Food Science Technicians

Record or compile test results or prepare graphs, charts, or reports.

Conduct standardized tests on food, beverages, additives, or preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, or nutrients.

Maintain records of testing results or other documents as required by state or other governing agencies.

Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples with specific characteristics.

Monitor and control temperature of products.

Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.

Perform regular maintenance of laboratory equipment by inspecting, calibrating, cleaning, or sterilizing.

Analyze test results to classify products or compare results with standard tables.

Provide assistance to food scientists or technologists in research and development, production technology, or quality control.

Train newly hired laboratory personnel.

Prepare or incubate slides with cell cultures.

Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dimensions meet specifications.

Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.

Examine chemical or biological samples to identify cell structures or to locate bacteria or extraneous material, using a microscope.

Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.