Job Description:

• 1) Applies principles of bacteriology, chemistry, physics, engineering, and economics to develop new and improved methods in production, preservation, and utilization of milk, cheese, ice cream, and other dairy products: Conducts experiments in such problems as preventing bacterial increase in milk during handling and processing, improving pasteurization methods, and designing better packaging materials, dairy equipment, or supplies.

• 2) May specialize according to product, as ice cream or cheese, or according to functional activity, as sanitation research or storage problems.