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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 milled grains
- assess cereal quality for brewing
- assess quality characteristics of food products
- 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

analyse characteristics of food products at reception

transversal skills and competences

self-management skills and competences

working efficiently

manage quality

perform product testing

inspecting food safety and quality

analyse characteristics of food products at reception

skills

information skills

monitoring, inspecting and testing

monitoring quality of products

inspect material

conduct food tests

analyse characteristics of food products at reception

analyse characteristics of food products at reception

Description

Description

Analyse characteristics, composition, and other properties of food products at reception.

Scope note

For instance, dairy for butter-making will have to be sampled for butterfat analysis and its payments would be based on the butterfat content of the milk.

Alternative Labels

analyse the characteristics of food products at reception

analyze characteristics of food products at reception

investigate characteristics of food products at reception

scrutinise characteristics of food products at reception

search characteristics of food products at reception

test characteristics of food products at reception

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