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

• analyse samples of food and beverages
• apply GMP
• apply food technology principles
• apply requirements concerning manufacturing of food and beverages
• assess HACCP implementation in plants
• combination of textures
• describe chemical innovation in products
• develop food production processes
• ensure public safety and security
• fermentation processes of food
• follow-up lab results
• food allergies
• food and beverage industry
• food canning production line
• food engineering
• food legislation
• food materials
• food preservation
• food product ingredients
• food products composition
• food safety principles
• food science
• food storage
• food toxicity
• food waste monitoring systems
• foodborne diseases
• functional properties of foods
• identify the factors causing changes in food during storage
• ingredient threats
• interpret data in food manufacturing
• keep up with innovations in food manufacturing
• lead process optimisation
• legislation about animal origin products
• manage discarded products
• manage food manufacturing laboratory
• manage the use of additives in food manufacturing
• molecular gastronomy
• monitor developments used for food industry
• pathogenic microorganisms in food
• perform food risk analysis
• processes of foods and beverages manufacturing
• risks associated to physical, chemical, biological hazards in food and beverages
• strive for nutritional improvement of food manufacturing
• traceability in food industry
• use new technologies in food manufacturing
• watch food product trends

More generally, a food technologist is also versed in:

• analyse packaging requirements
• apply HACCP
• bioeconomy
• biotechnology
• chemistry
• collect samples for analysis
• combination of flavours
• enzymatic processing
• evaluate ingredient documentation from suppliers
• health, safety and hygiene legislation
• improve chemical processes
• laboratory-based sciences
• monitor processing conditions
• prepare visual data
• quality assurance methodologies
• read engineering drawings
• write work-related reports

It also helps to know the following:

• advocate for consumer matters in production plants
• analyse trends in the food and beverage industries
• assess food samples
• assess nutritional characteristics of food
• assess quality characteristics of food products
• assess shelf life of food products
• check quality of products on the production line
• check the quality of raw materials at reception
• configure plants for food industry
• coordinate launches of new food products
• cultural customs on food preparation
• detect microorganisms
• develop food scanner devices
• develop new food products
• develop standard operating procedures in the food chain
• effects of pesticides in food raw materials
• ensure compliance with environmental legislation in food production
• ensure correct goods labelling
• fermentation processes of beverages
• food homogenisation
• food plant design
• food safety standards
• inspect silo systems
• keep food laboratory inventory
• manage communications with food industry governmental bodies
• monitor ingredient storage
• monitor packaging operations
• participate as observer in different types of audits in the food sector
• participate in the development of new food products
• perform food safety checks
• perform microbiological analysis in food
• provide food labelling expertise
• research new cooking methods
• research new food ingredients
• select adequate packaging for food products
• use resource-efficient technologies in hospitality
• adapt production levels
• adjust production schedule
• analyse production processes for improvement
• apply control process statistical methods
• apply scientific methods
• assess ergonomics of the workplace
• be at ease in unsafe environments
• carry out environmental audits
• carry out training in environmental matters
• collect briefing regarding products
• create new recipes
• ensure continuous preparedness for audits
• ensure finished product meet requirements
• follow laboratory manuals
• identify hazards in the workplace
• keep up-to-date with regulations
• manage environmental management system
• manage packaging development cycle from concept to launch
• manage scale-up experiments for manufacturing of products
• mitigate waste of resources
• monitor the production line
• operate automated process control
• perform chemical experiments
• perform physico-chemical analysis to food materials
• perform quality audits
• perform sensory evaluation of food products
• plan shifts of employees
• provide training on quality management supervision