food technologist

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.

Alternative Labels

food tech expert

food technology expert

food technology specialist

food tech specialist

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

Essential Knowledge

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

Optional Skills and Competences

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

Optional Knowledge

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

Skills & Competences

Concept status

Concept Uri

http://data.europa.eu/esco/occupation/4b709f9e-6112-4d58-81b0-2d6e6a69d61b

Status

released

Occupations