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Skills & competences

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K - knowledge
L - language skills and knowledge
S - skills
S1 - communication, collaboration and creativity
S2 - information skills
S2.0 - information skills
S2.1 - conducting studies, investigations and examinations
S2.2 - documenting and recording information
S2.3 - managing information
S2.4 - processing information
S2.5 - measuring physical properties
S2.6 - calculating and estimating
S2.7 - analysing and evaluating information and data
S2.8 - monitoring, inspecting and testing
S2.8.0 - monitoring, inspecting and testing
S2.8.1 - testing electrical and mechanical systems or equipment
S2.8.2 - monitoring operational activities
S2.8.3 - monitoring financial and economic resources and activity
S2.8.4 - monitoring safety or security
S2.8.5 - monitoring environmental conditions
S2.8.6 - monitoring health conditions of humans and animals
S2.8.8 - testing and analysing substances
S2.8.9 - inspecting food safety and quality
- analyse characteristics of food products at reception
- analyse milled grains
- assess cereal quality for brewing
- check quality of fruits and vegetables
- check wine quality
- conduct food tests
- control grape quality
- control wine quality
- describe the flavour of different beers
- exert quality control to processing food
- manage moisture of seeds
- monitor milled food products
- perform milk control
- perform physico-chemical analysis to food materials
- taste cocoa beans
S2.8.10 - monitoring quality of products
S2.8.11 - testing vehicles
S2.9 - monitoring developments in area of expertise
S3 - assisting and caring
S4 - management skills
S5 - working with computers
S6 - handling and moving
S7 - constructing
S8 - working with machinery and specialised equipment
T - transversal skills and competences

assess quality characteristics of food products

transversal skills and competences

thinking skills and competences

planning and organising

organise information, objects and resources

process qualitative information

assess quality characteristics of food products

skills

information skills

monitoring, inspecting and testing

inspecting food safety and quality

assess quality characteristics of food products

assess quality characteristics of food products

Description

Description

Assess quality characteristics of food products in terms of the main properties (e.g. physical, sensorial, chemical, technological, etc.) for raw materials, half-finished products, as well as finish products.

Alternative Labels

appraise quality characteristics of food products

assess the quality characteristics of a food product

assess the quality characteristics of food products

check quality characteristics of food products

judge quality characteristics of food products

test quality characteristics of food products

Skill type

skill

Skill reusability level

sector specific skills and competences

Relationships

Broader concepts

Essential for

Optional for

Optional Knowledge

Concept URI

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ESCO is a Europe 2020 initiative.

DG Employment, Social Affairs and Inclusion of the European Commission developed ESCO in collaboration with stakeholders and with the European Centre for the Development of Vocational Training (Cedefop).

CONTACT ESCO
Current version: ESCO v1.2 (Last update 15/05/2024)