food and beverage packaging technologist
Food and beverage packaging technologists assess appropiate packaging for various food products. They manage matters in relation to packaging while ensuring customer specifications and company targets. They develop packaging projects as required.
Also called: food and beverage packaging expert, food and drinks packaging expert, food and drinks packaging technologist, food and beverage packaging specialist
- 19
- essential skills
- 14
- optional skills
- 8
- related roles
- 2141
- ISCO-08 group
Where you can go from here
8 rolesOccupations sharing the most essential skills with this one. The number is a count, not an opinion.
- food technologist7 skills in common
- animal feed supervisor5 skills in common
- chocolatier5 skills in common
- food biotechnologist5 skills in common
- food production engineer5 skills in common
- food production planner5 skills in common
- food regulatory advisor5 skills in common
- food technician5 skills in common
Essential skills
19- analyse packaging requirements
- apply GMP
- apply HACCP
- apply requirements concerning manufacturing of food and beverages
- care for food aesthetic
- identify innovative concepts in packaging
- keep up with innovations in food manufacturing
- manage packaging development cycle from concept to launch
- manage packaging material
- monitor filling machines
- monitor packaging operations
- packaging engineering
- packaging functions
- packaging processes
- product packaging requirements
- quality assurance methodologies
- select adequate packaging for food products
- types of packaging materials
- watch food product trends
Optional skills
14- assess HACCP implementation in plants
- detect microorganisms
- develop new food products
- develop standard operating procedures in the food chain
- ensure correct goods labelling
- food safety principles
- food safety standards
- food science
- ingredient threats
- keep up-to-date with regulations
- label foodstuffs
- manage corrective actions
- participate in the development of new food products
- risks associated to physical, chemical, biological hazards in food and beverages
Definition and skills from ESCO, published by the European Commission. Source concept
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