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.
- Tasks
- 13 tasks13 core
- Family
- Life, Physical & Social ScienceOne of its 66 occupations
- Code
- 19-1012.00SOC 2018: 19-1012
What the work is made of
All 13 are core tasks, each quoted as published, with the survey it came from.
Core: central to the job
- Task 1. Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.Core taskTask 7494Rated by 23 occupational experts, August 2020
- Task 2. Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.Core taskTask 7486Rated by 23 occupational experts, August 2020
- Task 3. Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.Core taskTask 7491Rated by 23 occupational experts, August 2020
- Task 4. Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.Core taskTask 7485Rated by 23 occupational experts, August 2020
- Task 5. Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.Core taskTask 18612Rated by 23 occupational experts, August 2020
- Task 6. Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.Core taskTask 7488Rated by 23 occupational experts, August 2020
- Task 7. Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.Core taskTask 7487Rated by 23 occupational experts, August 2020
- Task 8. Study the structure and composition of food or the changes foods undergo in storage and processing.Core taskTask 7490Rated by 23 occupational experts, August 2020
- Task 9. Seek substitutes for harmful or undesirable additives, such as nitrites.Core taskTask 7495Rated by 23 occupational experts, August 2020
- Task 10. Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.Core taskTask 7489Rated by 23 occupational experts, August 2020
- Task 11. Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.Core taskTask 7492Rated by 23 occupational experts, August 2020
- Task 12. Develop new food items for production, based on consumer feedback.Core taskTask 18611Rated by 23 occupational experts, August 2020
- Task 13. Demonstrate products to clients.Core taskTask 7493Rated by 23 occupational experts, August 2020
Where this comes from
Quoted from the U.S. Department of Labor, and credited. Nothing on this page is written by us.
How we copy and credit sources- Published byO*NET 29.0, U.S. Department of LaborEmployment and Training Administration
- ClassificationStandard Occupational Classification 2018, 19-1012
- LicenseCC BY 4.0Free to copy and reuse, with credit
- Changed by usNothing.
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