Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.

Education: Most of these occupations require a four-year bachelor's degree, but some do not.

Expereince: A considerable amount of work-related skill, knowledge, or experience is needed for these occupations. For example, an accountant must complete four years of college and work for several years in accounting to be considered qualified.

Training: Employees in these occupations usually need several years of work-related experience, on-the-job training, and/or vocational training.

• Food Technologist, Food Scientist, Quality Assurance Manager (QA Manager), Professor, Product Development Manager, Research and Development Director (R & D Director), Research and Development Manager (R & D Manager), Research Scientist, Food Science Professor, Product Development Scientist