Food Bacteriology Technician
Biological technologists and technicians provide technical support and services to scientists, engineers and other professionals working in fields such as agriculture, resource management, environmental protection, plant and animal biology, microbiology, cell and molecular biology and health sciences, or may work independently in these fields. They are employed in both laboratory and field settings by governments, manufacturers of food products, chemicals and pharmaceuticals, biotechnology companies, health, research and educational institutions, environmental consulting companies, and utilities.
- Provides technical support to scientists and engineers who focus on food bacteriology and inspection;
- Develops processes for packaging, preserving, storing, and distributing foods;
- Designs methods for cooking, canning, freezing foods;
- Investigates the bacteriological or chemical of food;
- Investigates outbreaks of food contamination in restaurants of processing plants;
- Studies the effect of processing on the bacteriological content of food;
- Tests samples to make sure foods and beverages are compliant with food laws and regulations;
- Inspects processing plants and slaughterhouses to ensure adherence to health codes;
- Assists in the development of new or improved foods that incorporate higher nutritional values;
- Researches the factors that affect the shelf life of food products;
- Develops new food processing methods;
- Checks raw ingredients for freshness;
- Designs scientifically based quality assurance procedures;
Two or three-year college program in chemical or biochemical engineering technology.