Food biotechnologist jobs in Finland
Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.
Food biotechnologist - Which skills are essential?
Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
Understand foodborne illnesses and poisoning as to prevent public health problems.
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
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.
Collect data required to make improvements or modifications to chemical processes. Develop new industrial processes, design new process plants/equipment or modify existing ones.
Enzymatic processes used in food production as well as in other industrial biotechnological processes.
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.
The causes of food poisoning and spoilage, and the preservation methods of food products so as to prevent toxicity from customers.
Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Perform analysis to detect different types of microorganisms, such as bacteria, moulds and yeasts in the food chain.
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
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.
Chemical and nutritional composition of food products, which enables the modification of existing products and processes and the development of new ones.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
Operate a microscope, an instrument used to see objects that are too small for the naked eye to see.
The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
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.
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.
Identifying and exploring developments and innovation in technology and materials in the food industry.
Ingredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Technical features of the formulation of ingredients for food products.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Prepare charts and graphs in order to present data in a visual manner.
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
Latest innovative products and technologies to process, preserve, package and improve food products.
The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
Manage production stops due to insufficient product quality and manage associated waste issues within the scope of good manufacturing practices.
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
Laboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage
Perform food risks analysis for food safety assurance.
Food biotechnologist - Which skills are useful but not essential?
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
Adjust work schedule in order to maintain permanent shift operation.
Perform staff training and ensure all members of the workforce understand how they can contribute to improved environmental performance.
Quality and range of raw materials, half finished products and end products of a specific food sector.
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.
Check products for quality on the production line and remove defective items before and after packaging.
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.
Ensure that finished products meet or exceed company specifications.
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.
Collect a comprehensive brief from internal and external customers regarding specific product requirements.
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
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.
Apply scientific methods and techniques to investigate phenomena, by acquiring new knowledge or correcting and integrating previous knowledge.
Assess samples from a range of sources to draw analyses. For example, microorganisms detection, chemical analysis, and parasitological analysis.
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.
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.
Follow laboratory manuals, documents with industry jargon, phrases and diagrams, allowing a quality controller to easily read and interpret these documents.
Monitor the production line for problems such as pile-ups and jams.
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.
Food technology: a branch of food science that deals with the production processes to make foods and improve processes aimed at processing foodstuffs.
Interpretation of laboratory tests for parameters affecting food safety taking into account risks associated with physical, chemical, and biological hazards in food and beverages.
Assess the shelf life of food products in a range of storage and packaging conditions.
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.
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.
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
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.
Read and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.