New foods and beverages require considerable research before they are developed or improved and even more research and planning before they are finally placed on the shelves in a supermarket.

You could be involved in cutting edge research into new nutritional ingredients or using microbiology to prevent food-borne diseases. You could even be involved in the exciting new areas of nanotechnology or biotechnology.

In food research, you would be involved in the development of new and innovative products, product quality improvements or product cost savings.

You could be working for a large food company or for a specialist research company that is an outside provider of research to a range of companies.