Occupation Atlasfood technologist
ESCO · http://data.europa.eu/esco/occupation/4b709f9e-6112-4d58-81b0-2d6e6a69d61b
food technologist
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.
Compare with another occupationCompare with food biotechnologist
Job Zone
- 1
- 2
- 3
- 4
- 5
Zone 4: Considerable Preparation Needed
Considerable preparation. Usually a bachelor's degree plus several years of work-related experience, knowledge, or training.
Job Zone is O*NET's rating of how much education, experience and training an occupation typically needs — a property of the work, not of anyone doing it.
Occupational interest profile
IRCInvestigative · Realistic · Conventional — the three strongest interests, in order
- I Investigative5.71
- R Realistic5.05
- C Conventional3.95
- E Enterprising2.58
- A Artistic2.45
- S Social2.16
RIASEC (Holland) interests on O*NET's 0–7 scale: what the work draws on, not what any individual prefers. Hover a row for what each dimension means.
Job Zone and interest data are borrowed from Food Scientists and Technologists (19-1012.00): in the official ESCO–O*NET crosswalk, a broader O*NET occupation that includes this one, and the best-ranked match that has them. ESCO doesn't publish them directly.
Typically associated skills
Essential (73)
ESCO's essential and optional tags describe how its taxonomy relates a skill to this occupation. They are not the essential functions of a job under the ADA, which an employer determines for its own role.
- analyse packaging requirements
- analyse samples of food and beverages
- apply GMP
- apply HACCP
- apply food technology principles
- apply requirements concerning manufacturing of food and beverages
- assess HACCP implementation in plants
- bioeconomy
- biotechnology
- chemistry
- circular economy
- collect samples for analysis
- combination of flavours
- combination of textures
- describe chemical innovation in products
- develop food production processes
- energy efficiency
- ensure public safety and security
- ensure responsible sourcing in food supply chains
- enzymatic processing
- evaluate ingredient documentation from suppliers
- fermentation processes of food
- follow-up lab results
- food allergies
- food and beverage industry
- food authentication techniques
- food canning production line
- food engineering
- food ethics
- food fraud
- food legislation
- food materials
- food preservation
- food product ingredients
- food products composition
- food safety principles
- food science
- food storage
- food toxicity
- food waste monitoring systems
- foodborne diseases
- functional properties of foods
- health, safety and hygiene legislation
- identify the factors causing changes in food during storage
- improve chemical processes
- ingredient threats
- interpret data in food manufacturing
- keep up with innovations in food manufacturing
- laboratory-based sciences
- lead process optimisation
- legislation about animal origin products
- listen actively
- manage discarded products
- manage ethics issues in the food industry
- manage food manufacturing laboratory
- manage the use of additives in food manufacturing
- molecular gastronomy
- monitor developments used for food industry
- monitor processing conditions
- pathogenic microorganisms in food
- perform food risk analysis
- prepare visual data
- processes of foods and beverages manufacturing
- promote ethical eating
- quality assurance methodologies
- read engineering drawings
- risks associated to physical, chemical, biological hazards in food and beverages
- strive for nutritional improvement of food manufacturing
- traceability in food industry
- use new technologies in food manufacturing
- waste management
- watch food product trends
- write work-related reports
Optional (66)
- adapt production levels
- adjust production schedule
- advocate for consumer matters in production plants
- analyse production processes for improvement
- analyse trends in the food and beverage industries
- apply control process statistical methods
- apply scientific methods
- assess quality characteristics of food products
- assess shelf life of food products
- assess the life cycle of resources
- attend to detail in preparation for audits
- be at ease in unsafe environments
- carry out environmental audits
- carry out training in environmental matters
- check quality of products on the production line
- check quality of raw materials
- collect briefing regarding products
- configure plants for food industry
- coordinate launches of new food products
- create new recipes
- cultural customs on food preparation
- detect microorganisms
- develop food scanner devices
- develop new food products
- develop standard operating procedures in the food chain
- effects of pesticides in food raw materials
- ensure compliance with environmental legislation in food production
- ensure correct goods labelling
- ensure finished product meet requirements
- fermentation processes of beverages
- follow laboratory manuals
- food homogenisation
- food plant design
- food policy
- food safety standards
- identify hazards in the workplace
- identify nutritional properties of food
- inspect silo systems
- keep food laboratory inventory
- keep up-to-date with regulations
- manage communications with food industry governmental bodies
- manage environmental management system
- manage packaging development cycle from concept to launch
- manage scale-up experiments for manufacturing of products
- mitigate waste of resources
- monitor ingredient storage
- monitor packaging operations
- monitor the production line
- operate automated process control
- participate as observer in different types of audits in the food sector
- participate in the development of new food products
- perform chemical experiments
- perform food safety checks
- perform microbiological analysis in food
- perform physico-chemical analysis to food materials
- perform quality audits
- perform sensory evaluation of food products
- perform strategic planning in the food industry
- plan shifts of employees
- project management
- provide food labelling expertise
- provide training on quality management supervision
- research new cooking methods
- research new food ingredients
- select adequate packaging for food products
- use resource-efficient technologies in hospitality
O*NET equivalents
From the official ESCO–O*NET crosswalk, strongest match first. A broader occupation takes in this one; a narrower one is a part of it.
Closest occupations
Compare any occupation →ESCO occupations that share the most of this occupation's 73 essential skills. A plain count, not a hidden score.
food biotechnologist
39 shared · 6 more of its ownfood products composition, food toxicity, monitor processing conditions, enzymatic processing
ESCO · Compare
food regulatory advisor
28 shared · 9 more of its ownfood engineering, traceability in food industry, apply food technology principles, follow-up lab results
ESCO · Compare
food technician
22 shared · 10 more of its ownfood ethics, promote ethical eating, food product ingredients, functional properties of foods
ESCO · Compare
food safety inspector
19 shared · 21 more of its ownmanage the use of additives in food manufacturing, food toxicity, assess HACCP implementation in plants, foodborne diseases
ESCO · Compare
food grader
17 shared · 13 more of its ownfood product ingredients, functional properties of foods, perform food risk analysis, risks associated to physical, chemical, biological hazards in food and beverages
ESCO · Compare
food analyst
16 shared · 20 more of its ownfood toxicity, ingredient threats, interpret data in food manufacturing, pathogenic microorganisms in food
ESCO · Compare
animal feed supervisor
11 shared · 19 more of its ownfollow-up lab results, manage food manufacturing laboratory, keep up with innovations in food manufacturing, food authentication techniques
ESCO · Compare
prepared meals nutritionist
10 shared · 12 more of its ownstrive for nutritional improvement of food manufacturing, manage the use of additives in food manufacturing, combination of textures, combination of flavours
ESCO · Compare
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This page includes information from the O*NET 31.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license; O*NET® is a trademark of USDOL/ETA. ESCO occupations and skills are from the European Commission's ESCO classification, and the occupation crosswalk is the official ESCO–O*NET mapping by the ESCO Secretariat with USDOL/ETA. This service uses the ESCO classification of the European Commission. BlissPoint Analytics has modified all or some of this information: skill, task and descriptor ratings are rounded to one decimal, and ESCO occupations show Job Zone and interests copied from a crosswalked O*NET occupation. USDOL/ETA has not approved, endorsed, or tested these modifications.