What does a Food Scientist or Technologist do?
The food industry is the largest industry in the world and needs highly trained professionals in food science and technology to ensure the supply, quality and safety of food for everybody on the planet. Food scientists apply chemistry, biochemistry, microbiology, and engineering to research, develop, process, evaluate, package and market food. Food scientists determine the quality and properties of foods including the nutritive value, flavour, palatability, colour, texture and storage life of foods using sensory testing, biochemistry and microbiology techniques. Food technologists apply their knowledge of food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods. Food scientists and technologists are also involved in the research and development of new food products and new technologies in the processing of foods.
