Food Technologist Science & Engineering Professionals

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

Recommended Books

1 book

The Trade in Animals and Related Products (Amendment and Legislative Functions) and Animal Health (Miscellaneous Amendments) (Wales) (EU Exit) Regulations 2022

Great Britain

2022

The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.

The composition, structure, and properties of substances and the processes and transformations that they undergo; the uses of different chemicals and their interactions, production techniques, risk factors, and disposal methods.

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 types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).

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

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 …

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

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

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

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

The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.

The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.

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

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

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.

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

The combination of textures for new recipes or products.

Enzymatic processes used in food production as well as in other industrial biotechnological processes.

Understand foodborne illnesses and poisoning as to prevent public health problems.

Research and development of new foods, biological and pharmaceutical products, development and operation of manufacturing and packaging and distributing systems for drug/food products, design and installation of food production processes.

Technical features of the formulation of ingredients for food products.

Chemical and nutritional composition of food products, which enables the modification of existing products and processes and the development of new ones.

The causes of food poisoning and spoilage, and the preservation methods of food products so as to prevent toxicity from customers.

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 …

Ingredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.

Interpretation of laboratory tests for parameters affecting food safety taking into account risks associated with physical, chemical, and biological hazards in food and beverages.

Traceability measures to respond to potential risks that can arise in food and feed, so as to ensure that all food products are safe for humans to eat.

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

Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. …

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.

Collect samples of materials or products for laboratory analysis.

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

Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.

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

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

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 …

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

Assess the adequate implementation of HACCP in plants. Assure that plants are operating within the specifications of their written plans for HACCP, sanitation, and processing.

Develop processes and techniques for food production or food preservation. Engage in the design, development, construction and operation of industrial processes and techniques for food manufacturing.

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.

Collect data required to make improvements or modifications to chemical processes. Develop new industrial processes, design new process plants/equipment or modify existing ones.

Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.

Latest innovative products and technologies to process, preserve, package and improve food products.

Manage production stops due to insufficient product quality and manage associated waste issues within the scope of good manufacturing practices.

Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.

Managing the use of additives or preservatives for food.

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 …

Perform food risks analysis for food safety assurance.

Work with experts from the agricultural and food processing industries to improve food value, nutrition, and supply.

Clearly explain chemical innovations and variations made to products to the production level. Work closely with process chemists and control engineers to ensure the process plant improvements are implemented according …

Keep abreast of new technologies and innovations in all fields of food manufacturing. Read articles and maintains an active exchange with peers in benefit of the company and its products.

Examine findings and behaviours as to understand trends, features, or qualitative wishes of customers. Use that information for product development, for product improvement, and for packaging requirements.

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

Food safety standards (i.e. ISO 22000) developed by the recognised organisations for Standardization dealing with food safety. For example, the ISO 22000 international standard specifies the requirements for an effective …

Cultural or religious rules and traditions regarding the preparation of food.

Different types of pesticides used for food raw materials to control proper use of those substances preserving main characteristics of products.

The procedures, machines and reciped used to mix different foodstuffs and solutions by transforming them through high pressure and acceleration processes into an uniform fluid or product.

Adjust work schedule in order to maintain permanent shift operation.

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

Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.

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

Apply scientific methods and techniques to investigate phenomena, by acquiring new knowledge or correcting and integrating previous knowledge.

Assess quality characteristics of food products in terms of the main properties (e.g. physical, sensorial, chemical, technological, etc.) for raw materials, half-finished products, as well as finish products.

Use equipment to measure various environmental parameters in order to identify environmental problems and investigate manners in which they can be resolved. Perform inspections in order to ensure compliance with …

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

Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance …

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

Develop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update existing ones.

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 constant compliance with standards and requirements, such as keeping certifications up to date and monitoring activities to ensure correct procedures are followed, so that audits can occur smoothly and …

Ensure that goods are labeled with all necessary labeling information (e.g. legal, technological, hazardous and others) regarding the product. Ensure that labels respects the legal requirements and adhere to regulations.

Ensure that finished products meet or exceed company specifications.

Perform safety audits and inspections on workplaces and workplace equipment. Ensure that they meet safety regulations and identify hazards and risks.

Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.

Develop and implement an environmental management system.

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

Observe and supervise the packaging operations undertaken by the workers for compliance to production requirements. Check products for proper packaging such as labelling and date coding in order to ensure …

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

Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.

Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.

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

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 …

Adapt current production levels and strive to improve the current production rates looking for economic gains and margins. Negotiate improvement with sales, dispatch and distribution departments.

Conduct regulatory oversight activities inside plants in matters relating to areas of consumer matters, e.g. misbranding, consumer protection, etc.

Assess ergonomics of the workplace in relation to the human resources.

Assess samples from a range of sources to draw analyses. For example, microorganisms detection, chemical analysis, and parasitological analysis.

Assess nutritional characteristics of food for human consumption for a better healthy diet.

Assess the shelf life of food products in a range of storage and packaging conditions.

Perform staff training and ensure all members of the workforce understand how they can contribute to improved environmental performance.

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

Collect a comprehensive brief from internal and external customers regarding specific product requirements.

Design plants configuration, including sources and equipment for the food industry so that they can be readily adapted to suit the product range and the process technologies involved. Take environmental …

Coordinate launches of new food products. Run trials alongside with product development.

Use various laboratory methods and tools such as gene amplification and sequencing to detect and identify microorganisms such as bacteria and fungi in soil, air, and water samples.

Follow laboratory manuals, documents with industry jargon, phrases and diagrams, allowing a quality controller to easily read and interpret these documents.

Contribute to food plant design by assessing the processes, facilities and equipment needs, including monitoring activities and control.

Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, production controls, formulas and food safety procedures.

Inspect silo systems to minimise any harmful emissions during their use.

Monitor stocks of food analysis laboratories. Order supplies to keep laboratories well furnished.

Managing communications with regulatory authorities for the food industry for all aspects of food safety, limits on potentially hazardous ingredients, labelling requirements and legislation.

Manage the packaging development cycle from concept to launch in order to ensure compliance with financial, operative, and commercial variables.

Manage scale-up processes and experimentation in the development of new products or the improvement of existing ones and subsequent transfer to main plant.

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.

Participate as an observer in audits for efficiency, safety, environmental, quality, and food safety on a regular basis.

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 …

Carry out food safety checks in order to assure compliance with requirements, regulations, and other good food manufacturing practices.

Perform analysis to detect different types of microorganisms, such as bacteria, moulds and yeasts in the food chain.

Performs a range of physical and chemical analysis to food materials in order to assess their quality.

Provides food labelling expertise in the collaboration with government, company divisions, and other stakeholders on compliance related questions regarding products and labels.

Assess new cooking methods by undergoing research activities in order to develop or improve food technological processes.

Assess new food ingredients by undergoing research activities in order to develop or improve foodstuffs.