quantitative sensory testing
The principles of different available methods and paradigms of quantitative sensory testing for heat sensing thresholds and pain thresholds and the limitations of psychophysical techniques.
Sensory scientists carry out sensory analysis in order to compose or improve flavours and fragrances for the food, beverage and cosmetics industry. They base their flavour and fragrance development on sensory and consumer research. Sensory scientists carry out research and analyse statistical data to meet customers expectations.
Competences and skills
41 ESCO relationsEssential knowledge 13 competences
Occupation specific
1 competenceSector-specific
4 competencesallergology
Allergology is a medical specialty mentioned in the EU Directive 2005/36/EC.
food flavourings
Substances used to alter the odour and taste of food products. They can be produced naturally by extracting the essential oil from the plant, or created chemically by mixing chemical compounds called esters to specific oils.
microbiology-bacteriology
Microbiology-Bacteriology is a medical specialty mentioned in the EU Directive 2005/36/EC.
olfaction
The sense of smell with its characteristics for the main olfactory systems and the more specific systems such as human olfactory system or accessory olfactory system.
Cross-sector
8 competencesanalytical chemistry
Instruments and methods used to separate, identify and quantify matter-the chemical components of natural and artificial materials and solutions.
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.
combination of flavours
The large range of combinations of flavours to develop new recipes or products.
market research
The processes, techniques, and purposes comprised in the first step for developing marketing strategies such as the collection of information about customers and the definition of segments and targets.
molecular biology
The interactions between the various systems of a cell, the interactions between the different types of genetic material and how these interactions are regulated.
statistical analysis system software
Specific software system (SAS) used for advanced analytics, business intelligence, data management, and predictive analytics.
digital
- Scope note
- This includes SPSS
statistics
The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data collection in terms of the design of surveys and experiments in order to forecast and plan work-related activities.
toxicology
The negative effects of chemicals on living organisms, their dose and exposure.
Essential skills and competences 7 competences
Occupation specific
1 competencecreate beverage recipes with botanicals
Creates recipes for beverages using the findings obtained from research in using botanicals, combinations, and potential usage for manufacturing commercial products.
Sector-specific
4 competencesadvise on fragrances
Provide advice on chemical fragrances to clients such as chemical manufacturers, chemical plants and researchers.
analyse characteristics of food products at reception
Analyse characteristics, composition, and other properties of food products at reception.
- Scope note
- For instance, dairy for butter-making will have to be sampled for butterfat analysis and its payments would be based on the butterfat content of the milk.
research fragrances
Research new chemical ingredients in order to develop new and better fragrance chemicals.
research new food ingredients
Assess new food ingredients by undergoing research activities in order to develop or improve foodstuffs.
Cross-sector
2 competencesperform 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.
prepare raw materials
Prepare and measure the basic materials that are needed to produce goods and finished products.
Optional knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencesfood allergies
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
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 science
The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
perfume raw materials
The materials whose essence is extracted to manufacture perfumes. Raw materials for the manufacturing of perfumes such as flowers, spices, fruits, and wood.
Cross-sector
1 competenceallergies
Changes in an organism's response to a pathogen when that organism has been previously affected by the same pathogen.
Optional skills and competences 16 competences
Occupation specific
1 competenceadd scent
Melt the wax, choose the appropriate amount of fragrance and mix it when the wax reaches the right temperature.
Sector-specific
9 competencesadvise food industry
Give councelling to food service managers and organisations, on matters related to nutrition such as menu development, food composition, budgeting, planning, sanitation, safety procedures, and process for a better nutritional profile of food. Assist with the establishment, proper functioning, and assessment of food service facilities and nutrition programs.
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.
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.
create fragrances formulae
Create chemical fromulae for the already reseached new fragrances.
describe flavour of different wines
Describe taste and aroma, also known as flavour, of different wines using the adequate lingo and relying on experience to classify the wines.
describe the flavour of different beers
Describe the taste and aroma, or flavour of different beers using the adequate lingo and relying on experience to classify beers.
develop new food products
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
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.
test fragrances against customer satisfaction
Test a new set of fragrances on a chosen group of volunteer customers in order to check how they react on the new products and which is their level of satisfaction.
Cross-sector
6 competencesanalyse consumer buying trends
Analyse buying habits or currently prevalent customer behaviour.
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.
document analysis results
Document on paper or on electronic devices the process and the results of the samples analysis performed.
perform physico-chemical analysis to food materials
Performs a range of physical and chemical analysis to food materials in order to assess their quality.
report analysis results
Produce research documents or give presentations to report the results of a conducted research and analysis project, indicating the analysis procedures and methods which led to the results, as well as potential interpretations of the results.
troubleshoot cosmetics formula issues
Troubleshoot the unstable formulas, scalling-up issues in order to ensure stability and a high quality end product that conforms to specifications.