food biotechnologist
ISCO: 2131. Skills: 71. Essential: 45.
Essential skills
- analyse samples of food and beverages
- apply GMP
- apply HACCP
- apply requirements concerning manufacturing of food and beverages
- bioeconomy
- bioethics
- biotechnology
- detect microorganisms
- ensure public safety and security
- enzymatic processing
- fermentation processes of beverages
- fermentation processes of food
- follow-up lab results
- food allergies
- food and beverage industry
- food authentication techniques
- food fraud
- food legislation
- food preservation
- food product ingredients
- food products composition
- food safety principles
- food science
- food storage
- food toxicity
- foodborne diseases
- identify the factors causing changes in food during storage
- improve chemical processes
- infections in food
- ingredient threats
- keep up with innovations in food manufacturing
- laboratory-based sciences
- lead process optimisation
- legislation about animal origin products
- manage discarded products
- manage food manufacturing laboratory
- molecular gastronomy
- monitor developments used for food industry
- monitor processing conditions
- operate microscope
- pathogenic microorganisms in food
- perform food risk analysis
- perform microbiological analysis in food
- prepare visual data
- quality assurance methodologies
Supporting skills
- adjust production schedule
- analyse work-related written reports
- apply food technology principles
- apply preservation treatments
- apply scientific methods
- assess HACCP implementation in plants
- assess shelf life of food products
- be at ease in unsafe environments
- carry out environmental audits
- carry out training in environmental matters
- check quality of products on the production line
- collect briefing regarding products
- develop new food products
- develop standard operating procedures in the food chain
- ensure compliance with environmental legislation in food production
- ensure finished product meet requirements
- follow laboratory manuals
- food materials
- food safety standards
- keep up-to-date with regulations
- monitor the production line
- participate in the development of new food products
- perform quality audits
- risks associated to physical, chemical, biological hazards in food and beverages
- statistics
- write work-related reports