Typical tasks undertaken in this profession: 11
|
|
»
|
Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards. |
|
»
|
Check raw ingredients for maturity or stability for processing and finished products for safety, quality, and nutritional value. |
|
»
|
Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development. |
|
»
|
Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations. |
|
»
|
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience. |
|
»
|
Study the structure and composition of food or the changes foods undergo in storage and processing. |
|
»
|
Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences. |
|
»
|
Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications. |
|
»
|
Demonstrate products to clients. |
|
»
|
Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards. |
