Standard Occupational Classification (SOC): Food Scientists and Technologists

Food scientists and technologists in healthcare are professionals who research and develop new food products and technologies for use in healthcare settings, such as hospitals, nursing homes, and assisted living facilities. They may work in a laboratory or other research setting, where they are responsible for tasks such as designing and conducting experiments, analyzing data, and developing new food products and technologies.

Some specific examples of duties that food scientists and technologists in healthcare may be responsible for include:

Conducting research to identify new food products and technologies that meet the needs of patients and residents in healthcare settings Designing and conducting experiments to evaluate the effectiveness of new food products and technologies Analyzing data and interpreting results to identify trends and patterns Developing new food products and technologies, such as those that are fortified with nutrients or modified to meet the dietary needs of patients and residents Collaborating with other food scientists and technologists to advance the field of food science and technology Providing guidance and supervision to food science technicians and other support staff Overall, food scientists and technologists in healthcare play an important role in advancing the field of food science and technology, and in developing new and innovative food products and technologies that meet the needs of patients, residents, and staff in healthcare settings.