5.1 KiB
5.1 KiB
Competences — food technician
Source: ESCO v1.2.1 occupation-skill relations (http://data.europa.eu/esco/occupation/afee6a28-f654-4ac7-a665-f758616bc689).
Essential
- analyse samples of food and beverages (skill/competence)
- apply GMP (skill/competence)
- apply HACCP (skill/competence)
- apply requirements concerning manufacturing of food and beverages (skill/competence)
- carry out checks of production plant equipment (skill/competence)
- circular economy (knowledge)
- clean food and beverage machinery (skill/competence)
- energy efficiency (knowledge)
- ensure public safety and security (skill/competence)
- food and beverage industry (knowledge)
- food ethics (knowledge)
- food preservation (knowledge)
- food product ingredients (knowledge)
- food waste monitoring systems (knowledge)
- functional properties of foods (knowledge)
- handle delivery of raw materials (skill/competence)
- identify the factors causing changes in food during storage (skill/competence)
- listen actively (skill/competence)
- manage all process engineering activities (skill/competence)
- manage packaging material (skill/competence)
- molecular gastronomy (knowledge)
- monitor freezing processes (skill/competence)
- monitor ingredient storage (skill/competence)
- monitor the production line (skill/competence)
- pathogenic microorganisms in food (knowledge)
- prepare visual data (skill/competence)
- processes of foods and beverages manufacturing (knowledge)
- promote ethical eating (skill/competence)
- quality assurance methodologies (knowledge)
- schedule regular machine maintenance (skill/competence)
- set up equipment for food production (skill/competence)
- write work-related reports (skill/competence)
Optional
- adjust production schedule (skill/competence)
- administer ingredients in food production (skill/competence)
- analyse packaging requirements (skill/competence)
- analyse production processes for improvement (skill/competence)
- analyse work-related written reports (skill/competence)
- apply control process statistical methods (skill/competence)
- apply food technology principles (skill/competence)
- assess the life cycle of resources (skill/competence)
- assist in the development of standard operating procedures in the food chain (skill/competence)
- be at ease in unsafe environments (skill/competence)
- calibrate laboratory equipment (skill/competence)
- check quality of products on the production line (skill/competence)
- check quality of raw materials (skill/competence)
- cleaning of reusable packaging (knowledge)
- combination of flavours (knowledge)
- combination of textures (knowledge)
- develop new food products (skill/competence)
- ensure compliance with environmental legislation in food production (skill/competence)
- ensure finished product meet requirements (skill/competence)
- ensure full functioning of food plant machinery (skill/competence)
- evaluate ingredient documentation from suppliers (skill/competence)
- fermentation processes of beverages (knowledge)
- fermentation processes of food (knowledge)
- follow hygienic procedures during food processing (skill/competence)
- follow-up lab results (skill/competence)
- food canning production line (knowledge)
- food legislation (knowledge)
- food materials (knowledge)
- food safety principles (knowledge)
- investigate customer complaints of food products (skill/competence)
- keep inventory of goods in production (skill/competence)
- laboratory-based sciences (knowledge)
- legislation about animal origin products (knowledge)
- manage corrective actions (skill/competence)
- manage resources in food manufacturing (skill/competence)
- mitigate waste of resources (skill/competence)
- monitor coating specifications (skill/competence)
- monitor developments used for food industry (skill/competence)
- monitor processing conditions (skill/competence)
- operate automated process control (skill/competence)
- participate in the development of new food products (skill/competence)
- perform food risk analysis (skill/competence)
- perform quality audits (skill/competence)
- plan shifts of employees (skill/competence)
- read engineering drawings (skill/competence)
- select adequate packaging for food products (skill/competence)
- use resource-efficient technologies in hospitality (skill/competence)
- waste management (knowledge)
Market evidence (job-ad analysis, 10 ads, as of 2026-07-12)
Share of analyzed job ads mentioning the item (threshold ≥ 20 %). Source: JSearch/Adzuna APIs.
Hard skills
- food safety monitoring — 40 %
- regulatory compliance — 30 %
- sensory evaluation — 30 %
- problem solving — 20 %
- quality assurance — 20 %
- data analysis — 20 %
- data documentation — 20 %
- ingredient sourcing — 20 %
Methods
- haccp — 40 %
- sqf — 30 %
- gmp — 20 %
Responsibilities
- packaging inspection — 20 %
- supplier collaboration — 20 %
- technical support — 20 %
- sample preparation — 20 %