Food Chemists develop and improve foods and beverages; analyze methods of heat processing, canning, freezing, and packaging; and study the effects of processing on the appearance, taste, aroma, freshness, and vitamin and mineral content of food.
Food Chemists study the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the eating public. Chemistry is applied to the development, processing, packaging, preservation, storage and distribution of foods and beverages for the purposes of obtaining a safe, economical, and esthetically pleasing supply of food for people worldwide.
Food Chemists investigate the chemical, microbiological, physical and sensory nature of food, and apply their knowledge in the development, processing, preserving, packaging, distributing and storing of foodstuffs. They study the properties of proteins, starches, fat and carbohydrates to determine how each works in a food system.
Food Chemists develop ways to process and improve the quality of food and beverage products. They specialize in production, quality control, marketing, or research and development. They need to know about food and drink products, food processing and production methods, hygiene and quality standards. Food Chemists may work in research, processing and product development. Some Food Chemists may design and analyze methods of cooking, canning, freezing and packaging, and study the effect of processing on their appearance, taste, aroma, freshness, and vitamin content of the food. They also test samples to make sure foods and beverages meet food standard laws.
Additional Selection Fees: Suppression @ $5/M with a $150/F Min. *Email Transmission $50/M
*Set-up Fee for Email $150/F
The Food Chemists Business list is recommended for a variety of offers including educational materials, food and beverage offers, compliance and safety, uniforms, credit cards, insurance, computer software, conferences, workshops, cellular, and much more.
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