A food technologist is a scientist or engineer who studies and develops methods for processing, packaging, and safely distributing food. Some professionals work in laboratories researching the physical and chemical properties of foods, while others work in processing plants developing new manufacturing techniques. A food technologist can also use his or her specialized knowledge to improve quality-control programs, shipping methods, and government regulations. Finally, technologists ensure that the foods people eat are both safe and nutritious.
Food technology is frequently defined as the application of food science, which is the study of plant and animal products consumed by humans. A food technologist uses scientific research findings to determine how to improve the nutritional value of a product and extend its shelf life. Experiments with various types of additives, preservatives, and packaging materials are conducted by experts in research laboratories. They make storage temperature and preparation technique recommendations to help consumers avoid eating bad food. In addition, some researchers are working on studies to develop dishes and recipes that are healthier in general than current options.
A large number of food technologists are working to improve manufacturing strategies and quality-control standards. Professionals who work in processing plants use their engineering skills to create more efficient systems and equipment for preparing food for distribution. They follow quality-control procedures and supervise workers to ensure that products are not contaminated before they leave the facility.
A government-employed food technologist might be in charge of inspecting farms and processing plants to ensure that sanitation regulations are followed. He or she may also become involved in the creation of surveys, publications, and materials to raise public awareness of food-related issues. A food technologist may assist in the development of improved nutritional guidelines or provide advice to farmers and ranchers on how to improve the quality and quantity of their products.
A bachelor’s degree in food or agricultural science is usually sufficient to find a food technologist job in a manufacturing plant, though an advanced degree generally is required to work as a researcher or government official. In order to improve their credentials and their chances of finding work, many new workers choose to pursue voluntary certification from reputable national organizations. Typically, technologists begin their careers as assistants to gain hands-on, supervised experience in the field. Successful workers are given more responsibilities and are allowed to conduct independent research after months or years of training.