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Food industry technologist - Food development specialist

Food industry technologist - Food development specialist

Health and science

Level 3 - Technical Occupation

Making sure food and drink products are of the right quality and safe to eat and drink.

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Reference: OCC0198A

Status: assignment_turned_inApproved occupation

Technical Education Products

ST0198:

Food industry technologist - Food development specialist

(Level 3)

Approved for delivery

TL0016b:

Science - Technical: Food sciences

(Level 3)

Employers involved in creating the standard:

Barfoots of Botley Ltd, Coca-Cola Europacific Partners, Kepak Group, Lucozade Ribena Suntory Limited, Moy Park, Muller, National Skills Academy Food and Drink, Nestle UK&I, Nottingham Trent University, Premier Foods, Samworth Brothers, The Compleat Food Group, University of Lincoln

Summary

This occupation is found in a wide range of settings across the food and drink manufacturing industry. The role could typically be carried out in a factory or product development environment. Food Industry Technologists may be employed in a large or small food manufacturer, or in a wider supply chain, such as producers or retailers. Food Industry Technologists may be employed within a food quality specialist or product development role.

The broad purpose of the occupation is to ensure the smooth transition of food and drink products from concept to consumption. Food Industry Technologists are the guardians of food quality and safety and ensure that products are of the highest standard, meet legislation and are safe to eat and drink. They maintain documentation in line with product specifications and company policies. They ensure that technical and quality standards are consistently met whilst optimising efficiency to meet business needs. They may improve existing products as well as launch new ones whilst ensuring product safety and quality. They are subject matter experts in their field and are likely to work with teams to develop effective manufacturing processes ensuring that technical and quality standards are consistently met. A Food Quality Specialist monitors the quality of the food and drink product. A Food Development Specialist contributes to the development of new and existing food products.

In their daily work, an employee is likely to report to a technical professional from the food industry. They interact with a range of internal stakeholders, including teams in production, commercial, supply chain, engineering, finance, and health, safety and environment. They may also deal with external stakeholders such as auditors, suppliers and customers.

An employee in this occupation will be responsible for ensuring that food products are safe to consume and of a consistent appearance, taste and texture to comply with company, customer and industry standards. They initiate and complete tasks following standard processes and proactively resolve technical problems within their levels of responsibility. Using insight from a variety of sources including data analysis and observations, they make recommendations and support the implementation of improved ways of working.

Employers involved in creating the standard:

Barfoots of Botley Ltd, Coca-Cola Europacific Partners, Kepak Group, Lucozade Ribena Suntory Limited, Moy Park, Muller, National Skills Academy Food and Drink, Nestle UK&I, Nottingham Trent University, Premier Foods, Samworth Brothers, The Compleat Food Group, University of Lincoln

Typical job titles include:

Food and drink quality auditor
Food and drink technologist
Food technologist
New product development technologist
Operations quality expert
Process development technologist,

Keywords:

Catering
Drink
Eat
Food
Food Technology
Health
Hospitality
Safe
Science
Technologist

Knowledge, skills and behaviours (KSBs)

