food scientist, or food technologist, looks for better
ways to select, preserve, process, package, and distribute food products,
including the ingredients that go into them. A food scientist also must
have extensive knowledge on the nature, composition and behavior of food,
such as what happens to its flavor, color, or nutritional properties when
cooked or placed in storage.
Biology, microbiology, chemistry, and engineering are just some of the diverse fields of study that food science draws on to ensure safe, high-quality consumer products.
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