Skills by Occupation

laboratory-based sciences food allergies monitor processing conditions identify the factors causing changes in food during storage legislation about animal origin products biotechnology quality assurance methodologies apply HACCP manage food manufacturing laboratory monitor developments used for food industry pathogenic microorganisms in food fermentation processes of food food science ingredient threats prepare visual data perform microbiological analysis in the food chain apply GMP fermentation processes of beverages ensure public safety and security improve chemical processes operate microscope food preservation follow-up lab results foodborne diseases lead process optimisation perform food risk analysis food storage food and beverage industry food toxicity food safety principles keep up with innovations in food manufacturing enzymatic processing apply requirements concerning manufacturing of food and beverages analyse samples of food and beverages detect microorganisms food products composition manage discarded products food product ingredients food legislation

apply scientific methods check quality of products on the production line write work-related reports follow laboratory manuals keep up-to-date with regulations apply preservation treatments apply food technology principles statistics adjust production schedule ensure compliance with environmental legislation in food production assess shelf life of food products participate in the development of new food products perform quality audits collect briefing regarding products be at ease in unsafe environments carry out training in environmental matters ensure quality of final product assess HACCP implementation in plants analyse work-related written reports develop new food products food safety standards develop standard operating procedures in the food chain monitor the production line carry out environmental audits assess food samples risks associated to physical, chemical, biological hazards in food and beverages food materials