Reference Quantity: ST0197

Particulars of ordinary

Part 1: Occupational Profile of a Meals Trade Technical Skilled 

The Meals Trade is likely one of the largest, most dynamic and quickest rising sectors of business. Daily, producers, meals producers and retailers make and promote hundreds of thousands of progressive meals merchandise, similar to drinks, truffles, biscuits, able to eat and able to prepare dinner meals, sandwiches, wraps, recent fruit and salads to shoppers within the UK and around the globe. Technical Professionals are keen about their business and guarantee all merchandise are suitable for eating, of constant look, style, and texture and take nice delight of their work.

There are all kinds of Technical Skilled roles: Assistant Meals Technical Supervisor, High quality Supervisor, Shift High quality Supervisor, Hygiene Supervisor, Product Innovation and Improvement Technologist. They guarantee the protection and high quality of meals merchandise; this contains enhancing current merchandise and launching new merchandise; working with operational groups to develop good practices and procedures; and creating good relationships with inner and exterior clients. They might be employed by a grower, a meals producer or by a retailer.

Technical professionals utilise their information to make sure the sleek transition of food and drinks merchandise from farm to fork. They be sure that technical and high quality requirements are achieved while maximising profitability to satisfy buyer necessities. They’ve a set of abilities, information and behaviours offering the chance for an thrilling and rewarding profession within the meals business

Part 2: Meals Trade Technical Skilled – The Information, Expertise and Behaviours 


  • The microbiology and microbial ecology in a spread of fo ods
  • Meals allergy and intolerance administration, together with labelling necessities and administration techniques for management of allergens in manufacturing
  • Meals laws & regulation as acceptable to personal organisational context
  • Microbiological and chemical testing procedures related to meals security and high quality, together with sampling and interpretation of outcomes
  • Ideas of generally used laboratory chemical and bodily check strategies: evaluation of fats, moisture, carbohydrate, protein, vitality, density and melting level
  • Scientific ideas underpinning meals chemistry and physics: composition of meals and its dietary worth and developments; together with rheology, fluid dynamics, thermodynamics
  • Enhancing dietary impression of meals elements – macro- and micro-nutrients; preserving and enhancing dietary values in processing, distribution and sale; delivering nutritious merchandise assembly dietary necessities, habits and client developments
  • Technical information of bodily attributes and chemical constituents of generally used components: sugar, flour, fats, starch, yeast, milk, meat, fruit, greens and components
  • Underlying ideas of varied widespread meals processes: mixing and mixing, batch and steady cooking/baking, aseptic processing, canning, pasteurisation, retorting and UHT, enrobing, cooling and freezing
  • Provide chain administration practices and techniques to guarantee the protection, high quality and legality of all uncooked supplies, components, items and providers within the work setting. Meals security administration techniques, specs, traceability techniques, current scientific developments and strategies to substantiate fraudulent or malicious exercise
  • Bodily hazards and their management in meals
  • The right way to plan, handle and overview operational processes, monitor prices and Key Efficiency Indicators
  • The right way to gather, interpret and analyse technical information, use mathematical strategies and current technical data; tips on how to perform statistical course of management research, and tips on how to interpret the info to enhance the method
  • The right way to appropriately choose laboratory check strategies and interpret outcomes
  • Traits of packaging techniques to regulate meals security hazards and high quality, together with understanding of ultra-heat therapy/aseptic/Cook dinner-Chill/modified environment techniques and managing product movement to guarantee shelf life compliance in any respect levels
  • New Product design: specification, scaling-up and technical feasibility and price evaluation
  • Elements governing meals security, integrity and sustainability inside the international provide chain
  • Downside fixing strategies, together with root trigger evaluation and investigation strategies
  • Moral points within the meals business, together with the setting
  • Hygienic design of factories/tools and procedures, together with Cleansing In Place
  • The right way to lead, develop and handle assets, folks and budgets
  • The right way to develop, implement and overview Steady Enchancment Plans


