Skills by Occupation

prepare visual data report test findings food science blend food ingredients food toxicity pursue excellence in the creation of food products food safety principles analyse samples of food and beverages quality assurance methodologies calibrate laboratory equipment assess nutritional characteristics of food keep food laboratory inventory conduct food tests measure pH follow hygienic procedures during food processing maintain laboratory equipment laboratory-based sciences ingredient threats analyse characteristics of food products at reception collect samples for analysis set quality assurance objectives preserve samples attend to detail regarding food and beverages perform physico-chemical analysis to food materials food safety standards apply HACCP interpret data in food manufacturing apply requirements concerning manufacturing of food and beverages apply GMP identify the factors causing changes in food during storage assess quality characteristics of food products pathogenic microorganisms in food ensure public safety and security keep up-to-date with regulations follow laboratory manuals

analyse packaging requirements develop standard operating procedures in the food chain analyse trends in the food and beverage industries assess shelf life of food products investigate customer complaints check quality of products on the production line check bottles for packaging perform sensory evaluation write work-related reports fermentation processes of food monitor developments used for food industry follow-up lab results detect microorganisms analyse work-related written reports follow evaluation procedures of materials at reception statistics food products composition perform food safety checks participate in the development of new food products food legislation label samples perform microbiological analysis in the food chain mitigate waste of resources develop new food products apply scientific methods assess environmental parameters at the workplace for food products risks associated to physical, chemical, biological hazards in food and beverages perform food risk analysis food homogenisation assess food samples