Food Technologist: Food scientist Applies scientific and engineering principles in research, development, production technology, quality control, packaging, processing, and utilization of foods: Conducts basic research and new product research and development of foods. Develops new and improved methods and systems for food processing, production, quality control, packaging, and distribution. Studies methods to improve the quality of foods, for example, flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods. Develops food standards, safety, and sanitary regulations, and waste management and water supply specifications. Tests new products in the test kitchen and develops specific processing methods in a laboratory pilot plant and confers with process engineers, flavor experts, and packaging and marketing specialists to resolve problems. May also specialize in one phase of food technology, for example, product development, quality control, or production inspection, technical writing, teaching, or consulting. May also specialize in a particular branch of food technology, for example, cereal grains, meat and poultry, fats and oils, seafood, animal foods, beverages, dairy products, flavors, sugars and starches, stabilizers, preservatives, colors, and nutritional additives, and be identified according to branch of food technology.