Food Science / Chemistry

Domain Description

Food science is the study of the physical, biological, and chemical makeup of food and food ingredients; the causes of food deterioration; the concepts underlying food processing; usage of functional ingredients; structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives; the chemistry of changes occurring during processing, storage, and utilization; and the major chemical reactions, including enzymatic and non-enzymatic reactions. This domain highlights trends in food science as well as the latest technology and science behind developing food and flavors.


  • Ability to "Convert" from Lab to Plant (e.g., affects of scale up on finished product)
  • Knowledge of Allergens and Food Intolerances
  • Knowledge of Beverages
  • Knowledge of Carbohydrates (including vegetables, fruits, cereals, grains)
  • Knowledge of carbohydrates, lipids, proteins and water functionality
  • Knowledge of Commercial Flavorings (e.g., process flavors, compound flavors, HVPs, yeast extracts)
  • Knowledge of Consumer and Sensory Testing
  • Knowledge of Dairy Products
  • Knowledge of Equipment and Selection, as part of product/process development
  • Knowledge of Fats and Oils (e.g., processing, quality, functionality, nutrition)
  • Knowledge of Food chemistry and Microbiology (e.g., process lethality validation, contaminants - biological)
  • Knowledge of Food Safety Practices and HACCP
  • Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
  • Knowledge of Functional Ingredients (e.g., acidulants, flow agents, preservatives, enzymes)
  • Knowledge of Government Food Regulations (e.g., FDA, USDA, NLEA, CFR, appropriate local/international regulations)
  • Knowledge of Heat Exchange/Heat Transfer (e.g., how it works/affect on the product)
  • Knowledge of Menu Engineering
  • Knowledge of Multicultural Product Requirements (e.g., Kosher, Halal)
  • Knowledge of New Technologies
  • Knowledge of Packaging (e.g., barrier properties, how packaging affects the product)
  • Knowledge of Product Shelf Life (e.g., product shelf life testing, preservation methods, packaging technologies, effects of temperature)
  • Knowledge of Proteins (e.g., meat, poultry, eggs, seafood, plant proteins)
  • Knowledge of Purchasing (e.g., finance management, vendor management)
  • Knowledge of Quality Assurance Systems (e.g., process control, lot traceability and recall, food testing: physical, chemical, microbiological, organoleptic)
  • Knowledge of Research, Methodologies and Experimental Design
  • Knowledge of Strategic Research Planning (e.g., understanding customer needs and how to meet them, long-term product and menu planning, measuring progress)
  • Knowledge of the Steps of the Product Development Process (e.g., ideation through production startup)
  • Knowledge of Weigh and Measurement Conversions