Skills by Occupation

biotechnology food allergies apply HACCP food product ingredients food and beverage industry analyse samples of food and beverages manage discarded products food legislation keep up with innovations in food manufacturing quality assurance methodologies manage food manufacturing laboratory enzymatic processing perform food risk analysis operate microscope monitor developments used for food industry identify the factors causing changes in food during storage apply GMP monitor processing conditions improve chemical processes fermentation processes of food food science food preservation perform microbiological analysis in the food chain food products composition legislation about animal origin products ingredient threats detect microorganisms food storage pathogenic microorganisms in food foodborne diseases food safety principles follow-up lab results ensure public safety and security prepare visual data lead process optimisation apply requirements concerning manufacturing of food and beverages laboratory-based sciences food toxicity fermentation processes of beverages

carry out environmental audits food materials monitor the production line analyse work-related written reports develop standard operating procedures in the food chain ensure compliance with environmental legislation in food production food safety standards develop new food products assess HACCP implementation in plants keep up-to-date with regulations assess food samples adjust production schedule apply scientific methods carry out training in environmental matters write work-related reports statistics risks associated to physical, chemical, biological hazards in food and beverages apply preservation treatments assess shelf life of food products ensure quality of final product participate in the development of new food products collect briefing regarding products follow laboratory manuals be at ease in unsafe environments check quality of products on the production line apply food technology principles perform quality audits