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.
- Food and Drug Research Scientist
- Food Chemist
- Food Engineer
- Food Scientist
- Food Technologist
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- Formulator
- Product Development Scientist
- Research Chef
- Research Food Technologist
- Research Scientist
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- 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.
- Demonstrate products to clients.
- Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
- Develop new food items for production, based on consumer feedback.
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- 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.
- Demonstrate products to clients.
- Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
- Develop new food items for production, based on consumer feedback.
- Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
- Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
- Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
- Seek substitutes for harmful or undesirable additives, such as nitrites.
- Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
- 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.
- Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
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- Collaborate with technical specialists to resolve design or development problems.
- Confer with clients to exchange information.
- Develop specifications for new products or processes.
- Establish standards for products, processes, or procedures.
- Evaluate new technologies or methods.
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- Collaborate with technical specialists to resolve design or development problems.
- Confer with clients to exchange information.
- Develop specifications for new products or processes.
- Establish standards for products, processes, or procedures.
- Evaluate new technologies or methods.
- Evaluate quality of materials or products.
- Inspect areas for compliance with sanitation standards.
- Research methods to improve food products.
- Review professional literature to maintain professional knowledge.
- Test quality of materials or finished products.
- Dietitian (Air Force - Commissioned Officer only)
- Dietitian (Army - Commissioned Officer only)
- Dietitian (Navy - Commissioned Officer only)
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- Food Safety Officer (Army - Warrant Officer only)
- Medical Specialist Corps Officer (Army - Commissioned Officer only)
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