combination of textures
The combination of textures for new recipes or products.
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.
Competences and skills
139 ESCO relationsEssential knowledge 39 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
29 competencesenergy efficiency
Field of information concerning the reduction of the use of energy. It encompasses calculating the consumption of energy, providing certificates and support measures, saving energy by reducing the demand, encouraging efficient use of fossil fuels, and promoting the use of renewable energy.
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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.
- Scope note
- Occasionally, the term fermentation may also include the chemical conversion of sugars into ethanol. This process is used to make beer, wine, and cider.
food allergies
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
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 authentication techniques
Methodologies, analytical techniques and indicators applied to verify food authenticity and detect frauds.
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 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.
food ethics
Set of ethical values and principles that guide the production, distribution, and consumption of food. It embraces a broad range of matters, including food safety, environmental sustainability, cultural sensivity , fair labour practices, animal welfare, and social responsibility. Food ethics can encompass collective and individual responsibility.
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- Scope note
- The scope at individual level, involves making informed and ethical decisions about what to eat, and being mindful of the impact of those choices on both personal health and the broader environment. At organisations level, it involves taking steps to ensure that the food industry operates in a way that is ethical, responsible, and sustainable, and that food is produced, distributed, and consumed in a way that is fair and equitable.
food fraud
Investigation techniques to detect the act of deliberately adulterating information related to the nature, identity, properties, composition, quantity, durability, country of origin or place of provenance, method of manufacture or production of food to mislead consumers and generate illicit financial gain. Food fraud includes among others dilution, substitution, concealment, mislabelling, unapproved enhancement, and counterfeiting.
food legislation
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
food materials
Quality and range of raw materials, half finished products and end products of a specific food sector.
food preservation
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
food product ingredients
Technical features of the formulation of ingredients for food products.
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.
- Scope note
- The food products composition is different from the ingredients list.
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 science
The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
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 toxicity
The causes of food poisoning and spoilage, and the preservation methods of food products so as to prevent toxicity from customers.
food waste monitoring systems
The characteristics, benefits and ways of using digital tools to collect, monitor and evaluate data on food waste in an organisation or hospitality establishment.
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foodborne diseases
The diseases caused by food contamination due to bacteria, viruses, parasites or chemical substances, and their impact for public health.
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.
ingredient threats
Ingredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.
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legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
molecular gastronomy
The analysis of scientific research applied to food preparation, which focuses among others on how the interaction between ingredients can modify the structure and appearance of food, for example by creating unexpected tastes and textures and by developing new types of dining experiences.
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.
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.
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.
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.
Cross-sector
10 competencesbioeconomy
The production of renewable biological resources and the conversion of these resources and waste streams into value added products, such as food, feed, bio-based products and bioenergy.
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biotechnology
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
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.
circular economy
The circular economy aims to keep materials and products in use for as long as possible, extracting the maximum value from them while in use and recycling them at the end of their life cycle. It improves resource efficiency and helps to reduce the demand for virgin materials.
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combination of flavours
The large range of combinations of flavours to develop new recipes or products.
enzymatic processing
Enzymatic processes used in food production as well as in other industrial biotechnological processes.
health, safety and hygiene legislation
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
laboratory-based sciences
Laboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.
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.
waste management
The methods, materials and regulations used to collect, transport, treat and dispose of waste. This includes recycling and monitoring of waste disposal. It excludes procedures related to waste incineration.
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Essential skills and competences 34 competences
Occupation specific
1 competencedescribe chemical innovation in products
Clearly explain chemical innovations and variations made to products at the production level. Works closely with process chemists and control engineers to ensure the process plant improvements are implemented according to plan.
Sector-specific
23 competencesanalyse 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.
apply food technology principles
Apply food science methods and technology for the processing, preservation and packaging of food, taking into account safety standards and quality control procedures.
apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
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.
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.
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.
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.
ensure responsible sourcing in food supply chains
Strive to ensure food supply chain products and ingredients are sourced sustainably. This involves full compliance with labour and environmental law as well as working with local suppliers to reduce the environmental footprint of the supply chain.
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follow-up lab results
Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.
