As a Food Regulatory Advisor, you will need to master following:

• apply GMP
• apply food technology principles
• apply requirements concerning manufacturing of food and beverages
• conduct shelf studies
• ensure correct goods labelling
• ensure public safety and security
• follow-up lab results
• food allergies
• food and beverage industry
• food engineering
• food legislation
• food materials
• food preservation
• food product ingredients
• food safety principles
• food safety standards
• food science
• food storage
• handle communications in the food processing industry
• keep up with innovations in food manufacturing
• lead process optimisation
• legislation about animal origin products
• participate as observer in different types of audits in the food sector
• perform strategic planning in the food industry
• risks associated to physical, chemical, biological hazards in food and beverages
• traceability in food industry
• work in a food processing team
• work independently in service of a food production process

More generally, a food regulatory advisor is also versed in:

• apply HACCP
• biotechnology
• keep up-to-date with regulations
• laboratory-based sciences
• prepare visual data
• quality assurance methodologies
• read engineering drawings

It also helps to know the following:

• advice food processing professionals
• advise on food preservation
• advocate for consumer matters in production plants
• analyse samples of food and beverages
• analyse trends in the food and beverage industries
• assess HACCP implementation in plants
• assess nutritional characteristics of food
• assess shelf life of food products
• communicate regarding food labelling interdisciplinary issues
• configure plants for food industry
• cultural customs on food preparation
• develop food production processes
• develop new food products
• develop standard operating procedures in the food chain
• fermentation processes of beverages
• fermentation processes of food
• food homogenisation
• food plant design
• food waste monitoring systems
• foodborne diseases
• functional properties of foods
• improvise to occuring food processing situations
• manage challenging work conditions during food processing operations
• manage time in food processing operations
• monitor developments used for food industry
• monitor system performance
• participate in the development of new food products
• perform detailed food processing operations
• perform food risk analysis
• perform food safety checks
• provide food labelling expertise
• research new cooking methods
• research new food ingredients
• use resource-efficient technologies in hospitality
• analyse packaging requirements
• analyse work-related written reports
• apply control process statistical methods
• apply scientific methods
• collect briefing regarding products
• ensure continuous preparedness for audits
• identify hazards in the workplace
• identify market niches
• perform physico-chemical analysis to food materials
• perform quality audits
• perform sensory evaluation of food products
• provide training on quality management supervision
• statistics
• write work-related reports