Profession food technician

Food technicians assist food technologists in the deveolpment of processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles. They perform research and experiments on ingredients, additives and packaging. Food technicians also check product quality to ensure compliance with legislation and regulations.

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Personality Type

Knowledge

  • Processes of foods and beverages manufacturing

    Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.

  • 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.

  • Food product ingredients

    Technical features of the formulation of ingredients for food products.

  • Food preservation

    Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

  • Food and beverage industry

    The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

  • Functional properties of foods

    Structure, quality, nutritional value and/or acceptability of a food product. A food functional property is determined by physical, chemical and/or organoleptic properties of a food. Examples of a functional property may include solubility, absorption, water retention, frothing ability, elasticity, and absorptive capacity for fats and foreign particles.  

  • 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.

Skills

  • Manage delivery of raw materials

    Manage reception of raw materials. Receive raw materials from the suppliers. Check for quality and accuracy and move into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.

  • 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.

  • 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.

  • Write work-related reports

    Compose work-related reports that support effective relationship management and a high standard of documentation and record keeping. Write and present results and conclusions in a clear and intelligible way so they are comprehensible to a non-expert audience.

  • Apply GMP

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

  • Monitor ingredient storage

    Monitor ingredient storage and expiry dates via weekly reporting leading to good stock rotation and reduction of waste.

  • Clean food and beverage machinery

    Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

  • Manage packaging material

    Managing all packaging materials be they primary (wrapping, cans, bottles) or secondary (cartons, crates, pallets).

  • Set up equipment for food production

    Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.

  • Schedule regular machine maintenance

    Schedule and perform regular maintenance, cleaning, and repairs of all equipment. Order necessary machine parts and upgrade equipment when necessary to ensure optimal performance.

  • Monitor freezing processes

    Monitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.

  • Carry out checks of production plant equipment

    Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the equipment.

  • Manage all process engineering activities

    Managing all process engineering activities in the plant keeping track of plant maintenance, improvement and requirements for effective production.

  • Apply HACCP

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

  • 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

  • Prepare visual data

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

  • Monitor the production line

    Monitor the production line for problems such as pile-ups and jams.

Optional knowledge and skills

keep inventory of goods in production check quality of products on the production line check the quality of raw materials at reception analyse work-related written reports food canning production line combination of flavours combination of textures food legislation apply control process statistical methods ensure full functioning of food plant machinery follow-up lab results manage resources in food manufacturing investigate customer complaints legislation about animal origin products apply food technology principles monitor coating specifications adjust production schedule monitor developments used for food industry select adequate packaging for food products perform quality audits mitigate waste of resources food materials develop new food products food safety principles administer ingredients in food production calibrate laboratory equipment monitor processing conditions analyse production processes for improvement analyse packaging requirements participate in the development of new food products follow hygienic procedures during food processing ensure compliance with environmental legislation in food production assist in the development of standard operating procedures in the food chain operate automated process control manage corrective actions read engineering drawings be at ease in unsafe environments ensure quality of final product fermentation processes of beverages evaluate ingredient documentation from suppliers perform food risk analysis cleaning of reusable packaging plan shifts of employees laboratory-based sciences fermentation processes of food