food biotechnologist

Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.

ESCO Code

2131.5

NACE Code

11 - Manufacture of beverages

72.1 - Research and experimental development on natural sciences and engineering

71.2 - Technical testing and analysis

10 - Manufacture of food products

Scope note

Includes people performing the establishment of food legislation.

Alternative Labels

food biotech specialist

technician for food industry bioeconomy

food biotech technician

Regulatory Aspect

To see if and how this occupation is regulated in EU Member States, EEA countries or Switzerland please consult the Regulated Professions Database of the Commission. Regulated Professions Database:

http://ec.europa.eu/growth/single-market/services/free-movement-professionals/qualifications-recognition_en

Skills & Competences

Essential Skills and Competences

analyse samples of food and beverages apply GMP apply HACCP apply requirements concerning manufacturing of food and beverages detect microorganisms ensure public safety and security follow-up lab results identify the factors causing changes in food during storage improve chemical processes keep up with innovations in food manufacturing lead process optimisation manage discarded products manage food manufacturing laboratory monitor developments used for food industry monitor processing conditions operate microscope perform food risk analysis perform microbiological analysis in food prepare visual data

Essential Knowledge

bioeconomy bioethics biotechnology enzymatic processing fermentation processes of beverages fermentation processes of food food allergies food and beverage industry food authentication techniques food fraud food legislation food preservation food product ingredients food products composition food safety principles food science food storage food toxicity foodborne diseases infections in food ingredient threats laboratory-based sciences legislation about animal origin products molecular gastronomy pathogenic microorganisms in food quality assurance methodologies

Optional Skills and Competences

adjust production schedule analyse work-related written reports apply food technology principles apply preservation treatments apply scientific methods assess HACCP implementation in plants assess shelf life of food products be at ease in unsafe environments carry out environmental audits carry out training in environmental matters check quality of products on the production line collect briefing regarding products develop new food products develop standard operating procedures in the food chain ensure compliance with environmental legislation in food production ensure finished product meet requirements follow laboratory manuals keep up-to-date with regulations monitor the production line participate in the development of new food products perform quality audits write work-related reports

Optional Knowledge

food materials food safety standards risks associated to physical, chemical, biological hazards in food and beverages statistics

Skills Group Share

Concept status

Concept Uri

http://data.europa.eu/esco/occupation/68ffc53b-6067-4fe7-bd85-c96f4a6c1e45

Status

released

Occupations