As a Food Analyst, you will need to master following:

• analyse characteristics of food products at reception
• analyse samples of food and beverages
• apply GMP
• apply requirements concerning manufacturing of food and beverages
• assess nutritional characteristics of food
• assess quality characteristics of food products
• attend to detail regarding food and beverages
• blend food ingredients
• conduct food tests
• ensure public safety and security
• food safety principles
• food safety standards
• food science
• food toxicity
• identify the factors causing changes in food during storage
• ingredient threats
• interpret data in food manufacturing
• keep food laboratory inventory
• pathogenic microorganisms in food
• pursue excellence in the creation of food products

More generally, a food analyst is also versed in:

• apply HACCP
• calibrate laboratory equipment
• collect samples for analysis
• follow hygienic procedures during food processing
• follow laboratory manuals
• keep up-to-date with regulations
• laboratory-based sciences
• maintain laboratory equipment
• measure pH
• perform physico-chemical analysis to food materials
• prepare visual data
• preserve samples
• quality assurance methodologies
• report test findings
• set quality assurance objectives

It also helps to know the following:

• analyse trends in the food and beverage industries
• assess environmental parameters at the workplace for food products
• assess food samples
• assess shelf life of food products
• check bottles for packaging
• check quality of products on the production line
• detect microorganisms
• develop new food products
• develop standard operating procedures in the food chain
• fermentation processes of food
• follow evaluation procedures of materials at reception
• follow-up lab results
• food homogenisation
• food legislation
• food products composition
• investigate customer complaints of food products
• label samples
• molecular gastronomy
• monitor developments used for food industry
• participate in the development of new food products
• perform food risk analysis
• perform food safety checks
• perform microbiological analysis in food
• risks associated to physical, chemical, biological hazards in food and beverages
• analyse packaging requirements
• analyse work-related written reports
• apply scientific methods
• conduct research on food waste prevention
• design indicators for food waste reduction
• develop food waste reduction strategies
• mitigate waste of resources
• perform sensory evaluation of food products
• statistics
• write work-related reports