Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.

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. Evaluate food processing and storage operations, and assist in the development of quality assurance programs for such operations. Inspect food processing areas in order to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards. Demonstrate products to clients.

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. Biology -- Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment. 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.

Science -- Using scientific rules and methods to solve problems. Active Learning -- Understanding the implications of new information for both current and future problem-solving and decision-making. Critical Thinking -- Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Quality Control Analysis -- Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Reading Comprehension -- Understanding written sentences and paragraphs in work related documents. Mathematics -- Using mathematics to solve problems. Complex Problem Solving -- Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. Operations Analysis -- Analyzing needs and product requirements to create a design. Judgment and Decision Making -- Considering the relative costs and benefits of potential actions to choose the most appropriate one. Active Listening -- Giving 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.

Written Comprehension -- The ability to read and understand information and ideas presented in writing. Oral Comprehension -- The ability to listen to and understand information and ideas presented through spoken words and sentences. Number Facility -- The ability to add, subtract, multiply, or divide quickly and correctly. Inductive Reasoning -- The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). Deductive Reasoning -- The ability to apply general rules to specific problems to produce answers that make sense. Written Expression -- The ability to communicate information and ideas in writing so others will understand. Oral Expression -- The ability to communicate information and ideas in speaking so others will understand. Problem Sensitivity -- The 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. Fluency of Ideas -- The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).

Identifying Objects, Actions, and Events -- Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Analyzing Data or Information -- Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. Making Decisions and Solving Problems -- Analyzing information and evaluating results to choose the best solution and solve problems. Judging the Qualities of Things, Services, or People -- Assessing the value, importance, or quality of things or people. Getting Information -- Observing, receiving, and otherwise obtaining information from all relevant sources. Updating and Using Relevant Knowledge -- Keeping up-to-date technically and applying new knowledge to your job. Processing Information -- Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. Provide Consultation and Advice to Others -- Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics. Monitor Processes, Materials, or Surroundings -- Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. Thinking Creatively -- Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.