They test the texture, color, flavor, and nutritive value of food products. These specialists create new food products, or find better ways of processing foods to improve quality or make them more economical. Research food scientists usually specialize in studying one food group and its components. They may study cereal grains, dairy products, meat, poultry, fats and oils, or fish and seafood. Others may work with prepared foods, beverages, or vegetable produce.
Food scientists work closely with test kitchen staff.
They try different formulations until they get the best product possible. In devising food production processes, food scientists work with engineers, microbiologists, flavor experts, sensory evaluation experts, packaging specialists, statisticians, and marketing people. They also may work with field buyers, production line people, and warehouse staff. After they develop a product, food scientists establish methods to produce the food in wholesale quantities at a low cost, and set quality and safety standards. Quality Control Food scientists involved with quality control usually work with production departments.