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.
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.
keep up with innovations in food manufacturing
Latest innovative products and technologies to process, preserve, package and improve food products.
lead process optimisation
Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.
manage discarded products
Manage production stops due to insufficient product quality and manage associated waste issues within the scope of good manufacturing practices.
manage ethics issues in the food industry
Apply ethical principles to manage complex issues in the food industry. Engage in ethical decision making by applying standards of national and as applicable, international codes of ethics or statements of principles.
manage food manufacturing laboratory
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
manage the use of additives in food manufacturing
Managing the use of additives or preservatives for food.
monitor developments used for food industry
Identifying and exploring developments and innovation in technology and materials in the food industry.
perform food risk analysis
Perform food risks analysis for food safety assurance.
promote ethical eating
Campaign for and promote ethical considerations in food choices and nutritional behaviours of consumers, related among others to the protection of the environment, food shortages and scarcity of resources and animal welfare.
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strive for nutritional improvement of food manufacturing
Work with experts from the agricultural and food processing industries to improve food value, nutrition, and supply.
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.
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.
Cross-sector
10 competencesanalyse packaging requirements
Analyses packaging requirement against the design of the production plan. Perform the analysis considering engineering, economic, ergonomic, and other perspectives.
apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
collect samples for analysis
Collect samples of materials or products for laboratory analysis.
- Scope note
- Follow the procedures required for the collection of materials and products for laboratory analysis.
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.
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.
listen actively
Give attention to what other people say, patiently understand points being made, asking questions as appropriate, and not interrupting at inappropriate times; able to listen carefully the needs of customers, clients, passengers, service users or others, and provide solutions accordingly.
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.
prepare visual data
Prepare charts and graphs in order to present data in a visual manner.
digital
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.
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.
Optional knowledge 7 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
7 competencescultural customs on food preparation
Cultural or religious rules and traditions regarding the preparation of food.
effects of pesticides in food raw materials
Different types of pesticides used for food raw materials to control proper use of those substances preserving main characteristics of products.
fermentation processes of beverages
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
food homogenisation
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.
- Scope note
- Includes the homogenised food preparations such as infant and dietetic food.
food policy
The policies, strategies, institutions and regulations concerning food.
food safety standards
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 food safety management system. It covers interactive communication, system management, prerequisite programs and HACCP principles.
project management
The discipline of project management, the activities which comprise this area and the variables implied in it, such as time, resources, requirements, deadlines, and responding to unexpected events.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 59 competences
Occupation specific
1 competencecoordinate launches of new food products
Coordinate launches of new food products. Run trials alongside with product development.
Sector-specific
29 competencesadvocate for consumer matters in production plants
Conduct regulatory oversight activities inside production plants concerning consumer matters, e.g. misbranding, consumer protection, etc.
analyse trends in the food and beverage industries
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.
assess quality characteristics of food products
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.
assess shelf life of food products
Determine shelf life of products taking into account aspects such as type of ingredients, date of production, production process or packaging.
assess the life cycle of resources
Evaluate the use and possible recycling of raw materials in the whole product life cycle. Consider applicable regulations, such as the European Commission's Circular Economy Policy Package.
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check quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging.
configure plants for food industry
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 and economic aspects into account.
detect microorganisms
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.
develop food scanner devices
Design and develop food scanning technologies that provide information on the level of allergens, chemicals, nutrients, calories and on ingredients in food.
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develop new food products
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
develop standard operating procedures in the food chain
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.
ensure compliance with environmental legislation in food production
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.
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ensure correct goods labelling
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.
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food plant design
Contribute to food plant design by assessing the processes, facilities and equipment needs, including monitoring activities and control.
inspect silo systems
Inspect silo systems to minimise any harmful emissions during their use.
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keep food laboratory inventory
Monitor stocks of food analysis laboratories. Order supplies to keep laboratories well furnished.
manage communications with food industry governmental bodies
Manage communications with regulatory authorities for the food industry for all aspects of food safety, limits on potentially hazardous ingredients, labelling requirements and legislation.
monitor ingredient storage
Monitor ingredient storage and expiry dates via weekly reporting leading to good stock rotation and reduction of waste.
