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, ...)

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Personality Type

  • Investigative / Social


  • Food science

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

  • Combination of flavours

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

  • Combination of textures

    The combination of textures for new recipes or products.

  • Dietetics

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

  • 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 storage

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

  • Prepared meals

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


  • 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.

  • Apply HACCP

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

  • Check quality of products on the production line

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

  • Assess nutritional characteristics of food

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

  • 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.

  • Follow hygienic procedures during food processing

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

  • Research new cooking methods

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

  • Strive for nutritional improvement of food manufacturing

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

  • 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.

  • 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.

  • Research new food ingredients

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

  • Manage the use of additives in food manufacturing

    Managing the use of additives or preservatives for food.

  • 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).

  • Identify nutritional properties of food

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

  • Ensure sanitation

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

Optional knowledge and skills

traceability in food industry prepare dietary meals dietary regimes perform food risk analysis collect samples for analysis develop new food products create new recipes composition of diets perform market research participate in the development of new food products develop policies for nutritional programs identify suppliers conduct nutrition research label foodstuffs