Bakery technologists apply their knowledge of chemistry, biochemistry, microbiology and bakery technology to maintain and improve the quality of baked products.
Bakery technologists are responsible for controlling quality from raw-material stage to the end product. They test products at various stages of processing.
They conduct research on improving baking methods for mass consumption and develop more efficient ways of storing, packing and distributing products to eliminate or at least reduce spoilage.
They also train production staff in various aspects of bakery technology and supervise staff to ensure proper application of the techniques.