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Skills & competences

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K - knowledge
L - language skills and knowledge
S - skills
S1 - communication, collaboration and creativity
S1.0 - communication, collaboration and creativity
S1.1 - negotiating
S1.2 - liaising and networking
S1.3 - teaching and training
S1.4 - presenting information
S1.5 - advising and consulting
S1.6 - promoting, selling and purchasing
S1.7 - obtaining information verbally
S1.8 - working with others
S1.9 - solving problems
S1.11 - designing systems and products
S1.11.0 - designing systems and products
S1.11.1 - designing ict systems or applications
S1.11.2 - designing electrical or electronic systems or equipment
S1.11.3 - developing recipes or menus
- compile cooking recipes
- compile drinks menu
- compile wine lists
- coordinate launches of new food products
- create beverage recipes with botanicals
- create event-specific menus
- create innovative desserts
- create new recipes
- design beer recipes
- design cider recipes
- develop new bakery products
- develop new confectionery products
- develop new food products
- find new types of food and beverages
- participate in the development of new food products
- plan menus
- plan patient menus
- pursue excellence in the creation of food products
- think creatively about food and beverages
S1.11.4 - designing structures or facilities
S1.11.5 - designing industrial materials, systems or products
S1.12 - creating artistic, visual or instructive materials
S1.13 - writing and composing
S1.14 - performing and entertaining
S1.15 - using more than one language
S2 - information skills
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

research new food ingredients

skills

communication, collaboration and creativity

designing systems and products

developing recipes or menus

research new food ingredients

Description

Description

Assess new food ingredients by undergoing research activities in order to develop or improve foodstuffs.

Alternative Labels

analyse new food ingredients

investigate new food ingredients

look for new food ingredients

probe new food ingredients

research a new food ingredient

researching new food ingredients

research new food ingredients

research of new food ingredients

Skill type

skill

Skill reusability level

sector specific skills and competences

Relationships

Broader concepts

Essential for

Optional for

Optional Knowledge

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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 v1.1.2 (Last update 22/02/2024)