They test samples for bacteria, yeasts, and molds that may make products unsafe or reduce their shelf life. They test the texture, color, flavor, and nutritive value of food products. These specialists create new foods and find new or better ways to process foods to improve the quality or to make them more economical. Most large food processing companies have test kitchens. They staff them with home economists and sometimes professional chefs.
Food scientists work closely with test kitchen staff.
They try different formulas until they get the best product possible. In devising food production processes, food scientists also work with engineers, microbiologists, flavor experts, sensory evaluation experts, packaging specialists, statisticians, and marketing people. They also work with field buyers, production line people, and warehouse staff. After they develop a product, food scientists set up methods to produce the food in wholesale quantities at a low cost and to set quality and safety standards. Food scientists in quality control work with production departments.