2.0 KiB
2.0 KiB
Competences — prepared meals nutritionist
Source: ESCO v1.2.1 occupation-skill relations (http://data.europa.eu/esco/occupation/c37d0026-989b-4705-9bcb-30cccd8308fa).
Essential
- analyse trends in the food and beverage industries (skill/competence)
- apply GMP (skill/competence)
- apply HACCP (skill/competence)
- apply requirements concerning manufacturing of food and beverages (skill/competence)
- check quality of products on the production line (skill/competence)
- combination of flavours (knowledge)
- combination of textures (knowledge)
- dietetics (knowledge)
- ensure correct goods labelling (skill/competence)
- ensure sanitation (skill/competence)
- examine production samples (skill/competence)
- follow hygienic procedures during food processing (skill/competence)
- food science (knowledge)
- food storage (knowledge)
- functional properties of foods (knowledge)
- identify nutritional properties of food (skill/competence)
- manage the use of additives in food manufacturing (skill/competence)
- prepared meals (knowledge)
- research new cooking methods (skill/competence)
- research new food ingredients (skill/competence)
- strive for nutritional improvement of food manufacturing (skill/competence)
- supervise food in healthcare (skill/competence)
Optional
- collect samples for analysis (skill/competence)
- composition of diets (knowledge)
- conduct nutrition research (skill/competence)
- create new recipes (skill/competence)
- develop new food products (skill/competence)
- develop policies for nutritional programs (skill/competence)
- dietary regimes (knowledge)
- identify suppliers (skill/competence)
- infections in food (knowledge)
- label foodstuffs (skill/competence)
- participate in the development of new food products (skill/competence)
- perform food risk analysis (skill/competence)
- perform market research (skill/competence)
- prepare dietary meals (skill/competence)
- traceability in food industry (knowledge)