Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications
Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
Search for substitutes for harmful or undesirable additives, such as nitrites.
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.
Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists in order to resolve problems in product development.