Аналитик пищевой продукции — работа в Финляндии
Food analysts perform standardised tests to determine the chemical, physical, or microbiological features of products for human consumption.
Аналитик пищевой продукции - Какие навыки обязательны?
Assess nutritional characteristics of food for human consumption for a better healthy diet.
Try to develop food products in their most qualitative form possible.
Monitor stocks of food analysis laboratories. Order supplies to keep laboratories well furnished.
Define quality assurance targets and procedures and see to their maintenance and continued improvement by reviewing targets, protocols, supplies, processes, equipment and technologies for quality standards.
Clean laboratory glassware and other equipment after use and inspect it for damage or corrosion in order to ensure its proper functioning.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
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.
Collect samples of materials or products for laboratory analysis.
The causes of food poisoning and spoilage, and the preservation methods of food products so as to prevent toxicity from customers.
Report test results with a focus on findings and recommendations, differentiating results by levels of severity. Include relevant information from the test plan and outline the test methodologies, using metrics, tables, and visual methods to clarify where needed.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Measuring pH which is a measure of acidity or alkalinity.
Perform great attention to all steps in the creation and the presentation of a qualitative product.
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.
Blend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.
Conduct tests and inspections of processes, services and products to evaluate quality or performance. Describe and analyse components of food raw materials or already manufactured products.
The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
Calibrate laboratory equipment by comparing between measurements: one of known magnitude or correctness, made with a trusted device and a second measurement from another piece of laboratory equipment. Make the measurements in as similar a way as possible.
Performs a range of physical and chemical analysis to food materials in order to assess their quality.
Follow laboratory manuals, documents with industry jargon, phrases and diagrams, allowing a quality controller to easily read and interpret these documents.
Ingredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.
Ensure a clean working space according to hygienic standards in the food processing industry.
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.
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.
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.
Laboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.
recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage
Analyse characteristics, composition, and other properties of food products at reception.
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.
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.
Preserve collected and labelled samples of raw materials and other food products. Preserve samples applying chemical or physical methods.
Аналитик пищевой продукции - Какие навыки полезны, но не обязательны?
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
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.
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.
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.
Analyses packaging requirement against the design of the production plan. Perform the analysis considering engineering, economic, ergonomic, and other perspectives.
Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.
Check products for quality on the production line and remove defective items before and after packaging.
Perform analysis to detect different types of microorganisms, such as bacteria, moulds and yeasts in the food chain.
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.
Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.
Chemical and nutritional composition of food products, which enables the modification of existing products and processes and the development of new ones.
Oversee the delivery of incoming materials and follow a detailed procedure to evaluate and assess their characteristics accordingly.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
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.
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.
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.
Identifying and exploring developments and innovation in technology and materials in the food industry.
Carry out food safety checks in order to assure compliance with requirements, regulations, and other good food manufacturing practices.
Assess environmental parameters such as temperature and humidity at the workplace for food products. Assure suitable conditions for production processes, plants, laboratories, as well as storages.
Interpretation of laboratory tests for parameters affecting food safety taking into account risks associated with physical, chemical, and biological hazards in food and beverages.
Investigate customer complaints in order to determine the non-satisfactory elements in food products that lead to complaints from customers.
Assess the shelf life of food products in a range of storage and packaging conditions.
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
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.
Perform food risks analysis for food safety assurance.
Label raw material/ product samples for laboratory checks, according to implemented quality system.
Read and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.
Другие профессии
- Технолог пищевого производства
- Биотехнолог пищевой промышленности
- Консультант по нормативному регулированию пищевой продукции
- Инспектор по безопасности пищевой продукции
- Техник пищевого производства
- Сортировщик пищевой продукции
- Техник-технолог молочного производства
- Приемщик молока
- Технолог упаковки пищевых продуктов и напитков
- Мастер сидроделия
- Рабочий молочного производства
- Нутрициолог по готовым блюдам