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.
Associate Professor, Compliance Coordinator, Confectionery Laboratory Manager, Food and Drug Research Scientist, Food Chemist, Food Safety Director, Food Science Professor, Food Scientist, Food Technologist, Hazard Analysis and Critical Control Point Coordinator (HACCP Coordinator), Laboratory Manager (Lab Manager), Product Development Manager, Product Development Scientist, Professor, Professor of Food Biochemistry, Quality Assurance Director (QA Director), Quality Assurance Manager (QA Manager), Quality Control Inspector (QC Inspector), Research and Development Director (R & D Director), Research and Development Manager (R & D Manager), Research Chef, Research Food Technologist, Research Scientist, Seafood Technology Specialist, Technical Director
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Occupation statistics: USDOL U.S. Bureau of Labor Statistics Occupational Employment Statistics
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