Skills by Occupation

food safety principles lead process optimisation food science use new technologies in food manufacturing combination of flavours ingredient threats quality assurance methodologies laboratory-based sciences foodborne diseases pathogenic microorganisms in food manage food manufacturing laboratory food canning production line food allergies food storage identify the factors causing changes in food during storage prepare visual data food materials health, safety and hygiene legislation strive for nutritional improvement of food manufacturing translate chemical innovations in pragmatic terms combination of textures risks associated to physical, chemical, biological hazards in food and beverages processes of foods and beverages manufacturing follow-up lab results interpret data in food manufacturing perform food risk analysis food preservation food products composition legislation about animal origin products food and beverage industry food legislation develop food production processes monitor developments used for food industry analyse samples of food and beverages watch food product trends apply food technology principles chemistry improve chemical processes apply requirements concerning manufacturing of food and beverages ensure public safety and security apply HACCP food product ingredients assess HACCP implementation in plants keep up with innovations in food manufacturing biotechnology food toxicity manage the use of additives in food manufacturing functional properties of foods food engineering write work-related reports fermentation processes of food collect samples for analysis read engineering drawings evaluate ingredient documentation from suppliers traceability in food industry manage discarded products enzymatic processing monitor processing conditions apply GMP analyse packaging requirements

ensure compliance with environmental legislation in food production collect briefing regarding products advocate for consumer matters in production plants apply scientific methods monitor the production line inspect silo systems assess nutritional characteristics of food plan shifts of employees ensure continuous preparedness for audits detect microorganisms perform sensory evaluation fermentation processes of beverages cultural customs on food preparation manage communications with food industry governmental bodies perform microbiological analysis in the food chain assess ergonomics of the workplace effects of pesticides in food raw materials perform chemical experiments keep up-to-date with regulations perform quality audits keep food laboratory inventory configure plants for food industry manage scale-up experiments for manufacturing of products check quality of products on the production line check the quality of raw materials at reception food safety standards carry out environmental audits select adequate packaging for food products research new food ingredients assess shelf life of food products food homogenisation assess food samples carry out training in environmental matters participate in the development of new food products assess quality characteristics of food products ensure quality of final product operate automated process control coordinate launches of new food products provide food labelling expertise perform food safety checks analyse trends in the food and beverage industries mitigate waste of resources monitor ingredient storage manage environmental management system identify hazards in the workplace adjust production schedule perform physico-chemical analysis to food materials apply control process statistical methods be at ease in unsafe environments create new recipes ensure correct goods labelling develop new food products develop standard operating procedures in the food chain research new cooking methods follow laboratory manuals manage packaging development cycle from concept to launch monitor packaging operations adapt production levels impart training on general quality management supervision food plant design analyse production processes for improvement participate as observer in different types of audits in the food sector