§ OCCUPATION · GLOBAL STANDARDS

food technologist

Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology.

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Description

Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.

Theoretical Knowledge

ESSENTIALTheoretical knowledge required

biotechnology food science bioeconomy processes of foods and beverages manufacturing energy efficiency food safety principles enzymatic processing food legislation molecular gastronomy health, safety and hygiene legislation food allergies pathogenic microorganisms in food food ethics food toxicity food authentication techniques laboratory-based sciences functional properties of foods foodborne diseases food products composition risks associated to physical, chemical, biological hazards in food and beverages circular economy food fraud traceability in food industry ingredient threats quality assurance methodologies food product ingredients chemistry food storage food canning production line food and beverage industry food waste monitoring systems food materials combination of flavours waste management fermentation processes of food combination of textures legislation about animal origin products food preservation food engineering

OPTIONALAdjacent knowledge that strengthens fit

cultural customs on food preparation project management food safety standards food policy effects of pesticides in food raw materials food homogenisation fermentation processes of beverages

Practical Skills

ESSENTIALApplied skills & competences

manage ethics issues in the food industry strive for nutritional improvement of food manufacturing watch food product trends manage the use of additives in food manufacturing read engineering drawings manage discarded products manage food manufacturing laboratory assess HACCP implementation in plants write work-related reports analyse samples of food and beverages lead process optimisation prepare visual data apply requirements concerning manufacturing of food and beverages ensure public safety and security improve chemical processes ensure responsible sourcing in food supply chains follow-up lab results keep up with innovations in food manufacturing analyse packaging requirements apply food technology principles monitor processing conditions identify the factors causing changes in food during storage collect samples for analysis apply HACCP describe chemical innovation in products interpret data in food manufacturing promote ethical eating listen actively monitor developments used for food industry evaluate ingredient documentation from suppliers use new technologies in food manufacturing develop food production processes apply GMP perform food risk analysis

OPTIONALOptional competences

research new food ingredients participate in the development of new food products advocate for consumer matters in production plants create new recipes develop standard operating procedures in the food chain monitor packaging operations attend to detail in preparation for audits keep food laboratory inventory be at ease in unsafe environments ensure finished product meet requirements follow laboratory manuals collect briefing regarding products perform microbiological analysis in food ensure compliance with environmental legislation in food production perform sensory evaluation of food products perform strategic planning in the food industry manage scale-up experiments for manufacturing of products carry out training in environmental matters adjust production schedule manage environmental management system plan shifts of employees develop food scanner devices manage communications with food industry governmental bodies assess the life cycle of resources select adequate packaging for food products perform quality audits use resource-efficient technologies in hospitality mitigate waste of resources perform chemical experiments perform food safety checks monitor the production line assess shelf life of food products provide food labelling expertise check quality of products on the production line analyse production processes for improvement keep up-to-date with regulations apply scientific methods configure plants for food industry participate as observer in different types of audits in the food sector manage packaging development cycle from concept to launch analyse trends in the food and beverage industries identify nutritional properties of food operate automated process control food plant design develop new food products perform physico-chemical analysis to food materials adapt production levels inspect silo systems research new cooking methods coordinate launches of new food products detect microorganisms ensure correct goods labelling monitor ingredient storage provide training on quality management supervision apply control process statistical methods check quality of raw materials identify hazards in the workplace carry out environmental audits assess quality characteristics of food products

Data Source: Unified Global Standards (ISCED, ISCO, O*NET, ESCO)