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Food technologists usually specialize in one phase of food technology. About one-third are involved in research and development. A large number are employed in quality-control laboratories or in the production or processing areas of food plants. Others teach or perform basic research in colleges and universities, work in sales or management positions, or are employed as technical writers or consultants. The branches of food technology are numerous and include cereal grains, meat and poultry, fats and oils, seafood, animal foods, beverages, dairy products, flavors, sugar and starches, stabilizers, preservatives, colors, and nutritional additives.
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