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Food technology is a branch of science in which the science of food is applied to manufacturing and preservation of food products.
Research and development in food technology has resulted in the production of safe and nutritious foods.
SCOPE OF EMPLOYMENT
Production managers/supervisors are responsible for manufacturing of a product, from the purchase of raw material to the final product.
Quality assurance managers/supervisors: are responsible for quality of raw material, equipment, finished goods, packaging, processing and storage procedures.
Lab supervisors carry out or supervise quality tests.
Food packaging managers/technologists They are responsible for research and development of new food packaging systems.
Research Scientists: Responsible for continuing research and development.
Product development managers/technologists: Responsible for improvement of food and development of new products.
Lecturers; advisory and inspection jobs; diploma holders in dietetics, applied nutrition, food science and preservation and those with certificate in dietetics or food and nutrition can also be employed in this industry.