Profession food analyst

Food analysts perform standardised tests to determine the chemical, physical, or microbiological features of products for human consumption.

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Personality Type

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  • Food science

    The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.

  • Food safety standards

    Food safety standards (i.e. ISO 22000) developed by the recognised organisations for Standardization dealing with food safety. For example, the ISO 22000 international standard specifies the requirements for an effective food safety management system. It covers interactive communication, system management, prerequisite programs and HACCP principles.

  • Food safety principles

    Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.

  • Ingredient threats

    Ingredients  and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.

  • Quality assurance methodologies

    Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

  • Food toxicity

    The causes of food poisoning and spoilage, and the preservation methods of food products so as to prevent toxicity from customers.

  • Pathogenic microorganisms in food

    The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.

  • Laboratory-based sciences

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


  • Assess nutritional characteristics of food

    Assess nutritional characteristics of food for human consumption for a better healthy diet.

  • Apply GMP

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

  • Attend to detail regarding food and beverages

    Perform great attention to all steps in the creation and the presentation of a qualitative product.

  • Analyse characteristics of food products at reception

    Analyse characteristics, composition, and other properties of food products at reception.

  • Measure pH

    Measuring pH which is a measure of acidity or alkalinity.

  • Assess quality characteristics of food products

    Assess quality characteristics of food products in terms of the main properties (e.g. physical, sensorial, chemical, technological, etc.) for raw materials, half-finished products, as well as finish products.

  • Preserve samples

    Preserve collected and labelled samples of raw materials and other food products. Preserve samples applying chemical or physical methods.

  • 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.

  • Report test findings

    Report test results with a focus on findings and recommendations, differentiating results by levels of severity. Include relevant information from the test plan and outline the test methodologies, using metrics, tables, and visual methods to clarify where needed.

  • Follow laboratory manuals

    Follow laboratory manuals, documents with industry jargon, phrases and diagrams, allowing a quality controller to easily read and interpret these documents.

  • 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.

  • Calibrate laboratory equipment

    Calibrate laboratory equipment by comparing between measurements: one of known magnitude or correctness, made with a trusted device and a second measurement from another piece of laboratory equipment. Make the measurements in as similar a way as possible.

  • Follow hygienic procedures during food processing

    Ensure a clean working space according to hygienic standards in the food processing industry.

  • Prepare visual data

    Prepare charts and graphs in order to present data in a visual manner.

  • Conduct food tests

    Conduct tests and inspections of processes, services and products to evaluate quality or performance. Describe and analyse components of food raw materials or already manufactured products.

  • Identify the factors causing changes in food during storage

    Recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage

  • Interpret data in food manufacturing

    Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.

  • Pursue excellence in the creation of food products

    Try to develop food products in their most qualitative form possible.

  • Keep up-to-date with regulations

    Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.

  • Keep food laboratory inventory

    Monitor stocks of food analysis laboratories. Order supplies to keep laboratories well furnished.

  • Ensure public safety and security

    Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.

  • Set quality assurance objectives

    Define quality assurance targets and procedures and see to their maintenance and continued improvement by reviewing targets, protocols, supplies, processes, equipment and technologies for quality standards.

  • Collect samples for analysis

    Collect samples of materials or products for laboratory analysis.

  • Apply HACCP

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

  • Perform physico-chemical analysis to food materials

    Performs a range of physical and chemical analysis to food materials in order to assess their quality.

  • Blend food ingredients

    Blend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.

  • Maintain laboratory equipment

    Clean laboratory glassware and other equipment after use and inspect it for damage or corrosion in order to ensure its proper functioning.

Optional knowledge and skills

analyse work-related written reports food legislation assess shelf life of food products monitor developments used for food industry food products composition perform food safety checks statistics detect microorganisms follow-up lab results perform microbiological analysis in the food chain perform food risk analysis label samples investigate customer complaints check bottles for packaging check quality of products on the production line risks associated to physical, chemical, biological hazards in food and beverages assess food samples assess environmental parameters at the workplace for food products follow evaluation procedures of materials at reception mitigate waste of resources food homogenisation write work-related reports fermentation processes of food perform sensory evaluation analyse packaging requirements apply scientific methods develop new food products participate in the development of new food products analyse trends in the food and beverage industries develop standard operating procedures in the food chain

Source: Sisyphus ODB