Profession food technologist

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.

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Personality Type

• Investigative / Realistic

Knowledge

• Pathogenic microorganisms in food

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

• Food preservation

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

• Foodborne diseases

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

• Laboratory-based sciences

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

• Food allergies

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

• Traceability in food industry

  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.

• Health, safety and hygiene legislation

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

• Risks associated to physical, chemical, biological hazards in food and beverages

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

• Legislation about animal origin products

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

• Food and beverage industry

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

• Food materials

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

• Chemistry

  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.

• Quality assurance methodologies

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

• Ingredient threats

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

• Combination of flavours

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

• Food storage

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

• Food canning production line

  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 product.

• Food toxicity

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

• Processes of foods and beverages manufacturing

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

• Food products composition

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

• Fermentation processes of food

  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 process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.

• Food product ingredients

  Technical features of the formulation of ingredients for food products.

• Food safety principles

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

• Food legislation

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

• Enzymatic processing

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

• Food engineering

  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.

• Functional properties of foods

  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 may include solubility, absorption, water retention, frothing ability, elasticity, and absorptive capacity for fats and foreign particles.  

• Food science

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

• Combination of textures

  The combination of textures for new recipes or products.

• Biotechnology

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

Skills

• Identify the factors causing changes in food during storage

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

• Apply HACCP

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

• Apply GMP

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

• Follow-up lab results

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

• Manage food manufacturing laboratory

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

• Monitor processing conditions

  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 settings.

• Apply requirements concerning manufacturing of food and beverages

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

• Strive for nutritional improvement of food manufacturing

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

• Manage discarded products

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

• Read engineering drawings

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

• Prepare visual data

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

• Use new technologies in food manufacturing

  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.

• Assess HACCP implementation in plants

  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.

• Keep up with innovations in food manufacturing

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

• Manage the use of additives in food manufacturing

  Managing the use of additives or preservatives for food.

• Collect samples for analysis

  Collect samples of materials or products for laboratory analysis.

• Apply food technology principles

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

• Write work-related reports

  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 they are comprehensible to a non-expert audience.

• Ensure public safety and security

  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.

• Translate chemical innovations in pragmatic terms

  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 to plan.

• Develop food production processes

  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.

• Watch food product trends

  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.

• Perform food risk analysis

  Perform food risks analysis for food safety assurance.

• Interpret data in food manufacturing

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

• Improve chemical processes

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

• Analyse packaging requirements

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

• Evaluate ingredient documentation from suppliers

  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.

• Lead process optimisation

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

• Analyse samples of food and beverages

  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. Ensure samples of food and beverages comply to specific standards or procedures.

• Monitor developments used for food industry

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

Optional knowledge and skills

Source: Sisyphus ODB