Skills by Occupation

prepare visual data quality assurance methodologies laboratory-based sciences food allergies apply requirements concerning manufacturing of food and beverages apply food technology principles food storage work independently in service of a food production process food science food legislation traceability in food industry apply HACCP biotechnology food engineering handle communications in the food processing industry ensure public safety and security participate as observer in different types of audits in the food sector lead process optimisation food safety standards food safety principles food preservation read engineering drawings ensure correct goods labelling risks associated to physical, chemical, biological hazards in food and beverages food product ingredients conduct shelf studies food materials keep up-to-date with regulations keep up with innovations in food manufacturing legislation about animal origin products food and beverage industry apply GMP perform strategic planning in the food industry work in a food processing team follow-up lab results

perform quality audits analyse work-related written reports statistics analyse samples of food and beverages monitor system performance write work-related reports identify hazards in the workplace collect briefing regarding products analyse trends in the food and beverage industries improvise to occuring food processing situations analyse packaging requirements develop food production processes perform sensory evaluation advocate for consumer matters in production plants communicate regarding food labelling interdisciplinary issues provide food labelling expertise functional properties of foods apply scientific methods manage time in food processing operations food plant design advise food processing professionals identify market niches manage challenging work conditions during food processing operations monitor developments used for food industry configure plants for food industry perform food risk analysis assess HACCP implementation in plants fermentation processes of food impart training on general quality management supervision perform physico-chemical analysis to food materials ensure continuous preparedness for audits research new food ingredients fermentation processes of beverages research new cooking methods assess shelf life of food products food homogenisation assess nutritional characteristics of food advise on food preservation cultural customs on food preparation perform detailed food processing operations participate in the development of new food products develop new food products apply control process statistical methods develop standard operating procedures in the food chain perform food safety checks foodborne diseases