Profession prepared meals nutritionist

Prepared meals nutritionists value ingredients, manufacturing processes, and foodstuffs in order to assure nutritional quality and suitability of prepared meals and dishes. They study nutritional value of foodstuffs and dishes and advise on the composition of different meals or dishes for human feed (allergenic items, macro and micronutrients, ...)

Personality Type

• Investigative / Social

Knowledge

• 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.  

• Dietetics

  The human nutrition and dietary modification for optimising health in clinical or other environments. The role of nutrition in promoting health and preventing illness across the life spectrum.

• Food science

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

• Prepared meals

  The industry of prepared meals and dishes, the manufacuring processes, the technology required for manufacturing, and the market that it targets.

• Combination of flavours

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

• 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.

• Combination of textures

  The combination of textures for new recipes or products.

Skills

• Follow hygienic procedures during food processing

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

• Strive for nutritional improvement of food manufacturing

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

• Check quality of products on the production line

  Check products for quality on the production line and remove defective items before and after packaging.

• Manage the use of additives in food manufacturing

  Managing the use of additives or preservatives for food.

• 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 sanitation

  Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

• Supervise food in healthcare

  Supervise the food, menus and meals provided in a health care setting to ensure compliance with health safety and hygienic standards.

• Examine production samples

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

• Apply GMP

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

• Assess nutritional characteristics of food

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

• Research new food ingredients

  Assess new food ingredients by undergoing research activities in order to develop or improve foodstuffs.

• Identify nutritional properties of food

  Determine nutritional properties of food and label products appropriately if required.

• 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 trends in the food and beverage industries

  Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.

• Ensure correct goods labelling

  Ensure that goods are labeled with all necessary labeling information (e.g. legal, technological, hazardous and others) regarding the product. Ensure that labels respects the legal requirements and adhere to regulations.

• Research new cooking methods

  Assess new cooking methods by undergoing research activities in order to develop or improve food technological processes.

Optional knowledge and skills

Source: Sisyphus ODB