Nutritional aspects of food

 



Food scientists research and analyse the chemical, physical and nutritional aspects of food. Food technologists work on the processes of making, improving, preserving and storing food and drink products. These jobs overlap in many cases.

The Work

There are several areas of work

Research and Development

You could be:

  • doing experiments on individual ingredients or finished products to test for safety, or physical and sensory properties (such as taste and smell)
  • deciding on, and developing, suitable preserving processes (such as canning, drying or freezing)
  • monitoring the movement of food from farm to processing plant to shop, applying a procedure called Hazard Analysis Critical Control Point (HACCP) to ensure food safety at all stages
  • improving products, production methods and packaging
  • creating recipes for new product ranges and designing new production processes
  • finding out if a product appeals to the consumer by carrying out testing
  • determining the nutritional values of food for labelling.
International Food Scientist Awards

Join us on this journey as we build a sustainable and connected future, together. The International Food Scientist Awards is your opportunity to be part of an unforgettable experience that will shape tomorrow's Food Scientist Awards.

Website: foodscientists.org
Nominate Now: https://foodscientists.org/award-nomination/ ecategory=Awards&rcategory=Awardee
For Enquiry: inquiries@foodscientists.org

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#HealthyEating #FoodAndHealth #FunctionalFoods #ResearchInProgress 

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