Food and Dairy Technologist
— Charles M. Schulz
Food was, is and will be needed by all of us but the way we consume food has undergone considerable change. Newer products with same ingredients or sometimes new ingredients are available, Milk powder, different types of cheese, decaffeinated coffee, packaged juice, and ready to eat packaged food are all work of food technologists. These professionals work in development of manufacturing processes and recipes of foods and drinks. They work on existing and new ingredients and technology to invent new recipes and concepts and create specialized products.
What do food technologists do?
Food technologists are trained professional who are involved in the treatment, processing, preservation, and distribution of foods. Many food technologists are food scientists rather than engineers. These individuals also develop new food products, and also deal with sensory evaluation of food products. On the other hand food engineers design the process and machinery for making products with a consistent flavor, color and texture in large quantities.
Dairy Technologists are professional who use their skills and knowledge in improving the methods in production, preservation, and utilization of milk, cheese, ice cream, and other dairy products. They conduct experiments in such problems as preventing bacterial increase in milk during handling and processing, improving pasteurization methods, and designing better packaging materials, dairy equipment, or supplies. Dairy technologists specialize according to products like ice cream or cheese, or according to functional activity, as sanitation research or storage problems.
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