Examples of the activities of food scientists include the development of new food products (such as Pop-Tarts), design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with potential consumers, and microbiological testing. Food scientists in universities may study more fundamental phenomena that are directly linked to the production of a particular food product.
Food scientists are generally not directly involved with the creation of genetically modified (bio-engineered) foods.
Some main areas of food science: