Profession botanicals specialist

Botanicals specialists bring a deep knowledge in the science of plants and botanicals to the production of alcoholic beverages based on herbs. These professionals combine knowledge of flavour chemistry, biological sciences and technology process. They may operate botanical milling machines ensuring that the crushing process retains as much flavour and aroma as possible.

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Personality Type

  • Investigative / Realistic
  • Investigative / Artistic
  • Investigative / Social

Knowledge

  • Variety of botanicals

    Principles of botanicals with a primary focus in herbaceous and annual plants in raw form.

  • Botany

    The taxonomy or classification of plant life, phylogeny and evolution, anatomy and morphology, and physiology.

  • Laboratory based sciences

    Laboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.

Skills

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Apply requirements concerning manufacturing of food and beverages

    Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

  • Perform sensory evaluation

    Evaluating the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.

  • Tend botanical milling machines

    Operate botanical milling machines using techniques that preserve their flavour and aroma.

  • Examine production samples

    Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

  • Analyse samples of food and beverages

    Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. Ensure samples of food and beverages comply to specific standards or procedures.

  • Collect samples for analysis

    Collect samples of materials or products for laboratory analysis.

Optional knowledge and skills

effects of pesticides in food raw materials conduct extensive international travel ingredient threats analyse work-related written reports write routine reports