cider-master/references/tasks.md

Tasks & work activities — cider master

Source: O*NET 30.3, occupation 19-1012.00 (Food Scientists and Technologists) — manual nearest-occupation mapping via ISCO group 2145; the official ESCO crosswalk has no entry for this ESCO occupation.

Task statements

• [Core] Develop new food items for production, based on consumer feedback.
• [Core] Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
• [Core] Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
• [Core] Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
• [Core] Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
• [Core] Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
• [Core] Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
• [Core] Study the structure and composition of food or the changes foods undergo in storage and processing.
• [Core] Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
• [Core] Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
• [Core] Demonstrate products to clients.
• [Core] Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
• [Core] Seek substitutes for harmful or undesirable additives, such as nitrites.

Detailed work activities

• Collaborate with technical specialists to resolve design or development problems.
• Confer with clients to exchange information.
• Develop specifications for new products or processes.
• Establish standards for products, processes, or procedures.
• Evaluate new technologies or methods.
• Evaluate quality of materials or products.
• Inspect areas for compliance with sanitation standards.
• Research methods to improve food products.
• Review professional literature to maintain professional knowledge.
• Test quality of materials or finished products.