They test foods for sugar, starch, protein, fat, vitamin, mineral, and water content. Food scientists may work with one food group. They may study grains, dairy products, meat and poultry, fats and oils, or fish and seafoods. Others may work with prepared foods, beverages, or vegetable produces. Some food scientists conduct research into stabilizers, antioxidants, acidulants, flavors, and food additives.
Food scientists advise people in management on new equipment and new sources of supplies.
They work with marketing people to test public aceptance of new products.