  • Lead, develop and implement the Hazard Evaluation and Crucial Management Level system and staff on website
  • Interpret microbiological outcomes; spot and analyse developments to diagnose or a nticipate points; outline and implement motion plans
  • Develop product specs making an allowance for the important thing danger components in product design; guarantee buyer pre-requisites are carried out and adopted
  • Handle, develop and implement inner audit schedule to make sure compliance with authorized, business and buyer requirements; hold abreast of latest requirements; credibly host third celebration audits
  • Choose essentially the most acceptable instruments and methodology to display compliance, meals security tradition and supply of constant high quality of merchandise
  • Set up cleansing and hygiene programmes and audit methodology; arrange monitoring programmes; interpret information; determine completely different danger zoning in an operational space and the completely different hygiene necessities; handle inner and exterior cle aning contractors
  • Handle grievance efficiency by the identification of developments and the design of corrective motion programmes to enhance credibility with buyer
  • Design and implement website procedures to make sure authorized compliance with present meals regulation; lead any investigation into authorized contravention with the related enforcement authorities
  • Set up course of parameters and management necessities; measure the impression of course of on product, set limits and take motion to take care of course of and product non-conformance
  • Optimise and management parameters that affect widespread business processes: washing, mixing, heating, cooking, cooling/chilling, freezing, drying, freeze drying
  • Be capable to liaise and co-ordinate with different features to ship New Product Improvement tasks. When acceptable take the lead and drive the mission
  • Use mission administration instruments to ship tasks to time, price, specification and high quality
  • Coordinate investigations into and responses to non-conformances and take part in incident administration groups; implement incident administration process
  • Overview and choose related scientific strategies making an allowance for price and practicalities; experiment, gather and analyse information and formulate options
  • Handle provider consumption controls; perform provider a udit & efficiency opinions and danger evaluation; keep authorized provider, contractor and vendor efficiency course of
  • Design and implement traceability system totally complian t with buyer and authorized necessities; monitor to confirm validity of course of
  • Lead and develop a small technical staff on website
  • Develop and display crucial analysis/evaluation of advanced data and information


  • Possession of labor: accepts duty, is proactive, plans work, demonstrates integrity, goals for excellence
  • Folks growth: proposes aims to assist the enterprise, seeks studying, drives the event of self and others
  • Encourage others by main by instance
  • Integrity & respect: respect for colleagues, efficient communication in any respect ranges, adapts fashion
  • Affect and persuades key stakeholders successfully: drive efficient relationships
  • Working in a staff: builds good relationships with others, works collaboratively, contributes concepts and challenges appropriately
  • Downside fixing: works to determine and guarantee root causes of issues are resolved, demonstrating a tenacious method
  • Responsiveness to alter: flexibility to altering working setting and calls for
  • Firm/business perspective: information of firm and meals business, acts as an envoy each internally and externally
  • Innovation: Demonstrates curiosity to foster new methods of considering and dealing; seeks out alternatives to drive ahead change and enhancements for the enterprise

​Part 3: Meals Technologist – Extra Data


Usually 4 years

Typical Entry Necessities

Usually: 3 A ranges or related business expertise together with a Science or Meals Know-how, minimal of stage 2 English and maths


Stage 6


BSc in Meals Science and Know-how

English and Maths

Apprentices should obtain stage 2 English and Maths previous to the end-point evaluation


The usual will probably be reviewed after 3 years

Skilled Recognition

Profitable apprentices will probably be eligible to use for membership with the Institute of Meals Science & Know-how and attain Registered Scientist standing

The Science Council for Registered Scientist (RSci) Upon profitable completion of the apprenticeship and upon receipt of the apprenticeship certificates, people are eligible to use for RSci by a shortened software route. People additionally have to be a member of knowledgeable physique that’s licensed by the Science Council to be awarded this standing. Additional data is on the Science Council’s. web site.

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