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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.

  • 3) .




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DOT:   040.061-022

Job Number: 2691