foods.
Develops new
and improved methods and systems for food processing,
production, quality control, packaging, and disrtibution.
Studies methods to improve qaulity of foods, such as flavor,
color, texture, nutritional value, convenience, or physical,
chemical, and microbiological composition of foods. Develops
food standards, safety and sanitary regulations, and waste
management and water supply specifications.
Tests new products
in test kitchen and develops specific processing methods in
laboratory pilot plant, and confers with process engineers,
flavor experts, and packaging and marketing specialists to
resolve issues. May specialize in one phase of food
technology, such as product development, quality control, or
production inspection, technical writing, teaching, or
consulting. May specialize in particular branch of food
technology, such as cereal grains, meat and poultry, fats and
oils, seafood, animal foods, beverages, dairy products,
flavors, sugars and starches, stabilizers, preservatives,
colors, and nutritioanl additives, and be identified according
to branch of food technology.
|
