Definition of Occupation

Applies principles of engineering, chemistry, microbiology and other sciences to developing, processing and packaging all types of food and beverage products. Responsible for food safety, taste, appearance and nutrition. Most work in industry, developing new and improving existing products. Some work in food plant production, quality control, management and sales in food manufacturing/processing companies or in governmental regulatory agencies. Others teach in universities and/or do research under government contract or for independent research services. May specialize in one sector of food technology--quality assurance, processing, sensory evaluation, packaging, market research etc., or in one type of product--meat, dairy products, cereals, beverages etc.