FOOD PRODUCTION

Hello Dheeraj,
Food processing is a modern practice that improves distributional efficiency and enhances the marketing of the food products. It is considered as a branch of food science, where a set of methods and techniques are used to transform raw ingredients into food for safe consumption by humans or animals. Though, food processing existed even during prehistoric period, the technology input to enhance preservation of food, flavour, etc. and to reduce the toxins in the food product is relatively new and has revolutionized the entire food industry.
Research scientists: Research scientists work towards enhancing yield, flavour, nutritive value, etc. of packaged food, so that they have greater acceptance among consumers.
Food technologists: The fundamental work of food technologist is to offer techniques for preservation, conservation and processing of food items to be packaged. Additionally, they check the compliance of procedure during the food processing and ensure that there is no contamination and adulteration. Ensuring top quality nutritional value in the food products by putting quality raw materials is an additional job for a food technologist.
Engineers: The food processing industry is so broad that it employs the services of various engineers for planning, designing, improving and maintaining the entire processing system of a unit.
Organic chemists: Qualified professionals in organic chemistry working in food processing industry ensure that there is proper method to convert raw materials to processed food.
Biochemists: Looking after the flavour, texture, storage, quality of packaged food products, biochemists ensure that there is nothing the consumers have to complain about.
Analytical chemists: Working as quality analyst and checker, analytical chemists ensure prime quality packaging of foods and beverages.