Food Scientists and Technologists

Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.

Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.

Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.

Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.

Production and Processing

Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Food Production

Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Chemistry

Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.

Reading Comprehension

Understanding written sentences and paragraphs in work-related documents.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.