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    A food technologist's primary responsibility is to ensure food products are safe and meet standards. They are involved in developing manufacturing processes and recipes for food and drink products. Food scientists conduct experiments to improve food safety, shelf life, taste, and nutrition of foods. They study the physical, microbiological, and chemical makeup of foods. The 5 main areas of food science are food microbiology, engineering and processing, chemistry and biochemistry, nutrition, and sensory analysis.

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    A food technologist's primary responsibility is to ensure food products are safe and meet standards. They are involved in developing manufacturing processes and recipes for food and drink products. Food scientists conduct experiments to improve food safety, shelf life, taste, and nutrition of foods. They study the physical, microbiological, and chemical makeup of foods. The 5 main areas of food science are food microbiology, engineering and processing, chemistry and biochemistry, nutrition, and sensory analysis.

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    A food technologist's primary responsibility is to ensure food products are safe and meet standards. They are involved in developing manufacturing processes and recipes for food and drink products. Food scientists conduct experiments to improve food safety, shelf life, taste, and nutrition of foods. They study the physical, microbiological, and chemical makeup of foods. The 5 main areas of food science are food microbiology, engineering and processing, chemistry and biochemistry, nutrition, and sensory analysis.

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    Text 2

    Uploaded by

    Lil Tendi
    A food technologist's primary responsibility is to ensure food products are safe and meet standards. They are involved in developing manufacturing processes and recipes for food and drink products. Food scientists conduct experiments to improve food safety, shelf life, taste, and nutrition of foods. They study the physical, microbiological, and chemical makeup of foods. The 5 main areas of food science are food microbiology, engineering and processing, chemistry and biochemistry, nutrition, and sensory analysis.

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