Uses chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyzes food content to determine levels of vitamins, fat, sugar, and protein; discovers new food sources; researches ways to make processed foods safe, palatable, and healthful; and applies food science knowledge to determine best ways to process, package, preserve, store and distribute food.
This career is part of the Agriculture, Food and Natural Resources cluster Food Products and Processing Systems pathway.
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Food Scientists and Technologists
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