Profession food technologist

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.

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Personality Type

  • Investigative / Realistic

Knowledge

  • Traceability in food industry

    Traceability measures to respond to potential risks that can arise in food and feed, so as to ensure that all food products are safe for humans to eat.

  • Health, safety and hygiene legislation

    The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.

  • Food product ingredients

    Technical features of the formulation of ingredients for food products.

  • Food engineering

    Research and development of new foods, biological and pharmaceutical products, development and operation of manufacturing and packaging and distributing systems for drug/food products, design and installation of food production processes.

  • Foodborne diseases

    Understand foodborne illnesses and poisoning as to prevent public health problems.

  • Food materials

    Quality and range of raw materials, half finished products and end products of a specific food sector.

  • 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.  

  • Food products composition

    Chemical and nutritional composition of food products, which enables the modification of existing products and processes and the development of new ones.

  • Risks associated to physical, chemical, biological hazards in food and beverages

    Interpretation of laboratory tests for parameters affecting food safety taking into account risks associated with physical, chemical, and biological hazards in food and beverages.

  • Biotechnology

    Technology that utilises, modifies or harnesses biological systems, organisms, and cellular components to develop new technologies and products for specific uses.

  • Food canning production line

    Steps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end product.

  • Food toxicity

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

  • Fermentation processes of food

    Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.

  • Food allergies

    The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).

  • 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 legislation

    Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.

  • 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.

  • Food science

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

  • Enzymatic processing

    Enzymatic processes used in food production as well as in other industrial biotechnological processes.

  • Ingredient threats

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

  • 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.

  • Chemistry

    The composition, structure, and properties of substances and the processes and transformations that they undergo; the uses of different chemicals and their interactions, production techniques, risk factors, and disposal methods.

  • Legislation about animal origin products

    The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products. 

  • Laboratory based sciences

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

  • Food preservation

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

  • Combination of textures

    The combination of textures for new recipes or products.

  • Combination of flavours

    The large range of combinations of flavours to develop new recipes or products.

  • 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 storage

    The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

Skills

  • Lead process optimisation

    Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.

  • Assess HACCP implementation in plants

    Assess the adequate implementation of HACCP in plants. Assure that plants are operating within the specifications of their written plans for HACCP, sanitation, and processing.

  • Perform food risk analysis

    Perform food risks analysis for food safety assurance.

  • Improve chemical processes

    Collect data required to make improvements or modifications to chemical processes. Develop new industrial processes, design new process plants/equipment or modify existing ones.

  • Apply food technology principles

    Food technology: a branch of food science that deals with the production processes to make foods and improve processes aimed at processing foodstuffs.

  • Keep up with innovations in food manufacturing

    Latest innovative products and technologies to process, preserve, package and improve food products.

  • Apply GMP

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

  • Develop food production processes

    Develop processes and techniques for food production or food preservation. Engage in the design, development, construction and operation of industrial processes and techniques for food manufacturing.

  • Watch food product trends

    Examine findings and behaviours as to understand trends, features, or qualitative wishes of customers. Use that information for product development, for product improvement, and for packaging requirements.

  • Manage discarded products

    Manage production stops due to insufficient product quality and manage associated waste issues within the scope of good manufacturing practices.

  • 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.

  • 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.

  • 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.

  • 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.

  • Follow-up lab results

    Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.

  • Analyse packaging requirements

    Analyses packaging requirement against the design of the production plan. Perform the analysis considering engineering, economic, ergonomic, and other perspectives.

  • Apply HACCP

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

  • Monitor developments used for food industry

    Identifying and exploring developments and innovation in technology and materials in the food industry.

  • Use new technologies in food manufacturing

    Keep abreast of new technologies and innovations in all fields of food manufacturing. Read articles and maintains an active exchange with peers in benefit of the company and its products.

  • Translate chemical innovations in pragmatic terms

    Clearly explain chemical innovations and variations made to products to the production level. Works closely with process chemists and control engineers to ensure the process plant improvements are implemented according to plan.

  • Strive for nutritional improvement of food manufacturing

    Work with experts from the agricultural and food processing industries to improve food value, nutrition, and supply.

  • 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.

  • Evaluate ingredient documentation from suppliers

    Read, organise and evaluate documentation on ingredients from suppliers and co-manufacturers. Identify deficiencies and enquire for clarifications and corrective actions as per regulatory demands.

  • Manage the use of additives in food manufacturing

    Managing the use of additives or preservatives for food.

  • Collect samples for analysis

    Collect samples of materials or products for laboratory analysis.

  • Manage food manufacturing laboratory

    Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.

  • Monitor processing conditions

    Observe gauges, video monitors, and printouts to assess if specified processing conditions are in place. Make the necessary adjustments to process variables such as times, inputs, flow rates and temperature settings.

  • 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.

  • Read engineering drawings

    Read the technical drawings of a product made by the engineer in order to suggest improvements, make models of the product or operate it.

Optional knowledge and skills

manage packaging development cycle from concept to launch follow laboratory manuals ensure compliance with environmental legislation in food production assess quality characteristics of food products check the quality of raw materials at reception perform quality audits ensure finished product meet requirements ensure correct goods labelling keep up-to-date with regulations manage scale-up experiments for manufacturing of products plan shifts of employees mitigate waste of resources analyse production processes for improvement cultural customs on food preparation select adequate packaging for food products check quality of products on the production line configure plants for food industry analyse trends in the food and beverage industries identify hazards in the workplace develop standard operating procedures in the food chain provide food labelling expertise monitor ingredient storage adjust production schedule advocate for consumer matters in production plants perform physico-chemical analysis to food materials perform sensory evaluation assess nutritional characteristics of food fermentation processes of beverages apply control process statistical methods perform chemical experiments inspect silo systems collect briefing regarding products monitor packaging operations perform microbiological analysis in the food chain monitor the production line food plant design effects of pesticides in food raw materials ensure continuous preparedness for audits apply scientific methods keep food laboratory inventory carry out environmental audits carry out training in environmental matters detect microorganisms be at ease in unsafe environments develop new food products create new recipes food safety standards participate as observer in different types of audits in the food sector participate in the development of new food products adapt production levels coordinate launches of new food products operate automated process control perform food safety checks manage communications with food industry governmental bodies assess ergonomics of the workplace manage environmental management system assess shelf life of food products research new food ingredients food homogenisation impart training on general quality management supervision research new cooking methods assess food samples