Check raw ingredients for maturity or stability for processing and finished products for safety, quality, and nutritional value. Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development. Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences. Develop new food items for production, based on consumer feedback. Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications. Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards. Search for substitutes for harmful or undesirable additives, such as nitrites. Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience. Demonstrate products to clients. Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards. Stay up-to-date on new regulations and current events regarding food science by reviewing scientific literature. Study the structure and composition of food or the changes foods undergo in storage and processing. Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.