Food scientists and technologists usually work in the food processing industry, universities or the Government to create and improve food products. They use their knowledge of chemistry, physics, engineering , microbiology, biotechnology and other sciences to develop new or better ways of preserving , processing , packaging ,storing and delivering foods. Food technologists have better prospects in salaried jobs in the public as well as private sector.Reserach into and development of newer varieties of protein rich foods, supplementary foods, foods that are substitutes for items such as eggs and meat , developed from vegetable sources such as soya offers many openings for food technologist. Hotels, hospitals, health farms etc offers variety of opportunities for these specialists both in the small sector and large scale industries.These specialists carry out adulteration tests on fresh as well as preserved foods items and advise on matters such as personal hygiene and the right temperatures for food refrigeration and thawing. In poultry/ dairy farms, food technologists check on the quality of products. In slaughter houses they ensure that diseased and dead animals are not used for meat; in rice mills ,they oversee polishing of rice, in sugarcane mills, they keep check on the processing, fermentation , hygiene and storage of sugar. In the consumer service role, food technologists are involved in jobs such as developing newer varieties of nutritional foods and cheap protein supplements, preventing food poisoningand introducing new flavors. With processed food chains with foreign tie ups emerging on the Indian scene, food technologists will have opportunities to improve their prospects. Agri-exportshave picked up tremendously with the encouraging involvement of the corporate sector and this has led to further diversification and utilization of the skill of food technologists.