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Food Scientists and Technologists Occupation Detailed Description

Food Scientists and Technologists career

General Job Description and Education/Training Levels for Food Scientists and Technologists

The main tasks and work activities of Food Scientists and Technologists are to test quality of materials or finished products, evaluate quality of materials or products, collaborate with technical specialists to resolve design or development problems, evaluate new technologies or methods. In general, for the Food Scientists and Technologists, writing, active Listening, reading Comprehension, critical Thinking and other 17 skills are required.
Food Scientists and Technologists Job Description
EducationMost of these occupations require a four-year bachelor's degree, but some do not.
Related ExperienceA considerable amount of work-related skill, knowledge, or experience is needed for these occupations. For example, an accountant must complete four years of college and work for several years in accounting to be considered qualified.
Job TrainingEmployees in these occupations usually need several years of work-related experience, on-the-job training, and/or vocational training.
ExampleMany of these occupations involve coordinating, supervising, managing, or training others. Examples include real estate brokers, sales managers, database administrators, graphic designers, chemists, art directors, and cost estimators.
The following chart shows the education/training levels for Food Scientists and Technologists jobs.
Less than a High School Diploma
0.00%
High School Diploma (or the equivalent)
0.00%
Post-Secondary Certificate
0.00%
Some College Courses
0.00%
Associate's Degree (or other 2-year degree)
0.00%
Bachelor's Degree and Above
100.00%

Tasks and Work Activities of Food Scientists and Technologists

  • Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
  • Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
  • Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
  • Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
  • 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.
  • Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
  • Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
  • Demonstrate products to clients.
  • Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
  • Seek substitutes for harmful or undesirable additives, such as nitrites.
  • Develop new food items for production, based on consumer feedback.
  • Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
  • Making Decisions and Solving ProblemsAnalyzing information and evaluating results to choose the best solution and solve problems.
  • Documenting/Recording InformationEntering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
  • Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
  • Analyzing Data or InformationIdentifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
  • Updating and Using Relevant KnowledgeKeeping up-to-date technically and applying new knowledge to your job.
  • Monitor Processes, Materials, or SurroundingsMonitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Identifying Objects, Actions, and EventsIdentifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Interacting With ComputersUsing computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
  • Thinking CreativelyDeveloping, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Test quality of materials or finished products.
  • Evaluate quality of materials or products.
  • Collaborate with technical specialists to resolve design or development problems.
  • Evaluate new technologies or methods.
  • Research methods to improve food products.
  • Establish standards for products, processes, or procedures.
  • Confer with clients to exchange information.
  • Inspect areas for compliance with sanitation standards.
  • Develop specifications for new products or processes.
  • Review professional literature to maintain professional knowledge.

Skills and Abilities for Food Scientists and Technologists

  • WritingCommunicating effectively in writing as appropriate for the needs of the audience.
  • Active ListeningGiving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
  • Critical ThinkingUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Complex Problem SolvingIdentifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  • SpeakingTalking to others to convey information effectively.
  • MonitoringMonitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Judgment and Decision MakingConsidering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Active LearningUnderstanding the implications of new information for both current and future problem-solving and decision-making.
  • ScienceUsing scientific rules and methods to solve problems.
  • Systems EvaluationIdentifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
  • Systems AnalysisDetermining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
  • Quality Control AnalysisConducting tests and inspections of products, services, or processes to evaluate quality or performance.
  • MathematicsUsing mathematics to solve problems.
  • Social PerceptivenessBeing aware of others' reactions and understanding why they react as they do.
  • Service OrientationActively looking for ways to help people.
  • InstructingTeaching others how to do something.
  • NegotiationBringing others together and trying to reconcile differences.
  • PersuasionPersuading others to change their minds or behavior.
  • CoordinationAdjusting actions in relation to others' actions.
  • Problem SensitivityThe ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
  • Oral ComprehensionThe ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Near VisionThe ability to see details at close range (within a few feet of the observer).
  • Written ComprehensionThe ability to read and understand information and ideas presented in writing.
  • Inductive ReasoningThe ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
  • Deductive ReasoningThe ability to apply general rules to specific problems to produce answers that make sense.
  • Written ExpressionThe ability to communicate information and ideas in writing so others will understand.
  • Oral ExpressionThe ability to communicate information and ideas in speaking so others will understand.
  • Category FlexibilityThe ability to generate or use different sets of rules for combining or grouping things in different ways.
  • Information OrderingThe ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
  • OriginalityThe ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
  • Speech ClarityThe ability to speak clearly so others can understand you.
  • Speech RecognitionThe ability to identify and understand the speech of another person.
  • Fluency of IdeasThe ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
  • Flexibility of ClosureThe ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
  • Number FacilityThe ability to add, subtract, multiply, or divide quickly and correctly.
  • Mathematical ReasoningThe ability to choose the right mathematical methods or formulas to solve a problem.
  • Visual Color DiscriminationThe ability to match or detect differences between colors, including shades of color and brightness.
  • Selective AttentionThe ability to concentrate on a task over a period of time without being distracted.
  • Perceptual SpeedThe ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
  • Air samplers or collectorse.g. Air sampling systems
  • Amino acid analyzerse.g. Amino acid analyzers
  • Viscosimeterse.g. Amylographs
  • Anaerobic chambere.g. Anaerobic growth chambers
  • Analytical balancese.g. Analytical balances
  • Atomic absorption AA spectrometerse.g. Atomic absorption AA spectrometers
  • Laboratory diluterse.g. Automatic diluters
  • Autosamplerse.g. Autosamplers
  • Microbiology analyzerse.g. Bacterial identification systems
  • Commercial use deep fryerse.g. Batch fryers
  • Nephelometerse.g. Benchtop nephelometers
  • Sterilization cabinetse.g. Biological safety cabinets
  • Tissue culture incubatorse.g. Bioreactors
  • Blast freezerse.g. Blast freezers
  • Dry wall single chamber carbon dioxide incubatorse.g. Carbon dioxide CO2 laboratory incubators
  • Color sensorse.g. Color difference meters
  • Colorimeterse.g. Colorimeters
  • Commercial use microwave ovense.g. Commercial microwave ovens
  • Calorimeterse.g. Computerized calorimeters
  • Conductivity meterse.g. Conductivity meters
  • Food ProductionKnowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • BiologyKnowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
  • ChemistryKnowledge 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.
  • Production and ProcessingKnowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
  • English LanguageKnowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • MathematicsKnowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
  • Engineering and TechnologyKnowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
  • Education and TrainingKnowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
  • PhysicsKnowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes.