Is it a tasty profession - a food technologist?

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

A food technologist oversees the preparation of products, monitors compliance with the sequence of operations and strict adherence to the recipe.

A food technologist has many responsibilities. He has a big responsibility. There are many subtleties in the food industry, but there are no trifles: due to the slightest violation or breakdown of equipment, an entire batch of goods can be rejected. The ingredients for each product must be delivered on time and in full accordance with the recipe. The technologist monitors this and contacts with suppliers. Each stage of production must fit within the specified time, and a person of this profession is also responsible for this. He controls both the storage conditions of products and the condition of the equipment, the timely supply of raw materials and the amount of packaging - in general, the technologist must foresee and fix everything that production can "stumble" on. Some overlays happen almost every day, and it takes a lot of effort and time to fix them. Therefore, these professionals often spend more than eight hours at work.

There are qualities that a food technologist simply must possess. These are responsibility, cleanliness, accuracy, attentiveness, physical endurance, resistance to stress. Biotechnology and food biochemistry are universal speci alties in which food technologists receive education. They need to be well versed in chemistry and industrial equipment. In their education, most attention is paid to chemistry - general, organic, inorganic, physical, biological, analytical, colloidal and, in fact, food. The technical side of their education includes applied mechanics, engineering graphics, physics, computer science, and higher mathematics. Like all students, food technologists also study history, a foreign language, philosophy, and so on. A related profession is food processing engineer.

The duties of such a specialist include, if not the development of the company's own recipes, then at least the control that they are impeccably followed. A food technologist is a valuable worker in today's labor market. After all, he thoroughly understands what the company most carefully hides from competitors. Therefore, his departure from the enterprise, and even more so to another company, is highly undesirable, and the company willy-nilly has to pay him more.

A food industry technologist can work both at a small enterprise and at a large factory or plant. The difference is that in the first case, he will most likely be alonecover the entire process of manufacturing products, and large enterprises usually employ several people, each of whom is engaged in some separate area of \u200b\u200bproduction. Large companies are good for career growth, and therefore salary growth. If in small firms a young specialist can be paid from fifteen thousand rubles, and a senior technologist - from twenty, then in a large factory the salary reaches forty-five and even up to sixty thousand. To this are added bonuses for the quarter and for the year.