Food chemists are scientific experts trained in a special field of chemistry, and they are primarily obligated to the safety of consumers. For the main part these experts use chemical and analytical tools but also biochemical and microbiological techniques for their work. Their priorities are

• to assess and expand the knowledge about the often very complex composition of raw foodstuffs and processed goods,
• to assess the reactions of food compounds taking place during storage, preparation and production of foodstuffs in commercial and industrial scales and to use this knowledge to improve these processes,
• to test for the nature, purity and mode of action of additives and to ensure their optimal and safe use,
• to detect unwanted natural components and traces of residuals and impurities in foodstuffs and drinking water, and to find the sources of these pollutants,
• to further develop and expand the capability of available methods, especially for trace analysis, in order to get reliable and convincing results,
• to evaluate these results in regards to legal regulations about foodstuffs and the environment.

Based on their knowledge food chemists develop new means of measuring the quality of foodstuffs and of detecting potential contaminations arising from processing or the environment. In the area of food production they are responsible for optimal quality; in the field of food monitoring it is them who identify misleading and deception by producers.

These two fields are connected by the common goal of preventing consumers from being exposed to risks arising from harmful substances in their food. This does not only include drinking water, alcoholic drink and tobacco products, but extends to cosmetics and consumer goods that come in contact with human beings or foodstuffs, e.g. dishes, packing materials, washing and cleaning agents, and toys. In all those cases a food chemist is as qualified for the analyis and quality assurance of these goods as for their evaluation in regards to legal and toxicological matters.