Marg Career Library - Food Scientists and Technologists

Overview:

Use science, microbial science, designing, and different sciences to concentrate on the standards basic the handling and weakening of food sources; break down food content to decide levels of nutrients, fat, sugar, and protein; find new food sources; research approaches to make prepared food varieties protected, agreeable, and fortifying; and apply food science information to decide most ideal approaches to measure, bundle, save, store, and convey food.

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Career Path:

Career Path

Stream of Study in 12th Grade/School	Science Diploma
Degree/ Graduation Courses	BTech Food Technology BSc Food Technology BE Food Technology BTech Food Science and Technology
Higher education / Post Graduation Courses:	MTech Food Technology

Top Colleges:

Top Colleges

Centre for Food Science & Technology, Sambalpur University
Department of Food Science and Nutrition, SNDT Women’s University
Department of Food Science and Technology, Pondicherry University
Dept. of Food Process Engineering, SRM University
Faculty of Food Safety and Quality
Food and Drug Toxicology Research Centre (FDTRC)

Job Opportunities:

Job Opportunities

Food Inspector/ Quality Controller
Lab Technician
Research Scientist
Biochemist

Job Responsibilities:

Look for substitutes for unsafe or bothersome added substances, like nitrites.
Test new items for flavor, surface, shading, nourishing substance, and adherence to government and industry guidelines.
Assess food preparing and capacity activities and aid the improvement of value affirmation programs for such tasks.
Study techniques to further develop parts of food sources, like compound creation, flavor, shading, surface, healthy benefit, and comfort.
Actually take a look at crude elements for development or security for handling, and completed items for wellbeing, quality, and healthy benefit.
Review food preparing regions to guarantee consistence with unofficial laws and guidelines for sterilization, security, quality, and waste administration.
Study the construction and piece of food or the progressions food sources go through away and preparing.
Foster new or further developed methods of protecting, handling, bundling, putting away, and conveying food sources, utilizing information on science, microbial science, and different sciences.