Skills by Occupation

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

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