Description
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.
EssentialOptional
Theoretical Knowledge
food products compositionfood preservationlegislation about animal origin productsfermentation processes of foodingredient threatsfood safety principlesbioeconomyfoodborne diseasespathogenic microorganisms in foodmolecular gastronomyfood allergiesbioethicsfood storagefood fraudfood and beverage industryinfections in foodfood legislationquality assurance methodologiesenzymatic processingfermentation processes of beverageslaboratory-based sciencesfood product ingredientsbiotechnologyfood toxicityfood sciencefood authentication techniquesrisks associated to physical, chemical, biological hazards in food and beveragesfood safety standardsstatisticsfood materials
Practical Skills
manage discarded productsperform microbiological analysis in foodprepare visual dataapply requirements concerning manufacturing of food and beveragesmonitor processing conditionsoperate microscopeperform food risk analysisapply HACCPanalyse samples of food and beveragesfollow-up lab resultsdetect microorganismsimprove chemical processesmonitor developments used for food industryidentify the factors causing changes in food during storagelead process optimisationapply GMPmanage food manufacturing laboratoryensure public safety and securitykeep up with innovations in food manufacturingfollow laboratory manualsmonitor the production linecarry out training in environmental mattersapply scientific methodsassess HACCP implementation in plantsbe at ease in unsafe environmentsparticipate in the development of new food productsanalyse work-related written reportscollect briefing regarding productskeep up-to-date with regulationsapply food technology principlesadjust production scheduleperform quality auditsapply preservation treatmentsensure compliance with environmental legislation in food productiondevelop standard operating procedures in the food chainwrite work-related reportscarry out environmental auditscheck quality of products on the production lineensure finished product meet requirementsassess shelf life of food productsdevelop new food products