A food technologist is a professional who works in the food industry and is responsible for researching, developing, and improving food products. They use various sciences, such as chemistry, to study and keep note of the nutritional value of foods. They are also responsible for researching better ways to preserve and package foods for distribution and consumption. Some of the key responsibilities of a food technologist include:

• Developing new products: Food technologists develop new food products by modifying existing products and processes and developing new ones.

• Ensuring safety and quality control: They check and improve safety and quality control procedures in their own and suppliers factories, from the raw material stage through to the finished product.

• Researching current consumer markets and latest technologies: They research current consumer markets and latest technologies to develop new product concepts.

• Selecting raw materials and other ingredients from suppliers: They select raw materials and other ingredients from suppliers.

Food technologists work in all aspects of the food industry and with all different kinds of food, including fresh foods and packaged foods. They mostly work for food manufacturing organizations and, depending on their specific role, may work in laboratories, offices, or factories. They use a variety of laboratory and scientific research equipment, such as tensile and compressive testing systems, texture analyzers, tenderometers, as well as probes and fixtures. They can also use standard kitchen appliances such as refrigerators, blenders, and ovens. Food technologists are employed by a range of companies and organizations within the food industry across both the public and private sectors.