K1: Food processing technologies, including, energy transfer, size reduction, mixing and forming.
K2: Product legislation and regulations in the food and drink industry, including weights and measures, labelling, nutrition and health claims.
K3: Legislation and regulations specified within the industry including Health and safety, environment, employment, ethical and sustainability.
K4: Basic principles of microbiology: common food pathogens and toxins and controls including end to end production, spoilage and shelf life.
K5: Basic principles of food nutrition, to include food chemistry and macro nutrients.
K6: Methods used in sensory evaluation.
K7: Food industry standards (for example, British Retail Consortium and other audit bodies).
K8: Quality Management Systems, Good Manufacturing Processes (GMP), Good Hygiene Practices (GHP), process flow and risk management Standard Operating Processes (SOP).
K9: The purpose of internal and external audits and how they impact the food industry.
K10: Methods used to collect, interpret and analyse data.
K11: Principles of raw materials including sources and factors that affect supply (product authenticity, Threat Assessment and Critical Control (TACCP) and Vulnerability Assessment Critical Control Point (VACCP), sustainable sourcing, ethical issues, supply chain).
K12: Raw material and product specifications including quality and legal requirements
K13: Problem solving investigation techniques used to resolve non-conforming product and processes issues and how to identify and implement Continuous Improvements (CI).
K14: How to cost a product including cost drivers.
K15: Food safety management systems, including methods of pest control and pest prevention, food hygiene and allergen control.
K16: The new and existing product development (NPD and EPD) process and the involvement of all business functions.
K17: Different methods used to communicate and collaborate with technical and non-technical audiences and their advantages and disadvantages.
K18: Methods used to conduct product research and experimentation and how this can be applied to inform innovation of new and existing products against a product brief.
K19: Requirements when producing product samples throughout different stages of development.
K20: The structure and content of a finished product specification, including cost, quality, shelf life and sustainability.
K21: The importance of evidence based sensory analysis in the food evaluation process.
K22: Setting valid and reliable sensory analysis and shelf life test parameters.
K23: Methods used to define, conduct and carry out realistic shelf life tests.
K24: How to set benchmarking parameters for comparison and evaluation of samples.

S1: Implement and maintain risk management systems (for example, Hazard Analysis and Critical Control Points).
S2: Review and maintain technical procedures for food businesses.
S3: Use a range of IT systems to analyse and interpret data to identify trends and drive Continuous Improvement (CI).
S4: Provide and interpret management data and information (reports and presentations).
S5: Conduct sensory evaluation activities.
S6: Contribute to Continuous Improvement (CI).
S7: Develop and maintain effective relationships with customers, suppliers and colleagues.
S8: Use problem solving techniques and investigation methods, including root cause analysis.
S9: Influence and negotiate with colleagues and stakeholders.
S10: Communicate with colleagues and stakeholders using technical language and methods appropriate to the audience.
S11: Check raw materials, packaging and finished product quality against legislative requirements and specification.
S12: Monitor and review manufacturing standards and parameters.
S13: Support trials on new and existing products.
S14: Investigate product non-conformance and recommend corrective action.
S15: Contribute to the development and innovation of new and existing products.
S16: Plan and produce samples suitable for all stages of the new and existing development process.
S17: Contribute to the creation of product specifications and label content.
S18: Contribute to the identification and selection of parameters for sensory analysis and shelf life evaluation.
S19: Apply agreed standards to compare and evaluate against samples.
S20: Compile product costings.

B1: Take personal responsibility for and promote food safety and health and safety.
B2: Committed to sustainable working practices.
B3: Take pride in work and strive to achieve operational excellence.
B4: Take accountability for planning and progressing work to achieve timelines and quality standards.
B5: Respond and adapt to work demands and situations.
B6: Recognise importance of escalating issues when required.
B7: Builds professional relationships across multi-functional teams, works collaboratively, contributes ideas and challenges appropriately.
B8: Committed to maintaining and enhancing personal competence through Continued Professional Development (CPD).

Duties

Duty D1

Ensure the quality of the product at every stage meets specification and legislative requirements.

Duty D2

Check manufacturing processing standards and parameters to specification.

Duty D3

Check raw material and packaging requirements against the specification.

Duty D4

Support the development of processes and systems.

Duty D5

Conduct product sampling and interpret the results against the basic principles of food and drink microbiology, chemistry, nutrition and sensory evaluation.

Duty D6

Support the development trials of new and existing product samples.

Duty D7

Collect, input and analyse process and product data.

Duty D8

Investigate non-conforming products and processes and make recommendations to resolve issues.

Duty D9

Support continuous improvement of quality control procedures and processes.

Duty D10

Communicate and collaborate with technical and non-technical audiences.

Duty D11

Comply with legislation and regulations specified within the industry.

Duty D12

Contribute to the development of new and existing products through innovation, product research and experimentation.

Duty D13

Plan and produce samples from concept to launch.

Duty D14

Support the development of product specifications and labelling content.

Duty D15

Define sensory analysis and including shelf life evaluation parameters.

Duty D16

Benchmark against retained and competitor samples.