Технолог пищевого производства — работа в Финляндии
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.
Технолог пищевого производства - Какие навыки обязательны?
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.
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.
Understand foodborne illnesses and poisoning as to prevent public health problems.
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.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
Quality and range of raw materials, half finished products and end products of a specific food sector.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
Clearly explain chemical innovations and variations made to products to the production level. Work closely with process chemists and control engineers to ensure the process plant improvements are implemented according to plan.
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.
Analyses packaging requirement against the design of the production plan. Perform the analysis considering engineering, economic, ergonomic, and other perspectives.
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.
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.
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).
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
Managing the use of additives or preservatives for food.
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.
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.
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.
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.
The large range of combinations of flavours to develop new recipes or products.
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.
Work with experts from the agricultural and food processing industries to improve food value, nutrition, and supply.
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.
The combination of textures for new recipes or products.
Ingredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.
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.
Read the technical drawings of a product made by the engineer in order to suggest improvements, make models of the product or operate it.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
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.
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.
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.
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.
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.
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.
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.
Технолог пищевого производства - Какие навыки полезны, но не обязательны?
Assess nutritional characteristics of food for human consumption for a better healthy diet.
Monitor stocks of food analysis laboratories. Order supplies to keep laboratories well furnished.
Inspect silo systems to minimise any harmful emissions during their use.
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
Contribute to food plant design by assessing the processes, facilities and equipment needs, including monitoring activities and control.
Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, production controls, formulas and food safety procedures.
Operate process control or automation system (PAS) used to control a production process automatically.
Cultural or religious rules and traditions regarding the preparation of food.
Adjust work schedule in order to maintain permanent shift operation.
Monitor ingredient storage and expiry dates via weekly reporting leading to good stock rotation and reduction of waste.
Assess new food ingredients by undergoing research activities in order to develop or improve foodstuffs.
Check the quality of raw materials by assessing its taste, smell, colour, or any other characteristic depending on the product.
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.
Perform staff training and ensure all members of the workforce understand how they can contribute to improved environmental performance.
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.
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.
Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
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.
Participate as an observer in audits for efficiency, safety, environmental, quality, and food safety on a regular basis.
Managing communications with regulatory authorities for the food industry for all aspects of food safety, limits on potentially hazardous ingredients, labelling requirements and legislation.
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.
Perform safety audits and inspections on workplaces and workplace equipment. Ensure that they meet safety regulations and identify hazards and risks.
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.
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.
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.
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.
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.
Provides food labelling expertise in the collaboration with government, company divisions, and other stakeholders on compliance related questions regarding products and labels.
Assess samples from a range of sources to draw analyses. For example, microorganisms detection, chemical analysis, and parasitological analysis.
Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.
Coordinate launches of new food products. Run trials alongside with product development.
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.
Manage scale-up processes and experimentation in the development of new products or the improvement of existing ones and subsequent transfer to main plant.
Different types of pesticides used for food raw materials to control proper use of those substances preserving main characteristics of products.
Monitor the production line for problems such as pile-ups and jams.
Carry out food safety checks in order to assure compliance with requirements, regulations, and other good food manufacturing practices.
Conduct regulatory oversight activities inside plants in matters relating to areas of consumer matters, e.g. misbranding, consumer protection, etc.
Develop and implement an environmental management system.
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.
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 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.
Assess ergonomics of the workplace in relation to the human resources.
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
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.
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.
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.
Apply statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
Assess new cooking methods by undergoing research activities in order to develop or improve food technological processes.
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.
Manage the packaging development cycle from concept to launch in order to ensure compliance with financial, operative, and commercial variables.
Другие профессии
- Биотехнолог пищевой промышленности
- Консультант по нормативному регулированию пищевой продукции
- Техник пищевого производства
- Аналитик пищевой продукции
- Инспектор по безопасности пищевой продукции
- Сортировщик пищевой продукции
- Нутрициолог по готовым блюдам
- Руководитель пищевого производства
- Главный пивовар
- Технолог упаковки пищевых продуктов и напитков
- Мастер сидроделия
- Инженер пищевого производства