Food Technician Science & Engineering Technicians

Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

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5 books

Essentials of Thermal Processing

Gary Tucker, Susan Feath…

2021

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Handbook of Research on Food Processing and Preservation Technologies

Preeti Birwal, Megh R. G…

2021

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Handbook of Research on Food Processing and Preservation Technologies

Megh R. Goyal, Preeti Bi…

2021

Handbook of Research on Food Processing and Preservation Technologies : Volume 1

Megh R. Goyal, Preeti Bi…

2021

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Design and Development of Specific Foods, Packaging Systems, and Food Safety

Megh R. Goyal, Monika Sh…

2021

Structure, quality, nutritional value and/or acceptability of a food product. A food functional property is determined by physical, chemical and/or organoleptic properties of a food. Examples of a functional property …

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Chemical and Functional Properties of Food Components

Hanna Staroszczyk, Zdzis…

2023

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Functional Foods and Food Supplements

Federica Turrini, Raffae…

2021

The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.

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Food Safety Management

Veslemøy Andersen, Huub …

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Diagnosis of Pathogenic Microorganisms Causing Infectious Diseases

Irshad M. Sulaiman

2024

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The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.

Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

Technical features of the formulation of ingredients for food products.

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the …

Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors …

Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.

recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage

Manage reception of raw materials. Receive raw materials from the suppliers. Check for quality and accuracy and move into the warehouse. Make sure that raw materials are adequately stored until …

Prepare charts and graphs in order to present data in a visual manner.

Schedule and perform regular maintenance, cleaning, and repairs of all equipment. Order necessary machine parts and upgrade equipment when necessary to ensure optimal performance.

Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.

Compose work-related reports that support effective relationship management and a high standard of documentation and record keeping. Write and present results and conclusions in a clear and intelligible way so …

Managing all process engineering activities in the plant keeping track of plant maintenance, improvement and requirements for effective production.

Managing all packaging materials be they primary (wrapping, cans, bottles) or secondary (cartons, crates, pallets).

Monitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.

Monitor ingredient storage and expiry dates via weekly reporting leading to good stock rotation and reduction of waste.

Monitor the production line for problems such as pile-ups and jams.

Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in …

The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.

Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.

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4 books

Food Safety Management

Veslemøy Andersen, Huub …

2023

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EU Food Law Handbook

Bernd Van der Meulen, Ba…

2020

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A Practical Guide to Food Law in the United Kingdom - 2nd Edition

Ian Thomas

2021

Ewles and Simnett's Promoting Health: A Practical Guide - E-Book

Angela Scriven, Gareth M…

2023

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Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.

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Food Safety Management

Veslemøy Andersen, Huub …

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Steps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end …

Methods of cleaning and disinfecting reusable packaging to prevent or remove deposits of organic or inorganic nature of the packaging.

The combination of textures for new recipes or products.

Fermentation processes related to the conversion of sugar to alcohol, gases and acids.

Quality and range of raw materials, half finished products and end products of a specific food sector.

Laboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.

The large range of combinations of flavours to develop new recipes or products.

Adjust work schedule in order to maintain permanent shift operation.

ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

Analyses packaging requirement against the design of the production plan. Perform the analysis considering engineering, economic, ergonomic, and other perspectives.

Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.

Read and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.

Apply statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.

Calibrate laboratory equipment by comparing between measurements: one of known magnitude or correctness, made with a trusted device and a second measurement from another piece of laboratory equipment. Make the …

Check products for quality on the production line and remove defective items before and after packaging.

Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).

Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.

Ensure that finished products meet or exceed company specifications.

Ensure a clean working space according to hygienic standards in the food processing industry.

Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following …

Implementing corrective action and continuous improvement plans from internal and third party audits to meet food safety and quality performance indicators with adherance to agreed timescales.

Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.

Operate process control or automation system (PAS) used to control a production process automatically.

Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.

Read the technical drawings of a product made by the engineer in order to suggest improvements, make models of the product or operate it.

Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. Use proper packaging for sending it safely and at a reasonable cost. Have awareness …

Food technology: a branch of food science that deals with the production processes to make foods and improve processes aimed at processing foodstuffs.

Assist in the development of Standard Operating Procedures (SOP) in the food chain by working with line operators. Understand current operating procedures and identify best techniques. Help document new procedures …

Check the quality of raw materials by assessing its taste, smell, colour, or any other characteristic depending on the product.

Ensure and maintain manufacturing process equipment and ensure such machinery operates in a clean, organised environment in compliance with food safety requirements.

Read, organise and evaluate documentation on ingredients from suppliers and co-manufacturers. Identify deficiencies and enquire for clarifications and corrective actions as per regulatory demands.

Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.

Investigate customer complaints in order to determine the non-satisfactory elements in food products that lead to complaints from customers.

Managing resources to ensure sufficient and appropriate trained staff to ensure consistent performance.

Monitoring that specifications such as colour, shape, glaze, texture, weight, depth of coating are met.

Identifying and exploring developments and innovation in technology and materials in the food industry.

Observe gauges, video monitors, and printouts to assess if specified processing conditions are in place. Make the necessary adjustments to process variables such as times, inputs, flow rates and temperature …

Participate in the development of new food products together within a cross-functional team. Bring technical knowledge and perspective to the development of new products. Perform research. Interpret results for food …

Perform food risks analysis for food safety assurance.