food biotechnologist (EN)
ISCO 2131 · v1.2.1
Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.
Classification skills are not a measurement of your proficiency or future displaced hours.
Source aliases (EN)
- food biotech specialist
- technician for food industry bioeconomy
- food biotech technician
Skills and knowledge
Essential (EN) · 45
- lead process optimisation
- legislation about animal origin products
- bioethics
- foodborne diseases
- manage food manufacturing laboratory
- food safety principles
- detect microorganisms
- improve chemical processes
- enzymatic processing
- ensure public safety and security
- food toxicity
- follow-up lab results
- apply HACCP
- perform microbiological analysis in food
- bioeconomy
- biotechnology
- analyse samples of food and beverages
- food products composition
- food legislation
- operate microscope
- infections in food
- food science
- fermentation processes of food
- monitor processing conditions
- monitor developments used for food industry
- ingredient threats
- food storage
- molecular gastronomy
- food product ingredients
- apply requirements concerning manufacturing of food and beverages
- apply GMP
- prepare visual data
- food allergies
- keep up with innovations in food manufacturing
- pathogenic microorganisms in food
- quality assurance methodologies
- manage discarded products
- fermentation processes of beverages
- food authentication techniques
- food and beverage industry
- food fraud
- laboratory-based sciences
- food preservation
- identify the factors causing changes in food during storage
- perform food risk analysis
Optional (EN) · 26
- develop new food products
- adjust production schedule
- carry out training in environmental matters
- food materials
- develop standard operating procedures in the food chain
- check quality of products on the production line
- carry out environmental audits
- ensure finished product meet requirements
- be at ease in unsafe environments
- collect briefing regarding products
- apply preservation treatments
- participate in the development of new food products
- apply scientific methods
- statistics
- write work-related reports
- follow laboratory manuals
- monitor the production line
- assess HACCP implementation in plants
- apply food technology principles
- risks associated to physical, chemical, biological hazards in food and beverages
- assess shelf life of food products
- perform quality audits
- ensure compliance with environmental legislation in food production
- keep up-to-date with regulations
- food safety standards
- analyse work-related written reports
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