They conduct research to solve problems in the food industry and keep abreast of new developments. They analyse samples to determine their physical, microbiological, chemical or spectrographic nature. They undertake inspections at places of manufacture to ensure that hygienic and grading regulations and specifications are met. They analyse samples at various stages of processing to check quality. They determine whether raw foodstuffs are suitable for processing, and seek methods to make products useable. They also perform administrative duties, and act as supervisors from time to time. They may specialise by the type of factory or product manufactured, such as canning factories, meat and fish factories, manufacturers and distributors of machinery for food factories and packaging material container manufacturing.