Responsible for conducting research and developing ways to improve the quality of food and beverages. Takes samples of food to determine nutritional and caloric content. Communicates findings to public.
- Use chemistry and other sciences to study the underlying principles of food.
- Analyze nutritional content and discover the caloric, fat content, and nutritional values of certain food.
- Discover new food sources.
- Examine how certain food is turned into fuel.
- Identify how the body reacts to certain types of food.
- Research ways to make processed foods safe and healthy.
- Work alongside product developers to find better ways of selecting, preserving, processing, packaging, and distributing food.
- Use nanotechnology to develop sensors that can detect contaminants in food.
- Enforce government regulations.
- Inspect food processing areas to ensure they are sanitary and meet waste management standards.
- Green-light food for production and distribution.
- Use knowledge of chemistry, biochemistry, microbiology, and engineering to convert grain, livestock, fruit, and vegetables into new food products.
- Preserve food supply by assuring its flavor, color, texture, nutritional quality, and safety.
- Act as a troubleshooter in solving food-related problems.
- Study the chemical changes that take place in stored or processed foods.
- Discover new sources of protein.
- Research the effects of food additives.
- Discover ways to process food so fewer nutrients are lost.
- Brainstorm and create ways to feed growing world population.
- Develop meat substitutes from soybeans and vegetation.