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.
Also called: food technology expert, food tech specialist, food tech expert, food technology specialist
- 73
- essential skills
- 66
- optional skills
- 8
- related roles
- 2145
- 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 biotechnologistWhat changes?39 skills in common
- food regulatory advisorWhat changes?28 skills in common
- food technicianWhat changes?22 skills in common
- food safety inspector19 skills in common
- food grader17 skills in common
- food analyst16 skills in common
- animal feed supervisor11 skills in common
- prepared meals nutritionist10 skills in common
Essential skills
73- analyse packaging requirements
- analyse samples of food and beverages
- apply food technology principles
- apply GMP
- apply HACCP
- apply requirements concerning manufacturing of food and beverages
- assess HACCP implementation in plants
- bioeconomy
- biotechnology
- chemistry
- circular economy
- collect samples for analysis
- combination of flavours
- combination of textures
- describe chemical innovation in products
- develop food production processes
- energy efficiency
- ensure public safety and security
- ensure responsible sourcing in food supply chains
- enzymatic processing
- evaluate ingredient documentation from suppliers
- fermentation processes of food
- follow-up lab results
- food allergies
- food and beverage industry
- food authentication techniques
- food canning production line
- food engineering
- food ethics
- food fraud
- food legislation
- food materials
- food preservation
- food product ingredients
- food products composition
- food safety principles
- food science
- food storage
- food toxicity
- food waste monitoring systems
- foodborne diseases
- functional properties of foods
- health, safety and hygiene legislation
- identify the factors causing changes in food during storage
- improve chemical processes
- ingredient threats
- interpret data in food manufacturing
- keep up with innovations in food manufacturing
- laboratory-based sciences
- lead process optimisation
- legislation about animal origin products
- listen actively
- manage discarded products
- manage ethics issues in the food industry
- manage food manufacturing laboratory
- manage the use of additives in food manufacturing
- molecular gastronomy
- monitor developments used for food industry
- monitor processing conditions
- pathogenic microorganisms in food
- perform food risk analysis
- prepare visual data
- processes of foods and beverages manufacturing
- promote ethical eating
- quality assurance methodologies
- read engineering drawings
- risks associated to physical, chemical, biological hazards in food and beverages
- strive for nutritional improvement of food manufacturing
- traceability in food industry
- use new technologies in food manufacturing
- waste management
- watch food product trends
- write work-related reports
Optional skills
66- adapt production levels
- adjust production schedule
- advocate for consumer matters in production plants
- analyse production processes for improvement
- analyse trends in the food and beverage industries
- apply control process statistical methods
- apply scientific methods
- assess quality characteristics of food products
- assess shelf life of food products
- assess the life cycle of resources
- attend to detail in preparation for audits
- be at ease in unsafe environments
- carry out environmental audits
- carry out training in environmental matters
- check quality of products on the production line
- check quality of raw materials
- collect briefing regarding products
- configure plants for food industry
- coordinate launches of new food products
- create new recipes
- cultural customs on food preparation
- detect microorganisms
- develop food scanner devices
- develop new food products
- develop standard operating procedures in the food chain
- effects of pesticides in food raw materials
- ensure compliance with environmental legislation in food production
- ensure correct goods labelling
- ensure finished product meet requirements
- fermentation processes of beverages
- follow laboratory manuals
- food homogenisation
- food plant design
- food policy
- food safety standards
- identify hazards in the workplace
- identify nutritional properties of food
- inspect silo systems
- keep food laboratory inventory
- keep up-to-date with regulations
- manage communications with food industry governmental bodies
- manage environmental management system
- manage packaging development cycle from concept to launch
- manage scale-up experiments for manufacturing of products
- mitigate waste of resources
- monitor ingredient storage
- monitor packaging operations
- monitor the production line
- operate automated process control
- participate as observer in different types of audits in the food sector
- participate in the development of new food products
- perform chemical experiments
- perform food safety checks
- perform microbiological analysis in food
- perform physico-chemical analysis to food materials
- perform quality audits
- perform sensory evaluation of food products
- perform strategic planning in the food industry
- plan shifts of employees
- project management
- provide food labelling expertise
- provide training on quality management supervision
- research new cooking methods
- research new food ingredients
- select adequate packaging for food products
- use resource-efficient technologies in hospitality
Definition and skills from ESCO, published by the European Commission. Source concept
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