food technologist
Code 2145.1.4
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.
Essential skills
Knowledge
- food allergies
- food storage
- bioeconomy
- biotechnology
- food canning production line
- food science
- laboratory-based sciences
- combination of flavours
- combination of textures
- food products composition
- food preservation
- foodborne diseases
- molecular gastronomy
- food and beverage industry
- food engineering
- food product ingredients
- food legislation
- health, safety and hygiene legislation
- legislation about animal origin products
- food materials
- pathogenic microorganisms in food
- food safety principles
- processes of foods and beverages manufacturing
- fermentation processes of food
- enzymatic processing
- functional properties of foods
- chemistry
- risks associated to physical, chemical, biological hazards in food and beverages
- ingredient threats
- food waste monitoring systems
- food toxicity
- traceability in food industry
Skills and competences
- Utilizar correctamente términos técnicos utilizados en el campo de la salud
- analyse samples of food and beverages
- analyse packaging requirements
- follow-up lab results
- apply HACCP
- apply food technology principles
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- monitor processing conditions
- develop food production processes
- describe chemical innovation in products
- lead process optimisation
- keep up with innovations in food manufacturing
- assess HACCP implementation in plants
- ensure public safety and security
- manage the use of additives in food manufacturing
- manage food manufacturing laboratory
- manage discarded products
- read engineering drawings
- monitor developments used for food industry
- improve chemical processes
- watch food product trends
- prepare visual data
- write work-related reports
- perform food risk analysis
- collect samples for analysis
Transversal competences
- evaluate ingredient documentation from suppliers
- identify the factors causing changes in food during storage
- interpret data in food manufacturing
- strive for nutritional improvement of food manufacturing
- quality assurance methodologies
- use new technologies in food manufacturing
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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