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K - knowledge
- agriculture, forestry, fisheries and veterinary
- arts and humanities
- business, administration and law
- education
- engineering, manufacturing and construction
- architecture and construction
- engineering and engineering trades
- engineering, manufacturing and construction not elsewhere classified
- engineering, manufacturing and construction not further defined
- inter-disciplinary programmes and qualifications involving engineering, manufacturing and construction
- manufacturing and processing
- food processing
- alcoholic beverage products
- alkali stages of refining processes for edible oils
- animal anatomy for food production
- animal food products
- appropriate raw materials for specific spirits
- bakery ingredients
- bakery production methods
- bakery products
- beer downstream processing
- beverage products
- beverages filtration processes
- beverages production process
- biochemical processes of cider production
- brewhouse processes
- cacao beans varieties
- chemical aspects of chocolates
- chemical aspects of sugar
- chemical constitution of apples
- chemical constitution of grapes
- coffee characteristics
- coffee grinding levels
- coffee, tea, cocoa and spice products
- colour ranges of roasting
- colours of roasted malt
- combination of flavours
- combination of textures
- components of oil seeds
- composition of bakery goods
- condiment manufacturing processes
- cultural customs on food preparation
- curdling of cheese
- curing methods for tobacco leaves
- dairy and edible oil products
- dairy manufacturing specifications
- dairy products
- documentation concerning meat production
- effects of pesticides in food raw materials
- european food safety policy
- extraction process of starch from corn
- fermentation process of tobacco leaves
- fermentation processes of beverages
- fermentation processes of food
- food and beverage industry
- food canning production line
- food colorants
- food dehydration processes
- food engineering
- food flavourings
- food homogenisation
- food labels
- food legislation
- food materials
- food policy
- food product ingredients
- food products composition
- food science
- food storage
- food toxicity
- fruit and vegetables maceration
- functional properties of foods
- general principles of food law
- grain dehydration recipes
- grain-for-beverages milling process
- halal meat
- halal slaughtering practices
- honey constituents
- honey extractors types
- honey varieties
- hydrogenation processes for edible oils
- ice cream manufacturing regulations
- infections in food
- ingredient threats
- ingredients for beer production
- ingredients for ice cream manufacturing
- kosher meat
- kosher slaughtering practices
- lautering process
- malting process
- manufacturing of by-products from tobacco
- manufacturing of different chilled prepared meals
- manufacturing of smoked tobacco products
- manufacturing of smokeless tobacco products
- manufacturing process of ice cream
- mashing process
- meat and meat products
- meat industry
- mechanical almond processing
- microbiology of fresh milk
- milk production process
- milking operations
- mill operations
- modern brewing systems
- molecular gastronomy
- natural food resources
- nutrients of confectionery
- oil seed process
- origin of dietary fats and oils
- pathogenic microorganisms in food
- post-process of food
- prepared meals
- process from cacao to chocolate
- process of animal fat purification
- processes of foods and beverages manufacturing
- production scale fermentation
- quality prototype of a tobacco leaf
- range of spirits
- ripening of cheese
- risks associated to physical, chemical, biological hazards in food and beverages
- roasting coffee
- seafood processing
- sommelier activities
- sparkling wines
- spirits development
- starch production processes
- starchy plant foods
- sugar, chocolate and sugar confectionery products
- table grapes manipulation
- tobacco brands
- tobacco products
- traceability in food industry
- types of barley
- types of chocolate
- types of coffee beans
- types of condiments
- types of sugars
- types of wine
- typology of meat parts
- ultra-high temperature processing
- vacuum distillation processes
- variety of beers
- variety of cheese
- variety of grapes
- variety of tobacco leaves
- wine blending
- wine characteristics
- wine fermentation process
- wine related sciences
- winery production process
- wort boiling process
- wort fining process
- yeast fermentation principles
- manufacturing and processing not elsewhere classified
- manufacturing and processing not further defined
- materials (glass, paper, plastic and wood)
- mining and extraction
- textiles (clothes, footwear and leather)
- field unknown
- generic programmes and qualifications
- health and welfare
- information and communication technologies (icts)
- natural sciences, mathematics and statistics
- services
- social sciences, journalism and information
L - language skills and knowledge
S - skills
T - transversal skills and competences

food preservation

food toxicity

knowledge

engineering, manufacturing and construction

manufacturing and processing

food processing

food preservation

Description

Description

Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

Alternative Labels

conserving food

food care

food conservation

food preservation

food safeguarding

preservation of food

preserving food

the preservation of food

Skill type

knowledge

Skill reusability level

sector specific skills and competences

Relationships

Broader concepts

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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 v1.1.1 (Last update 26/09/2022)