food technologist (EN)
ISCO 2145 · v1.2.1
Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.
Классификационные навыки не измеряют личное владение ими или будущие замещённые часы.
Исходные синонимы (EN)
- food technology expert
- food tech specialist
- food tech expert
- food technology specialist
Навыки и знания
Essential (EN) · 73
- lead process optimisation
- legislation about animal origin products
- use new technologies in food manufacturing
- manage ethics issues in the food industry
- circular economy
- foodborne diseases
- ensure responsible sourcing in food supply chains
- food canning production line
- food waste monitoring systems
- health, safety and hygiene legislation
- manage food manufacturing laboratory
- food materials
- food safety principles
- waste management
- describe chemical innovation in products
- improve chemical processes
- food ethics
- enzymatic processing
- analyse packaging requirements
- ensure public safety and security
- collect samples for analysis
- food toxicity
- food engineering
- follow-up lab results
- apply HACCP
- bioeconomy
- biotechnology
- manage the use of additives in food manufacturing
- promote ethical eating
- analyse samples of food and beverages
- food products composition
- food legislation
- develop food production processes
- food science
- fermentation processes of food
- monitor processing conditions
- energy efficiency
- evaluate ingredient documentation from suppliers
- combination of flavours
- write work-related reports
- monitor developments used for food industry
- strive for nutritional improvement of food manufacturing
- watch food product trends
- combination of textures
- ingredient threats
- listen actively
- assess HACCP implementation in plants
- read engineering drawings
- food storage
- apply food technology principles
- molecular gastronomy
- risks associated to physical, chemical, biological hazards in food and beverages
- 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
- chemistry
- functional properties of foods
- 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
- processes of foods and beverages manufacturing
- interpret data in food manufacturing
- traceability in food industry
Optional (EN) · 66
- keep food laboratory inventory
- inspect silo systems
- develop new food products
- food plant design
- provide training on quality management supervision
- operate automated process control
- cultural customs on food preparation
- adjust production schedule
- perform strategic planning in the food industry
- monitor ingredient storage
- research new food ingredients
- attend to detail in preparation for audits
- identify nutritional properties of food
- carry out training in environmental matters
- perform sensory evaluation of food products
- develop standard operating procedures in the food chain
- detect microorganisms
- monitor packaging operations
- assess the life cycle of resources
- perform chemical experiments
- configure plants for food industry
- participate as observer in different types of audits in the food sector
- manage communications with food industry governmental bodies
- check quality of products on the production line
- perform microbiological analysis in food
- identify hazards in the workplace
- analyse trends in the food and beverage industries
- carry out environmental audits
- ensure finished product meet requirements
- be at ease in unsafe environments
- collect briefing regarding products
- adapt production levels
- ensure correct goods labelling
- project management
- participate in the development of new food products
- apply scientific methods
- provide food labelling expertise
- plan shifts of employees
- coordinate launches of new food products
- perform physico-chemical analysis to food materials
- follow laboratory manuals
- manage scale-up experiments for manufacturing of products
- effects of pesticides in food raw materials
- monitor the production line
- perform food safety checks
- advocate for consumer matters in production plants
- check quality of raw materials
- develop food scanner devices
- manage environmental management system
- create new recipes
- assess quality characteristics of food products
- assess shelf life of food products
- mitigate waste of resources
- fermentation processes of beverages
- food homogenisation
- use resource-efficient technologies in hospitality
- perform quality audits
- food policy
- select adequate packaging for food products
- apply control process statistical methods
- analyse production processes for improvement
- research new cooking methods
- ensure compliance with environmental legislation in food production
- keep up-to-date with regulations
- food safety standards
- manage packaging development cycle from concept to launch
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