Food biotechnologist
Code 2131.5
Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.
Essential skills
Knowledge
- food allergies
- food storage
- biotechnology
- food science
- laboratory-based sciences
- food products composition
- food preservation
- foodborne diseases
- molecular gastronomy
- food and beverage industry
- food product ingredients
- food legislation
- legislation about animal origin products
- pathogenic microorganisms in food
- food safety principles
- fermentation processes of beverages
- fermentation processes of food
- enzymatic processing
- ingredient threats
- food toxicity
Skills and competences
- Manejar terminología técnica en salud
- analyse samples of food and beverages
- follow-up lab results
- apply HACCP
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- monitor processing conditions
- detect microorganisms
- lead process optimisation
- keep up with innovations in food manufacturing
- ensure public safety and security
- manage food manufacturing laboratory
- manage discarded products
- monitor developments used for food industry
- improve chemical processes
- operate microscope
- prepare visual data
- perform food risk analysis
- perform microbiological analysis in food
Transversal competences
- identify the factors causing changes in food during storage
- quality assurance methodologies
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What to assess for this role
Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.
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Sources
This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences