food technologist

Description

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.

EssentialOptional

Theoretical Knowledge

food products composition food preservation risks associated to physical, chemical, biological hazards in food and beverages legislation about animal origin products functional properties of foods fermentation processes of food ingredient threats food safety principles chemistry processes of foods and beverages manufacturing bioeconomy foodborne diseases food waste monitoring systems food canning production line pathogenic microorganisms in food traceability in food industry molecular gastronomy circular economy food ethics energy efficiency food allergies health, safety and hygiene legislation food storage food fraud food and beverage industry waste management food engineering food legislation quality assurance methodologies enzymatic processing food materials combination of flavours laboratory-based sciences combination of textures food product ingredients biotechnology food toxicity food science food authentication techniques food safety standards project management food homogenisation cultural customs on food preparation effects of pesticides in food raw materials food policy fermentation processes of beverages

Practical Skills

manage discarded products prepare visual data apply requirements concerning manufacturing of food and beverages monitor processing conditions assess HACCP implementation in plants watch food product trends perform food risk analysis apply HACCP apply food technology principles analyse samples of food and beverages analyse packaging requirements interpret data in food manufacturing describe chemical innovation in products follow-up lab results collect samples for analysis evaluate ingredient documentation from suppliers improve chemical processes develop food production processes monitor developments used for food industry identify the factors causing changes in food during storage manage ethics issues in the food industry write work-related reports promote ethical eating ensure responsible sourcing in food supply chains lead process optimisation strive for nutritional improvement of food manufacturing apply GMP read engineering drawings use new technologies in food manufacturing listen actively manage food manufacturing laboratory ensure public safety and security manage the use of additives in food manufacturing keep up with innovations in food manufacturing follow laboratory manuals perform microbiological analysis in food assess quality characteristics of food products monitor the production line carry out training in environmental matters use resource-efficient technologies in hospitality apply scientific methods be at ease in unsafe environments advocate for consumer matters in production plants participate in the development of new food products identify nutritional properties of food manage scale-up experiments for manufacturing of products coordinate launches of new food products identify hazards in the workplace create new recipes provide food labelling expertise operate automated process control keep food laboratory inventory collect briefing regarding products perform food safety checks keep up-to-date with regulations ensure correct goods labelling configure plants for food industry analyse production processes for improvement adjust production schedule analyse trends in the food and beverage industries perform quality audits manage environmental management system detect microorganisms develop food scanner devices perform sensory evaluation of food products ensure compliance with environmental legislation in food production food plant design perform strategic planning in the food industry develop standard operating procedures in the food chain participate as observer in different types of audits in the food sector mitigate waste of resources provide training on quality management supervision assess the life cycle of resources carry out environmental audits check quality of products on the production line ensure finished product meet requirements monitor ingredient storage perform chemical experiments check quality of raw materials manage packaging development cycle from concept to launch perform physico-chemical analysis to food materials assess shelf life of food products plan shifts of employees research new food ingredients select adequate packaging for food products develop new food products manage communications with food industry governmental bodies research new cooking methods adapt production levels attend to detail in preparation for audits monitor packaging operations inspect silo systems apply control process statistical methods