A professional who 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. Responsibilities include:

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