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monitor packaging operations
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 appropriate and safe transportation.
participate as observer in different types of audits in the food sector
Participate as an observer in audits for efficiency, safety, environmental, quality, and food safety on a regular basis.
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participate in the development of new food products
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 product development.
perform food safety checks
Carry out food safety checks in order to assure compliance with requirements, regulations, and other good food manufacturing practices.
perform microbiological analysis in food
Perform analysis to detect different types of microorganisms such bacteria, moulds and yeasts in the food chain.
perform strategic planning in the food industry
Develop and coordinate plans of action in the food industry to assure that quality and deadlines are met in time.
provide food labelling expertise
Provide food labelling expertise in the collaboration with government, company divisions, and other stakeholders on compliance related questions regarding products and labels.
research new cooking methods
Assess new cooking methods by undergoing research activities in order to develop or improve food technological processes.
research new food ingredients
Assess new food ingredients by undergoing research activities in order to develop or improve foodstuffs.
select adequate packaging for food products
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 that packaging can also influence the product characteristics such as shape, weight or solidity. Balance out various aspects such as cost, attractivity and compliance with regulations and environment protection.
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use resource-efficient technologies in hospitality
Implement technological improvements in hospitality establishments, as connectionless food steamers, pre-rinse spray valves and low flow sink taps, which optimise the water and energy consumption in dishwashing, cleaning and food preparation.
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Cross-sector
29 competencesadapt production levels
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.
adjust production schedule
Adjust work schedule in order to maintain permanent shift operation.
analyse production processes for improvement
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
apply control process statistical methods
Apply statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.
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apply scientific methods
Apply scientific methods and techniques to investigate phenomena, by acquiring new knowledge or correcting and integrating previous knowledge.
attend to detail in preparation for audits
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 no negative aspects can be identified.
be at ease in unsafe environments
Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
carry out environmental audits
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 environmental legislation.
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carry out training in environmental matters
Perform staff training and ensure all members of the workforce understand how they can contribute to improved environmental performance.
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check quality of raw materials
Check the quality of basic materials used for the production of semi-finished and finished goods by assessing some of its characteristics and, if needed, select samples to be analysed.
collect briefing regarding products
Collect a comprehensive brief from internal and external customers regarding specific product requirements.
create new recipes
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 taste, reach productivity goals, develop and improve products.
- Scope note
- Establish food specifications for the production of the new recipe.
ensure finished product meet requirements
Ensure that finished products meet or exceed company specifications.
follow laboratory manuals
Follow laboratory manuals, documents with industry jargon, phrases and diagrams, allowing a quality controller to easily read and interpret these documents.
identify hazards in the workplace
Perform safety audits and inspections on workplaces and workplace equipment. Ensure that they meet safety regulations and identify hazards and risks.
identify nutritional properties of food
Identify the nutritional value of food, including proportion of fats, carbohydrates, sugars, vitamins. Label products appropriately if required.
keep up-to-date with regulations
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
manage environmental management system
Develop and implement an environmental management system.
digitalgreen
manage packaging development cycle from concept to launch
Manage the packaging development cycle from concept to launch in order to ensure compliance with financial, operative, and commercial variables.
manage scale-up experiments for manufacturing of products
Managing scale-up processes and experimentation in the development of new products or the improvement of existing ones and subsequent transfer to main plant.
mitigate waste of resources
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
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monitor the production line
Monitor the production line for problems such as pile-ups and jams.
operate automated process control
Operate process control or automation system (PAS) used to control a production process automatically.
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perform chemical experiments
Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
perform physico-chemical analysis to food materials
Performs a range of physical and chemical analysis to food materials in order to assess their quality.
perform quality audits
Execute regular, systematic and documented examinations of a quality system for verifying conformity with a standard based on objective evidence such as the implementation of processes, effectiveness in achieving quality goals and reduction and elimination of quality problems.
perform sensory evaluation of food products
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.
plan shifts of employees
Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.
provide training on quality management supervision
Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, SPC, production controls, formulas, GMP, and food safety procedures.