Occupations

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 ergonomics of the workplace assess food samples assess nutritional characteristics of food assess quality characteristics of food products 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 check the quality of raw materials at reception 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 continuous preparedness for audits ensure correct goods labelling ensure finished product meet requirements follow laboratory manuals food plant design identify hazards in the workplace 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 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