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A food scientist, or food technologist,
looks for better ways to select, preserve, process, package and distribute food
products, including the ingredients that go into them. A food scientist also
must have extensive knowledge on the nature, composition and behavior of food,
such as what happens to its flavor, color or nutritional properties when cooked
or placed in storage. Biology, microbiology, chemistry and engineering are just
some of the diverse fields of study that food science draws on to ensure safe,
high-quality consumer products.
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