Food Scientist

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Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. Food scientists study the physical, microbiological, and chemical makeup of food. and use laboratory techniques to produce food that is more palatable, nutritious, safe and has a longer shelf life

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Food scientists use laboratory techniques to produce food that is more palatable, nutritious, safe and has a longer shelf life. Yuan’s work involves taking samples of flavours, vitamins or minerals from the warehouse to the lab. She then tests the sample using scientific techniques such as gas chromatography to analyse whether it is a pure compound or if it has been degraded.

Yuan also tests new foods on groups of consumers and analyses the results to find out what consumers prefer.

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Food scientists need to have a general knowledge of science, particularly in chemistry, biochemistry and microbiology. You also need to have a passion for food and good people skills, as you need to deal with people from the general public and well as managers and manufacturers.